| 英文摘要 |
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.
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