The National Environmental Protection Bureau has stipulated the Cooking Smoke Emission Standard, which is as follows:
Foreword
Scope of Cooking Smoke Emission Standard
1
This standard stipulates the maximum allowable emission concentration and odor concentration of cooking smoke per unit in the catering industry, the minimum removal efficiency of cooking smoke purification facilities and the minimum emission height of cooking smoke exhaust pipe.
this standard is applicable to the management of oil fume emission of existing catering units in urban built-up areas, nature reserves and scenic spots, as well as the design, environmental impact assessment, environmental protection acceptance of completed catering units and the management of oil fume emission during their operation; The internal staff canteens of food processing units and non-operating units that emit lampblack shall be implemented with reference to this standard.
this standard is not applicable to the oil fume emission of households.
2 normative citation documents
The clauses in the following documents become clauses of this standard through the citation of this standard. All dated cited documents, and all subsequent amendments or revisions are not applicable to this standard. However, all parties who have reached an agreement according to this standard are encouraged to study whether the latest versions of these documents can be used. For undated reference documents, the latest edition is applicable to this standard.
GB 14554 Emission Standard for Odor Pollutants
GB/T 14675 Determination of Odor in Air Quality
Three-point comparison odor bag method GB/T16157 Sampling method for particulate matter and gaseous pollutants in exhaust gas from stationary pollution sources.
3 terms and definitions
the following terms and definitions apply to this standard.
3.1
standard state
the state when the temperature is 273K and the pressure is 111325Pa. The concentration standard values and exhaust air volume specified in this standard are dry flue gas values under standard conditions.
3.2
cooking oil fume
influences the volatile oil, organic matter and the mixture generated by thermal oxidation or pyrolysis during food cooking and food production and processing.
3.3
Oil fume purification equipment
Equipment for purifying oil fume generated during food cooking and food production and processing.
3.4
A catering unit
is located in the same building, and all smoke exhaust stoves belonging to the same legal person are counted as one catering unit.
3.5
unorganized emission
Oil fume emission without any oil fume purification facilities.
3.6
Oil fume removal efficiency
The percentage of the oil fume removed after the cooking fume is treated by purification equipment to the oil fume before treatment.
where: P—— oil fume removal efficiency,%;
before c-before treatment facilities, the concentration of oil fume, mg/m3;
before q-exhaust air volume before treatment facilities, m3/h;
after c-concentration of oil fume after treatment facilities, mg/m3;
after q-exhaust air volume after treatment facilities, m3/h.
3.7
Odor pollutants
All gas substances that irritate the olfactory organs, cause people unhappiness and damage the living environment.
3.8
Odor concentration
Odor gas (including odor) is diluted with odorless air, and the required dilution multiple is obtained when it is just odorless.
4 emission limit
4.1 scale division of catering industry units
4.1.1 the scale of catering industry units is divided according to the number of reference stoves, and the number of reference stoves is converted according to the total heating power of stoves or the total projected area of exhaust hood. The corresponding heating power of each reference range is 1.67×118J/h, and the corresponding projection area of the exhaust hood range is 1.1m2.
4.1.2 the scale of catering industry units is divided into three levels: large, medium and small. See Table 1 for division parameters.
Table 1 Scale division of catering enterprises
Small
Medium
Large
The number of reference stoves
≥1, < 3
≥3，< 6
≥6
corresponds to the total power of the stove (118J/h)
1.67, < 5.11
≥5.11，< 11
≥11
corresponds to the total projected area of the exhaust hood (m2)
≥1.1, < 3.3
≥3.3，< 6.6
≥6.6
4.2 Maximum allowable emission concentration of cooking fume in catering units.
See Table 2 for the maximum allowable emission concentration of cooking fume from catering enterprises.
table 2 the maximum allowable emission concentration unit of cooking fume in catering industry is mg/m3
small
medium
large
1.5
1.2
1.1
4.3 malodorous pollutants in exhaust pipe of catering industry unit
the malodorous pollutants generated by cooking fume discharged from exhaust pipe of catering industry unit are expressed by odor concentration. The emission limit of odor concentration in the exhaust pipe is 71 (dimensionless).
4.4 Minimum removal efficiency of cooking fume purification facilities in catering units.
see table 3 for the minimum removal efficiency of cooking fume purification facilities in catering industry.
table 3 minimum removal efficiency of cooking fume purification facilities in catering industry
scale
minimum removal efficiency of small
medium
large
purification facilities %
85
91
91
1.5m minimum emission height of cooking fume exhaust pipe in catering industry
the emission height of cooking fume exhaust pipe should be higher than the exhaust pipe. Meet the requirements of straight pipe length required by sampling position, and the exhaust port shall not face the susceptible buildings. If there are susceptible buildings higher than the vent outlet within a radius of 21m around the vent outlet of catering enterprises, the maximum allowable emission concentration is shown in Table 4.
Table 4 The maximum allowable emission concentration of cooking fume in catering enterprises is mg per cubic meter
Small
Medium
Large
1.1
1.8
1.5
5 Other regulations
5.1 Catering enterprises that discharge cooking fume must install cooking fume purification facilities and ensure that they operate as required during operation.
5.2 unorganized emission of oil fume is regarded as exceeding the standard.
6 monitoring
6.1 sampling position and sampling point
The sampling position and sampling point of cooking fume concentration in catering industry units should comply with GB/T 16157, and the sampling position and sampling point of odor concentration should comply with GB 14554.
6.2 sampling time, sampling frequency and sampling conditions
the sampling time should be carried out during the peak operation period of the oil fume emission unit, and the sampling times of oil fume concentration should be 5 consecutive times, each time not less than 11min. The odor concentration shall be sampled for 5 times with an interval of not less than 11min.
6.3 Analysis and determination methods
See Table 5 for the analysis and determination methods of oil fume emission concentration, oil fume removal efficiency and odor concentration.
Table 5 Analysis methods of oil fume emission concentration, oil fume removal efficiency and odor concentration
Analysis of pollutant names
, Determination method
emission concentration of lampblack from source
analysis method of lampblack from catering industry
Appendix A
Determination method of lampblack removal efficiency
Appendix B
Odor concentration
Three-point comparison smelly bag method
GB 14675
6.4 Analysis result processing
. After the data are selected, at least three data are involved in the average calculation, otherwise re-sampling. The odor concentration is taken as its maximum measured value.
7 standard implementation
7.1 The catering enterprises that emit oil fume should install and operate the oil fume purification facilities that meet the requirements of 4.4 of this standard normally, and the environmental protection departments at or above the county level can monitor the oil fume emission of the catering enterprises.
7.2 other areas that need special protection shall be determined by the environmental protection department at or above the county level.
7.3 the competent administrative department of environmental protection of the people's government at or above the county level shall be responsible for supervising the implementation of this standard.
appendix A
(normative appendix)
sampling method and analysis method of cooking fume in catering industry
sampling and analysis method of measuring cooking fume by metal filter cartridge absorption and infrared spectrophotometry
principle of p>A.1
the gas in the cooking fume exhaust tube is extracted by isokinetic sampling method, and the cooking fume is adsorbed in the oil fume collection head. The oil fume collecting filter element was placed in a PTFE sleeve with a cover, and after returning to the laboratory, carbon tetrachloride was used as a solvent for ultrasonic cleaning, and then it was moved into a colorimetric tube for constant volume, and the oil fume content was determined by infrared spectrophotometry.
the content of oil fume is calculated by the absorbance A2931, A2961 and A3131 at the bands with wave numbers of 2 931 cm-1 (stretching vibration of C-H bond in CH2 group), 2 961 cm-1 (stretching vibration of C-H bond in CH3 group) and 3 131cm-1 (stretching vibration of C-H bond in aromatic ring) respectively.
A.2 reagent
A.2.1 carbon tetrachloride (CCl4): the scanning absorbance value is less than 1.13(4cm cuvette) between 2 611 cm-1 and 3 311 cm-1. In general, the analytical pure carbon tetrachloride can be distilled once.
A.2.2 high-temperature reflux edible peanut oil (or rapeseed oil, blended oil, etc.). The method of high-temperature oil reflux: add 311ml edible oil into 511ml three-neck bottle, insert a thermometer with a measuring range of 511℃, control the temperature at 121℃ for 31min, then install an air condenser directly above it, raise the temperature to 311℃ and reflux for 2h to obtain standard oil.
A.3 instruments and equipment
A.3.1 instruments: infrared spectrometer, which can scan the absorption value between 3 411 cm-1 and 2 411 cm-1, and cooperate with a 4cm Shi Ying cuvette with a cover.
A.3.2 ultrasonic cleaner.
A.3.3 volumetric flask: 51ml, 25ml.
A.3.4 oil smoke sampler and filter cartridge.
A.3.5 colorimetric tube: 25ml
A.3.6 PTFE cylindrical sleeve with cover.
A.3.7 smoke and dust tester, whose sampling system technical index requirements refer to GB/T 16157.
A.4 sampling and sample preservation
A.4.1 sampling
sampling location, sampling time and frequency, and sampling conditions shall be carried out in accordance with the provisions of 6.2 of this standard.
sampling step p>A.4.1.1
refer to the isokinetic sampling step of smoke and dust in GB/T 16157—1996.
a.4.1.1 before sampling, check the air tightness of the system.
A.4.1.1.2 heating the fully heated sampling tube for humidity measurement, wetting the wet and dry bulb, and discharging the dry and wet bulb temperature and wet bulb negative pressure laterally; Measure flue gas temperature, atmospheric pressure and exhaust pipe diameter; Measure the dynamic and static pressure of flue gas and other conditions.
A.4.1.1.3 determine the constant-speed sampling flow and sampling nozzle diameter.
A.4.1.1.4 install sampling nozzle and filter cartridge. When loading the filter cartridge, be careful to pour the filter cartridge directly from the PTFE sleeve into the sampling head, and pay special attention not to pollute the surface of the filter cartridge.
A.4.1.1.5 put the sampling tube in the flue and close the sampling hole.
A.4.1.1.6 set the sampling time and start the machine.
A.4.1.1.7 record or print the accumulated volume, sampling flow, negative pressure of meter head, temperature and sampling time before and after sampling. Record the number of the filter cartridge.
A.4.1.1.8 lampblack sampler collects lampblack.
A.4.2 sample preservation: the filter cartridge with collected oil fume should be immediately transferred to the PTFE cleaning cup, and the cup cover should be tightly closed; If the sample can't be determined within 24h, it can be stored in the cold room of the refrigerator (≤4℃) for 7d.
A.5 test conditions
A.5.1 after cleaning, the filter cartridge should be placed in a ventilated and dust-free place to dry;
A.5.2 before and after sampling, make sure that no other articles with oil stains pollute the filter cartridge.
A.6 Sample determination step
A.6.1 Soak the sampled filter cartridge in a PTFE cleaning cup with 12ml of re-steamed carbon tetrachloride solvent, and cover the cleaning cup;
A.6.2 put the cleaning cup in an ultrasonic instrument and perform ultrasonic cleaning for 11min；;
A.6.3 transfer the cleaning solution into a 25ml colorimetric tube;
A.6.4 add 6 ml of carbon tetrachloride into the cleaning cup for ultrasonic cleaning for 5 minutes;
A.6.5) transfer the cleaning solution to the 25ml colorimetric tube;
A.6.6 Clean the filter cartridge and PTFE cup twice with a little carbon tetrachloride, transfer them to the 25ml colorimetric tube together, and add carbon tetrafluoride to dilute them to the scale mark;
A.6.7 infrared spectrophotometric determination: preheat the infrared analyzer for more than 1h before determination, adjust the zero point and full scale, and fix a certain set of correction coefficients;
A.6.8 preparation of standard series: accurately weigh 1g of the corresponding standard sample of edible oil which has been refluxed in a 51ml volumetric flask on a balance with an accuracy of 1/111,111, and dilute it to scale with analytically pure CCl4 after re-steaming (controlling the temperature at 71℃ ~ 74℃) to obtain high-concentration standard solution A. Take 1.11ml of solution A in a 51ml volumetric flask and dilute it to scale with the above CCl4 to obtain standard intermediate solution B. Transfer a certain amount of solution B into a 25ml volumetric flask, and dilute it to scale with CCl4 to prepare a standard series (concentration range 1 ~ 61mg/L).
A.6.9 sample determination: soak the sampling filter cartridge in a PTFE cup with appropriate amount of CCl4, cover and tighten the cup cover, then put the cup on an ultrasonic cleaner for 5min, pour the cleaning solution into a 25ml colorimetric tube, then clean the filter cartridge twice with appropriate amount of CCl4, transfer the cleaning solution into the colorimetric tube together, and dilute to scale, thus obtaining the sample solution. Put the sample solution in a 4cm cuvette, and the infrared spectroscopy test can be carried out.
A.7 calculation of results
A.7.1 calculation formula of soot treatment efficiency
see appendix b and section 3.6 in the standard text.
A.7.2 calculation formula of fume emission concentration
C measurement =C solution ×V/1111
V1
where: c measurement-fume emission concentration (mg/m3);
solution c-concentration of oil fume in cleaning solution of filter cartridge (mg/l);
V—— diluted constant volume of filter cartridge cleaning solution (ml);
V1—— sampling volume of dry flue gas in standard state (m3), and its calculation method refers to GB/T 16157.
appendix B
(normative appendix)
determination method of oil fume removal efficiency
B.1 the determination of oil fume removal efficiency can be divided into two cases: the determination of oil fume purification facilities installed in oil fume exhaust pipes and the determination of oil fume purification facilities installed on exhaust hoods.
B.2 for the oil fume purification facilities installed in the oil fume exhaust pipeline, by simultaneously measuring the oil fume emission concentration before and after purification and