A UC Riverside study found that commercially cooked hamburgers cause more air pollution than dieseltrucks.
The study, which focused on commercial charbroilers found in burger restaurants, said the equipment generates grease, smoke, water vapors and combustion products, which emit a large amount of particulate matter into the air.
“For comparison, an 18-wheeler diesel engine truck would have to drive 143 miles on the freeway to put out the same mass of particulates as a single charbroiled hamburger patty,” said Bill Welch, the principle engineer.
Researchers at UCR, who found few regulations for the restaurant emissions, said they’re developing a contraption to trap the particulates.