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What are the problems of the oil fume monitoring system in the monitoring process

by:Rika Sensors     2021-12-13
What are the problems of the oil fume monitoring system in the monitoring process
In recent years, people’s complaints about food fume pollution have been on the rise. In the 'People’s Republic of China Air Pollution Prevention LawCatering industry units must install oil fume monitoring systems and oil fume purification facilities, and ensure that they operate as required during operation.

Starting from the actual oil fume monitoring in the catering industry, combined with the actual experience in the monitoring process, from the aspects of oil fume treatment facilities, oil fume monitoring system, reference number of stoves, and experimental analysis, the problems existing in the oil fume monitoring of the catering industry are carried out. Analyze and put forward corresponding solutions.

Problems in oil fume monitoring

1. The oil fume purification facilities and exhaust pipes of most enterprises are not clean for a long time, and the oil hanging on the treatment facilities and pipe walls is relatively thick. When the smoke passes through the purification treatment facilities At this time, the hot air will carry out the oil pollution accumulated on the pipeline, causing the outlet concentration to be higher than the actual concentration, and the emission concentration does not meet the standard.

2. The oil fume emission pipes of some enterprises are not sealed, and the phenomenon of oil fume running, emitting, dripping, and leaking is very serious. It is impossible to collect all the oil fume discharged, so accurate data cannot be obtained.

3. During the monitoring process, because the oil fume is emitted intermittently, and the company does not cooperate, the operating conditions often cannot reach the peak operation, resulting in the untrue and accurate results of our monitoring.

4. Since the removal efficiency value of the catering unit's flue gas purification facility is divided into three parts according to the scale, the scale of the catering unit is divided by the base number, so the number of focus is not clear.

5. According to 'Fume Emission Standards for the Catering Industry' (GB18483-2001), currently, there are no requirements for the material of the oil fume monitoring filter cartridges. Companies generally use stainless steel filter cartridges. This is because the rusty It affects the absorption of oil fume during the sampling process, and ultrasonic cleaning will dissolve the rust iron, leading to higher data information and inaccurate analysis results.

6. When sampling, if there is residual oil on the sampling probe, the sampling result will be higher than the actual value.

7. When using a hookah to monitor the purification efficiency of oil fume purification facilities, the high moisture content in the flue gas will cause the monitoring results to be disturbed and inaccurate.

8. Selection of standard oil and reagents. Different brands of oils and reagents on the market have different standards, and unqualified oils and reagents will cause large errors in the monitoring results.

9. Errors caused by human factors during the operation of experiment analysts.

In order to ensure the accuracy and effectiveness of the oil fume monitoring data in the catering industry, and improve the effect of environmental management, the following solutions are proposed for the problems existing in the oil fume monitoring process in response to the sampling during the detection process and the determination of reference stoves:

1. For companies with low environmental awareness and irregular cleaning of oil fume pipes, environmental supervisors urge companies to clean oil fume treatment facilities on a regular basis.

2. For the installation of oil fume treatment facilities, monitoring personnel provide technical specifications, and environmental supervisors urge enterprises to install oil fume treatment facilities and oil fume pipes in accordance with the specifications.

3. Because oil fume is emitted intermittently, in order to meet the monitoring requirements, environmental supervisors should supervise the normal operation of the enterprise on site.

4. Clarify the calculation method of the number of stoves, and catering service units are divided into three scales: large, medium and small based on the number of benchmark stoves. The reference number of stove heads is converted according to the total heating power of the stove or the total projected area of u200bu200bthe exhaust hood. The heating power corresponding to each reference stove head is 1.67×108 J/h; the corresponding projection area of u200bu200bthe exhaust hood stove surface is 1.1 m2.

5. Because the stainless steel filter cartridge is affected by temperature and humidity during storage, it is prone to rust reaction. Therefore, after each use of the stainless steel filter cartridge, it should be leached with carbon tetrachloride as soon as possible before cleaning and drying. Store in In a ventilated and dry place, if there is suspended matter in the sample eluted with carbon tetrachloride, the suspended matter should be removed by standing to avoid interference with the measurement.

6. For the error of the sampling process, the sampling personnel should prepare before sampling, carefully clean the sampling gun, and bring the whole procedure blank during the sampling process.

7. For monitoring the purification efficiency of the water transport hood, when analyzing samples, dry, constant temperature anhydrous sodium thiosulfate can be added to remove water.

8. Selection of standard oil and reagents. For standard oil selection, try to choose edible oils from well-known brands on the market (Luhua, Arowana) for reflux preparation; select special reagents from regular manufacturers to verify and calibrate the equipment and glassware used in the laboratory.

9. Conduct regular training and assessment of laboratory analysts, analyze samples in strict accordance with technical specifications, standards and operating procedures, and strive to improve the professional level of monitoring personnel.

The oil fume monitoring system is an important part of the oil fume monitoring work in the catering industry. In order to reduce the error of the oil fume monitoring results, the supervisors should strictly require themselves, monitoring standards, technical specifications and related operating procedures to ensure that each sample is collected from Every link to the analysis meets the requirements of technical specifications, so that real and effective data can be obtained.


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