餐厨垃圾处理车间送排风的环保方式研究

Research on Environmental Protection Methods for Air Supply and Exhaust in Kitchen Waste Treatment Workshop

餐厨垃圾处理车间内,垃圾处理过程不可避免会产生恶臭气体,若不采取有效措施进行收集和换气,则将严重影响车间内人员的身体健康。为了节约投资,大部分餐厨垃圾处理项目只考虑处理车间内臭气的排出,忽略送风的重要性,导致处理车间排风不畅,气体流动性差,车间内环境恶劣。本文选取2个典型的国内大型餐厨垃圾处理项目进行对比,分析不同送排风模式、不同送排风管布置形式对臭气收集、车间环境的影响。研究表明,餐厨垃圾处理项目需要同时考虑车间内的送风及排风,送排风风量需要匹配,送排风风管需要统筹布置,保证车间内及垃圾处理设备内为负压,且车间内负压值小于垃圾处理设备内负压值,气体流向为车间外新鲜气体→车间内低浓度臭气区域→车间内高浓度臭气区域→臭气处理装置,做到臭气不扩散,车间内环境良好,厂区无臭味。

In the kitchen waste treatment workshop,the waste treatment process inevitably produces foul smelling gases,if effective measures are not taken for collection and ventilation,it will seriously affect the physical health of personnel in the workshop.In order to save investment,most kitchen waste treatment projects only consider the discharge of odor in the treatment workshop,ignoring the importance of air supply,resulting in poor ventilation,poor gas flow,and a harsh environment in the treatment workshop.This paper compares two typical large-scale domestic kitchen waste treatment projects and analyzes the impact of dfferent air supply and exhaust modes and different layout forms of air supply and exhaust pipes on odor collection and workshop environment.Research has shown that kitchen waste treatment projects need to consider both air supply and exhaust in the workshop,match the air supply and exhaust,and coordinate the layout of air supply and exhaust ducts to ensure negative pressure in the workshop and waste treatment equipment,and that the negative pressure value in the workshop is less than that in the waste treatment equipment,and the gas flow direction is fresh gas outside the workshop→low concentration odor area inside the workshop→high concentration odor area inside the workshop→odor treatment device,ensuring that odor does not diffuse,the environment inside the workshop is good,and there is no odor in the factory area.