- 期刊
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餐飲業空氣污染物管制規範及污染防制改善技術
Regulations and Improvement of Air Pollution Control in Cooking Oil Fumes
摘要
餐飲業多位於人潮聚集商業區或住商混合區，烹煮過程產生之油煙及異味散布至室外，易引發周遭居民的陳情，甚至影響環境空氣品質。餐飲業油煙所致細懸浮微粒（PM_(2.5)）及非甲烷碳氫化合物（NMHC）年排放量分別約占全國PM_(2.5)及NMHC排放量之5.6%及7%。為管理餐飲業所致空氣污染，環境部透過「空氣污染防制法」將餐飲業排放油煙廢氣納入行為管制，並發布「餐飲業空氣污染防制設施管理辦法」，明定一定規模餐飲業應設置集氣系統以及有效操作處理設施，據以落實管理作業。由43間餐廳（110座氣罩）之現場量測資料顯示，油煙集氣系統之主要問題為氣罩延伸距離不足、垂直距離太遠以及氣罩面集氣流速不足等；建議可透過（1）設置阻隔或延伸物件、（2）提高風車抽氣量及（3）依烹飪型態調整集氣系統配置來加以改善。在油煙處理設備設置及運作情形，未依規定設置處理設備者約占31%；於設置油煙處理設備之餐廳主要問題皆為未落實執行操作參數記錄或清潔、保養頻率不足等；應可透過積極訪查或輔導，促使業者確實執行清潔保養及記錄操作參數，達成有效操作油煙防制設施之目的。然由於油煙污染問題包含粒狀污染物、氣狀污染物及異味問題，使用單一處理技術恐無法有效解決油煙污染問題，複合式油煙處理系統乃為未來餐飲業油煙處理的發展趨勢。
並列摘要
The restaurant business are mostly located in commercial areas or mixed residential and commercial areas where people gather. The cooking oil fumes and odors generated during the cooking process and spread to the outdoors, which can easily cause complaints from surrounding residents and even affect the ambient air quality. The annual emissions of fine particulates (PM2.5) and non-methane hydrocarbons (NMHC) caused by cooking oil fumes in the restaurant business account for 5.6% and 7% of the national PM_(2.5) and NMHC emissions, respectively. In order to manage air pollution caused by this business, the Ministry of Environment has included the exhaust of oil fumes and gases from the restaurant business into behavioral controls through the Air Pollution Prevention Act. In addition, the "Management Regulations for Air Pollution Control Devices for the Restaurant Business" has been established in February 2021 to regulate that restaurants of a certain scale should install and effectively operate air pollution control devices. On-site measurement data from 43 restaurants (110 exhaust hoods) showed that the main problems of the cooking oil fume capture system are insufficient extension distance of the exhaust hood, too far in the vertical distance of the exhaust hood, and insufficient gas collection flow rate on the hood surface. It is recommended that the following measures can be taken as an improvement way, including (1) setting barriers or extensions, (2) increasing pump flow rate, and (3) adjust exhaust hood according to cooking type. In terms of the installation and operation of cooking oil fume control device, about 31% of restaurants have not installed the device in accordance with the Management Regulations. The main problems in restaurants which equip oil device is that they did not implement relevant operational requirements, such as insufficient cleaning or maintenance frequency, and failure to record according to regulations. Conducted active inspections or guidance by environmental protection agencies, it should be possible to encourage operators to actually perform cleaning and maintenance and record operating parameters, so as to achieve the purpose of effectively operating cooking oil fume control facilities. However, since the cooking oil fume problem includes particulate matter, gaseous pollutants as well as odor problems, using only a single control technology may not be able to effectively solve the cooking oil fume problem. Composite oil fume control system is the future development trend in the restaurant business.