Today, with the vigorous development of the catering industry, the problem of oil smoke pollution is becoming more and more serious. Oil smoke not only causes harm to human health, but also causes pollution to the environment. Therefore, the monitoring of cooking fumes in catering kitchens has become a hot issue of social concern.
1. The importance of cooking fume monitoring in catering kitchens.
Oil smoke is a harmful gas produced in the cooking process of the catering industry, and its main components include carbon monoxide, carbon dioxide, nitrogen oxides, particulate matter, etc. These harmful substances not only cause harm to human health, but also cause pollution to the environment. Therefore, it is of great significance to monitor the fumes in catering kitchens to protect public health and the environment.
First of all, oil smoke is extremely harmful to human health. Long-term exposure to oil fumes increases the risk of lung cancer, asthma and other diseases. Secondly, oil smoke will also cause pollution to the atmospheric environment and aggravate haze weather. Therefore, the monitoring of cooking fumes in catering kitchens can detect and solve the problem of fume pollution in time and protect public health and environmental quality.
Second, the current situation of cooking fume monitoring in catering kitchens.
At present, there are still some problems in the monitoring of cooking fumes in China's catering kitchens. First of all, the monitoring technology is not yet mature. Traditional oil smoke monitoring methods require manual sampling and laboratory analysis, which is not only time-consuming and laborious, but also inaccurate. Second, there is a lack of uniform monitoring standards. There are differences in the standards and monitoring methods for oil smoke emissions in different places, resulting in non-comparable monitoring results. Finally, regulation is insufficient. In order to reduce costs, some catering companies do not install fume purification facilities or use inferior purification equipment, resulting in excessive fume emissions.
The oil smoke ** monitor can measure the oil smoke concentration, particulate matter concentration and non-methane total hydrocarbon concentration of the kitchen exhaust pipe for 24 hours and upload it to the monitoring platform.
In order to prevent the purifier or fan from not starting, the host can also collect two current signals or two voltage signals through the current transformer to monitor whether the purifier or fan is really started. In order to facilitate the operation of the installer, the whole machine adopts capacitive touch screen, and the full Chinese interface is simple and easy to understand. The host has 1 4G communication interface, which can upload data, and you can upload data where there is a mobile phone signal.
In view of the complex problem of oil smoke composition at the oil smoke monitoring site, a special sensor is designed, and the product has a built-in diaphragm pump, which uses a straw to measure oil smoke, and the length of the straw can be up to 5 meters, which can accurately analyze the concentration of oil smoke and particulate matter, and the monitoring is more accurate. Reasonable air circuit design can achieve long-term operation and maintenance-free, and can be maintained once every six months at most.
As an important means to protect public health and protect the environment, with the advancement of technology and the strengthening of supervision, catering kitchen fume monitoring will make greater breakthroughs and developments.