一、餐飲油煙的形成

 

Formation of cooking fume

 

烹飪、加工過(guò)程中揮發(fā)出來(lái)的油脂、有機(jī)物及其它加熱分解或破裂的產(chǎn)物。是由食用油和食物在高溫下經(jīng)過(guò)一系列反應(yīng)生產(chǎn)的氣體、固體和液體混合物，俗稱油煙。油煙主要有烷烴類、脂肪類、酯類、醇類、酮類、醛類、雜環(huán)胺、多環(huán)芳類和突變?cè)吹扔袡C(jī)化合物組成。影響社會(huì)公共衛(wèi)生、對(duì)人體的健康也有很大的危害。油煙對(duì)人體的肺部和人體的呼吸道有一定的影響；油煙中存在能引起不同生物學(xué)效應(yīng)的細(xì)胞遺傳毒性物質(zhì)，表現(xiàn)是致癌性的突變性，降低人體的免疫機(jī)能。

 

Oil, organic matter and other products which are decomposed or broken by heating during cooking and processing. It is a mixture of gases, solids and liquids produced by a series of reactions of edible oil and food at high temperature, commonly known as lampblack. Oil fumes mainly consist of alkanes, fats, esters, alcohols, ketones, aldehydes, heterocyclic amines, polycyclic aromatic compounds and mutant sources. Influencing public health and human health are also very harmful. Oil fume has certain effects on human lung and respiratory tract. There are cytogenetic toxic substances in oil fume that can cause different biological effects, which are characterized by carcinogenic mutation and reduce human immune function.

二、餐飲油煙廢氣量計(jì)算

 

2. Calculation of cooking fume exhaust

根據(jù)廚房通風(fēng)標(biāo)準(zhǔn)設(shè)計(jì)規(guī)范，烹飪廚具上方需安裝集煙罩，通風(fēng)工程排煙量需按照煙罩截面風(fēng)速0.5-0.7m/s設(shè)計(jì)。

 

According to the standard design specification of kitchen ventilation, smoke collecting hood should be installed on the top of cooking kitchen utensils, and the amount of smoke discharged from ventilation project should be designed according to the cross-section wind speed of smoke hood 0.5-0.7m/s.

 

根據(jù)Q=3600V·S

 

According to Q = 3600V. S.

 

Q：排煙量—m³/h V：截面風(fēng)速—m/s S：集煙截面—㎡

 

Q: Smoke Emission - m_/h V: Sectional Wind Speed - m/s S: Smoke Collection Section

 

截面風(fēng)速按0.6設(shè)計(jì)，即每平方米煙罩截面排煙量為

 

The cross-section wind speed is designed as 0.6, i.e. the smoke exhaust volume per square metre of the hood cross-section.

 

Q=3600×0.6×1 =2160 m³/h

 

Q=3600*0.6*1=2160 m/h

 

三、餐飲油煙治理目標(biāo)及低空排放要求

 

3. Target of Fume Control and Low Altitude Emission Requirements for Catering

 

1、 餐飲油煙治理目標(biāo)

 

1. Target of Restaurant Fume Control

 

煙氣排放出口符合《飲食業(yè)油煙排放標(biāo)準(zhǔn)》（GB18483-2001）的排放要求，實(shí)現(xiàn)達(dá)標(biāo)排放；

 

The smoke emission export meets the emission requirements of "Fume Emission Standard for Catering Industry" (GB18483-2001) and achieves the emission standards.

 

2、餐飲油煙低空排放要求

 

2. Requirements for Low Altitude Emission of Catering Fume

 

額定風(fēng)量下，油煙凈化設(shè)備凈化效率要求：95%以上。

 

Under rated air flow, the purifying efficiency of oil fume purification equipment should be more than 95%.

 

在城市居民區(qū)、商業(yè)區(qū)，一般對(duì)餐飲油煙的排放要求比較苛刻，建筑物外墻不能安裝風(fēng)管，只能低空排放。即使油煙排放達(dá)到《飲食業(yè)油煙排放標(biāo)準(zhǔn)》（GB18483-2001）的排放要求，也有可以因油煙擾民被投訴，因此對(duì)油煙凈化設(shè)備的凈化效率要求比較高，額定風(fēng)量下，凈化效率需達(dá)95%以上。

 

In urban residential and commercial areas, the emission requirements of cooking fume are generally more stringent. The exterior walls of buildings can not be installed with air ducts, but can only be discharged at low altitudes. Even if the fume emission meets the emission requirements of the "Fume Emission Standard for Catering Industry" (GB18483-2001), people may be complained about the fume disturbance. Therefore, the purification efficiency of the fume purification equipment is relatively high. Under rated air flow, the purification efficiency needs to be more than 95%.

 

四、治理系統(tǒng)的設(shè)計(jì)

 

IV. Design of Governance System

 

1、設(shè)計(jì)工藝和流程

 

1. Design process and process

 

針對(duì)廚房炒鍋油煙特點(diǎn)及工程要求，治理采用杭州瀧贏環(huán)境科技有限公司先進(jìn)的高壓靜電凈化技術(shù)，其工藝流程設(shè)計(jì)根據(jù)實(shí)際求情況定制。

 

According to the characteristics and engineering requirements of cooking oil fume in kitchen frying pan, the advanced high-voltage electrostatic purification technology of Hangzhou Zhengying Environmental Science and Technology Co., Ltd. is adopted in the treatment, and the process design is customized according to the actual situation.

 

2、靜電式餐飲油煙凈化設(shè)備的工作原理

 

2. Working Principle of Electrostatic Catering Fume Purification Equipment

 

瀧贏科技靜電式餐飲油煙凈化設(shè)備是利用陰極在高壓電場(chǎng)中發(fā)射出來(lái)的電子，以及由電子碰撞空氣分子而產(chǎn)生的負(fù)離子來(lái)捕捉油煙粒子，使油煙粒子帶電，再利用電場(chǎng)的作用，使帶電油煙粒子被陽(yáng)極所吸附，以達(dá)到除油煙的目的。由于電子的直徑非常小，其粒徑比油煙粒子的粒徑要小很多數(shù)量級(jí)。而且電場(chǎng)中電子的密度很高（可達(dá)至到1億/cm3的數(shù)量級(jí)），可以說(shuō)無(wú)所不在。處在電場(chǎng)中的油煙粒子很容易被電子捕捉（即荷電），油煙粒子在電場(chǎng)中的荷電是遵循一定機(jī)理的必然現(xiàn)象，而不是簡(jiǎn)單的偶爾碰撞引起的。從理論上分析：包括電場(chǎng)荷電和擴(kuò)散荷電。電場(chǎng)荷電是由于油煙粒子的相對(duì)介電常數(shù)大于1，在電場(chǎng)中油煙粒子周圍的電力線發(fā)生變化，使電力線與油煙粒子表面相交，沿著電力線運(yùn)動(dòng)的離子必然與油煙粒子碰撞并將電荷傳給油煙粒子；擴(kuò)散荷電是離子在空氣中因熱運(yùn)動(dòng)而擴(kuò)散，當(dāng)接近塵粒時(shí)產(chǎn)生電像力互相吸引而荷電。

 

The electrostatic cooking fume purification equipment of Zhengyi Science and Technology uses electrons emitted from cathode in high voltage electric field and negative ions produced by electrons colliding with air molecules to capture cooking fume particles, make cooking fume particles charged, and then use the electric field to make the charged cooking fume particles adsorbed by the anode, so as to achieve the purpose of removing cooking fume. Yes. Because the diameter of electrons is very small, the particle size of electrons is much smaller than that of soot particles. Moreover, the density of electrons in the electric field is very high (up to 100 million/cm3), which can be said to be ubiquitous. The soot particles in the electric field are easily captured by electrons (i.e. charged). The charge of soot particles in the electric field is an inevitable phenomenon that follows a certain mechanism, rather than a simple occasional collision. Theoretical analysis: including electric field charge and diffusion charge. Electric field charging is due to the relative dielectric constant of soot particles greater than 1. In electric field, the power line around soot particles changes, which makes the power line intersect with the surface of soot particles. Ions moving along the power line inevitably collide with soot particles and transfer charge to soot particles. Diffusion charging is the movement of ions in air due to heat. Diffusion, when approaching dust particles, produces an electric image force that attracts and charges each other.

電場(chǎng)的設(shè)計(jì)使油煙粒子的運(yùn)動(dòng)速度較低，一般在零點(diǎn)幾秒內(nèi)便能使油煙粒子荷上足夠的電荷，帶電粒子在電場(chǎng)中會(huì)受到電場(chǎng)力（庫(kù)侖力）的作用，其結(jié)果是油煙粒子被吸附到陽(yáng)極上。因此電除油煙的除油煙率非常高，而且特別適用于捕捉粒徑較小和重量較輕的油煙粒子.

 

The design of electric field makes the soot particles move at a lower speed. Generally, within a few seconds of zero, the soot particles can be charged with enough charge. The charged particles will be affected by electric field force (Coulomb force) in the electric field. The result is that the soot particles are adsorbed to the anode. Therefore, the rate of oil fume removal by electric degreasing is very high, and it is especially suitable for capturing oil fume particles with smaller particle size and lighter weight.

 

在靜電式餐飲油煙凈化設(shè)備里，電功率主要是用來(lái)發(fā)射電子和推動(dòng)油煙粒子，與空氣幾乎不產(chǎn)生作用，因此靜電場(chǎng)的能耗較小。而且除油煙設(shè)備的阻力也較小，無(wú)須使用壓力較大的風(fēng)機(jī)。因此靜電式油煙凈化設(shè)備的總能耗比起其他的除油煙方式要小。

 

In the electrostatic cooking fume purification equipment, the electric power is mainly used to emit electrons and promote soot particles, which has little effect on the air, so the energy consumption of the electrostatic field is small. Besides, the resistance of the degreasing equipment is also small, and there is no need to use a fan with high pressure. Therefore, the total energy consumption of electrostatic oil fume purification equipment is smaller than that of other methods of oil fume removal.