108

4,800 千元

2019/01/30

2019/12/16

周函螢

臺北市政府環境保護局

劉昕嵐

財團法人台灣產業服務基金會

大氣空氣

關鍵字：餐飲業空氣污染物防制、餐飲業油煙異味模擬試驗、餐飲業污染排放資料庫、餐飲業污染防制技術宣導手冊、餐飲業污染減量技術諮詢

air pollution control for catering, catering industry smell simulation test, Database of pollution emissions from the catering, Catering pollution prevention technology promotion manual, Counselling for catering pollution reduction

劉昕嵐

02-27287241#

la-vupx06@mail.taipei.gov.tw

臺北市環保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，本計畫主要工作重點包含：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、配合執行空品管制及應變作業。 目前國內油煙異味污染防制設備效能未有標準規範，依 107 年國稅局「餐飲業營業資料」，推估中式餐飲業約占 37%，占比最大，故本計畫規劃以「中式」作為模擬試驗餐飲類型，規劃 3 種污染防制設備組合試驗情境，分別為(1)無設備、(2)靜電機搭配活性碳吸附裝置及紫外光臭氧、(3)靜電機搭配水洗機，測試在相同之烹調方式及食材下，不同情境之設備油煙異味處理效能，並研提有效防制設備組合。 依試驗結果，防制設備組合去除 PM2.5的效能，情境 2(靜電機+活性碳吸附裝置+紫外光臭氧)去除效率約 89.6%，情境 3(靜電機+水洗機)去除效率略低約 87.7%，顯示此 2 種設備組合可有效去除 PM2.5。中式快炒異味濃度約 11，而 107 年燒烤試驗異味濃度為 13.7-15，故中式快炒異味濃度相對較燒烤低，另比較本次模擬情境 2 與情境 3，使用靜電機搭配活性碳吸附裝置加上紫外光臭氧異味濃度可小於標準值 10，而靜電機加上水洗機，異味濃度仍超過 10。為提供環保局研擬管制規劃之參考，持續更新維護餐飲業資料庫，除清查小規模類型之餐飲業者基本資料建檔至資料庫外，亦持續由本市商業處、經濟部商業司提供之商業解散登記營業項目清冊，刪除與更新資料庫中已停業或歇業之餐飲業者名單，提升餐飲業基本資料庫之完整性及代表性。另將結合環保局環保稽查大隊每月所提供之陳情稽查資料，依餐飲業類型定期匯入並更新本市餐飲業資料庫，必要時將以電話聯繫方式了解業者管理現況，進一步進行相關更新。本計畫持續更新相關資料，目前已完成 2,762 筆資料，資料顯示餐飲業資料以小型餐飲業為主（約占 69.4%），其次為中型餐飲業（約占 22.8%），大型餐飲業最少（約占7.9%）。 針對小規模類型之餐飲業者、被稽查告發、屢遭民眾陳情及來電尋求技術諮詢之餐飲業者或學校單位辦理餐飲業污染減量技術諮詢，目前已完成 354 家。本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 54 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 2,000 份宣導手冊，並設計油煙異味防制電子宣導文宣。另辦理 6 場次污染防制宣導會議，包含 1 場次「臺北市稽查技術諮詢交流會」、1 場次「連鎖早餐店空氣污染防制宣導會」、2 場次「餐飲工會油煙異味管制會議」及 2 場次「臺北市觀光夜市餐飲業空污防制宣導會」。 綜上所述，建議未來工作重點包括：(1) 配合環保署擬頒布之「餐飲業空氣污染物防制設施管理辦法」，將燒烤店及牛排店列為優先技術諮詢對象，以利掌握餐飲業防制設施裝設情形，加速空氣污染防制政策推動，(2) 配合市場處例行會議，召集夜市攤商辦理空污防制宣導，以加強空污防制宣導工作，減低夜市空氣污染排放及民眾陳情情形，(3) 建議明年起搭配衛生局出席餐飲工會廚師持證衛生講習課程，宣導空氣污染防制工作。

關鍵字：餐飲業空氣污染物防制、餐飲業油煙異味模擬試驗、餐飲業污染排放資料庫、餐飲業污染防制技術宣導手冊、餐飲業污染減量技術諮詢

108年正式報告.pdf

20MB

2020/8/31 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 coordinate with air quality control and response operations. There are no standard specifications for cooking oil fumes and odors control equipment., in accordance with the "catering business information", estimate the Chinese catering industry accounts for about 37%, one of the biggest, so this plan is to "Chinese style" as the simulation test food types, plan combination experimental situation, three kinds of pollution control equipment, respectively (1) no equipment, (2) static motor with active carbon adsorption device and ultraviolet ozone washing machine, (3) static motor collocation, test under the same cooking methods and ingredients, different soot smell processing performance situation of the equipment, and provide effective prevention device combination. According to the test results, the removal efficiency of the combination of prevention and control equipment is about 89.6% in scenario 2, and about 87.7% in scenario 3, indicating that the combination of the two equipment can effectively remove PM2.5. The Chinese saute the odor concentration is relatively low barbecue. To provide reference for the environmental protection bureau developed control planning, continuously updated catering industry database maintenance. According to the plan, 2,762 pieces of data have been completed. The data show that the catering industry is mainly small (about 69.4%),followed by medium (about 22.8%), and least large (about 7.9%). So far, 354 restaurants have completed technical consultation on pollution reduction. In addition, there is a dedicated line for catering industry consultation, which has completed 54 times of telephone consultation service for the improvement of catering industry's pollution. To promote the prevention and control of fume odor pollution in the catering industry, the project plans to print 2,000 publicity manuals and design electronic publicity materials for fume odor prevention and control. Another 6 pollution prevention and control publicity meetings. From what has been discussed above, it is suggested that the future emphases include: (1) cooperate with the EPA plans to enact the "air pollution in catering industry technology facilities management approach", will grill and steak listed as priority object of technology consulting, and grasp the restaurant industry control facilities installed, accelerate the air pollution control policies, (2) cooperate with routine meeting market place, called the night market street peddler deal with air pollution prevention propaganda, to improve air pollution prevention propaganda work, reduce the air pollution emissions and by the night market, (3) suggest that next year with health bureau to attend the catering trade unions chefs licensed health training courses, air pollution prevention work of the propaganda.

air pollution control for catering, catering industry smell simulation test, Database of pollution emissions from the catering, Catering pollution prevention technology promotion manual, Counselling for catering pollution reduction