饮食业油烟污染排放标准的比较和探讨

饮食业的油烟污染对大气环境和人体健康带来了巨大的危害,目前我国针对饮食业油烟排放的标准还不能满足环境卫生的要求和饮食业的发展。以国内外已有或准备拟订的饮食业油烟排放标准为主体,结合相应法律法规,对烹饪类和烧烤类油烟的排放标准检测对象、限值参数、采样方法、基准灶头、二次污染等方面进行了综合比较,进而根据技术创新,制定《辽宁省饮食业油烟排放标准》,为全面治理大气污染提供借鉴。

The cooking oil fume pollution has brought great harm to atmosphere environment and human health, however, the emissions standards of cooking oil fume in our country could not meet with demands of environmental health and development of catering industry. In this paper, detection object, limit parameters, sampling methods, benchmark stoves and secondary pollution of on cooking oil fume were compared based on domestic and foreign existing catering fume emission standards and relevant laws or regulations. As a result, all these can provide a reference to the new fume emission standards formulation in Liaoning and control of air pollution.