摘要
基于我国餐饮业发展现状及其污染排放特点,通过综合分析现行国标GB 18483—2001中存在的主要问题,对比研究国内主要地区餐饮油烟排放的主要技术指标及《餐饮业油烟污染物排放标准(征求意见稿)》与GB 18483—2001排放限值的差异,进而阐述该标准的修订对餐饮企业和净化设备厂家的影响及其对提升餐饮服务企业的监管作用。
Based on the current situation of the development of China’s catering industries and their cooking fume emission characteristics,this paper analyzed the main problems of the exiting national standard GB 18483-2001,then compared the main controlling factors of cooking fume in some major domestic regions and the emission standard differences between the revised Emission Standards for Oil Fume Pollutants in the Catering Industry(Draft)and GB 18483-2001.The research expounded the impacts of standard revision on catering enterprises and purification equipment manufacturers,and also indicated the enhancing roles in catering enterprises’supervision.
出处
《环境保护与循环经济》
2020年第4期67-70,共4页
environmental protection and circular economy
基金
国家重点研发计划(2017YFC0211806-03)。
关键词
餐饮油烟
排放限值
标准
cooking fume
emission limits
standards
