Cooking generated particles’ impact on indoor air quality of university cafeteria

University cafeteria is a kind of building with unique characteristics: there are lots of people dining besides the large cooking area. It is of great importance to study the impact of the cooking generated contaminants on the indoor air quality in the cafeteria since cooking is regarded as the main source of indoor contaminants. This study presents the particulate matter (PM) concentrations measured in three different university cafeterias followed by a series of cases studied with CFD and multizone model simulation. Based on the results, the possible strategies to tackle the indoor air quality (IAQ) problem due to cooking are discussed. It is concluded that using up exhaust, setting up partition between cooking area with other zones and adding scuttles are helpful to reduce the cooking generated particle pollution in the cafeterias.