T/SHAEPI 003-2022 Active Group standards

T/SHAEPI 003-2022 Technical Specifications for Online Monitoring of Cooking Fume (Light Scattering Method) and Surveillance Technology in Catering Industry

T/SHAEPI 003-2022

Publish Date: 2022-09-14 Implement Date: 2022-11-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/SHAEPI 003-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Technical management

ICS Name: Pollution, pollution control, and protection

Publish Date: 2022-09-14

Implement Date: 2022-11-01

Scope

Scope: This document specifies the system composition and technical indicators, equipment installation and safety, data collection and transmission, information platform, system operation and maintenance, and system delivery requirements for online monitoring and control of cooking fume in the catering industry (by light scattering method). This document applies to the construction, operation, maintenance, and management of online monitoring and control systems for cooking fume in the catering service industry. Main technical content: To effectively address the regulatory challenges of large-scale catering enterprises, difficulties in capturing instantaneous exceedances of cooking fume standards, and low efficiency of manual monitoring, various regions across China are actively exploring innovative regulatory models for online monitoring and control of cooking fume. Online monitoring and control of cooking fume is an IoT-based online monitoring system that can real-time monitor indicators such as the concentration of cooking fume emissions from catering enterprises, the operating status of kitchen fume purification equipment and fans, and the cleanliness of purification equipment. The use of online monitoring and control breaks through traditional regulatory models, effectively alleviates the regulatory pressure on environmental protection management departments, and improves the operating efficiency of fume purification equipment. However, there are still challenges such as immature online monitoring and control technologies, lack of corresponding standards and technical specifications, which have hindered the effective implementation of online monitoring and control of cooking fume. Therefore, based on thorough research, this standard defines the standard framework and main technical content, and formulates the standard text in accordance with standard preparation requirements. This standard specifies the system composition and technical indicators, equipment