餐饮业油烟排放监测模拟工况研究

Monitoring Working Conditions of Soot Emissions in Catering Industry

在现行《饮食业油烟排放标准(试行)》(GB18483—2001)的执行过程中,工况难以控制,影响监测结果的准确性。在对不同餐饮业的主要烹饪方式(炸、煎、煮、炒)餐饮油烟的初始排放浓度进行实测的基础上,模拟出和以上4种烹饪方式相匹配的工况,分析各种类型餐饮业不同工况下的油烟排放规律,建立了一组能够由监测人员主动控制的油烟监测模拟工况。

On the implementation of the current GB18483--2001 ＂cooking soot emission standards （for trial implementation）＂, working conditions of the catering industry are diffieult to control, which is affeeting the aeeuraey of monitoring results. Based on the real-time surveying on the initial soot emissions eoneentrations of different cooking methods （mainly： deep-fried, fried, boiled, fried） , this paper simulated out different working conditions matched the cooking methods. By analyzing the soot emission of differ- ent types of working eonditions in catering industry, this paper established a group of simulated working conditions to aetively eontrol by the monitoring personnel.