Expert Insights on Choosing Wind Speed Measuring Instrument
Requirements and basis for catering oil fume monitoring
by：Rika Sensors
2021-12-11
Requirements and basis for catering oil fume monitoring
Environmental quality monitoring is the top priority, and oil fume is one of the 'stumbling blocks' to the improvement of atmospheric environmental quality. The air pollutants produced by the catering industry are discharged into the environment in the form of oil fume. According to their form, they can generally be divided into particulate matter and gaseous matter. Among them, oil fume particles are mainly derived from the volatilization and condensation of fats and oils during the cooking process, as well as the decomposition and cracking of oily food materials. They are collectively referred to as oil fume, and gaseous substances mainly refer to volatile organic compounds. The emission control of oil fume pollutants mainly focuses on these two types of pollutants. Studies have shown that among the cooking fume particles emitted by catering sources, the mass concentration of pm2.5 accounts for more than 80% of pm10, and the mass concentration of pm1.0 accounts for 50%-85% of pm2.5, indicating that catering sources The emitted particulate matter is mainly fine particulate matter, which directly contributes to pm2.5. Not only that, the vocs in the oil fume can participate in atmospheric photochemical reactions, enhance atmospheric oxidation, and provide raw materials for the production of secondary particulate matter. Some of the components have peculiar smells, which directly interfere with the normal life of surrounding residents. Cause nuisance problems. According to statistics, in 2015, complaints about air pollution from cooking fume in Beijing accounted for 34% of all air pollution complaints. It can be seen that cooking fume not only directly contributes to the haze, but also causes trouble to the lives of residents. Therefore, effective control of cooking fume pollution is the dual requirement of promoting social harmony and environmental protection. Therefore, as early as 1999, the country promulgated the 'GWPB 5-2000' catering industry fume emission standard (for trial implementation), and in 2001 promulgated the official People’s Republic of China national standard GB18483-2001 'Fume Emission Standard for Catering IndustryAll catering companies are required to install oil fume purification equipment. In 2001, the state promulgated the 'Fume Emission Standards for the Catering Industry' stipulating that 'Cooking companies that emit oil fume must install oil fume purification facilities and ensure that they operate as required during operation. Unorganized emissions of oil fume are regarded as exceeding the standard. With regard to environmental protection and the continuous improvement of the domestic catering oil fume control level, the requirements of many regional regulatory authorities for the prevention and control of oil fume pollution are no longer limited to the installation of oil fume purifiers. Now the state and some relevant departments have begun to vigorously promote and encourage catering companies The installation of on-line oil fume monitoring equipment makes the on-line oil fume monitor widely used.Requirements for oil fume monitoring1. Sampling location The sampling location should be preferred in the vertical pipe section. The flue elbow should be avoided The sampling location should be set at a distance not less than 3 times the diameter from the downstream direction of the elbow and reducer, and not less than 1.5 times the diameter from the upstream direction of the above components. For rectangular flue, the equivalent diameter Du003d2AB /(A+B), where A and B are side lengths.2. Sampling pointWhen the cross-sectional area of u200bu200bthe exhaust pipe is less than 0.5m, only one point is measured, and the median value of dynamic pressure is taken When the above cross-sectional area is exceeded, it shall be carried out in accordance with the relevant regulations of GB/T16157-1996.3. Sampling time and frequency When implementing the emission limit index system specified in this standard, the sampling time should be in the oil fume During the normal operation of the emission unit, the sampling frequency is 5 consecutive sampling times, 10 minutes each time.4. Sampling conditionsSampling should be performed in the oil fume emission unit (stir-frying, food processing or other operations that produce oil fume) During the peak period.5. Analysis result processing Among the five sampling analysis results, any one of the data is compared with the maximum value. If the data is less than one-fourth of the maximum value, the data is Invalid value, cannot participate in the average calculation. After the data is rounded off, at least three data participate in the average calculation. If the data does not meet the above conditions, re-sampling is required.
Environmental quality monitoring is the top priority, and oil fume is one of the 'stumbling blocks' to the improvement of atmospheric environmental quality. The air pollutants produced by the catering industry are discharged into the environment in the form of oil fume. According to their form, they can generally be divided into particulate matter and gaseous matter. Among them, oil fume particles are mainly derived from the volatilization and condensation of fats and oils during the cooking process, as well as the decomposition and cracking of oily food materials. They are collectively referred to as oil fume, and gaseous substances mainly refer to volatile organic compounds. The emission control of oil fume pollutants mainly focuses on these two types of pollutants. Studies have shown that among the cooking fume particles emitted by catering sources, the mass concentration of pm2.5 accounts for more than 80% of pm10, and the mass concentration of pm1.0 accounts for 50%-85% of pm2.5, indicating that catering sources The emitted particulate matter is mainly fine particulate matter, which directly contributes to pm2.5. Not only that, the vocs in the oil fume can participate in atmospheric photochemical reactions, enhance atmospheric oxidation, and provide raw materials for the production of secondary particulate matter. Some of the components have peculiar smells, which directly interfere with the normal life of surrounding residents. Cause nuisance problems. According to statistics, in 2015, complaints about air pollution from cooking fume in Beijing accounted for 34% of all air pollution complaints. It can be seen that cooking fume not only directly contributes to the haze, but also causes trouble to the lives of residents. Therefore, effective control of cooking fume pollution is the dual requirement of promoting social harmony and environmental protection. Therefore, as early as 1999, the country promulgated the 'GWPB 5-2000' catering industry fume emission standard (for trial implementation), and in 2001 promulgated the official People’s Republic of China national standard GB18483-2001 'Fume Emission Standard for Catering IndustryAll catering companies are required to install oil fume purification equipment. In 2001, the state promulgated the 'Fume Emission Standards for the Catering Industry' stipulating that 'Cooking companies that emit oil fume must install oil fume purification facilities and ensure that they operate as required during operation. Unorganized emissions of oil fume are regarded as exceeding the standard. With regard to environmental protection and the continuous improvement of the domestic catering oil fume control level, the requirements of many regional regulatory authorities for the prevention and control of oil fume pollution are no longer limited to the installation of oil fume purifiers. Now the state and some relevant departments have begun to vigorously promote and encourage catering companies The installation of on-line oil fume monitoring equipment makes the on-line oil fume monitor widely used.Requirements for oil fume monitoring1. Sampling location The sampling location should be preferred in the vertical pipe section. The flue elbow should be avoided The sampling location should be set at a distance not less than 3 times the diameter from the downstream direction of the elbow and reducer, and not less than 1.5 times the diameter from the upstream direction of the above components. For rectangular flue, the equivalent diameter Du003d2AB /(A+B), where A and B are side lengths.2. Sampling pointWhen the cross-sectional area of u200bu200bthe exhaust pipe is less than 0.5m, only one point is measured, and the median value of dynamic pressure is taken When the above cross-sectional area is exceeded, it shall be carried out in accordance with the relevant regulations of GB/T16157-1996.3. Sampling time and frequency When implementing the emission limit index system specified in this standard, the sampling time should be in the oil fume During the normal operation of the emission unit, the sampling frequency is 5 consecutive sampling times, 10 minutes each time.4. Sampling conditionsSampling should be performed in the oil fume emission unit (stir-frying, food processing or other operations that produce oil fume) During the peak period.5. Analysis result processing Among the five sampling analysis results, any one of the data is compared with the maximum value. If the data is less than one-fourth of the maximum value, the data is Invalid value, cannot participate in the average calculation. After the data is rounded off, at least three data participate in the average calculation. If the data does not meet the above conditions, re-sampling is required.
Custom message
Related Products
