| 内容提要: |
Exhaust fume system plays
an important role in ensuring indoor and outdoor environment in the Chinese
commercial kitchens (CCKs). To investigate the current status of exhaust fume
systems in CCKs (CCKEF), on-site survey of cooking appliances, components of
CCKEF including exhaust hoods, purification equipment, exhaust fans, discharge
form and replacement air, outdoor grease accumulation, and indoor environment,
was conducted in 41 CCKs in Tianjin. Results showed that: (1) the diversity and
number of cooking appliances was related to kitchen area. 76.19% of stir-frying
stoves were located at the end of the appliance lines. (2) Most of the CCKEFs
were composed of wall-mounted canopy hood (94.12%), terminal static purifier
(98.04%), centrifugal fan (100%), roof-located discharge (66.67%) and transfer
air (100%). 47.06% of canopy hoods were equipped with baffle filters, including
29.41% tube-type, 9.80% plate-type and 7.85% strainer-type. The nameplate
purification efficiency of purifiers met the fume emission standard. 81.08% of
purifier manufacturers were from Beijing. (3) Outdoor grease accumulation was
serious. 72.73% had much or a lot of grease accumulation. Cleaning period and
the number of burners were the major influence factors. For systems with over 4
burners, the cleaning period was better within 2 months. (4) 70.8% of chefs
were dissatisfied with the thermal comfort in CCKs. Thermal and wet sensation
varied with seasons and summer was the most unsatisfactory season. Over 80.0%
of chefs felt fumes overflowing and interfering noise. The indoor environment
in CCKs needed improvement. Survey results can provide reference for the
designing of CCKEF in China. |