標(biāo)準(zhǔn)編號(hào):	DB11/ 1488-2018
中文名稱:	餐飲業(yè)大氣污染物排放標(biāo)準(zhǔn)
英文名稱:	Emission Standards of Air Pollutants for Catering Industry
行業(yè)分類:	DB    地方標(biāo)準(zhǔn)
發(fā)布機(jī)構(gòu):	北京市質(zhì)量技術(shù)監(jiān)督局　北京市環(huán)境保護(hù)局
發(fā)布日期:	2017-12-27
實(shí)施日期:	2019-1-1
標(biāo)準(zhǔn)狀態(tài):	valid
翻譯語(yǔ)言:	英文
文件格式:	PDF
中文字符數(shù):	5000 字
翻譯價(jià)格(元):	700.0
交付時(shí)間:	付款后 1 個(gè)工作日

This standard is formulated in order to control the emission of air pollutants for catering industry in Beijing, improve the living environment and the quality of the atmospheric environment, and guide and promote the technological progress of pollution control in the catering industry, in accordance with the Environmental Protection Law of the People's Republic of China, the Law of the People's Republic of China on the Prevention and Control of Air Pollution and Beijing Municipal Air Pollution Prevention and Control Regulations. 為控制北京市餐飲業(yè)大氣污染物排放，改善居住環(huán)境和大氣環(huán)境質(zhì)量，引導(dǎo)和促進(jìn)餐飲業(yè)污染治理技術(shù)進(jìn)步，根據(jù)《中華人民共和國(guó)環(huán)境保護(hù)法》、《中華人民共和國(guó)大氣污染防治法》和《北京市大氣污染防治條例》，制定本標(biāo)準(zhǔn)。 Compared with the national standard GB18483-2001 Emission of cooking fume (Trial), this standard specifies more information about the emission limits of particulate matter and non-methane hydrocarbons, and makes a more stringent limits of cooking fume emissions. 本標(biāo)準(zhǔn)與國(guó)家標(biāo)準(zhǔn)《飲食業(yè)油煙排放標(biāo)準(zhǔn)（試行）》（GB18483-2001）相比，增加了顆粒物、非甲 烷總烴兩項(xiàng)污染物排放限值，加嚴(yán)了油煙排放限值。 Beijing Provincial Standard 北京市地方標(biāo)準(zhǔn) DB 11/ 1488-2018 Emission Standards of Air Pollutants for Catering Industry 餐飲業(yè)大氣污染物排放標(biāo)準(zhǔn) 1 Scope 范圍 This standard specifies the emission control requirements, monitoring requirements and implementation and supervision of standards for air pollutants in catering industry. 本標(biāo)準(zhǔn)規(guī)定了餐飲業(yè)大氣污染物的排放控制要求、監(jiān)測(cè)要求和標(biāo)準(zhǔn)的實(shí)施與監(jiān)督等內(nèi)容。 This standard is applicable to the control of air pollutant emission in the cooking process of Beijing catering service organizations, and also to the control of air pollutant emission in food manufacturing enterprises that produce cooking fume emissions. 本標(biāo)準(zhǔn)適用于北京市餐飲服務(wù)單位烹飪過(guò)程的大氣污染物排放控制，也適用于產(chǎn)生油煙排放的食品制造企業(yè)的大氣污染物排放控制。 This standard is not applicable to the control of air pollutants emission from household cooking. 本標(biāo)準(zhǔn)不適用于居民家庭烹飪大氣污染物的排放控制。 2 Normative References 規(guī)范性引用文件 The following documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. 下列文件對(duì)于本文件的應(yīng)用是必不可少的。凡是注日期的引用文件，僅所注日期的版本適用于本文件。凡是不注日期的引用文件，其最新版本（包括所有的修改單）適用于本文件。 GB/T 16157 Determination of Particulates and Sampling Methods of Gaseous Pollutants Emitted from Exhaust Gas of Stationary Source 固定污染源排氣中顆粒物和氣態(tài)污染物采樣方法 GB 18483-2001 Emission of Cooking Fume (Trial) 飲食業(yè)油煙排放標(biāo)準(zhǔn)（試行） HJ 38 Stationary Source Emission—Determination of Total Hydrocarbons, Methane and Nonmethane Hydrocarbons—Gas chromatography 固定污染源廢氣 總烴、甲烷和非甲烷總烴的測(cè)定 氣相色譜法 HJ 732 Emission from Stationary Sources—Sampling of Volatile Organic Compounds—Bags Method 固定污染源廢氣 揮發(fā)性有機(jī)物的采樣氣袋法 DB11/T 1367 Stationary Source Emission—Determination of Methane/Total Hydrocarbons/Non-methane Hydrocarbons—Portable Hydrogen Flame Ionization Detector Method 固定污染源廢氣 甲烷/總烴/非甲烷總烴的測(cè)定 便攜式氫火焰離子化檢測(cè)器法 DB11/T 1485 Determination of Mass Concentration of Particulate Matter Emitted from Catering Industry—Manual Gravimetric Method 餐飲業(yè) 顆粒物的測(cè)定 手工稱重法 3 Terms and Definitions 術(shù)語(yǔ)和定義 For the purposes of this document, the following terms and definitions apply. 下列術(shù)語(yǔ)和定義適用于本文件。 3.1 catering industry 餐飲業(yè) an industry that uses catering facilities for on-site cooking (including modulation and processing) of food to provide catering services for social life in a certain place 在一定場(chǎng)所，利用餐飲設(shè)施對(duì)食物進(jìn)行現(xiàn)場(chǎng)烹飪（包括調(diào)制加工），為社會(huì)生活提供飲食服務(wù)的行業(yè)。 3.2 catering service organization 餐飲服務(wù)單位 enterprises, institutions and other operators providing catering services for social life, including: (1) independently operated catering service institutions; (2) operating catering departments in guesthouses, hotels, holiday villages and other places; (3) a canteen set up in government organs, public institutions, social organizations, private non-enterprise units and enterprises for internal staff, students, etc. to have a centralized dining; (4) the collective dining processing service institutions such as the central kitchen 為社會(huì)生活提供飲食服務(wù)的企業(yè)事業(yè)單位和其他經(jīng)營(yíng)者，主要類型包括：（一）獨(dú)立經(jīng)營(yíng)的餐飲服務(wù)機(jī)構(gòu)；（二）賓館、酒店、度假村等場(chǎng)所內(nèi)經(jīng)營(yíng)性餐飲部門；（三）設(shè)于機(jī)關(guān)、事業(yè)單位、社會(huì)團(tuán)體、民辦非企業(yè)單位、企業(yè)等供應(yīng)內(nèi)部職工、學(xué)生等集中就餐的單位食堂；（四）中央廚房等集體用餐加工服務(wù)機(jī)構(gòu)。 3.3 particulate matter 顆粒物 the liquid and solid particulate matters formed and discharged through physical or chemical changes of oils and various organic substances and the particulate matters produced by the combustion of cooking fuels in the process of food cooking for the catering service organization. 餐飲服務(wù)單位在食物烹飪過(guò)程中，油脂、各類有機(jī)物質(zhì)經(jīng)過(guò)物理或化學(xué)變化形成并排放的液態(tài)和固態(tài)顆粒物以及烹飪?nèi)剂先紵a(chǎn)生的顆粒物。 3.4 non-methane hydrocarbons 非甲烷總烴（NMHC） the sum of organic compounds other than methane that respond to the flame ionization detector of hydrogen under the conditions specified by the selected detection method (in carbon), referred to as “NMHC”. 在選用檢測(cè)方法規(guī)定的條件下，對(duì)氫火焰離子化檢測(cè)器有響應(yīng)的除甲烷外的有機(jī)化合物的總和（以碳計(jì)）。簡(jiǎn)稱“NMHC”。 3.5 removal efficiency of pollutants 污染物去除效率 the ratio of the mass of the removed pollutant to the mass of the pollutant before purification after treatment by the purification facility, is calculated as a percentage. 經(jīng)凈化設(shè)施處理后，被去除的污染物質(zhì)量與凈化前的污染物質(zhì)量之比值，以百分率計(jì)。 3.6 standard condition 標(biāo)準(zhǔn)狀態(tài) condition where the temperature is 273 K and the pressure is 101 325 Pa. The emission concentration of air pollutant specified in this standard refers to the concentration in dry flue gas under standard condition. 溫度為273K，壓力為101 325Pa時(shí)的狀態(tài)，簡(jiǎn)稱“標(biāo)態(tài)”。本標(biāo)準(zhǔn)規(guī)定的大氣污染物排放濃度均指 標(biāo)準(zhǔn)狀態(tài)下干煙氣中的濃度。 4 Pollutants Emission Control Requirements 污染物排放控制要求 4.1 Emission limit 排放限值 4.1.1 From the execution date of this standard, the maximum allowable emission concentration of cooking fume and particulate matter emitted by the catering service organization shall comply with the requirements of Table 1. 自本標(biāo)準(zhǔn)實(shí)施之日起，餐飲服務(wù)單位排放的油煙、顆粒物的最高允許排放濃度，應(yīng)符合表1的規(guī)定。 4.1.2 From January 1, 2020, the maximum allowable emission concentration of non-methane hydrocarbons and cooking fume and particulate matter discharged by catering service organization shall comply with the requirements of Table 1. 自2020年1月1日起，餐飲服務(wù)單位排放的非甲烷總烴以及油煙、顆粒物的最高允許排放濃度，應(yīng)符合表1的規(guī)定。 Table 1 Maximum Allowable Emission Concentration of Air Pollutants in mg/m3 表1 大氣污染物最高允許排放濃度 單位：mg/m3 S.N. 序號(hào) Pollutant 污染物項(xiàng)目 Maximum allowable emission concentration 1 最高允許排放濃度 1 1 Fume 油煙 1.0 2 Particulate matter 顆粒物 5.0 3 Non-methane hydrocarbons 非甲烷總烴 10.0 Note 1: The maximum allowable emission concentration refers to the concentration that the average concentration within any one hour shall not exceed. 注 1：最高允許排放濃度指任何 1 小時(shí)濃度均值不得超過(guò)的濃度。 4.2 Operating requirements 運(yùn)行操作要求 4.2.1 The air pollutants produced by the catering service organization shall be emitted through the gas-collecting hood after being treated by the purification equipment. 餐飲服務(wù)單位烹飪操作產(chǎn)生的大氣污染物應(yīng)通過(guò)集氣罩收集經(jīng)凈化設(shè)備處理后達(dá)標(biāo)排放。 4.2.2 The projection perimeter of the gas-collecting hood shall be no less than the cooking area. 集氣罩的投影周邊應(yīng)不小于烹飪作業(yè)區(qū)。 4.2.3 The catering service organization that purifies the fumes without any purification equipment shall be treated the same as it discharges beyond the standard. 未經(jīng)任何凈化設(shè)備凈化排放油煙的餐飲服務(wù)單位視同超標(biāo)排放。 4.2.4 The purification equipment of the catering service organization shall be linked with the exhaust fan, and its rated treatment air volume shall not be less than the designed exhaust air volume (number of stoves × reference air volume, and the reference air volume of a single stove shall be 2000 m3/h). The purification equipment shall be equipped with a system or equipment with operational status monitoring, alarm, recording and inquiring functions. 餐飲服務(wù)單位的凈化設(shè)備應(yīng)與排風(fēng)機(jī)聯(lián)動(dòng)，其額定處理風(fēng)量不應(yīng)小于設(shè)計(jì)排放風(fēng)量（灶頭數(shù)×基準(zhǔn)風(fēng)量，單個(gè)灶頭的基準(zhǔn)風(fēng)量以2000m3/h計(jì)）。凈化設(shè)備應(yīng)配置具有運(yùn)行狀態(tài)監(jiān)控、報(bào)警、記錄和 查詢功能的系統(tǒng)或裝置。 4.2.5 Catering service organization shall select purification equipment with corresponding removal efficiency according to their scale and main pollutants, so as to ensure the emission up to the standard. See Appendix A for the division of catering service organizations, and see Appendix B for the selection of pollutant removal efficiency for purification equipment. 餐飲服務(wù)單位應(yīng)根據(jù)其規(guī)模、主要污染物等情況，選擇相應(yīng)去除效率的凈化設(shè)備，以確保達(dá)標(biāo)排放。餐飲服務(wù)單位的規(guī)模劃分參見(jiàn)附錄A，凈化設(shè)備的污染物去除效率選擇參見(jiàn)附錄B。 4.2.6 The purification equipment of the catering service organization shall be regularly maintained to ensure normal operation, and there is no obvious oil stain at the outlet and the periphery of the exhaust pipe. In principle, the purification equipment shall be cleaned, maintained or replaced at least once a month, and the instructions for use of purification equipment shall be carried out in accordance with their requirements as otherwise specified. 餐飲服務(wù)單位的凈化設(shè)備應(yīng)定期維護(hù)保養(yǎng)、保證正常運(yùn)行，排氣筒出口及周邊無(wú)明顯油污。原則上，凈化設(shè)備至少每月清洗、維護(hù)或更換濾料1次，凈化設(shè)備使用說(shuō)明另有規(guī)定的按其要求執(zhí)行。 When the purification equipment is installed or replaced, a mark shall be affixed to the visible location of the equipment, showing the name, contact information and date of the unit providing the installation or replacement service. The catering service organization shall record the daily operation, cleaning and maintenance or replacement of the filter material, and the record book shall be kept for at least one year for future reference. 凈化設(shè)備安裝或更換時(shí)，應(yīng)在設(shè)備易見(jiàn)位置粘貼標(biāo)志，顯示提供安裝或更換服務(wù)的單位名稱、聯(lián)系信息和日期。餐飲服務(wù)單位應(yīng)記錄日常運(yùn)行、清洗維護(hù)或更換濾料等情況，記錄簿應(yīng)至少保留一年備查。 5 Monitoring Requirements 監(jiān)測(cè)要求 5.1 Sampling location 采樣位置 The catering service organization shall set up a permanent test hole, sampling platform and sewage outlet mark at the exhaust gas outlet. The position of the sampling test hole shall be preferentially selected in the straight pipe section. The flue elbow and the sharply changing part of the section shall be avoided. The inner diameter of the test hole shall be not less than 80 mm. The sampling position shall be set at not less than 3 times the diameter in the downstream direction of the elbow and the reducer, and not less than 1.5 times the diameter in the upstream direction of the above-mentioned components. For the rectangular flue, the equivalent diameter D=2AB/(A+B), where A and B are side lengths. 餐飲服務(wù)單位應(yīng)在廢氣排放口設(shè)置永久性測(cè)試孔、采樣平臺(tái)以及排污口標(biāo)志。采樣測(cè)試孔位置應(yīng)優(yōu)先選擇在平直管段，應(yīng)避開(kāi)煙道彎頭和斷面急劇變化部位，測(cè)試孔內(nèi)徑應(yīng)不小于80mm。采樣位置應(yīng)設(shè)置在距彎頭、變徑管下游方向不小于3倍直徑，和距上述部件上游方向不小于1.5倍直徑處，對(duì)矩形煙道，其當(dāng)量直徑D=2AB/(A+B)，其中A、B為邊長(zhǎng)。 5.2 Sampling point 采樣點(diǎn) When the cross-sectional area of the exhaust pipe is less than 0.5m2, only one point is measured, and the median value is taken; if the cross-section area exceeds the above, the relevant provisions of GB/T 16157 shall be followed. 當(dāng)排氣管截面積小于0.5m2時(shí)，只測(cè)一個(gè)點(diǎn)，取動(dòng)壓中位值處；超過(guò)上述截面積時(shí)，則按GB/T 16157有關(guān)規(guī)定執(zhí)行。 5.3 Sampling requirements 采樣要求 5.3.1 During monitoring the emission of air pollutants from catering service organizations, the sampling period shall be arranged during operation or cooking. 對(duì)餐飲服務(wù)單位大氣污染物的排放情況進(jìn)行監(jiān)測(cè)時(shí)，應(yīng)將采樣時(shí)段安排在經(jīng)營(yíng)時(shí)段或烹飪作業(yè)時(shí)段進(jìn)行。 5.3.2 When collecting non-methane hydrocarbon samples by air bag method, 1 to 3 samples shall be collected continuously, each sample shall be collected for not less than 20 min, and the gas production shall be no less than 10 liters; sample collection, transportation and storage shall be performed in accordance with HJ 732. After the sample gas is delivered to the laboratory, the analysis operation shall be performed in accordance with HJ 38. 當(dāng)采用氣袋法采集非甲烷總烴樣品時(shí)，應(yīng)連續(xù)采集1至3個(gè)樣品，每個(gè)樣品采集時(shí)間宜不少于20 分鐘，采氣量應(yīng)不小于10升；樣品采集、運(yùn)輸和保存按照 HJ 732 的規(guī)定執(zhí)行。樣品氣體送達(dá)實(shí)驗(yàn) 室后，分析操作按 HJ 38 規(guī)定執(zhí)行。

Foreword Introduction 1 Scope 2 Normative References 3 Terms and Definitions 5 Monitoring Requirements 6 Standard Implementation and Supervision Appendix A (Informative) Division of Scale for Catering Service Organization Appendix B (Informative) Selection of Removal Efficiency of Pollutants for Purification Equipment

This standard is formulated in order to control the emission of air pollutants for catering industry in Beijing, improve the living environment and the quality of the atmospheric environment, and guide and promote the technological progress of pollution control in the catering industry, in accordance with the Environmental Protection Law of the People's Republic of China, the Law of the People's Republic of China on the Prevention and Control of Air Pollution and Beijing Municipal Air Pollution Prevention and Control Regulations. 為控制北京市餐飲業(yè)大氣污染物排放，改善居住環(huán)境和大氣環(huán)境質(zhì)量，引導(dǎo)和促進(jìn)餐飲業(yè)污染治理技術(shù)進(jìn)步，根據(jù)《中華人民共和國(guó)環(huán)境保護(hù)法》、《中華人民共和國(guó)大氣污染防治法》和《北京市大氣污染防治條例》，制定本標(biāo)準(zhǔn)。 Compared with the national standard GB18483-2001 Emission of cooking fume (Trial), this standard specifies more information about the emission limits of particulate matter and non-methane hydrocarbons, and makes a more stringent limits of cooking fume emissions. 本標(biāo)準(zhǔn)與國(guó)家標(biāo)準(zhǔn)《飲食業(yè)油煙排放標(biāo)準(zhǔn)（試行）》（GB18483-2001）相比，增加了顆粒物、非甲 烷總烴兩項(xiàng)污染物排放限值，加嚴(yán)了油煙排放限值。 Beijing Provincial Standard 北京市地方標(biāo)準(zhǔn) DB 11/ 1488-2018 Emission Standards of Air Pollutants for Catering Industry 餐飲業(yè)大氣污染物排放標(biāo)準(zhǔn) 1 Scope 范圍 This standard specifies the emission control requirements, monitoring requirements and implementation and supervision of standards for air pollutants in catering industry. 本標(biāo)準(zhǔn)規(guī)定了餐飲業(yè)大氣污染物的排放控制要求、監(jiān)測(cè)要求和標(biāo)準(zhǔn)的實(shí)施與監(jiān)督等內(nèi)容。 This standard is applicable to the control of air pollutant emission in the cooking process of Beijing catering service organizations, and also to the control of air pollutant emission in food manufacturing enterprises that produce cooking fume emissions. 本標(biāo)準(zhǔn)適用于北京市餐飲服務(wù)單位烹飪過(guò)程的大氣污染物排放控制，也適用于產(chǎn)生油煙排放的食品制造企業(yè)的大氣污染物排放控制。 This standard is not applicable to the control of air pollutants emission from household cooking. 本標(biāo)準(zhǔn)不適用于居民家庭烹飪大氣污染物的排放控制。 2 Normative References 規(guī)范性引用文件 The following documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. 下列文件對(duì)于本文件的應(yīng)用是必不可少的。凡是注日期的引用文件，僅所注日期的版本適用于本文件。凡是不注日期的引用文件，其最新版本（包括所有的修改單）適用于本文件。 GB/T 16157 Determination of Particulates and Sampling Methods of Gaseous Pollutants Emitted from Exhaust Gas of Stationary Source 固定污染源排氣中顆粒物和氣態(tài)污染物采樣方法 GB 18483-2001 Emission of Cooking Fume (Trial) 飲食業(yè)油煙排放標(biāo)準(zhǔn)（試行） HJ 38 Stationary Source Emission—Determination of Total Hydrocarbons, Methane and Nonmethane Hydrocarbons—Gas chromatography 固定污染源廢氣 總烴、甲烷和非甲烷總烴的測(cè)定 氣相色譜法 HJ 732 Emission from Stationary Sources—Sampling of Volatile Organic Compounds—Bags Method 固定污染源廢氣 揮發(fā)性有機(jī)物的采樣氣袋法 DB11/T 1367 Stationary Source Emission—Determination of Methane/Total Hydrocarbons/Non-methane Hydrocarbons—Portable Hydrogen Flame Ionization Detector Method 固定污染源廢氣 甲烷/總烴/非甲烷總烴的測(cè)定 便攜式氫火焰離子化檢測(cè)器法 DB11/T 1485 Determination of Mass Concentration of Particulate Matter Emitted from Catering Industry—Manual Gravimetric Method 餐飲業(yè) 顆粒物的測(cè)定 手工稱重法 3 Terms and Definitions 術(shù)語(yǔ)和定義 For the purposes of this document, the following terms and definitions apply. 下列術(shù)語(yǔ)和定義適用于本文件。 3.1 catering industry 餐飲業(yè) an industry that uses catering facilities for on-site cooking (including modulation and processing) of food to provide catering services for social life in a certain place 在一定場(chǎng)所，利用餐飲設(shè)施對(duì)食物進(jìn)行現(xiàn)場(chǎng)烹飪（包括調(diào)制加工），為社會(huì)生活提供飲食服務(wù)的行業(yè)。 3.2 catering service organization 餐飲服務(wù)單位 enterprises, institutions and other operators providing catering services for social life, including: (1) independently operated catering service institutions; (2) operating catering departments in guesthouses, hotels, holiday villages and other places; (3) a canteen set up in government organs, public institutions, social organizations, private non-enterprise units and enterprises for internal staff, students, etc. to have a centralized dining; (4) the collective dining processing service institutions such as the central kitchen 為社會(huì)生活提供飲食服務(wù)的企業(yè)事業(yè)單位和其他經(jīng)營(yíng)者，主要類型包括：（一）獨(dú)立經(jīng)營(yíng)的餐飲服務(wù)機(jī)構(gòu)；（二）賓館、酒店、度假村等場(chǎng)所內(nèi)經(jīng)營(yíng)性餐飲部門；（三）設(shè)于機(jī)關(guān)、事業(yè)單位、社會(huì)團(tuán)體、民辦非企業(yè)單位、企業(yè)等供應(yīng)內(nèi)部職工、學(xué)生等集中就餐的單位食堂；（四）中央廚房等集體用餐加工服務(wù)機(jī)構(gòu)。 3.3 particulate matter 顆粒物 the liquid and solid particulate matters formed and discharged through physical or chemical changes of oils and various organic substances and the particulate matters produced by the combustion of cooking fuels in the process of food cooking for the catering service organization. 餐飲服務(wù)單位在食物烹飪過(guò)程中，油脂、各類有機(jī)物質(zhì)經(jīng)過(guò)物理或化學(xué)變化形成并排放的液態(tài)和固態(tài)顆粒物以及烹飪?nèi)剂先紵a(chǎn)生的顆粒物。 3.4 non-methane hydrocarbons 非甲烷總烴（NMHC） the sum of organic compounds other than methane that respond to the flame ionization detector of hydrogen under the conditions specified by the selected detection method (in carbon), referred to as “NMHC”. 在選用檢測(cè)方法規(guī)定的條件下，對(duì)氫火焰離子化檢測(cè)器有響應(yīng)的除甲烷外的有機(jī)化合物的總和（以碳計(jì)）。簡(jiǎn)稱“NMHC”。 3.5 removal efficiency of pollutants 污染物去除效率 the ratio of the mass of the removed pollutant to the mass of the pollutant before purification after treatment by the purification facility, is calculated as a percentage. 經(jīng)凈化設(shè)施處理后，被去除的污染物質(zhì)量與凈化前的污染物質(zhì)量之比值，以百分率計(jì)。 3.6 standard condition 標(biāo)準(zhǔn)狀態(tài) condition where the temperature is 273 K and the pressure is 101 325 Pa. The emission concentration of air pollutant specified in this standard refers to the concentration in dry flue gas under standard condition. 溫度為273K，壓力為101 325Pa時(shí)的狀態(tài)，簡(jiǎn)稱“標(biāo)態(tài)”。本標(biāo)準(zhǔn)規(guī)定的大氣污染物排放濃度均指 標(biāo)準(zhǔn)狀態(tài)下干煙氣中的濃度。 4 Pollutants Emission Control Requirements 污染物排放控制要求 4.1 Emission limit 排放限值 4.1.1 From the execution date of this standard, the maximum allowable emission concentration of cooking fume and particulate matter emitted by the catering service organization shall comply with the requirements of Table 1. 自本標(biāo)準(zhǔn)實(shí)施之日起，餐飲服務(wù)單位排放的油煙、顆粒物的最高允許排放濃度，應(yīng)符合表1的規(guī)定。 4.1.2 From January 1, 2020, the maximum allowable emission concentration of non-methane hydrocarbons and cooking fume and particulate matter discharged by catering service organization shall comply with the requirements of Table 1. 自2020年1月1日起，餐飲服務(wù)單位排放的非甲烷總烴以及油煙、顆粒物的最高允許排放濃度，應(yīng)符合表1的規(guī)定。 Table 1 Maximum Allowable Emission Concentration of Air Pollutants in mg/m3 表1 大氣污染物最高允許排放濃度 單位：mg/m3 S.N. 序號(hào) Pollutant 污染物項(xiàng)目 Maximum allowable emission concentration 1 最高允許排放濃度 1 1 Fume 油煙 1.0 2 Particulate matter 顆粒物 5.0 3 Non-methane hydrocarbons 非甲烷總烴 10.0 Note 1: The maximum allowable emission concentration refers to the concentration that the average concentration within any one hour shall not exceed. 注 1：最高允許排放濃度指任何 1 小時(shí)濃度均值不得超過(guò)的濃度。 4.2 Operating requirements 運(yùn)行操作要求 4.2.1 The air pollutants produced by the catering service organization shall be emitted through the gas-collecting hood after being treated by the purification equipment. 餐飲服務(wù)單位烹飪操作產(chǎn)生的大氣污染物應(yīng)通過(guò)集氣罩收集經(jīng)凈化設(shè)備處理后達(dá)標(biāo)排放。 4.2.2 The projection perimeter of the gas-collecting hood shall be no less than the cooking area. 集氣罩的投影周邊應(yīng)不小于烹飪作業(yè)區(qū)。 4.2.3 The catering service organization that purifies the fumes without any purification equipment shall be treated the same as it discharges beyond the standard. 未經(jīng)任何凈化設(shè)備凈化排放油煙的餐飲服務(wù)單位視同超標(biāo)排放。 4.2.4 The purification equipment of the catering service organization shall be linked with the exhaust fan, and its rated treatment air volume shall not be less than the designed exhaust air volume (number of stoves × reference air volume, and the reference air volume of a single stove shall be 2000 m3/h). The purification equipment shall be equipped with a system or equipment with operational status monitoring, alarm, recording and inquiring functions. 餐飲服務(wù)單位的凈化設(shè)備應(yīng)與排風(fēng)機(jī)聯(lián)動(dòng)，其額定處理風(fēng)量不應(yīng)小于設(shè)計(jì)排放風(fēng)量（灶頭數(shù)×基準(zhǔn)風(fēng)量，單個(gè)灶頭的基準(zhǔn)風(fēng)量以2000m3/h計(jì)）。凈化設(shè)備應(yīng)配置具有運(yùn)行狀態(tài)監(jiān)控、報(bào)警、記錄和 查詢功能的系統(tǒng)或裝置。 4.2.5 Catering service organization shall select purification equipment with corresponding removal efficiency according to their scale and main pollutants, so as to ensure the emission up to the standard. See Appendix A for the division of catering service organizations, and see Appendix B for the selection of pollutant removal efficiency for purification equipment. 餐飲服務(wù)單位應(yīng)根據(jù)其規(guī)模、主要污染物等情況，選擇相應(yīng)去除效率的凈化設(shè)備，以確保達(dá)標(biāo)排放。餐飲服務(wù)單位的規(guī)模劃分參見(jiàn)附錄A，凈化設(shè)備的污染物去除效率選擇參見(jiàn)附錄B。 4.2.6 The purification equipment of the catering service organization shall be regularly maintained to ensure normal operation, and there is no obvious oil stain at the outlet and the periphery of the exhaust pipe. In principle, the purification equipment shall be cleaned, maintained or replaced at least once a month, and the instructions for use of purification equipment shall be carried out in accordance with their requirements as otherwise specified. 餐飲服務(wù)單位的凈化設(shè)備應(yīng)定期維護(hù)保養(yǎng)、保證正常運(yùn)行，排氣筒出口及周邊無(wú)明顯油污。原則上，凈化設(shè)備至少每月清洗、維護(hù)或更換濾料1次，凈化設(shè)備使用說(shuō)明另有規(guī)定的按其要求執(zhí)行。 When the purification equipment is installed or replaced, a mark shall be affixed to the visible location of the equipment, showing the name, contact information and date of the unit providing the installation or replacement service. The catering service organization shall record the daily operation, cleaning and maintenance or replacement of the filter material, and the record book shall be kept for at least one year for future reference. 凈化設(shè)備安裝或更換時(shí)，應(yīng)在設(shè)備易見(jiàn)位置粘貼標(biāo)志，顯示提供安裝或更換服務(wù)的單位名稱、聯(lián)系信息和日期。餐飲服務(wù)單位應(yīng)記錄日常運(yùn)行、清洗維護(hù)或更換濾料等情況，記錄簿應(yīng)至少保留一年備查。 5 Monitoring Requirements 監(jiān)測(cè)要求 5.1 Sampling location 采樣位置 The catering service organization shall set up a permanent test hole, sampling platform and sewage outlet mark at the exhaust gas outlet. The position of the sampling test hole shall be preferentially selected in the straight pipe section. The flue elbow and the sharply changing part of the section shall be avoided. The inner diameter of the test hole shall be not less than 80 mm. The sampling position shall be set at not less than 3 times the diameter in the downstream direction of the elbow and the reducer, and not less than 1.5 times the diameter in the upstream direction of the above-mentioned components. For the rectangular flue, the equivalent diameter D=2AB/(A+B), where A and B are side lengths. 餐飲服務(wù)單位應(yīng)在廢氣排放口設(shè)置永久性測(cè)試孔、采樣平臺(tái)以及排污口標(biāo)志。采樣測(cè)試孔位置應(yīng)優(yōu)先選擇在平直管段，應(yīng)避開(kāi)煙道彎頭和斷面急劇變化部位，測(cè)試孔內(nèi)徑應(yīng)不小于80mm。采樣位置應(yīng)設(shè)置在距彎頭、變徑管下游方向不小于3倍直徑，和距上述部件上游方向不小于1.5倍直徑處，對(duì)矩形煙道，其當(dāng)量直徑D=2AB/(A+B)，其中A、B為邊長(zhǎng)。 5.2 Sampling point 采樣點(diǎn) When the cross-sectional area of the exhaust pipe is less than 0.5m2, only one point is measured, and the median value is taken; if the cross-section area exceeds the above, the relevant provisions of GB/T 16157 shall be followed. 當(dāng)排氣管截面積小于0.5m2時(shí)，只測(cè)一個(gè)點(diǎn)，取動(dòng)壓中位值處；超過(guò)上述截面積時(shí)，則按GB/T 16157有關(guān)規(guī)定執(zhí)行。 5.3 Sampling requirements 采樣要求 5.3.1 During monitoring the emission of air pollutants from catering service organizations, the sampling period shall be arranged during operation or cooking. 對(duì)餐飲服務(wù)單位大氣污染物的排放情況進(jìn)行監(jiān)測(cè)時(shí)，應(yīng)將采樣時(shí)段安排在經(jīng)營(yíng)時(shí)段或烹飪作業(yè)時(shí)段進(jìn)行。 5.3.2 When collecting non-methane hydrocarbon samples by air bag method, 1 to 3 samples shall be collected continuously, each sample shall be collected for not less than 20 min, and the gas production shall be no less than 10 liters; sample collection, transportation and storage shall be performed in accordance with HJ 732. After the sample gas is delivered to the laboratory, the analysis operation shall be performed in accordance with HJ 38. 當(dāng)采用氣袋法采集非甲烷總烴樣品時(shí)，應(yīng)連續(xù)采集1至3個(gè)樣品，每個(gè)樣品采集時(shí)間宜不少于20 分鐘，采氣量應(yīng)不小于10升；樣品采集、運(yùn)輸和保存按照 HJ 732 的規(guī)定執(zhí)行。樣品氣體送達(dá)實(shí)驗(yàn) 室后，分析操作按 HJ 38 規(guī)定執(zhí)行。