Use of natural gas or propane in commercial kitchens exposes workers to air pollution and dangerous heat
Restaurant workers in commercial kitchens with gas and propane appliances can face heat and air pollution at levels above health-based guidelines, according to a new study by researchers from PSE Healthy Energy, the Stanford Doerr School of Sustainability and New York University Grossman School of Medicine, in collaboration with chef Christopher Galarza.
Commercial kitchen workers exposed to hazardous air quality and heat levels above guidelines, study finds. Researchers from PSE Healthy Energy, Stanford Doerr School of Sustainability, and NYU Grossman School of Medicine investigated air pollution and heat in gas and propane-equipped commercial kitchens versus all-electric kitchens.
Measurements were taken in 21 gas kitchens, 3 propane kitchens, and 3 all-electric kitchens across California, Pennsylvania, and New York. Results showed that several pollutants exceeded health-based guidelines in many gas kitchens, while all-electric kitchens were cooler and cleaner. Approximately 70% of gas kitchens exceeded the U.S. EPA's one-hour outdoor air standard for nitrogen dioxide (NO2) during working hours, with one kitchen exceeding 1,000 ppbv.
Carbon monoxide and benzene levels also exceeded guidelines in some gas kitchens. Overnights showed higher pollutant levels when ventilation was off and pilot lights remained lit, surpassing the 100 ppbv NO2 standard in 7 kitchens. Heat levels in gas kitchens frequently exceeded OSHA's high-heat threshold, with 68% of gas kitchens exceeding 90°F (32°C) and 10 exceeding 100°F (37°C).
Written by urgent.news from Phys.org's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
