I have read some paper shared the information regarding effect of outdoor organic carbon (OC) on our indoor environment or concentration of OC coming from outdoor environment to indoor environment. But it is possible to measure OC in an ambient environment which is coming from indoor cooking.
Kindly share your views on that and please tell me other alternatives to measure OC generated from street cooking (open cooking).
Thank you
It is possible that a domestic or commercial range hood manufacturer could provide such information. They presumably intentionally construct their hoods to reduce grease and oil deposition on surfaces and decrease ambient humidity in the air, so they must use some sort of equipment to test the efficiency of their hoods. Fire code requires fire suppression systems over commercial ranges, but I don't know how the triggering system works - the manufacturer of those fire suppression systems could possibly help you. Or, a testing laboratory like NSF or UL might be able to discuss the equipment they use to determine if a hood works.
Of course it can be calculated, the first thing is to know what fuel is being used for cooking, then the time of its use, see if the combustion is complete or not, it is cumbersome but it can be done.
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