Yujiao Zhao This email address is being protected from spambots. You need JavaScript enabled to view it.1,2, Pengfei Tao3, Bo Zhang 1,2, Chao Huan1,2

1 School of Energy and Resource, Xi’an University of Science and Technology, Xi’an 710054, China
2 Key Laboratory of Western Mines and Hazards Prevention, Ministry of Education of China, Xi’an 710054, China
3 Key Laboratory of Coal Resources Exploration and Comprehensive Utilization, Xi'an 710021, China

Received: February 24, 2020
Revised: July 2, 2020
Accepted: August 3, 2020

 Copyright The Author(s). This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are cited.

Download Citation: ||https://doi.org/10.4209/aaqr.2020.04.0141  

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Cite this article:

Zhao, Y., Tao, P., Zhang, B. and Huan, C. (2020). Contribution of Chinese Hot Pot and Barbecue Restaurants on Indoor Environmental Parameters. Aerosol Air Qual. Res. 20: 2925–2940. https://doi.org/10.4209/aaqr.2020.04.0141


  • Current ventilation systems of hot pot and barbecue restaurants were investigated.
  • Concentration levels were related to the fuel types and cooking techniques.
  • Without a local exhaust system, the indoor environment was hard to be satisfied.
  • Kitchen ventilation had influence on the indoor environment of dining area.


The indoor environmental quality of hot pot and barbecue restaurants has caused an increasing amount of public concern. Hence, this study assessed the conditions and ventilation systems in nine such restaurants of Xi’an, China, by performing field measurements focusing on the variations in temperature, relative humidity, and CO and CO2 concentrations due to cooking style. The results showed that the indoor environmental quality of the test restaurants depended mainly on the cooking fuel, cooking method and ventilation system. Boiling food in soup (hot pot) raised the relative humidity inside the restaurants. However, without sufficient ventilation, cooking with radiation (hot pot/barbecue) resulted in high personal heat exposure and low relative humidity near the heat sources. A substantial rise in the CO level was observed with the burning of charcoal, whereas an increase in the CO2 concentration was detected with the combustion of natural gas. Furthermore, the operational condition of the kitchen ventilation significantly affected the air quality in the dining area, which was found to be the worst at the restaurant exhibiting the poorest ventilation (i.e., the lowest contaminant removal and heat removal efficiencies). Thus, a more efficient and energy-saving ventilation system for hot pot and barbecue restaurants should be developed.

Keywords: Ventilation; Indoor environmental quality; Restaurant; Hot pot cooking; Barbecue cooking; Field test.

Aerosol Air Qual. Res. 20 :2920 -2940 . https://doi.org/10.4209/aaqr.2020.04.0141  

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