The study, which focused on commercial charbroilers found in burger restaurants, said the equipment generates grease, smoke, water vapors and combustion products, which emit a large amount of particulate matter into the air.
“For comparison, an 18-wheeler diesel engine truck would have to drive 143 miles on the freeway to put out the same mass of particulates as a single charbroiled hamburger patty,” said Bill Welch, the principle engineer.
Researchers at UCR, who found few regulations for the restaurant emissions, said they’re developing a contraption to trap the particulates.
“Our goal is to find something cost-effective and technically feasible to reduce the smoke,” said Welch.
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