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.
