| 英文摘要 |
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 set up procedure of inspection in this year.
There are no standard specifications for cooking oil fumes and odors control equipment. This plan choose barbecue as simulation experimental catering type to test seven kinds of control equipment combination to explore the removal efficiency of oil fume. The results show that electrostatic precipitator has the best PM2.5 removal efficiency. According to detection of odor results, electrostatic precipitator need arrange in pairs with active charcoal or UV-O3 to remove odor.
Actual measurement was choosing Chinese catering, Western catering, and Barbecue catering to do. According to the results, Chinese, Western, and barbecue catering were recommend maintain pollution control equipment at least once a month. Chinese catering odor control equipment should maintain every 1.5-2 months. Pollution control equipment might increase PM2.5 removal efficiency approximately 52.3% - 77.6% before and after maintenance.
To grasp catering control equipment, surveying 700 restaurants, and 86.7% of priority apply to object of Guide were operating with control equipment.
As for internet application system for restaurant business, revising the content and update database include: (1) basic information, (2) odor pollution control, (3) noise, water pollution control and waste disposal works, and already completed about 2,296 restaurants. Most of them were small-scale (less than 1076.4 square feet.) approximately occupied 79.6%.
This plan providing 300 restaurants improvement advices and then keeping track their improve situation. Staff went to the scene to investigated odor pollution causes, and then provided comprehensive advice to the restaurant. Besides it, provide an advisory hotline to assist about 61 restaurants solving problems.
About 4,000 of copies Guidelines and 3,000 of copies handbook provided for businesspersons of restaurants. In addition, seven conferences about oil fumes control held to introduce the latest pollution control, technology information, equipment maintenance and regulation, etc.
This plan used real-time odor measurement equipment to measure with physiological functional test of odor simultaneously for calculates relevance. The results show that average correlation was 0.07, Chinese catering was 0.17 and Barbecue catering was 0.35.
In summary, it is suggested that the future work priorities includes :(1) Chinese restaurants also have a higher proportion and suffering with public complaint in Taipei city, so it is recommend to add Chinese catering to simulation experiment. (2)Continuously used real-time odor measurement equipment to measure odor accompany with physiological functional test of odor, simultaneously for collect data to further judge its correlation. (3) Establish mobile application of catering to provide legislation, pollution control, technology information and online consultation.
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