After cooking, the condition of the duct was noted and a post-leak check was conducted and
determined to be < 0.02 ft³/min.
After being allowed to cool, the sampling equipment was disassembled; the filter was
removed, and placed into a sample container labeled No. 1. The liquid in impingers Nos. 1, 2, and 3
were volumetrically measured and transferred to sample container No. 3. The silica gel and impinger
No. 4 was transferred to sample container No. 5. The nozzle, probe and impingers were rinsed three
times with water and the rinse was added to container No. 3. These parts were also rinsed three
times with acetone and transferred to container No. 4. All additional inter surfaces of the sampling
terrain glassware were rinsed with methylene chloride three times; the rinse was transferred to
container No. 6. A blank of acetone approximately equivalent to the amount used for rinses was
aliquoted into container No. 2, the same was done for the distilled de-ionized water and methylene
chloride except that these were aliquoted into their own individual containers labeled No. 7 and 8
respectively. All containers were properly labeled and sealed, then the liquid levels in all the
containers were marked.
The analysis phase was done in accordance with EPA Method 202, using the out of stack
filter.
RESULTS:
There was no visible smoke emitted from the exhaust of the hood during the normal cooking
operation o
f the Model HHB2. There was no noticeable amount of smoke accumulated in the test
room after 8 hours of continuous cooking.
There was no visible smoke was emitted from the exhaust of the hood during the normal
cooking operation. There was no noticeable amount of smoke accumulated in the test room after 8
hours of continuous cooking.
The total amount of grease-laden effluents collected by the sampling equipment was found
to be 0.10 mg/m³, which is less than 5 mg/m³.
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