Yeah no shit.
Worked in many kitchens and if you don’t have a crazy good vent hood system you’ll be breathing tons of shit, especially aeresolized hot oil, and a lot of it too.
I bought a cheap PM2.5 / PM10 meter a few years back because my kid had respiratory problems and I wanted to monitor the pollution levels. The levels of particulate you get from frying something, especially at the point where it’s starting to brown a bit, are just insane. I’d never want to work in a kitchen knowing that.
I cleaned those hoods and vents for a temp job for a couple weeks. Would not recommend.
Can get you some nasty cuts too lol. Fuckers are nasty. I used to get a tea spoon and just run that down the hood to gather all the grease and gunk. It came out as a sticky black paste. Usually with gloves too because that shit was impossible to clean off your hands.
Cuts were the least of my worries. Chemical burns are where it’s at!
Me and the one other guy would get to the job (i.e. Spirit Mountain Casino’s kithcen once! But restaurants in general were the gig), hook our industrial heated pressure washer up to the building’s water, and get started.
While he was tarping up the kitchen, generally creating a funnel around the hoods/vents to direct waste water to the drain, I’d take the filters and spray them down with some nasty degreaser before spraying them down with the now heated pressure washer.
Then I’d climb up on the roof to do the fans. Those giant silver fans on the top of buildings generally just tilt open for maintenance which makes them easy. Spray it and the ventilation shaft down with the degreaser, rinse with pressure washer, and it all drains in the kitchen below funneled to the drain.
Takes a couple hours, it’s decent but dirty work. Only did it as a temp job through a temp agency though, so didn’t do it for more than a few weeks.
Sounds like pretty fun work though! And yeah, chemical burns, I worked dish for 7 years and I worked with all kinds of horrible degreasers. The ones where, if you got hot water in it, you’d immediately choke up lol.
I mean, still did it, but yea I get what you mean lol. I was pretty blasé about a lot of things but that stuff, it struck fear in my heart.
Its ok the heroine and cocaine kill most germs
I will never forget working in a commercial kitchen when our hoods broke. The management of course chose to keep the kitchen open. It was ridiculous.
Yeah no fucking shit we were running a coal fire grill in a small, closed space. The hoods will only catch so much. Add to that like 14 burners and a dishwasher and god knows what else and you got a stew going.
Why don’t they use induction
I believe wok cooking requires direct flame in order to turn out properly. Don’t know about other types of cooking.
You can get specialty woks for induction. It needs minimum 3,000 watts for wok hei iirc
BREAKING NEWS: The sun is hot.
Some delicious smelling pollution, tho…
The study also found air pollution did not stay in the kitchen. Median concentrations in dining areas were greater than WHO guidelines for outdoor air pollution.
Dr Yannai Kashtan, first author of the study from PSE Heathy Energy, said: “It is difficult to contextualise the relative risk to diners, but as a diner in a restaurant with gas-fired appliances you may be exposed to elevated levels of nitrogen dioxide.”
ffs, wear a mask.
We’re in a viral lethal highly contagious pandemic. Everyone inside should he wearing a mask in any case.
Lol, what mask do you have that blocks NO₂?
