The main objective of this study was to characterize the grease emissions from seven common commercial kitchen cooking appliances and associated food products: (I) gas-fired conveyor bmiler (hamburger), (2) gas/electric clamshell griddle (hamburger), (3) gas-fired conveyor pizza oven (thin crust pepperonipizzas), (4) gas over-fired broiler (beef steak), (5) electric steamer (chicken breasts), (6) solid-fuel broiler fueled by mesquite char-coal (hamburger), and (7) a gas-fired Chinese wok cooking diced chicken breasts in peanut oil. Emission measurements were made in the center of the plume above each appliance at the lower entrance to an eight foot canopy exhaust hood and in the center of the horizontal exhaust duct approximately six feet downstreamfrom the hood collar. No filters were used in the hood for these measurements. Particulate mass concentration data were obtained from 0.5 to 15 μm with personal cascade impactors and number concentration data were obtained from 20 nm to 0.8 μm with scanning mobility particle sizers. Grease vapor results were obtained using an EPA method five stack gas sampler. Results indicate that the wok had the largest total grease massemission in theplume, 2471b (kg)/1000lb (kg) food cooked, nearly a factor of two over the solid fuel bmiler at 142 lb (kg)/ 1000 lb (kg) food cooked. The conveyor broiler had 50.2 lb (kg)/ 1000 lb (kg) food cooked, whereas the other appliances were less than 14. The total grease mass emissions measured in theexhaust duct were much less than the values in the plume, primarily because the plume emissions are often dominated by particles larger than 10 7mu;n in size that rarely make it to the exhaust duct sampling location. The total grease mass emissions in the exhaust duct were dominated by grease vapor and ranged from 72.5 lb (kg)/1000 lb (kg) food product for the solid fuel broiler to 2.64 lb (kg)/1000 lb (kg) food product for the conveyor pizza oven.