HJ 554-2010Specification for environmental protection of catering trade (English PDF)

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.

4 Site selection and general layout

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

7 Drainage and oil separation requirements

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.