環保專案成果報告查詢系統

專案計畫編號	1081206-A
經費年度	109
計畫經費	3,989 千元
專案開始日期	2020/01/01
專案結束日期	2020/12/31
專案主持人	張晉發
主辦單位	屏東縣政府環境保護局
承辦人	張育強
執行單位	慧群環境科技股份有限公司
專案分類	大氣空氣
中文關鍵字	餐廳、烹飪油煙、烹飪臭味、惡臭污染、餐飲業、臭味污染
英文關鍵字	Restaurant , Foodservice , Cooking fume , Cooking Odor , Odorous Pollution
協同主持人
共同主持人
計畫聯絡人	張晉發
計畫聯絡電話	08-7561278#
計畫聯絡信箱	alfa_chang@escotech.com.tw

中文摘要	本計畫工作期程自民國109年1月1日至109年12月31日止，本計畫各項工作進度目標達成情形詳如表1所示，並說明執行成果如下：一、建置本縣餐飲業基本資料庫本計畫共完成352家餐飲業稽巡查輔導作業及基本資料建置，若以調查對象之經營型態進行分析，共有中式餐飲共169家(佔48%)、複合式餐飲共92家(佔26%)、西式餐飲共30家(佔9%)、速食餐飲共23家(佔7%)、其它餐飲共22家(佔6%)、日式餐飲共16家(佔5%)。若以調查對象之污染防制設備設置情形進行解析，設有擋板、濾網及水幕式煙罩等業者為24家（佔6.8%）及設有集氣罩及其他處理設備業者為293家(佔83%)，合計裝設前處理設備共317家，裝設管末設備業者為211家（佔59%）。二、餐飲業維護改善進度追蹤作業本計畫共完成265家餐飲業維護改善進度追蹤作業，以電訪、傳真或書面回覆改善之情形，訪查之內容包含餐飲業者油煙廢氣處理設施之設置、防制設備操作紀錄及後續維護頻率與情形，以有效遏止餐飲業之空氣污染行為發生，查核時共有設置前處理設備的有49家(約佔19%)，原設置管末處理設備的有87家(約佔33%)，歇業的有38家(約佔14%)；經本計畫歷年輔導後進行改善追蹤，已有91家(約佔34%)業者已裝設管末處理設備完成改善工作，合計共有178家業者已裝設管末處理設備。三、餐飲業實際改善作業本計畫共完成輔導91家餐飲業實際完成前處理及管末設備之設置及相關改善作為，經分析改善後實際之削減量，分別為NMHC約9.74噸、PM10約3.61噸、PM2.5約2.39噸，本計畫亦於執行稽巡查輔導作業時，向餐飲業者宣導加強污染防制設備定期維護保養之工作。四、餐飲業專家學者減量輔導協談本計畫已辦理6場次餐飲業減量輔導專家學者協談會議，以(1)大型餐飲業者(2)屢遭陳情業者(3)本縣國中(4)小學廚房(5)民宿餐館業為優先輔導對象，每場次至少邀請1位專家學者至現場進行輔導，專家學者於現場進行專案性輔導後之建議，提供業者進行參考；本計劃將持續督促餐飲業者，進行污染防制設備改善之工作。五、持續完成環保無煙餐廳分級作業本計畫已完成325家次環保無煙餐廳初評作業，經專家學者團隊進行複評，本年度遴選出之環保無煙餐廳為五點燒烤、維多利亞宴會館、好韓燒等三家餐飲業者，未來將發佈相關新聞稿表揚業者得獎事宜於本縣相關宣導網站，給予業者媒體曝光之機會，以讓本縣餐飲業可以學習模仿，使本縣之餐飲業可邁入環保無油煙之旅程。六、執行餐飲業周界異味官能測定本計畫應執行5點次異味官能測定之分析作業，本計畫共執行5 點餐飲業管道與周界味官能測定及分析，執行一點次雅典餐飲店(孫東寶台式牛排教父林森店)管道異味官能測定分析之結果，測定分析值為977符合管道異味官能測定標準值1,000之規定。而周界異味官能測定分析結果，有四點次超過周界法規標準值10之規定；其中，以鄉村冬粉鴨周界官能測定分析值22為最高，其次為日作good farmer之周界官能測定分析值為21，第三為宜妹炭烤周界官能測定分析值為20及林師傅烤肉周界官能測定分析值為17。七、小型規模或攤販餐飲油煙及臭異味削減可行性技術評估及測試工作本計畫與專家學者以二氧化氯及/或次氯酸鈉作為化學洗滌液進行異味處理之方式進行試驗，以管末設備去除業者烹飪過程所產生之油煙及異味，專家學者以合理的異味化學洗滌塔進行設備之基本參數設計、洗滌塔製作與修正相關參數，並至現場進行裝機及測試。八、餐飲業油煙減量輔導教育講習本計畫已完成6場次餐飲業油煙減量輔導教育講習，邀請本計畫相關領域之專家學者，針對「餐飲業空氣污染防制技術與相關法令宣導及說明」之主題進行演講，使與會業者了解廚房油煙，對空氣及人體傷害之重要性，同時提供小型及攤販業者濕式水洗設備進行相關改善之作為，減少業者成本負擔；並針對現階段餐飲業執行現況與未來相關政策進行說明，促使業者改善意願及配合環保局相關政策推廣。九、餐飲業跨局處宣導說明本計畫已完成11場次餐飲業跨局處宣導說明，邀請本計畫相關領域之專家學者，針對「餐飲業空氣污染防制技術與相關法令宣導及說明」之主題進行演講，使與會業者了解廚房油煙，對空氣及人體傷害之重要性。十、維護及更新餐飲業查核資料庫及宣導網站本計畫已完成餐飲業查核資料庫及宣導網站之資料建置作業，再持續更新餐飲業相關宣導資訊及相關案例資訊放入網站後供民眾參考，並將歷年查核資料匯入與於本縣餐飲業資料庫中，供環保局或相關計畫人員查詢使用。十一、完成餐飲業宣導品之製作本計畫共完成餐飲業宣導品1,760份之製作，並於計畫執行查核期間發放參與相關會議之餐飲業者或民眾。十二、成立本縣第八條環保餐飲示範街本計畫依實際查核及各種評鑑之結果，已於琉球郷成立本縣第八條環保餐飲示範專區，期望能將餐飲業者輔導改善完成，並塑造屏東縣餐飲業之觀光形象，後續將提出環保餐飲示範街相關改善行為及辦理成果。十三、持續追蹤歷年成立之環保餐飲示範街經本計畫歷年輔導成立之環保餐飲示範專區(街)，除新增家數或歇業外，大多數已完成相關改善工作，然東港鎮光復路及屏東市青島街新設業者、中正路商圈、屏東科技大學前及潮州鎮園環商圈尚未完成改善之餐飲業者，本計畫將加強未改善業者之查核比例並限期業者進行改善，若業者有安裝困難，本計畫將報請環保局邀請專家學者輔導進行專案性輔導，若不願意配合進行改善，將報請環保局依違反空氣污染防制法之規定進行查處，若為事實將進行告發裁處或執行異味官能測定與分析，促使業者進行相關改善工作。
中文關鍵字	餐廳、烹飪油煙、烹飪臭味、惡臭污染、餐飲業、臭味污染

中文摘要

本計畫工作期程自民國109年1月1日至109年12月31日止，本計畫各項工作進度目標達成情形詳如表1所示，並說明執行成果如下：一、建置本縣餐飲業基本資料庫本計畫共完成352家餐飲業稽巡查輔導作業及基本資料建置，若以調查對象之經營型態進行分析，共有中式餐飲共169家(佔48%)、複合式餐飲共92家(佔26%)、西式餐飲共30家(佔9%)、速食餐飲共23家(佔7%)、其它餐飲共22家(佔6%)、日式餐飲共16家(佔5%)。若以調查對象之污染防制設備設置情形進行解析，設有擋板、濾網及水幕式煙罩等業者為24家（佔6.8%）及設有集氣罩及其他處理設備業者為293家(佔83%)，合計裝設前處理設備共317家，裝設管末設備業者為211家（佔59%）。二、餐飲業維護改善進度追蹤作業本計畫共完成265家餐飲業維護改善進度追蹤作業，以電訪、傳真或書面回覆改善之情形，訪查之內容包含餐飲業者油煙廢氣處理設施之設置、防制設備操作紀錄及後續維護頻率與情形，以有效遏止餐飲業之空氣污染行為發生，查核時共有設置前處理設備的有49家(約佔19%)，原設置管末處理設備的有87家(約佔33%)，歇業的有38家(約佔14%)；經本計畫歷年輔導後進行改善追蹤，已有91家(約佔34%)業者已裝設管末處理設備完成改善工作，合計共有178家業者已裝設管末處理設備。三、餐飲業實際改善作業本計畫共完成輔導91家餐飲業實際完成前處理及管末設備之設置及相關改善作為，經分析改善後實際之削減量，分別為NMHC約9.74噸、PM10約3.61噸、PM2.5約2.39噸，本計畫亦於執行稽巡查輔導作業時，向餐飲業者宣導加強污染防制設備定期維護保養之工作。四、餐飲業專家學者減量輔導協談本計畫已辦理6場次餐飲業減量輔導專家學者協談會議，以(1)大型餐飲業者(2)屢遭陳情業者(3)本縣國中(4)小學廚房(5)民宿餐館業為優先輔導對象，每場次至少邀請1位專家學者至現場進行輔導，專家學者於現場進行專案性輔導後之建議，提供業者進行參考；本計劃將持續督促餐飲業者，進行污染防制設備改善之工作。五、持續完成環保無煙餐廳分級作業本計畫已完成325家次環保無煙餐廳初評作業，經專家學者團隊進行複評，本年度遴選出之環保無煙餐廳為五點燒烤、維多利亞宴會館、好韓燒等三家餐飲業者，未來將發佈相關新聞稿表揚業者得獎事宜於本縣相關宣導網站，給予業者媒體曝光之機會，以讓本縣餐飲業可以學習模仿，使本縣之餐飲業可邁入環保無油煙之旅程。六、執行餐飲業周界異味官能測定本計畫應執行5點次異味官能測定之分析作業，本計畫共執行5 點餐飲業管道與周界味官能測定及分析，執行一點次雅典餐飲店(孫東寶台式牛排教父林森店)管道異味官能測定分析之結果，測定分析值為977符合管道異味官能測定標準值1,000之規定。而周界異味官能測定分析結果，有四點次超過周界法規標準值10之規定；其中，以鄉村冬粉鴨周界官能測定分析值22為最高，其次為日作good farmer之周界官能測定分析值為21，第三為宜妹炭烤周界官能測定分析值為20及林師傅烤肉周界官能測定分析值為17。七、小型規模或攤販餐飲油煙及臭異味削減可行性技術評估及測試工作本計畫與專家學者以二氧化氯及/或次氯酸鈉作為化學洗滌液進行異味處理之方式進行試驗，以管末設備去除業者烹飪過程所產生之油煙及異味，專家學者以合理的異味化學洗滌塔進行設備之基本參數設計、洗滌塔製作與修正相關參數，並至現場進行裝機及測試。八、餐飲業油煙減量輔導教育講習本計畫已完成6場次餐飲業油煙減量輔導教育講習，邀請本計畫相關領域之專家學者，針對「餐飲業空氣污染防制技術與相關法令宣導及說明」之主題進行演講，使與會業者了解廚房油煙，對空氣及人體傷害之重要性，同時提供小型及攤販業者濕式水洗設備進行相關改善之作為，減少業者成本負擔；並針對現階段餐飲業執行現況與未來相關政策進行說明，促使業者改善意願及配合環保局相關政策推廣。九、餐飲業跨局處宣導說明本計畫已完成11場次餐飲業跨局處宣導說明，邀請本計畫相關領域之專家學者，針對「餐飲業空氣污染防制技術與相關法令宣導及說明」之主題進行演講，使與會業者了解廚房油煙，對空氣及人體傷害之重要性。十、維護及更新餐飲業查核資料庫及宣導網站本計畫已完成餐飲業查核資料庫及宣導網站之資料建置作業，再持續更新餐飲業相關宣導資訊及相關案例資訊放入網站後供民眾參考，並將歷年查核資料匯入與於本縣餐飲業資料庫中，供環保局或相關計畫人員查詢使用。十一、完成餐飲業宣導品之製作本計畫共完成餐飲業宣導品1,760份之製作，並於計畫執行查核期間發放參與相關會議之餐飲業者或民眾。十二、成立本縣第八條環保餐飲示範街本計畫依實際查核及各種評鑑之結果，已於琉球郷成立本縣第八條環保餐飲示範專區，期望能將餐飲業者輔導改善完成，並塑造屏東縣餐飲業之觀光形象，後續將提出環保餐飲示範街相關改善行為及辦理成果。十三、持續追蹤歷年成立之環保餐飲示範街經本計畫歷年輔導成立之環保餐飲示範專區(街)，除新增家數或歇業外，大多數已完成相關改善工作，然東港鎮光復路及屏東市青島街新設業者、中正路商圈、屏東科技大學前及潮州鎮園環商圈尚未完成改善之餐飲業者，本計畫將加強未改善業者之查核比例並限期業者進行改善，若業者有安裝困難，本計畫將報請環保局邀請專家學者輔導進行專案性輔導，若不願意配合進行改善，將報請環保局依違反空氣污染防制法之規定進行查處，若為事實將進行告發裁處或執行異味官能測定與分析，促使業者進行相關改善工作。

中文關鍵字

餐廳、烹飪油煙、烹飪臭味、惡臭污染、餐飲業、臭味污染

類型	檔名	檔案大小	說明	最新版公開日期
期末報告	109年度屏東縣餐飲業空氣污染管制計畫_期末報告(定稿)公開.pdf	18MB	109年度屏東縣餐飲業空氣污染管制計畫_期末報告(定稿)公開	2021/9/3 上午 12:00:00

摘要	This project started from January 1, 2020 to December 31, 2020. The project achievement was presented briefly as following: First, the project had completed the construction work of database for restaurants catering activities among the county, for a total of 352 on-site inspections and counseling and background information update.The inspected restaurants included the category of Chinese food by 169 as a 48%, Compound food by 92 as a 26%, Western Food by 30 as a 9%, fast food by 23 as a 7% and the others of 22 as a 6%. Among these, 317 restaurants as a 89.8% had taken the exhaust gas collection and pre-treatment measurements. 211 of them as a 59% had installed exhaust gas after-treatment facilities such as EP, wet scrubber or activated carbon trough. Second, the tracking by wire communication or internet for the improvement of 265 restaurants catering air pollution and facilities installation, maintenance and record, had been conducted for reduction of nuisance and maintenance of good air quality. Third, The results 91 of them had taken the exhaust gas collection and treatment measurements. And this program had contributed a total air pollution emission reduction of 9.74 tons for NMHC , 3.61 tons for PM10 and 2.39 tons for PM2.5. Fourth, 6 case studies and consulting meetings by expertise for the improvement of restaurant catering exhaust gas treatment had been performed. Many practical measurement suggestion for each restaurant had been proposed as a guideline for next stage improving works and tracking. Fifth, the establishment of non-smoking environmental restaurant grading work was implemented. 10 out of 325 restaurant candidates had been re-evaluated as fine quality of contribution to air quality maintenance. The result 3 restaurants gained the excellent non-smoking environmental restaurant grade and a reward ceremony was held and announced in public on 2021 afterwards. Sixth, 5 restaurants catering exhaust gas odor sampling at perimeter had been performed. The results demonstrated 4 restaurants were not in compliance of regulation standard. Request for improvement action had been conducted and the control audit will be followed and tracked. 7th , small scale or street vendor dining lampblack and foul odor reduction feasibility technology assessment and test work. In order to provide a cooking fume control equipment that cheaper and have the ability to decrease cooking fume concentration, an easily operated, multi-staged chemical oxidative scrubbing system design. 8th , the project had completed 17 sessions of restaurant catering air pollution reduction and improvement counselling meetings. 3 expertise were invited to make speeches and knowledge training for restaurant owners or representatives. 9th, the establishment of environmental catering demonstration street had been planned and implemented. According to the on-site evaluation and audit, a restaurant grouping area located at Circle Business District in Liuqiu was selected for the promotion candidate for the establishment of environmentally friendly demonstration street location. 10th, the database of project related information had been completed and kept updated on the EPB website, including the case guidance and regulation for restaurant control measurement or environmental inquiry reference. 11th, This plan had completed the production of 1,760 copies of the fume propaganda statement for the catering industry, and distributed it to the catering industry who received counseling or the people involved in related activities during the implementation of the plan.
英文關鍵字	Restaurant , Foodservice , Cooking fume , Cooking Odor , Odorous Pollution

摘要

This project started from January 1, 2020 to December 31, 2020. The project achievement was presented briefly as following: First, the project had completed the construction work of database for restaurants catering activities among the county, for a total of 352 on-site inspections and counseling and background information update.The inspected restaurants included the category of Chinese food by 169 as a 48%, Compound food by 92 as a 26%, Western Food by 30 as a 9%, fast food by 23 as a 7% and the others of 22 as a 6%. Among these, 317 restaurants as a 89.8% had taken the exhaust gas collection and pre-treatment measurements. 211 of them as a 59% had installed exhaust gas after-treatment facilities such as EP, wet scrubber or activated carbon trough. Second, the tracking by wire communication or internet for the improvement of 265 restaurants catering air pollution and facilities installation, maintenance and record, had been conducted for reduction of nuisance and maintenance of good air quality. Third, The results 91 of them had taken the exhaust gas collection and treatment measurements. And this program had contributed a total air pollution emission reduction of 9.74 tons for NMHC , 3.61 tons for PM10 and 2.39 tons for PM2.5. Fourth, 6 case studies and consulting meetings by expertise for the improvement of restaurant catering exhaust gas treatment had been performed. Many practical measurement suggestion for each restaurant had been proposed as a guideline for next stage improving works and tracking. Fifth, the establishment of non-smoking environmental restaurant grading work was implemented. 10 out of 325 restaurant candidates had been re-evaluated as fine quality of contribution to air quality maintenance. The result 3 restaurants gained the excellent non-smoking environmental restaurant grade and a reward ceremony was held and announced in public on 2021 afterwards. Sixth, 5 restaurants catering exhaust gas odor sampling at perimeter had been performed. The results demonstrated 4 restaurants were not in compliance of regulation standard. Request for improvement action had been conducted and the control audit will be followed and tracked. 7th , small scale or street vendor dining lampblack and foul odor reduction feasibility technology assessment and test work. In order to provide a cooking fume control equipment that cheaper and have the ability to decrease cooking fume concentration, an easily operated, multi-staged chemical oxidative scrubbing system design. 8th , the project had completed 17 sessions of restaurant catering air pollution reduction and improvement counselling meetings. 3 expertise were invited to make speeches and knowledge training for restaurant owners or representatives. 9th, the establishment of environmental catering demonstration street had been planned and implemented. According to the on-site evaluation and audit, a restaurant grouping area located at Circle Business District in Liuqiu was selected for the promotion candidate for the establishment of environmentally friendly demonstration street location. 10th, the database of project related information had been completed and kept updated on the EPB website, including the case guidance and regulation for restaurant control measurement or environmental inquiry reference. 11th, This plan had completed the production of 1,760 copies of the fume propaganda statement for the catering industry, and distributed it to the catering industry who received counseling or the people involved in related activities during the implementation of the plan.

英文關鍵字

Restaurant , Foodservice , Cooking fume , Cooking Odor , Odorous Pollution