With the acceleration of urbanization, the catering industry has developed rapidly, however, the problem of catering fume pollution is also becoming more and more serious. In order to effectively control the pollution of cooking fumes and improve air quality, fume monitoring has become a key means. This article will discuss the importance of oil smoke monitoring, technical means and how to achieve accurate treatment.
First, the importance of oil smoke monitoring.
Catering industry fumes contain a large number of harmful substances, such as carbon monoxide, nitrogen oxides, volatile organic compounds, etc., which not only cause harm to human health, but also cause pollution to the environment. Through oil smoke monitoring, the sewage discharge situation of catering enterprises can be grasped in real time and accurately, providing a scientific basis for subsequent treatment. At the same time, for catering enterprises with excessive emissions, oil smoke monitoring can play an early warning role and remind enterprises to rectify in time, so as to reduce environmental pollution.
Second, the technical means of oil smoke monitoring.
At present, the commonly used oil smoke monitoring technology mainly includes two types: first-class and portable. The first-class oil smoke monitoring system can monitor the pollution discharge of catering enterprises in real time and transmit the data to the regulatory department. The advantages of this method are strong real-time and accurate data, but the disadvantage is that the cost is high. The portable oil smoke monitor is a convenient and portable device, which can quickly detect oil smoke, which has the advantages of high flexibility and low cost, and the disadvantage is that the data is not continuous. In practical application, the appropriate monitoring method can be selected according to the specific situation.
3. Achieve precise governance.
In order to achieve precise governance, the following measures need to be taken:
1.Strengthen supervision. The regulatory authorities should increase the supervision of catering enterprises, punish enterprises that exceed the emission standards, and urge them to carry out rectification. At the same time, the regulatory authorities should establish a sound oil smoke monitoring network to improve the accuracy of monitoring data and provide a scientific basis for subsequent treatment.
2.Promote low-smoke, low-pollution cooking methods. Catering enterprises should actively promote low-smoke and low-pollution cooking methods, such as adopting environmentally friendly stoves and reducing the use of high-smoke cooking methods such as frying. At the same time, enterprises should also strengthen the maintenance of fume control facilities to ensure the normal operation of the facilities.
3.Strengthen publicity and education. ** The society should strengthen environmental protection publicity and education, and improve the public's awareness and attention to the pollution of catering fumes. Through publicity activities and the distribution of publicity materials, the public can understand the hazards of catering fumes and the importance of treatment.
4.Encourage social participation. **All sectors of society should be encouraged to participate in the treatment of catering fumes, such as establishing a reward system for whistleblowing, encouraging enterprises to self-test and self-report, etc. Through the joint participation of all sectors of society, a good atmosphere of co-governance of the whole people will be formed.
5.Technological innovation and development. ** and enterprises should increase investment in the research and development of oil fume treatment technology to promote technological innovation and development. Through the introduction of advanced technology, strengthen independent research and development, etc., improve the effect and efficiency of oil smoke treatment, and provide technical support for precise treatment.
IV. Conclusions. Cooking fume pollution has become one of the important problems of urban environmental governance. In order to improve air quality and achieve precise governance, we need to take a variety of measures: strengthen supervision, promote low-smoke and low-pollution cooking methods, strengthen publicity and education, and encourage social participation and technological innovation and development. Only through the joint efforts of the whole society can we effectively control the problem of cooking fume pollution and create a better living environment for people.