【摘要】 从河南省餐饮业油烟监测的实际情况出发,结合执行国家标准《饮食业油烟排放标准(试行)》(GB 18483-2001)和地方标准《餐饮业油烟污染物排放标准》(DB 41/1604-2018)遇到的相互冲突,从采样位置、采样次数、监测方法、采样工况以及排放浓度折算这五个方面,对饮食业油烟监测中存在的问题进行了探讨和分析,提出了便携式监测方法缺少标准依据。在今后的标准修订中,建议直接以排气管实测的油烟排放浓度和所要求执行的浓度限值进行比较评价。也可加设排放量限值,以更好地管理餐饮业油烟排放。更多还原

【Abstract】 Based on the actual situation of cooking fume monitoring in Henan catering industry, combined with the conflicts between the implementation of the national standard of cooking fume emission standard(GB18483-2001) and the local standard of cooking fume pollutant emission standard(DB 41/1604-2018),the sampling location,sampling times,monitoring methods,sampling conditions and emission concentration conversion are discussed,the problems existing in cooking fume monitoring in catering industry are analyzed,and the lack of standard basis for portable monitoring method is put forward. In the future revision of the standard,it is suggested that the smoke emission concentration measured in the exhaust pipe should be compared with the required concentration limit. It is also possible to add emission limits to manage cooking fume emissions in the catering industry better.更多还原