Abstract: A method of removing aerosol particles as well as larger particles from the emissions of kitchens of restaurants, particularly those used in the fast food industry, comprising collecting the smoke and other gases rising from the kitchen cooking area and passing the smoke and other gases containing aerosol size liquid and solid particles through a coalescing filter which coalesces and removes from the air stream the aerosol particles of 3 microns and smaller as well as particles of larger size. The apparatus includes a hood positioned above the cooking area of a kitchen, a ventilation duct connected to the hood for conveying gases collected by the hood to the atmosphere outside of the kitchen, an aerosol particle coalescing filter enclosed within the ventilation duct, a blower connected with the ventilation duct for drawing gases from the hood through the duct and filter and for discharging the gases into the atmosphere outside of the kitchen.

Abstract: For abating odor and smoke emissions from e.g., a fast food restaurant broiling grill, the grilling is conducted using (a) higher temperature radiating surfaces such as thinner ceramic briquettes in order to incinerate more potential emissions at the source, (b) an oxidizer/water scrubber in the exhaust gas stream, and/or (c) blower means for mixing the exhaust gas stream with ambient air prior to discharge of the exhaust gas stream. The preferred oxidizer is hydrogen peroxide. The temperature of the radiating surfaces facing the food being cooked is preferably between 600.degree. and 800.degree. F. And the material bearing the radiating surfaces is preferably about one-half inch thick. The oxidizer may be operated in response to signalling from an automated smoke or odor detection device. The exhaust gas/ambient air mixing device is most useful when the grain loading of the exhaust gas stream is less than 0.03 (GR/DSCF).