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
