Experimental Study On Commercial Kitchen Compound Cooking Fume Purification System

With the rapid growth of the national economy,the amount of pollutants caused by the catering industry has continued to rise,becoming one of the culprit in destroying the city's air quality.Therefore,a set of commercial kitchen compound cooking fume purification equipment was designed,in the purification section of the pollutants,filtration,adsorption and high-voltage electrostatic treatment are adopted.On the premise that air curtain hearth and centrifugal axial flow fan are added in the front part,the catering pollutants are effectively purified.And the related experimental research on particulate matter and VOCs purification section was carried out by setting up an experimental platform.Since different cooking methods will produce different pollution,in order to ensure that the merchant can accurately select the product when purchasing the product,it is necessary to summarize the approximate pollutant emissions of different cuisines.Therefore,this study selected four most common typical cuisines of Lu,Chuan Xiang,Jia Chang Cai and Western-style fast food.Through the establishment of experimental platform and the practical cooking according to the cooking method of the catering industry,the comparison and analysis of the particulate matter,VOCs emission concentration and production characteristics of the four cuisines during cooking were analyzed and compared,and the main factors affecting the pollutant discharge concentration were summarized.The results indicated that cooking method was the most important factor causing different pollutant emission concentrations.Ingredient was also an important factor affecting the concentration of pollutants.In addition,meat was more likely to produce.When the filter and adsorption section is designed with consideration in mind that the working condition of the traditional filter in the performance evaluation is very different from that of the purification equipment,and the different working conditions have a great influence on the filtration and adsorption capacity of the filter.Therefore,under the conditions of the actual cooking,the performance of the widely used and cost-effective activated carbon,HEPA and carbon cloth filter on the market was measured.The results showed that the activated carbon filter was suitable as the coarse filter section at the front end of the electrostatic treatment equipment,and the carbon cloth filter was suitable for the fine filter section at the back end.At the same time,it was found that under the same wind speed,the higher the resistance value of filter,the higher the purification efficiency of pollutants,while for the same kind of filter,the lower the wind speed,the higher the filtration efficiency of particulate matter and the higher the adsorption efficiency of VOCs.In view of the fact that the purification efficiency of particulate matter and VOCs by the existing electrostatic cooking fume removal equipment is not labeled,it is impossible to compare the effects of the products before and after the improvement.Therefore,the purification efficiency of ingredients with high concentration of pollutants produced by cooking was determined.The results showed that the conventional electrostatic cooking fume removal equipment had low purification efficiency,only 17% of the purification capacity of the particulate matter,and 40% of the VOCs.By adding filters in the front and rear sections and optimizing the structure of the static electricity section,the ability to remove pollutants from the equipment was effectively improved,and the purification ability of the particulate matter was improved to 35%,and the purification ability of VOCs was 62%.At the same time,the improved equipment maintenance cycle was extended from one month to two months,which provided great convenience for businesses to use.