環保專案成果報告查詢系統

專案計畫編號
經費年度	110
計畫經費	2,350 千元
專案開始日期	2021/02/17
專案結束日期	2021/12/31
專案主持人	江嘉凌
主辦單位	臺中市政府環境保護局
承辦人	黃淑娟
執行單位	思維環境科技有限公司
專案分類	大氣空氣
中文關鍵字	餐飲油煙
英文關鍵字	Air Pollutant Control, Oily Fume of Catering Industry
協同主持人	鐘文舜
共同主持人
計畫聯絡人	蔡育澤
計畫聯絡電話	04-23141323#254
計畫聯絡信箱	tsai@greenideas.com.tw

中文摘要	本計畫主要包括餐飲業資料調查及調查餐飲業空污防制設施保養前後濃度變化等2項作業。在「餐飲業資料調查」方面，本計畫依據環保署公告之「餐飲業空氣污染防制設施管理辦法」為標準，並透過臺中市政府衛生局提供登記之樓地板面積達300平方公尺之餐飲業者進行優先調查，藉以瞭解臺中市餐飲業裝設防制設備之情形，經由現場調查結果，中式餐飲計215家；速食餐飲計93家、日式餐飲計127家；西式餐飲計89家；複合式餐飲計87家；其他餐飲（包含泰式餐飲、韓式餐飲）計32家，合計643家；其中裝設前處理或管末設備之餐飲業者計614家，占比95.49%，未裝設防制設備者計29家，占比4.51%。在「調查餐飲業空污防制設施保養前後濃度變化」方面，本計畫篩選各類型之餐飲業，並透過採樣及感測器的模式，藉以瞭解油煙防制設備經由設備商保養後與保養前的濃度變化是否有明顯的降低，本計畫使用FID及異味計兩項檢測儀器進行採樣，共計執行6家24點次，分析結果，發現中式餐飲的排放量高於其他餐飲類型，在設備處理上，靜電集塵機對於粒狀污染物有降低情形，在異味污染物處理上則較無明顯。
中文關鍵字	餐飲油煙

中文摘要

本計畫主要包括餐飲業資料調查及調查餐飲業空污防制設施保養前後濃度變化等2項作業。在「餐飲業資料調查」方面，本計畫依據環保署公告之「餐飲業空氣污染防制設施管理辦法」為標準，並透過臺中市政府衛生局提供登記之樓地板面積達300平方公尺之餐飲業者進行優先調查，藉以瞭解臺中市餐飲業裝設防制設備之情形，經由現場調查結果，中式餐飲計215家；速食餐飲計93家、日式餐飲計127家；西式餐飲計89家；複合式餐飲計87家；其他餐飲（包含泰式餐飲、韓式餐飲）計32家，合計643家；其中裝設前處理或管末設備之餐飲業者計614家，占比95.49%，未裝設防制設備者計29家，占比4.51%。在「調查餐飲業空污防制設施保養前後濃度變化」方面，本計畫篩選各類型之餐飲業，並透過採樣及感測器的模式，藉以瞭解油煙防制設備經由設備商保養後與保養前的濃度變化是否有明顯的降低，本計畫使用FID及異味計兩項檢測儀器進行採樣，共計執行6家24點次，分析結果，發現中式餐飲的排放量高於其他餐飲類型，在設備處理上，靜電集塵機對於粒狀污染物有降低情形，在異味污染物處理上則較無明顯。

中文關鍵字

餐飲油煙

類型	檔名	檔案大小	說明	最新版公開日期
期末報告	110年臺中市餐飲業油煙即時監測及調查計畫期末報告書.pdf	10MB	期末報告書	2022/1/29 上午 12:00:00

摘要	This plan is composed by two operations, including the investigation of the catering industry data and investigation of the concentration changes before and after the maintenance of air pollution control facilities in the catering industry. For the "Investigation on Catering Industry Information", this plan is based on the "Management Regulations for Facilities to Control Air Pollution of Oil Fumes from Catering" announced by the Environmental Protection Agency and registration data from Health Bureau of Taichung City Government. For catering industries with a floor area more than 300 square meters, conducts a priority investigation to understand the installation of the prevention and control equipment. According to the on-site survey results, there are 215 Chinese restaurants; 93 fast food restaurants and 127 Japanese restaurants; 89 western restaurants; 87 compound restaurants; 32 other restaurants (including Thai and Korean restaurants). Among these catering industries, 614 companies (accounting for 95.49%) have installed pre-processing or end-of-pipe equipment, and 29 companies (accounting for 4.51%) have not install any pretreatment or pollution prevention equipment. For "Investigation of the concentration changes before and after the maintenance of air pollution control facilities", work team uses sampling and sensor models to understand whether there is a significant decrease of concentration after oil fume prevention and control equipment has been maintained. With the help of FID and odor meter, a total of 24 samplings in 6 companies were conducted. Work team found that the emissions of Chinese-style catering are higher than other types of catering. For the treatment of equipment, there is a significant decrease for the electrostatic dust collector after maintenance; but for treatment of odor pollutants, the difference is not obvious.
英文關鍵字	Air Pollutant Control, Oily Fume of Catering Industry

摘要

This plan is composed by two operations, including the investigation of the catering industry data and investigation of the concentration changes before and after the maintenance of air pollution control facilities in the catering industry. For the "Investigation on Catering Industry Information", this plan is based on the "Management Regulations for Facilities to Control Air Pollution of Oil Fumes from Catering" announced by the Environmental Protection Agency and registration data from Health Bureau of Taichung City Government. For catering industries with a floor area more than 300 square meters, conducts a priority investigation to understand the installation of the prevention and control equipment. According to the on-site survey results, there are 215 Chinese restaurants; 93 fast food restaurants and 127 Japanese restaurants; 89 western restaurants; 87 compound restaurants; 32 other restaurants (including Thai and Korean restaurants). Among these catering industries, 614 companies (accounting for 95.49%) have installed pre-processing or end-of-pipe equipment, and 29 companies (accounting for 4.51%) have not install any pretreatment or pollution prevention equipment. For "Investigation of the concentration changes before and after the maintenance of air pollution control facilities", work team uses sampling and sensor models to understand whether there is a significant decrease of concentration after oil fume prevention and control equipment has been maintained. With the help of FID and odor meter, a total of 24 samplings in 6 companies were conducted. Work team found that the emissions of Chinese-style catering are higher than other types of catering. For the treatment of equipment, there is a significant decrease for the electrostatic dust collector after maintenance; but for treatment of odor pollutants, the difference is not obvious.

英文關鍵字

Air Pollutant Control, Oily Fume of Catering Industry