環保專案成果報告查詢系統

專案計畫編號
經費年度	109
計畫經費	8,770 千元
專案開始日期	2019/12/02
專案結束日期	2020/11/30
專案主持人	張素清
主辦單位	新北市政府環境保護局
承辦人	王詩吟
執行單位	環科工程顧問股份有限公司
專案分類	大氣空氣
中文關鍵字	餐飲業、調查及管制輔導
英文關鍵字	commercial cooking, survey, control and counseling
協同主持人
共同主持人
計畫聯絡人	劉榮豪
計畫聯絡電話	02-29531151#221
計畫聯絡信箱	tpc2812@ntpc.gov.tw

中文摘要	依工作內容及目標可分為「排放量掌握與改善輔導」、「推動餐飲集中區餐飲業及學校油煙管制」、「推動餐飲業空氣污染防制行動專案」及「餐飲業空氣污染防制教育推動」等四大工作主軸。(一)執行新設餐飲、屢遭陳情業者進行油煙異味調查及輔導改善並執行集氣效能查驗，新設餐飲油煙防制設備設置率已提高至85%，經追蹤分析前兩年所輔導新設餐飲業於109年陳情率已低於8%；屢遭陳情業者經輔導後68家已改善，以增設及改善防制設備為主。(二)已成功推動樂華、汐止、樹林興仁花園、新店安和國際觀光夜市等4夜市，深坑、金山商圈等2商圈及碧潭風景區之餐飲業油煙防制設備全設置，其中金山商圈為109年油煙防制設置率由13%己達到100%。(三)執行高油煙排放之燒烤店查核輔導，並搭配「新北市住宅區燒烤業空氣污染防制管制作業要點」加強管制，油煙防制設備設置率已達成100%，陳情件數亦由108年193件降至109年116件；另牛排館輔導後油煙防制設備設置率為83%，其中孫東寶牛排為108年新北市牛排館陳情率最高者，經輔導後該連鎖企業陳情數由123件109年降至10件；而針對環保署擬定公告對象調查輔導，油煙防制設備設置率為87%，其中連鎖餐飲業鬍鬚張、麥當勞、漢堡王及我家牛排等共55店家其油煙防制設備設置率為100%，而新北市內摩斯漢堡預計109年底全數完成空污防制設備裝設。(四)餐飲空污教育推動除辦理空氣污染防制宣導會、編印餐飲業空氣污染防制技術手冊及摺頁及更新餐飲業網頁、製作宣導短片外，亦持續與新北市內餐飲業相關公/工/協會及餐飲企業協談以協助配合環保法規訊息及防制技術等宣導，而為擴大推廣餐飲空氣污染防制之重要性，提高未來從業人員環保意識，透過結合相關單位進行跨域空污防制教育之推動，其中「新北市政府職業訓練中心」規劃於110年度職訓課程納入餐飲空污防制政令宣導，景文科技大學環教中心將規劃環境教育納入餐飲業環保教案並擬於109學年度下學期試行教學。
中文關鍵字	餐飲業、調查及管制輔導

中文摘要

依工作內容及目標可分為「排放量掌握與改善輔導」、「推動餐飲集中區餐飲業及學校油煙管制」、「推動餐飲業空氣污染防制行動專案」及「餐飲業空氣污染防制教育推動」等四大工作主軸。(一)執行新設餐飲、屢遭陳情業者進行油煙異味調查及輔導改善並執行集氣效能查驗，新設餐飲油煙防制設備設置率已提高至85%，經追蹤分析前兩年所輔導新設餐飲業於109年陳情率已低於8%；屢遭陳情業者經輔導後68家已改善，以增設及改善防制設備為主。(二)已成功推動樂華、汐止、樹林興仁花園、新店安和國際觀光夜市等4夜市，深坑、金山商圈等2商圈及碧潭風景區之餐飲業油煙防制設備全設置，其中金山商圈為109年油煙防制設置率由13%己達到100%。(三)執行高油煙排放之燒烤店查核輔導，並搭配「新北市住宅區燒烤業空氣污染防制管制作業要點」加強管制，油煙防制設備設置率已達成100%，陳情件數亦由108年193件降至109年116件；另牛排館輔導後油煙防制設備設置率為83%，其中孫東寶牛排為108年新北市牛排館陳情率最高者，經輔導後該連鎖企業陳情數由123件109年降至10件；而針對環保署擬定公告對象調查輔導，油煙防制設備設置率為87%，其中連鎖餐飲業鬍鬚張、麥當勞、漢堡王及我家牛排等共55店家其油煙防制設備設置率為100%，而新北市內摩斯漢堡預計109年底全數完成空污防制設備裝設。(四)餐飲空污教育推動除辦理空氣污染防制宣導會、編印餐飲業空氣污染防制技術手冊及摺頁及更新餐飲業網頁、製作宣導短片外，亦持續與新北市內餐飲業相關公/工/協會及餐飲企業協談以協助配合環保法規訊息及防制技術等宣導，而為擴大推廣餐飲空氣污染防制之重要性，提高未來從業人員環保意識，透過結合相關單位進行跨域空污防制教育之推動，其中「新北市政府職業訓練中心」規劃於110年度職訓課程納入餐飲空污防制政令宣導，景文科技大學環教中心將規劃環境教育納入餐飲業環保教案並擬於109學年度下學期試行教學。

中文關鍵字

餐飲業、調查及管制輔導

類型	檔名	檔案大小	說明	最新版公開日期
期末報告	109年新北市餐飲業調查及管制輔導計畫-期末報告定稿(光碟) - 上傳版本(壓縮版).pdf	85MB		2021/6/10 上午 12:00:00

摘要	Based on the work content and objectives, the Project is divided into such four major themes as the "Guidance on Emission Control and Improvement", "Promotion of the Oily Smoke Control for the Commercial Cooking ＆ School Kitchens in the Catering Concentrated Area", "Promotion of the Air Pollution Prevention Action Project in the Commercial Cooking" and "Promotion of Education on Air Pollution Prevention in the Commercial Cooking". 1. We have investigated the oily smoke and odorous pollutants of the newly established catering shops and the shops which have received repeated grievances and provided the said shops with guidance for improvement. Furthermore, we have conducted gas collection efficiency inspections. As a result, the installation rate of the oily smoke control equipment has been increased to 85% for the newly established catering shops. Compared with the grievance record for the last two years, the complaint rate this year has been decreased to lower than 8% for the newly established catering shops which have received our counseling. And among the shops which received repeated grievances and our guidance afterward, there are 68 shops which have made improvements mainly due to the addition or improvement of the anti-pollution equipment. 2. We have successfully promoted the installation of the oily smoke control equipment in four night markets (Lehua, Xizhi, Shulin Xingren Garden, and Xindian Anhe International Tourism), two commercial districts (Shenkeng and Jinshan), and Bitan Scenic Area. Among them, the installation rate of oily smoke control equipment in Jinshan Commercial District this year has increased from 13% to 100%. 3. We have carried out the inspection and guidance of barbecue shops which have high oily smoke emission, and strengthened the control with the "Guidelines of Air Pollution Prevention and Control Operation for the Barbecue Industry in Residential Districts of New Taipei City". The installation rate of oily smoke control equipment has reached 100%, and the number of complaints has also dropped from 193 last year to 116 this year. In addition, the installation rate of oily smoke control equipment for steakhouses after our counseling reached 83%, of which the Sundongbao chain steakhouse had marked the highest rate of complaints in New Taipei City. It received 123 complaint cases last year but down to 10 cases this year after our counseling. As for the restaurants the EPA proposed to announce for investigation and counseling, their installation rate of oily smoke control equipment was 87%. Among them, 55 shops of the chain restaurants Formosa Chang, McDonald's, Burger King, and Steakmyhome had 100% installation rate of oily smoke control equipment. And all the shops of MOS Burger in New Taipei City are expected to complete the installation of air pollution control equipment by the end of 2020. 4. In addition to holding air pollution prevention and control meetings, compiling and printing air pollution prevention technology manuals and brochures, updating web pages, and producing propagation videos, our drive in the air pollution education for the food and beverage industry has included continuing to negotiate with associations related to the food and beverage industry in order to assist in providing and promoting environmental protection regulations, information and prevention technologies. To stress the importance of air pollution prevention in the commercial cooking and enhance the environmental awareness of future working personnel, we have worked to combine relevant units for the promotion of interdisciplinary education on the air pollution prevention　in the commercial cooking, wherein the “New Taipei City Government Vocational Training Center" is planned to incorporate the commercial cooking-related air pollution prevention policy announcements into its 2021 vocational training course, and the Environmental Education Center of JinWen University of Science and Technology is scheduled to integrate environmental education into their environmental protection teaching plan for the commercial cooking, which will be piloted in the next semester of the 109 school year or in the first half of 2021.
英文關鍵字	commercial cooking, survey, control and counseling

摘要

Based on the work content and objectives, the Project is divided into such four major themes as the "Guidance on Emission Control and Improvement", "Promotion of the Oily Smoke Control for the Commercial Cooking ＆ School Kitchens in the Catering Concentrated Area", "Promotion of the Air Pollution Prevention Action Project in the Commercial Cooking" and "Promotion of Education on Air Pollution Prevention in the Commercial Cooking". 1. We have investigated the oily smoke and odorous pollutants of the newly established catering shops and the shops which have received repeated grievances and provided the said shops with guidance for improvement. Furthermore, we have conducted gas collection efficiency inspections. As a result, the installation rate of the oily smoke control equipment has been increased to 85% for the newly established catering shops. Compared with the grievance record for the last two years, the complaint rate this year has been decreased to lower than 8% for the newly established catering shops which have received our counseling. And among the shops which received repeated grievances and our guidance afterward, there are 68 shops which have made improvements mainly due to the addition or improvement of the anti-pollution equipment. 2. We have successfully promoted the installation of the oily smoke control equipment in four night markets (Lehua, Xizhi, Shulin Xingren Garden, and Xindian Anhe International Tourism), two commercial districts (Shenkeng and Jinshan), and Bitan Scenic Area. Among them, the installation rate of oily smoke control equipment in Jinshan Commercial District this year has increased from 13% to 100%. 3. We have carried out the inspection and guidance of barbecue shops which have high oily smoke emission, and strengthened the control with the "Guidelines of Air Pollution Prevention and Control Operation for the Barbecue Industry in Residential Districts of New Taipei City". The installation rate of oily smoke control equipment has reached 100%, and the number of complaints has also dropped from 193 last year to 116 this year. In addition, the installation rate of oily smoke control equipment for steakhouses after our counseling reached 83%, of which the Sundongbao chain steakhouse had marked the highest rate of complaints in New Taipei City. It received 123 complaint cases last year but down to 10 cases this year after our counseling. As for the restaurants the EPA proposed to announce for investigation and counseling, their installation rate of oily smoke control equipment was 87%. Among them, 55 shops of the chain restaurants Formosa Chang, McDonald's, Burger King, and Steakmyhome had 100% installation rate of oily smoke control equipment. And all the shops of MOS Burger in New Taipei City are expected to complete the installation of air pollution control equipment by the end of 2020. 4. In addition to holding air pollution prevention and control meetings, compiling and printing air pollution prevention technology manuals and brochures, updating web pages, and producing propagation videos, our drive in the air pollution education for the food and beverage industry has included continuing to negotiate with associations related to the food and beverage industry in order to assist in providing and promoting environmental protection regulations, information and prevention technologies. To stress the importance of air pollution prevention in the commercial cooking and enhance the environmental awareness of future working personnel, we have worked to combine relevant units for the promotion of interdisciplinary education on the air pollution prevention　in the commercial cooking, wherein the “New Taipei City Government Vocational Training Center" is planned to incorporate the commercial cooking-related air pollution prevention policy announcements into its 2021 vocational training course, and the Environmental Education Center of JinWen University of Science and Technology is scheduled to integrate environmental education into their environmental protection teaching plan for the commercial cooking, which will be piloted in the next semester of the 109 school year or in the first half of 2021.

英文關鍵字

commercial cooking, survey, control and counseling