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GB 18483-2001: Emission standard of cooking fume
GB 18483-2001
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 13.030.01
Z 60
Replacing GWPB 5-2000
Emission standard of cooking fume
(Trial)
ISSUED ON: NOVEMBER 12, 2001
IMPLEMENTED ON: JANUARY 01, 2002
Issued by: State Environmental Protection Administration;
General Administration of Quality Supervision, Inspection and
Quarantine of PRC.
Table of Contents
Foreword ... 3 
1 Subject content and scope of application ... 4 
2 Normative references ... 4 
3 Definition ... 4 
4 Standard limit ... 5 
5 Other requirements ... 6 
6 Monitoring ... 7 
7 Implementation of standard... 8 
Appendix A (Normative) Sampling method and analysis method of cooking
fume from catering industry ... 9 
Appendix B (Normative) Technical specification for cooking fume sampler ... 13 
Appendix C (Normative) Method for determining cooking fume's removal
efficiency ... 14 
Emission standard of cooking fume
1 Subject content and scope of application
1.1 Subject content
This standard specifies the maximum allowable emission concentration of
cooking fume of the catering industry and the minimum removal efficiency of
cooking fume's purification facilities.
1.2 Scope of application
1.2.1 This standard applies to urban built-up areas.
1.2.2 This standard is applicable to the emission management of cooking fume
from existing catering business organizations, as well as the management of
the cooking fume emission during the design, environmental impact
assessment, completion acceptance and operation period of environmental
protection facility of newly established catering business organizations. The
food processing organizations and the internal staff canteens of non-profit
organizations that emit cooking fume shall refer to this standard.
1.2.3 This standard does not apply to emission of household cooking fume.
2 Normative references
The provisions contained in the following standards constitute provisions of this
standard through quotation in this standard:
GB 3095-1996 Ambient air quality standard
GB/T 16157-1996 The determination of particulates and sampling methods
of gaseous pollutants emitted from exhaust gas of stationary source
GB 14554-1993 Emission standards for odor pollutants
3 Definition
This standard uses the following definitions.
3.1 Standard status
It refers to the state when the temperature is 273 K and the pressure is 101325
Pa. The standard concentration value as specified in this standard is the value
of dry cooking fume under standard conditions.
3.2 Cooking fume
It refers to the volatile oil, organic matter and its thermally decomposed or
pyrolysis products during food cooking and processing, collectively referred to
as cooking fume.
3.3 City
It is the same as the definition of city in the Urban Planning Law of the People's
Republic of China, that is, municipalities, cities, towns established by the state
in accordance with the administrative system.
3.4 Catering business organizations
All fume exhausting stoves, that are in the same building and belong to the
same legal person, are counted as one catering business organization.
3.5 Unorganized emission
Emission of cooking fume that has not been purified by any cooking fume's
purification facility.
3.6 Cooking fume's removal efficiency
It refers to, after the cooking fume is processed by the purification facility, the
percentage OF the mass of the cooking fume that has been removed AND the
mass of cooking fume before the purification.
P = [(c before x Q before - c after x Q after) / c before x Q before] x 100%
Where:
P - Removal efficiency of cooking fume, %;
c before - Concentration of cooking fume in front of treatment facility, mg/m3;
Q before - The exhaust air volume in front of the treatment facility, m3/h;
c after - Concentration of cooking fume behind the treatment facilities, mg/m3;
Q after - The exhaust air volume behind the treatment facility, m3/h.
4 Standard limit
4.1 The limit of minimum removal efficiency of the cooking fume's purification
5.5 When the catering industry produces special odors, it shall follow the index
of odor concentration index in the "Emission standard for odor pollutants".
6 Monitoring
6.1 Sampling position
The sampling position shall be preferentially selected in the vertical pipe
segment. It shall avoid flue elbows and sharply changing cross-sections. The
sampling position shall be that, in the downstream direction of the elbow and
the reducer, it is not less than 3 times the diameter; meanwhile in the upstream
direction of the above components, it is not less than 1.5 times the diameter.
For a rectangular flue, the equivalent diameter D = 2AB/(A + B ), where A and
B are side lengths.
6.2 Sampling point
When the cross-sectional area of the exhaust pipe is less than 0.5 m2, it
measures only one point, which takes the median value of the dynamic
pressure. When the cross-sectional area exceeds the above-mentioned cross-
sectional area, follow the relevant provisions of GB/T 16157-1996.
6.3 Sampling time and frequency
When implementing the emission limit index system as specified in this
standard, the sampling shall be performed during the normal operation of the
organization which emits cooking fume; the sampling number shall be 5
consecutive samplings, 10 minutes for each sampling.
6.4 Sampling conditions
Sample collection shall be carried out during the peak hour of the operation of
the organization which emits cooking fume (cooking, food processing or other
operations that produce cooking fume).
6.5 Processing of analytical results
Among the five sampling analysis results, compare any one of the data with the
maximum value. If the data is less than a 1/4 of the maximum value, the data
is invalid and cannot be used in the average calculation. After the data are
rounded off, at least three data will participate in the average calculation. If the
data does not meet the above conditions, it requires sampling again.
6.6 When monitoring the emission concentration, the measured emission
concentration shall be converted into the emission concentration at the
reference air volume:
Appendix A
(Normative)
Sampling method and analysis method of cooking fume from catering
industry
Sampling and analysis method for determine of cooking fume by metal filter
cartridge absorption and infrared spectrophotometry
A.1 Principles
Use the isokinetic sampling method to extract the gas in the fume exhaust pipe.
Absorb the cooking fume in the cooking fume collection head. Put the collection
filter element that has collected the cooking fume in a PTFE sleeve which is
equipped with a cover. After returning to the laboratory, use carbon tetrachloride
as a solvent for ultrasonic cleaning. Move it into a colorimetric tube to make the
volume reach to the mark. Use infrared spectrophotometry to determine the
content of the cooking fume.
The content of cooking fume is calculated, respectively, by the absorbance A2930,
A2960, A3030 at the band where the wave numbers is 2930 cm-1 (the stretching
vibration of the C-H bond in the CH2 group), 2960 cm-1 (the stretching vibration
of the C-H bond in the CH3 group), 3030 cm-1 (the stretching vibration of the C-
H bond in the aromatic ring).
A.2 Reagents
A.2.1 Carbon tetrachloride (CCl4): The scanning absorbance value within the
range of 2600 cm-1 ~ 3300 cm-1 does not exceed 0.0...