诸暨市餐饮店油烟排放分级数据

油烟排放对大气环境会造成直接和间接的影响，因此有关部门需要对辖区内的餐饮店进行定期巡检，确保餐饮店的油烟排放处于合理的范围内。但是每个街道内的餐饮店数量众多，如果定期对每家餐饮店都进行高频率的巡检，会极大的增加巡检人员的工作量。为此，可以通过安装在餐饮店内的油烟监测装置反馈当日平均油烟浓度、当日最高油烟浓度、当日平均pm2.5值、当日最高pm2.5值，根据上述4个数值评估得到油烟排放等级，最终得到建议月巡检次数，以帮助巡检人员根据每家餐饮店的烟排放情况来调整巡检次数。1.数据采集：通过安装在餐饮店内的油烟监测装置检测得到本店当日平均油烟浓度、当日最高油烟浓度、当日平均pm2.5值、当日最高pm2.5值。2.数据处理：当日平均油烟浓度在0-0.3、0.31-0.65、0.66-1区间内的分别得3分、2分、1分，当日最高油烟浓度0-0.5、0.51-0.8、0.81-1区间内的分别得3分、2分、1分，当日平均pm2.5值在0-30、30.01-70、70以上区间内的分别得3分、2分、1分，当日最高pm2.5值在0-40、40.01-80、80以上区间内的分别得3分、2分、1分。3.数据分类：最终合计计分为9-12分的油烟排放等级为A，6-8分的油烟排放等级为B，4-5分的油烟排放等级为C。油烟排放等级A、B、C对应的建议月巡检次数分别为1次、2次、3次。将不同油烟排放等级的餐饮店进行区分，把巡检重心放到本街道中油烟排放等级低的餐饮店，既有利于减轻巡检人员的工作量，又能着重监督不规范的餐饮店，提高整改效果和效率。

Cooking fume emissions have direct and indirect impacts on the atmospheric environment. Relevant authorities need to conduct regular inspections on catering businesses within their jurisdiction to ensure their cooking fume emissions stay within reasonable limits. However, there are a large number of catering businesses in each street, and conducting high-frequency regular inspections on every single one will greatly increase the workload of inspection personnel. To address this issue, cooking fume monitoring devices installed in catering businesses can feed back the daily average cooking fume concentration, daily peak cooking fume concentration, daily average PM2.5 concentration, and daily peak PM2.5 concentration. The cooking fume emission grade can be evaluated based on these four indicators, and the recommended monthly inspection times can be finally obtained, so as to help inspection personnel adjust the inspection frequency based on the fume emission status of each catering business.
1. Data Collection: The daily average cooking fume concentration, daily peak cooking fume concentration, daily average PM2.5 concentration, and daily peak PM2.5 concentration of each catering shop are detected by cooking fume monitoring devices installed in the businesses.
2. Data Processing: The daily average cooking fume concentration will be scored 3, 2, and 1 when falling within the intervals of 0-0.3, 0.31-0.65, and 0.66-1, respectively. The daily peak cooking fume concentration will be scored 3, 2, and 1 when falling within the intervals of 0-0.5, 0.51-0.8, and 0.81-1, respectively. The daily average PM2.5 concentration will be scored 3, 2, and 1 when falling within the intervals of 0-30, 30.01-70, and above 70, respectively. The daily peak PM2.5 concentration will be scored 3, 2, and 1 when falling within the intervals of 0-40, 40.01-80, and above 80, respectively.
3. Data Classification: The final total score of 9-12 corresponds to cooking fume emission grade A, 6-8 corresponds to grade B, and 4-5 corresponds to grade C. The recommended monthly inspection times for catering businesses with emission grades A, B, and C are 1, 2, and 3 times, respectively.
By distinguishing catering businesses with different cooking fume emission grades and focusing inspection efforts on those with lower emission grades in the street, it is conducive to reducing the workload of inspection personnel, focusing on supervising non-standard catering businesses, and improving the effect and efficiency of rectification.

搜集汇总

数据集介绍

特点

该数据集包含诸暨市餐饮店的油烟排放分级数据，共2413条，每周更新。数据通过油烟监测装置采集，并根据油烟浓度和pm2.5值评估排放等级，为巡检人员提供建议月巡检次数，以优化巡检工作。