HJ 554-2010_English: PDF (HJ554-2010)
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Specification for environmental protection of catering trade
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HJ 554-2010
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| Standard ID | HJ 554-2010 (HJ554-2010) | | Description (Translated English) | Specification for environmental protection of catering trade | | Sector / Industry | Environmental Protection Industry Standard | | Classification of Chinese Standard | Z51 | | Classification of International Standard | 13.020 | | Word Count Estimation | 10,166 | | Date of Issue | 2010-01-13 | | Date of Implementation | 2010-04-01 | | Quoted Standard | Catering and entertainment services on the strengthening of corporate environmental management notice (State Environmental Protection Administration State Administration for Industry EM [ 1995 ] No. 100); JGJ 64; CJJ 27; CJ/T 295; GB/T 16157; GB 50019; GB 50015; GB 22337; GB 18483; GB 10070 | | Drafting Organization | Shanghai Academy of Environmental Sciences | | Regulation (derived from) | Department of Environmental Protection Notice 2010 No. 5 | | Summary | This standard specifies the location of the catering units with the general layout, the overall design of environmental protection requirements, fume purification and emissions, drainage and grease, noise and vibration control, solid waste control requirements. This standard applies to new urban areas, reform, expansion catering units pollution prevention and environmental protection. Non-operating canteens can refer to this standard. | HJ 554-2010
Specification for environmental protection of catering trade
HJ
National Environmental Protection Standard of the People's Republic
Catering industry environmental protection technical specifications
Released on.2010-01-13
2010-04-01 Implementation
Ministry of Environmental Protection released
Ministry of Environmental Protection
announcement
No. 5 of.2010
In order to implement the "Environmental Protection Law of the People's Republic of China", protect the environment, and protect human health, we now approve the "Environmental Protection Technology
The Code is a national environmental protection standard and is issued.
The standard name and number are as follows.
The standard was implemented on April 1,.2010 and published by the China Environmental Science Press. The standard content can be found on the website of the Ministry of Environmental Protection.
Special announcement.
January 13,.2010
Content
Foreword..iv
1 Scope..1
2 Normative references..1
3 Terms and Definitions.1
4 Site selection and general layout. 2
5 General requirements..2
6 Fume purification and discharge requirements 2
7 Drainage and oil separation requirements..3
8 Noise and vibration control requirements 3
9 Solid Waste Control Requirements.3
Appendix A (informative appendix) Kitchen cooking flue exhaust volume and pipe and purification equipment occupied by various catering industry units 5
Iv
Foreword
To implement the "Environmental Protection Law of the People's Republic of China", regulate the environmental protection design of the catering industry, prevent pollution in the catering industry, protect and improve
This standard is formulated in the living environment, safeguarding human health, and promoting sustainable economic and social development.
This standard specifies the overall requirements for site selection and general layout of the catering industry, environmental protection design, soot purification and discharge, drainage and
Oil separation, noise and vibration control, solid waste control requirements, etc.
This standard is the first release.
Appendix A of this standard is an informative annex.
This standard was formulated by the Science and Technology Standards Department of the Ministry of Environmental Protection.
This standard is mainly drafted by. Shanghai Environmental Science Research Institute, Shanghai Architectural Design and Research Institute Co., Ltd., Shanghai Qianyuan Net King Ring
Bao Equipment Co., Ltd., China Shipbuilding Design and Research Institute Co., Ltd., Shanghai Mechanical and Electrical Design and Research Institute Co., Ltd., China Construction (Beijing)
International Design Consultants Limited.
This standard was approved by the Ministry of Environmental Protection on January 13,.2010.
This standard has been implemented since April 1,.2010.
This standard is explained by the Ministry of Environmental Protection.
Catering industry environmental protection technical specifications
1 Scope of application
This standard specifies the overall requirements for site selection and general layout of the catering industry, environmental protection design, soot purification and discharge, drainage and
Oil separation, noise and vibration control, solid waste control requirements, etc.
This standard is applicable to pollution prevention and environmental protection of new, modified and expanded catering establishments in urban areas. Non-business canteen can refer to
This standard is implemented.
2 Normative references
The contents of this standard refer to the following documents or their terms. For undated references, the valid version applies to this standard.
GB 10070 Urban Area Environmental Vibration Standard
GB 18483 Cooking Industry Fume Emission Standard (Trial)
GB 22337 Social living environment noise emission standards
GB 50015 Building Water Supply and Drainage Design Code
GB 50019 Heating, Ventilation and Air Conditioning Design Code
GB/T 16157 Determination of particulate matter in fixed pollution source exhaust gas and sampling method of gaseous pollutants
CJ/T 295 Catering Waste Oil Separator
CJJ 27 Urban Environmental Sanitation Facilities Setting Standard
JGJ 64 Diet Building Design Code
Notice on Strengthening Environmental Management of Food and Entertainment Service Enterprises (National Environmental Protection Administration, State Administration for Industry and Commerce, Environmental Supervision
[1995] No. 100)
3 Terms and definitions
The following terms and definitions apply to this standard.
3.1 Catering industry catering trade
An industry that focuses on food and beverage processing and consumer services.
3.2 Catering industry unit catering unit
A unit engaged in the operation of the catering industry.
3.3 cooking fume
Volatile oils, organic matter and their pyrolysis or cracking products during food cooking and processing.
3.4 Environmentally sensitive target environmental sensitive target
An object that is responsive to environmental changes. This standard refers to residential, medical and health, cultural education, scientific research, administrative office, etc.
Functional location.
3.5 protected building candidacy listing building
It has a high historical, scientific and artistic value, and the urban planning believes that it should be protected according to the protection methods of cultural relics protection units.
Object.
3.6 Food Centre catering centre
Refers to the area where the catering establishment is concentrated.
3.7 shaft air shaft
A civil construction shaft made of building materials for the installation of pipes for conveying air, oil fume, etc.
4 Site selection and general layout
4.1 Site selection
4.1.1 The location of the catering establishment should meet the requirements of urban planning, environmental function, food hygiene and environmental protection, and at the same time
The humanities environment is coordinated.
4.1.2 It is not advisable to set up catering establishments in new residential buildings; it is not advisable to set up new catering establishments that produce soot pollution in existing residential buildings.
4.1.3 The catering industry units should be set up in a centralized manner. The planned catering industry unit should be located in the commercial service area.
4.1.4 It is not advisable to set up a catering establishment that produces soot pollution in the main building of museums, libraries, archives, etc.
4.2 General layout
4.2.1 The layout of the catering industry unit should meet the requirements of building function, cooking and processing technology and sanitation and epidemic prevention, and organize various streamlines reasonably.
Reduce the impact of pollution.
4.2.2 The flow of people and logistics in the catering industry should be set separately. The entrances and exits of new catering establishments in commercial and residential buildings should be set independently.
4.2.3 The horizontal distance between the boundaries of the new catering industry unit that produces soot and the environmentally sensitive target boundary should not be less than 9 m.
4.2.4 The distance between the building and the protected building with the catering establishment shall be determined in accordance with the requirements of the approved environmental impact assessment document.
5 General requirements
5.1 Newly built kitchen units that produce soot pollution, the kitchen height should meet the relevant requirements of JGJ 64.
5.2 The fuel for the catering industry should be natural gas, liquefied petroleum gas, artificial gas or other clean energy.
5.3 The catering industry unit shall have or reserve special supporting space for the following equipment and facilities.
a) sending and exhausting fans;
b) fume purification equipment;
c) oil barriers;
d) temporary storage of solid waste;
e) Special wells.
5.4 The flue gas exhaust ducts of the food center should be zoned and relatively concentrated, and placed in a dedicated hoistway.
5.5 Pollutants discharged by the catering industry should meet national or local pollutant discharge (control) standards.
6 Fume purification and emission requirements
6.1 Fume purification
6.1.1 Gas collecting hoods shall be provided above the processing facilities such as kitchen stoves, steamers, ovens (boxes), and exhaust ducts for oil fume and hot steam should be suitable.
Set separately.
6.1.2 The projection surface of the soot collector cover should be larger than the cooktop. The height of the lower edge of the cover should be 1.8~1.9 m. The wind speed of the cover should not be less than
0.6 m/s.
6.1.3 The level of the flue gas exhausting level pipeline should be set at a slope, the slope should be collected, drained or condensed, and the distance from the floor should not be less than 0.1 m.
The pipe should be sealed without leakage.
6.1.4 The flue gas exhaust volume of the catering industry and the equipment supporting space should be adapted to the scale, see Appendix A.
6.1.5 The net height of the dedicated space for placing the fume purification equipment should not be less than 1.5 m, the side of the equipment to be maintained and its adjacent equipment, walls,
The distance between the column and the top of the board should not be less than 0.45 m.
6.1.6 The soot purifying device should be placed before the soot exhaust fan.
6.2 Soot emissions
6.2.1 The catering industry unit shall set up the soot emission monitoring port and monitoring platform according to the requirements of GB/T 16157, and the soot emission shall comply with GB 18483.
Requirements.
6.2.2 The distance between the soot discharge port after the fume purification and the surrounding environment sensitive target shall not be less than 20 m; the fume purification and odor removal treatment
The distance between the rear fume discharge port and the sensitive target of the surrounding environment should not be less than 10 m.
6.2.3 When the height of the building where the catering establishment is less than or equal to 15 m, the fume discharge port should be higher than the roof; the height of the building is greater than 15 m.
When the soot discharge opening height should be greater than 15 m.
7 Drainage and oil separation requirements
7.1 Drainage design
7.1.1 The drainage design of the catering establishment shall comply with the provisions of GB 50015, and the oily sewage shall be designed with other drainage diversions.
7.1.2 When the number of people eating is uncertain, the displacement can be calculated with reference to the building area of the restaurant.
The amount can be calculated from 0.040 to 0.120 m3.
7.1.3 The quality of oily sewage in the catering industry can be determined by referring to Table 1.
Table 1 Oilseed wastewater quality unit of catering industry unit. mg/L
Biochemical oxygen demand (BOD5) of pollutants
Cod
(CODCr)
Animal and vegetable oil suspension (SS)
Anionic surfactant
(LAS)
Ammonia nitrogen
(NH3-N)
The average mass concentration is 400 to 600 800 to 1.200 100 to.200 300 to 500 0 to 10 0 to 20
7.2 Oil separation facilities
7.2.1 The oily sewage discharged by the catering industry shall be discharged after being treated by the oil separation facility.
7.2.2 The space required for the oil separation facility shall be comprehensively determined according to factors such as the oil separation process and the discharge of oily sewage. The oil storage part shall be easy to remove and transport.
management.
7.2.3 Oil separation facilities should not be located in kitchens, food preparation rooms and other spaces where hygiene is required.
7.2.4 When the grease trap is used, the grease trap should meet the following requirements.
a) The hydraulic retention time of oily sewage should not be less than 0.5 h;
b) the flow rate of the water in the tank should not exceed 0.005 m/s;
c) It is advisable to take two grades and three grids in the pool;
d) The volume of the oil in the grease trap of the manual degreasing tank should not be less than 25% of the effective volume of the tank; the bottom of the outlet pipe of the grease trap to the bottom of the tank
Depth, not less than 0.6 m;
e) The pipeline connected to the grease trap should be resistant to acid and alkali and high temperature.
7.2.5 When a grease trap is selected, the oil trap shall be designed in accordance with CJ/T 295.
8 Noise and vibration control requirements
8.1 The noise emitted by the catering industry shall comply with the requirements of GB 22337, and the vibration shall comply with the requirements of GB 10070.
8.2 The catering industry should use low-noise equipment, and the equipment such as fans and pumps should adopt vibration reduction measures.
8.3 Equipment that produces noise pollution, such as a special air pump for aquariums, should be installed with sound insulation and noise reduction measures such as sound insulation.
8.4 The wall, floor and roof of the special equipment room connected to the outside world shall have an air sound insulation index of less than 40 dB, and the sound insulation index of the doors and windows shall not be
Should be less than 35 dB. Sound-absorbing and sound-insulating measures should be taken in a special computer room with loud noise.
8.5 Equipment that produces noise in the catering industry should be kept away from environmentally sensitive targets.
9 Solid waste control requirements
9.1 Solid waste generated by the catering industry shall be classified and stored. The capacity and quantity of the classified storage containers shall comply with the requirements of CJJ 27.
9.2 Kitchen waste should be placed in a covered container.
9.3 Catering industry units should be equipped with perishable garbage biochemical treatment machines according to their own conditions.
9.4 Disposable edible oils and kitchen waste should be disposed of properly and can be recycled and utilized.
9.5 The temporary storage area of solid waste should not be less than 1 m2, and the length of short side should not be less than 0.6 m.
9.6 Temporary storage of solid waste should not be located in a space with hygienic requirements.
9.7 The temporary storage of solid waste should be located at the secondary street and be easy to clean and transport.
Appendix A
(informative appendix)
The cooking fumes of various types of catering industry kitchens and the area occupied by pipelines and purification equipment
A.1 Chinese food (including hot pot, medium fast food, etc.)
Serial number of catering industry unit building area /
M2
Recommended soot exhaust air volume /
(m3/h)
Recommended oil smoke exhaust duct area
(net size)/m2
Reserve dedicated area for fume purification equipment /
M2
1 ≤100 4 000～8 000 0.1～0.2 4
2 101～200 6 000～14 000 0.2～0.4 5～8
3.201～500 10 000～24 000 0.3～0.7 6～10
4 501～1 000 20 000～40 000 0.5～1.1 9～12
5 1 001～2 000 30 000～70 000 0.7～2.0 10～20
6 2 001～3 000 50 000～100 000 1.2～2.8 16～30
7 >3 000 per 500 m increase
2, increase 4 000 ~ 6
000 m3/h
For each additional 500 m2, increase by 0.10~
0.20 m2
Increase by 3 m2 for every 500 m2 increase
A.2 Western-style fast food
Serial number of catering industry unit building area /
M2
Recommended soot exhaust air volume /
(m3/h)
Recommended oil smoke exhaust duct area
(net size)/m2
Reserve dedicated area for fume purification equipment /
M2
1 400～600 10 000～16 000 0.25～0.45 5～8
2 >600 for every.200 m increase
2, increase 2 000 ~ 4
000 m3/h
For each additional.200 m2, increase by 0.1 m2 for each additional.200 m2, increase by 1 m2
A.3 Refreshments, cafes
For each store's 4 000-8 000 m3/h exhaust air volume, it is recommended that the exhaust duct area be 0.1 to 0.25 m2, and the dedicated area for purification equipment is reserved for 3.0~
5.0 m2.
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