Food service smoke pollution has become the third-largest air pollutant, following industrial and traffic pollution. Cooking fumes consist of a complex mixture of pollutants with over 200 to 300 different components. These pollutants include both particulate matter and volatile gases, which are known as PM10 and PM2.5, as well as gaseous pollutants. Major treatment methods include condensation, cyclonic separation, and electrostatic removal.
