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實地效能研究報告(摘要)

香港常見的油煙控制設備─實地效能研究報告


概要


香港的環境密集,大量食肆林立。煮食的油煙排放是其中一個污染空氣的主要原因。為針對油煙問題,很多食肆都已經設置一系列不同的控油設備、例如運水煙罩、油隔、清水洗滌器及靜電除油器。

可是,其中一些設備對清除煮食油煙的效能很低,及未能控制油煙的排放。有見及此,環境保護署在學術界支持下制定了一套標準的效能測試程序。主要的程序是根據美國環保局的「方法五」進行等速測試。油煙控制設備 (獨立及組合裝置)在一個有標準裝置的測試中心內進行。結果發現運水煙罩與靜電除油器一併使用最能發揮控制油煙排放的效率。

為了避免在測試中心內取得的結果與現實環境有太大差距,此研究亦選擇了20間食肆的廚房作現埸測試。結果顯示,運水煙罩、油隔、靜電除油器的最高除油煙效能,分別為84%、56% 和 52%。結果亦顯示部份控制油煙設備的效率相當低,甚至顯示負效率。這些差異可能是由於在實地研究中所採用的設備有不同的設計或類別,及抽取樣本中所含的油煙不穩定而引起。此外,不足夠的油煙控制設備、操作不當和維修不足,如靜電排油器等設備,都是引致低控制效率的主要原因。

註:此中文譯本僅作參考之用。如與原文的內容有不符之處,概以英文本為準。



● 油隔
● 灑水式煙罩[運水煙罩]
● 空氣清洗器
● 靜電除塵器
● 文丘里式洗滌器
● 填充塔式洗滌器
● 活性碳隔濾器


是項調查中亦發現一些較新的科技,如:低溫等離子體催化復合技術、紫外光技術等。然而,這些新科技應用於香港在商業環境上的可行性暫時未能證實。

Report On The In Vivo Study Of Cooking Fume Removal Efficency Of Common Pollution Control Equipments In Hong Kong


Abstract


Cooking emissions is one of the major sources of air pollution owing to the highly compact environment and the large number of restaurants in Hong Kong. In order to combat the problem, a range of control equipments such as hydrovent, grease filter, water scrubber and electrostatic precipitator, are mostly deployed in the restaurants of Hong Kong..

However, some control equipments, perhaps with lower cooking fume removal efficiency, are relatively more vulnerable to complaints. Under this context, a Standard Testing Procedures (STP) on air emission testing, which is primarily based on the isokinetic stack air sampling (USEPA method 5), was developed by EPD and with the support from the academy. The cooking fume removal efficiencies of single pollution control equipment together with different combination of equipments were evaluated in a mock kitchen equipped with a standard test-rig. Hydrovent together with electrostatic precipitator was found to have highest cooking fume removal efficiency.

Furthermore, in order to bridge the gap between this result obtained in the testing laboratory and real-life kitchen, a territorial-wide survey of the performance of common pollution control equipments in 20 commercial kitchens was conducted in this study. The maximum cooking fume removal efficiencies of hydrovent, grease filter and electrostatic precipitator in commercial kitchens were found to be 84%, 56% and 32% respectively. However, some pollution control equipments showed poor performance or even with negative cooking fume removal efficiency. The large variation in the performance of the control equipments, even with same type of equipment, in the in vivo study was attributed to the difference in the equipment design and the unstable cooking fume level generated during sampling. Inadequate installed capacity, improper operation and maintenance of control equipment such as electrostatic precipitator were also the major reasons for the ineffective control of emissions.



● Grease Filters (油隔)
● Hydro-vent (灑水式煙罩[運水煙罩])
● Air-washers (空氣清洗器)
● Electrostatic precipitators (EP) (靜電除塵器)
● Venturi-Scrubber (文丘里式洗滌器)
● Packed Tower Scrubber (填充塔式洗滌器)
● Carbon Filters (活性碳隔濾器)


「油煙控制支援計劃」由香港餐飲聯業協會主辦,並獲香港特別行政區政府工業貿易署「中小企業發展支援基金」撥款資助。 此刊物上表達的任何意見、研究成果、結論或建議,並不代表香港特別行政區政府、工業貿易署及中小企業發展支援基金評審委員會的觀點。




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