Harmful Effects Of Grill Smoke

Grill Smoke

Harmful Effects Of Grill Smoke

A chemical called polycyclic aromatic hydrocarbon emerges as a result of contact of fats dripping from meat during cooking, with coal. This chemical rises into the air in the form of grill smoke, and people who breathe smoke inhale these toxic substances.

It is stated by the Anatolia Medical Center Chest Diseases department that healthy individuals exposed to barbecue smoke for a long time may cause blockages in the inner surface of the lung, as in smoking.

It has also been noted that exposure to barbecue fumes in individuals with underlying lung disease may lead to diseases such as asthma, COPD, and exposure to barbecue smoke in individuals with lung disease, even for a short time, may lead to an asthma attack or exacerbation of COPD.

The relationship between PAHs and cancer for the first time in 1775 in England. It was in Bartholomew’s Hospital that surgeon Percivall Pott noticed that chimney cleaning workers got testicular cancer because of the desire on their skin. Then, as a result of the observations made in Germany and Scotland 100 years later, Pott’s observation was confirmed. (Luch et al., 2005). In studies on laboratory animals and humans, chemicals such as oil, tar, soot, smoke are rich sources of PAH (Douben, 2003).

PAHs are tumour-initiating and triggering compounds. In studies conducted on animals, it was observed that the subjects exposed to PAH in the short or long term had problems in their immune system and body fluids. In addition, symptoms of lung, bladder and skin cancers were detected in these equivalents. Pregnant mice exposed to high amounts of PAH had birth difficulties, and there were symptoms such as birth defects and low weight births in the offspring of these mice. Similar problems may occur for humans, but no study confirming this has been done (ATSDR, 1995).

As a result, it has been scientifically proven that inhaling grill smoke invites many diseases. Both the employees in the cooking spaces and the people living in an environment where the smoke is thrown are in the risk group because they breathe the smoke.

Grill Smoke

What is the solution?

Charcoal grills are favored by many restaurants for their unique flavor-enhancing abilities. However, the smoke and airborne particles generated during charcoal grilling can pose challenges for maintaining a clean and healthy indoor environment. In such cases, incorporating electrostatic precipitators (ESPs) into restaurant ventilation systems becomes highly advantageous. This article explores the benefits of using electrostatic precipitators in restaurants that utilize charcoal grills, emphasizing improved air quality, reduced smoke emissions, and a healthier dining experience for both customers and staff.

1. Enhanced Air Quality

  • Electrostatic precipitators are highly effective at removing smoke, grease, and other particulate matter generated by charcoal grills. They utilize electrostatic charging to attract and capture these pollutants, preventing them from circulating in the restaurant’s air.
  • By eliminating smoke and airborne particles, electrostatic precipitators significantly improve the overall air quality in the dining area, ensuring a comfortable and pleasant environment for guests and staff alike.

2. Reduced Smoke Emissions

  • Charcoal grilling can produce substantial amounts of smoke, which can lead to discomfort for customers and affect the ambiance of the restaurant. Electrostatic precipitators excel at capturing and containing smoke particles, minimizing their release into the surrounding space.
  • By incorporating electrostatic precipitators into the ventilation system, restaurants can effectively reduce smoke emissions, creating a more enjoyable dining atmosphere without compromising on the authentic flavors of charcoal-grilled cuisine.

3. Cleaner Kitchen Environment

  • Electrostatic precipitators play a crucial role in maintaining a clean and hygienic kitchen environment. By capturing grease particles and other contaminants emitted from the charcoal grills, they help prevent the accumulation of grease on surfaces, equipment, and ductwork.
  • A cleaner kitchen environment not only promotes food safety but also enhances operational efficiency, as it reduces the time and effort required for cleaning and maintenance tasks.

4. Compliance with Regulations

  • Restaurants must comply with local health and safety regulations, which often include guidelines for managing smoke and ventilation in commercial kitchens. By utilizing electrostatic precipitators, restaurants can ensure compliance with these regulations and maintain a safe and healthy environment for customers and employees.
  • Electrostatic precipitators are recognized as effective filtration devices, providing assurance to restaurant owners and operators that they are taking proactive measures to address smoke and particulate emissions.

5. Customer Satisfaction and Positive Brand Image

  • The use of electrostatic precipitators in restaurants demonstrates a commitment to providing a high-quality dining experience. By ensuring clean air and minimizing smoke, restaurants can enhance customer satisfaction and create a positive brand image.
  • Customers are likely to appreciate the improved air quality and comfortable ambiance, contributing to repeat business and positive word-of-mouth recommendations.

The incorporation of electrostatic precipitators in restaurants using charcoal grills brings numerous benefits. From enhanced air quality and reduced smoke emissions to a cleaner kitchen environment and regulatory compliance, these devices contribute to a healthier dining experience and a positive brand image. By investing in electrostatic precipitators, restaurants can provide a comfortable and enjoyable atmosphere for customers while maintaining the distinct flavors of charcoal-grilled cuisine.

For detailed information about ESPs (Electrostatic Precipitators)  you can visit our dedicated page or contact us.

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