Table 5 Characteristic information of three commercial cooking workplaces.
Workplace/sampling conditions | Western fast food kitchen (n = 3) | Chinese cafeteria kitchen (n = 3) | Street food carta (n = 3) | ||||||
|---|---|---|---|---|---|---|---|---|---|
FK1 | FK2 | FK3 | CK1 | CK2 | CK3 | FS1 | FS2 | FS3 | |
Area (m2)b | 20.0 | 20.0 | 21.6 | 51.1 | 40.8 | 35.4 | 3.0 | 3.0 | 1.5 |
Main cooking method | Pan-frying | Stir-frying | Deep-frying | Deep-frying | Barbecuing | ||||
Deep-frying | Pan-frying | ||||||||
Deep-frying | |||||||||
Type of cooking oil | palm oil | palm oil | soy bean oil | soy bean oil | |||||
soy bean oil | |||||||||
Oil consumption (L/d) (Mean ± SD) | 22.9 ± 3.2 | 14.3 ± 2.1 | 5.7 ± 1.2 | 11.4 ± 1.8 | NAd | ||||
Cooking fuel | LPGc | LPG | LPG | LPG | Charcoal | ||||
Exhaust hood length (cm) | 280 | 100 | 220 | 320 | 300 | 280 | NA | NA | NA |
Exhaust hood width (cm) | 120 | 100 | 110 | 110 | 100 | 80 | NA | NA | NA |
Exhaust flow rate (m3/min) | 20 | 26 | 26 | 29 | 32 | 27 | NA | NA | NA |
Sample size | |||||||||
area sampling | 1 | 2 | 2 | 2 | 2 | 2 | 3 | 2 | 2 |
personal sampling | 4 | 4 | 4 | 2 | 2 | 2 | 2 | 1 | 1 |
