Yujiao Zhao1,2, 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. 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. Field measurements of local hot pot and barbecue restaurants were performed to assess the indoor environmental quality and ventilation systems. This study focused on the temperature field, relative humidity field, and CO and CO2 concentrations that vary with eating/cooking. The results showed that the indoor environmental quality of the test restaurants was mainly related to the cooking fuel, cooking method and ventilation system. Boiling food with soup (hot pot) caused an increase in the relative humidity in the tested restaurants. However, with insufficient ventilation, radiation heat caused high personal heat exposure and low relative humidity near the heat sources. The substantial increase in CO concentration was related to the use of charcoal, and the increase in CO2 concentration was associated with the use of natural gas. The operating condition of the kitchen ventilation had a significant effect on the air quality of the dining area. With the lowest contaminant removal and heat removal efficiencies of the ventilation system, the worst environmental quality was detected in restaurant H1. 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 :-. https://doi.org/10.4209/aaqr.2020.04.0141  

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