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Why HORECA should go GREEN?

Branding Advantageous: Environmental awareness is growing and this can give PR a boost and have bottom line benefits.

Financially Advantageous: The concept of eco-friendliness in and of itself is intended to save resources, which saves on financial costs as well. This is particularly the case when it comes to sustainability efforts that save on utilities, like water and electricity.

Environmental Protection: Hotel, restaurant kitchens emits a large amount of fumes, odors, wastewater that pollute the air, threaten human health and contaminate the surrounding environment. Installing environmental equipment such as grease trap, odor and fume purifier in the commercial kitchen can reduce air pollution.

The use of plastics and other disposable materials will damage the earth, the rivers, the ocean. Reduce and limit plastic use will reduce the waste pollution.

On a macro scale, Green Horeca contribute to the fight climate change around the world.

Sustainable development: Go Green will help you to develop sustainable business!

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Checklist to green your HoReCa

1. Saving energy and water: Using alternative energy systems. Solar energy is the most common renewable energy source in the hotel industry, especially for water heating. Led lights are popular for almost areas of Hotels, restaurants, cafe. A policy of electric and water using for save must be issued and training for all staff to accomplish the goals.

2. Waste disposal and Eco friendly products: Your hotel and restaurant should has an active policy to recycle, reuse and a policy to limit the use of plastics and other disposable materials. It is better to reduce plastic use by forgoing bottled water completely and introducing filtered water dispensers and refillable bottles made of sustainable materials. Eco-friendly products should be used in all divisions of Hotel, restaurant.

Environmental protection equipment and solutions must be applied to the restaurant kitchen such as following:

  • Oil mist, odor and fumes purifier must be installed on the exhaust system of the restaurant kitchen.
  • Grease traps must be installed under sinks, dishwashers, drains, …
  • Sound absorption methods should be applied for sound from noisy equipment such as blowers from exhausts.

3. Team of Green HoReCa: Your Hotel, Restaurant, Cafe should have a “Green HoReCa team” with a leader who is responsible for training and disseminating basic knowledge and expertise for the entire staff on environmental protection and sustainable development in the Horeca industry. Please note that human intervention is still the best way to make sure that you’re running an Eco-friendly HoReCa.

All above ideas will contribute to make up your HoReCa friendly to the environment.

 

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ESP fume purifier for restaurant kitchen exhaust

The ESP (Electrostatic precipitator) can be applied for purification treatment of lampblack, oil mist, cooking fume during food processing. Cooking fume contains about 300 kinds of harmful substances and DNP etc, including lung carcinogen “two nitrophenol, benzopyrene,” long time inhale of lampblack will cause human body tissue lesions.

More than that, oil mist adhere to skins and preventing the skin breathe, it’ll cause loose skin, wrinkles, dark and rough, also make human get fat more easily. It may damage the immune system in the body and cause hair-loss in various degrees. Because of these, The popularity of fume purifier is imperative.

The fume suctioned into fume purifier by fan, after pre-filter, most of the large oil drops and particles will be suctioned into the High-voltage filed, during this process of collision and filtration, the fume is ionized, the oil mist is charged and mostly degraded carbonization; a few oil drops will be moved to and adhered on the positive and negative plate, then flows and drops into the collecting drawer.

The rest of micron oil mist will be degraded in to CO2 and water, to make sure the exhaust air is clean. Under the high voltage, it also will generate ozone, this can remove most odor.

Source: https://www.fupur.com/

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The harm and prevention of fumes pollution

The harm of fumes pollution in catering industry

The fumes emitted from commercial cooking are the large amount of thermal oxidative decomposition products produced by cooking oil and food under high temperature conditions. When cooking, the oil is heated. When the temperature reaches 170 ° C of the smoking point of the edible oil, the initial decomposition of blue smoke occurs. As the temperature continues to rise, the decomposition speed increases.

When the temperature reaches 250 ° C, a large amount of oil smoke appears. It has a pungent odor and the soot particle size ranges from 0.01 microns to 0.3 microns.

The food is produced under high temperature and produces a large amount of “thermal oxidative decomposition products”, in which the decomposition products are dispersed into the air as smoke, forming oil fumes, mainly aldehydes, ketones, alcohols, etc., including benzopyrene, volatile highly carcinogenic substances such as pin amines and heterocyclic amine compounds are known. From 0.01μm to 100μm soot, less than 1μm of soot particles (about 20% of soot) will enter the bloodstream through the lungs, seriously affecting the health of the staff.

In the presence of soot, there are at least the following hazards:

Risk of slippery: Soot can be attached to the floor and stairs, even if it is far away from the place where the soot is produced, so that the ground is very slippery and dangerous.

Hazard to equipment: Fume can be spread everywhere, causing damage to some mechanical and electronic equipment. · The viscous oil mist condensate is easy to damage the dynamic balance of the fan and the noise elimination equipment, causing noise pollution of the induced draft fan.

Fire hazard: Another hazard of fumes is the risk of fire, especially in ventilation ducts and electrical control boxes.

It is prone to bacterial contamination and reproduction: soot gathers in the ventilation equipment pipeline, which will cause bacteria to multiply, spread and spread.

Health hazard: Soot can cause health hazards through skin, breathing, swallowing, and eye contact. Some oil particles enter the respiratory tract through breathing: small particles can enter the bloodstream directly. Even a little while in a soot-rich environment can make your lungs full of oil.

The harm of odor: the odor is mixed in the soot, which brings a lot of harm to people’s normal life.

The transfer of pollution affects the quality of the outdoor environment, causing contradictions between producers and surrounding residents.

The prevention of fumes pollution in catering industry

In recent years, with the emphasis and strengthening of the environmental protection departments on the remediation of oil fume pollution, people’s awareness of the dangers of oil smoke has increased, and the use of fume purifier has become more and more common.

Source: https://www.fupur.com