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<p>The remediation of nanoscale particulate matter generated during restaurant cooking processes presents a unique challenge, characterized by higher flow rates than most engines but at significantly lower pollutant concentrations. As such, it combines the worst aspects of both scenarios. We present a novel solution to this persistent challenge using transient plasma generated by high-voltage (20&#xa0;kV) nanosecond pulse discharge. This approach has recently demonstrated potential for enhancing electrostatic precipitation (ESP) in capturing oil-based aerosol particles from restaurant emissions and diesel particulates.(Jang, Yoo et al. 2023) However, prior studies have been limited to small-scale systems operating at low flow rates (~ 2.8 CFM, i.e., 0.0013 m<sup>3</sup>/s). Here, we report particulate matter (PM) mass concentrations plotted over 7-min cooking cycles with 24 hamburgers at 1000X higher flow rates than those reported previously. At flow rates of 2000 and 3000 cubic feet per minute (CFM), i.e., 0.94 m<sup>3</sup>/s and 1.416 m<sup>3</sup>/s, we achieve 93.7% and 86.9% reduction in PM, respectively. This system&#xa0;uses a total of 805 Watts&#xa0;of electrical power, which is less than 5% of a typical rooftop blower power (i.e., 18&#xa0;kW). This system provides the additional benefit of reducing odor. The PE-ESP enables the system to operate at significantly higher flow rates (3000 CFM, i.e., 1.416 m<sup>3</sup>/s) than current filter-based technologies without creating a large backpressure on the fan (i.e., blower). In fact, our system produces a pressure drop of just 0.85 inches of water gauge (inwg) (212&#xa0;Pa) at 2000 CFM (0.94 m<sup>3</sup>/s) and 1.91 inwg (476&#xa0;Pa) at 3000 CFM (1.416 m<sup>3</sup>/s), which is considerably lower than current filter-based technologies and well below the blower limit, which can only tolerate a pressure drop of up to 10 inwg (2494&#xa0;Pa) and represents a relatively firm design constraint. This plasma-enhanced approach demonstrates the potential for deploying such a&#xa0;system to restaurants to improve the efficacy of the remediation&#xa0;of smoke.</p>

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Plasma-enhanced electrostatic precipitation (PE-ESP) of restaurant smoke emissions

  • 期刊论文

  • 发表日期：

    2026年1月30日

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  • Boxin Zhang,
  • Derek Schrock,
  • Fuoad Pavin,
  • Andrey Livchak,
  • Mark Thomas,
  • Sunil Murthy,
  • Dan Singleton,
  • Stephen B. Cronin

摘要

The remediation of nanoscale particulate matter generated during restaurant cooking processes presents a unique challenge, characterized by higher flow rates than most engines but at significantly lower pollutant concentrations. As such, it combines the worst aspects of both scenarios. We present a novel solution to this persistent challenge using transient plasma generated by high-voltage (20 kV) nanosecond pulse discharge. This approach has recently demonstrated potential for enhancing electrostatic precipitation (ESP) in capturing oil-based aerosol particles from restaurant emissions and diesel particulates.(Jang, Yoo et al. 2023) However, prior studies have been limited to small-scale systems operating at low flow rates (~ 2.8 CFM, i.e., 0.0013 m3/s). Here, we report particulate matter (PM) mass concentrations plotted over 7-min cooking cycles with 24 hamburgers at 1000X higher flow rates than those reported previously. At flow rates of 2000 and 3000 cubic feet per minute (CFM), i.e., 0.94 m3/s and 1.416 m3/s, we achieve 93.7% and 86.9% reduction in PM, respectively. This system uses a total of 805 Watts of electrical power, which is less than 5% of a typical rooftop blower power (i.e., 18 kW). This system provides the additional benefit of reducing odor. The PE-ESP enables the system to operate at significantly higher flow rates (3000 CFM, i.e., 1.416 m3/s) than current filter-based technologies without creating a large backpressure on the fan (i.e., blower). In fact, our system produces a pressure drop of just 0.85 inches of water gauge (inwg) (212 Pa) at 2000 CFM (0.94 m3/s) and 1.91 inwg (476 Pa) at 3000 CFM (1.416 m3/s), which is considerably lower than current filter-based technologies and well below the blower limit, which can only tolerate a pressure drop of up to 10 inwg (2494 Pa) and represents a relatively firm design constraint. This plasma-enhanced approach demonstrates the potential for deploying such a system to restaurants to improve the efficacy of the remediation of smoke.