107

8,500 千元

2018/05/18

2018/12/31

周函螢

臺北市政府環境保護局

周宇威

財團法人台灣產業服務基金會

大氣空氣

餐飲業空氣污染防制、餐飲業設備效能試驗

air pollution control for catering, air pollution control and equipment efficiency experiment for catering

周函螢

02-27844188#5282

kelly2788@ftis.org.tw

臺北市政府環境保護局為持續降低餐飲業污染陳情案件，提供市民良好生活環境，本(107)年度主要重點工作包括油煙異味模擬試驗、餐飲業現場實測、辦理餐飲業清查、更新維護餐飲業資料庫、辦理餐飲業者污染減量實地技術諮詢、設置諮詢專線、辦理宣導推廣、舉辦油煙污染防制或管理之相關會議、建立現場異味稽查之簡易作業程序等工作。 由於國內油煙異味污染防制設備效能未有標準規範，本計畫以油煙產生量大之「燒烤」作為模擬試驗餐飲類型，規劃7種不同情境進行測試，結果顯示防制設備去除PM2.5的效能，以靜電機為最高，其次為水洗機；另異味檢測數據顯示，靜電機無異味去除效能，需搭配紫外光臭氧或活性碳吸附裝置才可使異味排放符合法規標準值。 除油煙異味模擬試驗外，本計畫另針對中式、西式及燒烤業者各2家進行實場測試，依檢測結果中式、西式、燒烤餐廳油煙污染防制設備保養頻率建議應可每個月保養一次，另中式餐廳異味防制設備為每1.5-2個月保養一次。另發現餐飲業設備保養後PM2.5濃度數值皆小於保養前，且保養前後PM2.5去除效率提升約52.3% - 77.6%。 本計畫為提供環保局研擬管制規劃之參考，執行清查對象包含「臺北市餐飲業油煙異味防制設備技術指引」優先適用對象、配合「城中城市博物館活動」餐飲業油煙異味減量行動、寧夏及饒河夜市油炸餐飲業者、107年新設餐廳，共計清查700家業者，其中技術指引優先適用對象之清查結果顯示，裝設有污染防制設備的比率約86.7%，約71.3%業者裝設有油煙防制設備，0.9%僅裝設異味防制設備，同時裝設油煙及異味防制設備之業者則約占14.5%。 本計畫持續依105年建置之餐飲業資料庫持續清查表單修正內容並更新資料庫，修正後之餐飲污染管理表項目，包括：(1)餐飲業基本資料、(2)餐飲業油煙異味污染防制、(3)噪音、水污染防制以及廢棄物清理作業現況，現已完成2,296筆餐飲業污染防制資料建置。經統計發現營業面積小於100 m2之餐飲業約79.6%。 本市部分餐飲業者因污染排放導致民眾陳情，或環保局環保稽查大隊要求限期改善，囿於污染防制設備技術資訊不足或苦無改善工程資訊，本計畫辦理餐飲業污染減量技術諮詢已完成300家。由計畫人員至現場瞭解油煙及異味污染原因，詢問並記錄油煙及異味動向及污染防制設備之種類、保養頻率等，另量測設備之集氣、排放風速等，再提供綜合建議給予業者參考。除實地技術諮詢外，另設有餐飲業諮詢專線，詢問內容包括最新相關法規宣導、防制技術諮詢、提供新設餐飲業者油煙防制設備資訊及餐飲業選址概念等，提供餐飲業者便利之污染改善諮詢服務，共完成61件次電話諮詢輔導。 為推廣餐飲業油煙異味污染防制，本計畫印製4,000份「臺北市餐飲業油煙異味防制設備技術指引」及3,000份宣導手冊，並拍攝1部餐飲油煙異味防制設備宣導影片。另辦理4場次臺北市餐飲油煙異味防制設備技術指引宣導說明會、2場臺北市觀光夜市餐飲業空污防制宣導說明會及協辦1場寧夏觀光夜市餐飲業空污防制宣導說明會，以促使餐飲業者採行有效污染防制技術，降低油煙異味污染，達到宣導教育及推廣應用。 本計畫建置攜帶式臭味檢測能力，藉由量測電傳導度之電壓變化測得異味強度，於模擬測試、現場實測及隨同環保稽查大隊使用異味污染物官能測定搭配攜帶式異味量測設備同時量測，藉以分析後建立平均相關性為0.07，若區分餐飲型態中式相關係數為0.17及燒烤相關係數0.35。 綜上所述，建議未來工作重點包括：(1)中式餐廳亦為本市設立比例且陳情數較高之餐飲類型，故建議可規劃以中式餐飲業做為測試對象，(2)建議應持續蒐集污染物官能測定與異味直讀式儀器之量測資料，以能進一步判斷其相關性(3)建議可建置餐飲業宣導mobile application （APP）應用程式，內容包含現行法規、宣導文宣、影片與會議資訊等，提供線上諮詢服務。

餐飲業空氣污染防制、餐飲業設備效能試驗

107年度「臺北市餐飲業空氣污染物防制暨設備效能試驗計畫」期末報告.pdf

21MB

107年度「臺北市餐飲業空氣污染物防制暨設備效能試驗計畫」期末報告

2019/10/2 上午 12:00:00

For good living environment and reduce complaints from catering emission, Department of Environmental Protection, Taipei City Government (TDPE), puts emphasis on the following aspects, which include simulation experiment of cooking oil fumes and odors, catering actual measurement, survey catering, internet application system for catering, providing pollution reduction consultation, setting up advisory dedicated phone line, propaganda of pollution control, catering pollution control orientation, and set up procedure of inspection in this year. There are no standard specifications for cooking oil fumes and odors control equipment. This plan choose barbecue as simulation experimental catering type to test seven kinds of control equipment combination to explore the removal efficiency of oil fume. The results show that electrostatic precipitator has the best PM2.5 removal efficiency. According to detection of odor results, electrostatic precipitator need arrange in pairs with active charcoal or UV-O3 to remove odor. Actual measurement was choosing Chinese catering, Western catering, and Barbecue catering to do. According to the results, Chinese, Western, and barbecue catering were recommend maintain pollution control equipment at least once a month. Chinese catering odor control equipment should maintain every 1.5-2 months. Pollution control equipment might increase PM2.5 removal efficiency approximately 52.3% - 77.6% before and after maintenance. To grasp catering control equipment, surveying 700 restaurants, and 86.7% of priority apply to object of Guide were operating with control equipment. As for internet application system for restaurant business, revising the content and update database include: (1) basic information, (2) odor pollution control, (3) noise, water pollution control and waste disposal works, and already completed about 2,296 restaurants. Most of them were small-scale (less than 1076.4 square feet.) approximately occupied 79.6%. This plan providing 300 restaurants improvement advices and then keeping track their improve situation. Staff went to the scene to investigated odor pollution causes, and then provided comprehensive advice to the restaurant. Besides it, provide an advisory hotline to assist about 61 restaurants solving problems. About 4,000 of copies Guidelines and 3,000 of copies handbook provided for businesspersons of restaurants. In addition, seven conferences about oil fumes control held to introduce the latest pollution control, technology information, equipment maintenance and regulation, etc. This plan used real-time odor measurement equipment to measure with physiological functional test of odor simultaneously for calculates relevance. The results show that average correlation was 0.07, Chinese catering was 0.17 and Barbecue catering was 0.35. In summary, it is suggested that the future work priorities includes :(1) Chinese restaurants also have a higher proportion and suffering with public complaint in Taipei city, so it is recommend to add Chinese catering to simulation experiment. (2)Continuously used real-time odor measurement equipment to measure odor accompany with physiological functional test of odor, simultaneously for collect data to further judge its correlation. (3) Establish mobile application of catering to provide legislation, pollution control, technology information and online consultation.

air pollution control for catering, air pollution control and equipment efficiency experiment for catering