1 Scope
This standard specifies the emission control requirements, monitoring requirements and implementation and supervision of standards for air pollutants in catering industry.
This standard is applicable to the control of air pollutant emission in the cooking process of Beijing catering service organizations, and also to the control of air pollutant emission in food manufacturing enterprises that produce cooking fume emissions.
This standard is not applicable to the control of air pollutants emission from household cooking.
2 Normative References
The following documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 16157 Determination of Particulates and Sampling Methods of Gaseous Pollutants Emitted from Exhaust Gas of Stationary Source
GB 18483-2001 Emission of Cooking Fume (Trial)
HJ 38 Stationary Source Emission—Determination of Total Hydrocarbons, Methane and Nonmethane Hydrocarbons—Gas chromatography
HJ 732 Emission from Stationary Sources—Sampling of Volatile Organic Compounds—Bags Method
DB11/T 1367 Stationary Source Emission—Determination of Methane/Total Hydrocarbons/Non-methane Hydrocarbons—Portable Hydrogen Flame Ionization Detector Method
DB11/T 1485 Determination of Mass Concentration of Particulate Matter Emitted from Catering Industry—Manual Gravimetric Method
3 Terms and Definitions
For the purposes of this document, the following terms and definitions apply.
3.1
catering industry
an industry that uses catering facilities for on-site cooking (including modulation and processing) of food to provide catering services for social life in a certain place
3.2
catering service organization
enterprises, institutions and other operators providing catering services for social life, including: (1) independently operated catering service institutions; (2) operating catering departments in guesthouses, hotels, holiday villages and other places; (3) a canteen set up in government organs, public institutions, social organizations, private non-enterprise units and enterprises for internal staff, students, etc. to have a centralized dining; (4) the collective dining processing service institutions such as the central kitchen
3.3
particulate matter
the liquid and solid particulate matters formed and discharged through physical or chemical changes of oils and various organic substances and the particulate matters produced by the combustion of cooking fuels in the process of food cooking for the catering service organization.
3.4
non-methane hydrocarbons
the sum of organic compounds other than methane that respond to the flame ionization detector of hydrogen under the conditions specified by the selected detection method (in carbon), referred to as “NMHC”.
removal efficiency of pollutants
the ratio of the mass of the removed pollutant to the mass of the pollutant before purification after treatment by the purification facility, is calculated as a percentage.
3.6
standard condition
condition where the temperature is 273 K and the pressure is 101 325 Pa. The emission concentration of air pollutant specified in this standard refers to the concentration in dry flue gas under standard condition.
Foreword
Introduction
1 Scope
2 Normative References
3 Terms and Definitions
5 Monitoring Requirements
6 Standard Implementation and Supervision
Appendix A (Informative) Division of Scale for Catering Service Organization
Appendix B (Informative) Selection of Removal Efficiency of Pollutants for Purification Equipment
1 Scope
This standard specifies the emission control requirements, monitoring requirements and implementation and supervision of standards for air pollutants in catering industry.
This standard is applicable to the control of air pollutant emission in the cooking process of Beijing catering service organizations, and also to the control of air pollutant emission in food manufacturing enterprises that produce cooking fume emissions.
This standard is not applicable to the control of air pollutants emission from household cooking.
2 Normative References
The following documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 16157 Determination of Particulates and Sampling Methods of Gaseous Pollutants Emitted from Exhaust Gas of Stationary Source
GB 18483-2001 Emission of Cooking Fume (Trial)
HJ 38 Stationary Source Emission—Determination of Total Hydrocarbons, Methane and Nonmethane Hydrocarbons—Gas chromatography
HJ 732 Emission from Stationary Sources—Sampling of Volatile Organic Compounds—Bags Method
DB11/T 1367 Stationary Source Emission—Determination of Methane/Total Hydrocarbons/Non-methane Hydrocarbons—Portable Hydrogen Flame Ionization Detector Method
DB11/T 1485 Determination of Mass Concentration of Particulate Matter Emitted from Catering Industry—Manual Gravimetric Method
3 Terms and Definitions
For the purposes of this document, the following terms and definitions apply.
3.1
catering industry
an industry that uses catering facilities for on-site cooking (including modulation and processing) of food to provide catering services for social life in a certain place
3.2
catering service organization
enterprises, institutions and other operators providing catering services for social life, including: (1) independently operated catering service institutions; (2) operating catering departments in guesthouses, hotels, holiday villages and other places; (3) a canteen set up in government organs, public institutions, social organizations, private non-enterprise units and enterprises for internal staff, students, etc. to have a centralized dining; (4) the collective dining processing service institutions such as the central kitchen
3.3
particulate matter
the liquid and solid particulate matters formed and discharged through physical or chemical changes of oils and various organic substances and the particulate matters produced by the combustion of cooking fuels in the process of food cooking for the catering service organization.
3.4
non-methane hydrocarbons
the sum of organic compounds other than methane that respond to the flame ionization detector of hydrogen under the conditions specified by the selected detection method (in carbon), referred to as “NMHC”.
removal efficiency of pollutants
the ratio of the mass of the removed pollutant to the mass of the pollutant before purification after treatment by the purification facility, is calculated as a percentage.
3.6
standard condition
condition where the temperature is 273 K and the pressure is 101 325 Pa. The emission concentration of air pollutant specified in this standard refers to the concentration in dry flue gas under standard condition.
Contents of DB11/ 1488-2018
Foreword
Introduction
1 Scope
2 Normative References
3 Terms and Definitions
5 Monitoring Requirements
6 Standard Implementation and Supervision
Appendix A (Informative) Division of Scale for Catering Service Organization
Appendix B (Informative) Selection of Removal Efficiency of Pollutants for Purification Equipment
