1. The formation of food and tobacco smoke

Food cooking, the volatile oil, organic matter and other products of heat decomposition or rupture. It is a mixture of gases, solids and liquids that are produced by cooking oil and food at a high temperature. Oil fume mainly consists of alkane, lipids, esters, alcohols, ketones, aldehydes, heterocyclic amines, polycyclic aromatic and mutant sources. It also has great harm to public health and human health. Soot has a certain effect on the lungs and respiratory tract of human body. There are cytogenetic toxic substances which can cause different biological effects in the oil smoke. The expression is a carcinogenic mutation and lowers the immune function of the body.

2. Calculation of smoke emission from food and beverage

According to the standard of kitchen ventilation standard, the smoke cover should be installed on the top of the cooking utensils, and the ventilation works should be designed according to the wind speed of the smoke cover of 0.5-0.7 m/s.

According to the Q = 3600 v. S

Q: exhaust quantity - m after/h V: section wind speed - m/s s: set smoke section - ㎡

The wind speed of the cross section is designed by 0.6, i.e. the smoke mask section of each square meter is the quantity of smoke

Q = 3600 * 0.6 * 1 = 2160 m after/h

The targets for the treatment of food and tobacco smoke and the requirements for low air discharge

1. Target of catering oil and tobacco treatment

The emission of flue gas is in accordance with the emission standards of the food and beverage industry (gb18483-2001).

The maximum allowable emission concentration and minimum removal efficiency of oil fume purification facilities are permitted in the table

2, low air discharge requirements for food and beverage

The efficiency requirement of purifying equipment is above 95%.

In urban residential and commercial areas, the demand for the emissions of food and beverage is generally more demanding, and the outer walls of buildings cannot be installed with air pipes, and they can only be discharged at low altitude. Even soot emissions of the catering industry soot emissions standards (GB18483-2001) emissions requirements, also can have for soot nuisance complaints and so on purification efficiency of lampblack purification equipment demand is higher, the rated air volume, the purification efficiency of more than 95%.

4. Design of the governance system

1. Design process and process

In view of the characteristics and engineering requirements of cooking oil fume in the kitchen, the advanced high voltage electrostatic purification technology of Beijing hengsheng shimao environmental protection technology co., LTD is adopted. The process flow chart is as follows:

2. The working principle of the electrostatic food smoke purification equipment

Beijing heng ChengShiMao environmental protection technology co., LTD. Electrostatic dining lampblack purification equipment is the use of the cathode in the high voltage electric field emitted electrons, and by the collision of air molecules and the anion to capture the soot particles, the soot particles, using electric field, the charged soot particle adsorption by anode, to achieve the goal of except lampblack. Because the diameter of the electron is very small, its particle size is many orders of magnitude smaller than the particle size of soot particles. And the electron density in the electric field is very high (up to 100 million/cm3 orders of magnitude), which can be said to be ubiquitous. The soot particle in the electric field is easy to electronic capture (charged), lampblack to the charged particle in the electric field is sure to follow certain mechanism, rather than simply the occasional collision. Theoretical analysis: including electric field charge and diffusion charge. Electric field charged is because of the relative dielectric constant is greater than 1 soot particles, soot particle in the electric field around the power change, causes the power line and soot particle surface intersection, along the power line movement of the ion and the soot particle collision and inevitably will charge to soot particles; The diffusion charge is the diffusion of ions in the air because of the thermal motion. When the particles are close to the particle, the electric force is attracted to each other and charged.

The design of the electric field that soot particle velocity is low, usually in tenths of seconds can make enough of a charge on the soot particle charge, a charged particle in the electric field will be affected by electric field force (coulomb force), as a result, the soot particles are adsorbed to the anode. The smoke removal rate is very high, and it is especially suitable for small particles with small size and light weight.

In the electrostatic system, the electric power is mainly used to emit electrons and promote the soot particles, which are not effective with the air, so the energy consumption of the electrostatic field is small. And the resistance of oil fume equipment is also small, need not use the fan with the pressure bigger. Therefore, the total energy consumption of electrostatic fume purification equipment is smaller than that of other methods.