There are two categories of regulations which are concerned with the emissions from solid-fuel cooking appliances: the first deals with health and safety regulations inside the building whilst the second focuses on the environmental impact in the neighbourhood.
From a health and safety standpoint the main concern is carbon monoxide gas. This can lead to tiredness, headaches and nausea at low concentrations, followed by unconsciousness and death at higher concentrations. Since even mild carbon monoxide poisoning can impair people’s judgment, the likelihood of accidents also increases in busy kitchens, and they are already hazardous places to work. Carbon monoxide concentrations above 30 parts per million (ppm) are potentially dangerous in the workplace, however we have measured over 1,000 ppm in close proximity to a charcoal oven and over 30,000 ppm (3%) in the flue itself!