Smokin’ entrees: Charcoal grilling tops the list - what's the best charcoal grill

by:Longzhao BBQ     2020-05-07
Smokin’ entrees: Charcoal grilling tops the list  -  what\'s the best charcoal grill
Earlier this week I stayed at a hotel in San Francisco located in.
That dirty Portal was locked most of the time, but explained the source of the strong smell that smelled the air from the middle
Morning-smoke and meat exhaust from the restaurant-derived .
A study at the ACS conference confirmed what my nose observed: commercial barbecues can release relatively large amounts of contaminants.
However, it finds that this is not a given.
Some smoke pollutants from the grill.
Others are relatively clean, at least in terms of the overall quality they emit.
According to the new data, the composition of particles discharged from different barbecue systems is also very different, and the size of the particles formed is also the same.
This is not the first investigation into meat pollution.
I had a cover story in 91.
"It focuses on the study of inferring the share of meat barbecues in the air of soot, hydrocarbons, pesticides and other contaminants based on labeled compound cholesterol.
The scientists analyzed the pollutants (including cholesterol) produced by the restaurant exhaust hood and the relative proportion.
Then, they analyzed the overall share of combustion pollutants drifting across urban areas based on the pollutants discharged in the air, which must have been caused by cooking meat.
Their goal is to quantify the contribution of barbecue to Los Angeles visibilityrobbing .
These data suggest that meat smoke may be the primary source of fine organic particles in urban air-two microns or smaller hazy aerosol.
Researchers at the University of Minnesota now take different approaches to the study of barbecue contamination, for different reasons.
Under their contract with ASHRAE, they measured the relative pollutant emissions from different barbecue techniques and ovens.
They focus on the most commonly used system for American restaurants.
At ACS, they reported measurements of five of these gases. fired conveyor-
System pizza oven, two gases-
An electric grill and grill --charcoal-fueled broiler.
"In terms of the total quality of the emitted particles, charcoal wins," norteshoven Northfield worked with the Minnesota team during the vacation.
Every baked 35 pounds a burger it can spit out 1,000 pounds. Some 13.
5 pounds of them were captured by the exhaust system, resulting in still serious air pollution.
Some restaurants use a conveyor belt broiler, basically a moving grate that carries the hamburgerspast flame before they finish.
The pollution from this system is not as serious as the charcoal grill.
Still, 8 pounds per half
Their exhaust system puts a lot of cooked meat in the city air.
The cleanest winches are only released for about a quarter every half hour.
There is a lot of barbecue in the exhaust system.
Before the pollution was released into the air, its filtration system filtered about half of the pollution.
The pizza oven proved to be the cleanest system.
It only released half.
Every 1,000 pounds of grilled sausage pizza contains an ounce of contaminated particles.
And the steak lovers, be careful.
Roast this meat with gas
Of every 1,000 pounds of meat, the fired broiler releases only a little more than a pound of particles, of which only about 3 lbs.
The exhaust system leaked a pound of coins.
It's no surprise that the charcoal barbecue used to cook hamburgers and the gas broiler driven by the conveyor belt proved to be the most delicious.
They also release multi-ring aromatic hydrocarbons of the largest size.
There are many known or suspected carcinogens, such as benzene [A] pyrene.
In particular, the larger hydrocarbons, Gros noted.
Several of them are large, like, by higher-
The contaminated burger grill, none of the others.
The burger system is clean, too, and in general, the smallest particles are generated-only about 1 m centimeters of 50 billion (sorry, the scientist used for measurement, because here, and other standard US units ).
These tiny particles are the most likely size to escape the exhaust filter and eventually fly long distances.
If inhaled, their volume is also likely to go deep into the lungs and even into the blood and brain (looking for more information in a printed story ).
All this data is useful for restaurants that may need to transform their pollution control systems in the near future.
But there's one.
The home of the rest of us, who enjoyed the barbecue all summer.
The smell of meat from our Grill comes from particles that may be sown near and further awayso-Good pollutants.
This again highlights why we always open the range hood when cooking or grilling to limit these potential long periods of time --
The air is filled with pollutants in our indoor air.
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