饮食业油烟监测中存在的问题及解决对策

Discussion on Problems of Cooking Fume Monitoring and Corresponding Solutions

从实际的饮食业油烟监测出发,结合执行与实践《饮食业油烟排放标准》(GB18483-2001)过程中的各种体会,从采样位置、采样工况以及基准灶头数这三个方面,对饮食业油烟监测中存在的问题进行了探讨,并提出了相应的解决对策:油烟监测前,应确保采样位置的规范,必须对采样断面和位置进行优化选择;油烟监测中,应确保采样工况的正常,油烟净化设备务必处于正常工作状态,要派专人负责工况的监督,维持工况的稳定;在今后的标准修订中,建议对基准灶头数的折算方式予以明确,而不是目前按灶的总发热功率或排气罩灶面总投影面积两种方式并存。

According to actual cooking fume monitoring and integrated with experiences in carrying out Emission Standards of Cooking Fume （GB 18483-2001）, some problems of cooking fume monitoring were discussed from perspectives of sampling position, sampling working status and number of benchmark stoves. The corresponding solutions were as follows： make sure sampling position criteria and optimize sampling section and position before cooking fume monitoring; during cooking fume monitoring, guarantee normal sampling condition, fume purifying equipment must be in normal condition, special person must be assigned to supervise the working status so as to maintain stable working condition. In future revision of the standards, it is suggested to define the conversation method of the number of benchmark stoves, rather than the co-existence of two methods for now, including according to total heating power of stove and total projective area of exhaust hood stoves.