上虞区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 exert both direct and indirect impacts on the atmospheric environment. Therefore, relevant departments need to conduct regular inspections of catering businesses within their jurisdiction to ensure their fume emissions fall within a reasonable range. However, each street has a large number of catering establishments. Conducting high-frequency regular inspections for every restaurant will significantly increase the workload of inspection personnel. To alleviate this problem, cooking fume monitoring devices installed in catering businesses can feed back four metrics: 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 level can be evaluated based on these four values, and the recommended monthly inspection frequency can be finally determined, to help inspection personnel adjust the inspection schedule based on the fume emission status of each catering establishment. 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 business are detected by the installed cooking fume monitoring devices. 2. Data Processing: Scores are allocated according to the following intervals: - 3 points for daily average cooking fume concentration in the range of 0–0.3, 2 points for 0.31–0.65, and 1 point for 0.66–1; - 3 points for daily peak cooking fume concentration in the range of 0–0.5, 2 points for 0.51–0.8, and 1 point for 0.81–1; - 3 points for daily average PM2.5 concentration in the range of 0–30, 2 points for 30.01–70, and 1 point for values above 70; - 3 points for daily peak PM2.5 concentration in the range of 0–40, 2 points for 40.01–80, and 1 point for values above 80. 3. Data Classification: The cooking fume emission level is determined by the total score: - Level A: total score of 9–12, corresponding to 1 recommended monthly inspection; - Level B: total score of 6–8, corresponding to 2 recommended monthly inspections; - Level C: total score of 4–5, corresponding to 3 recommended monthly inspections. By categorizing catering businesses based on their cooking fume emission levels and focusing inspection resources on those with lower emission levels in the street, the workload of inspection personnel can be effectively reduced. Meanwhile, non-compliant restaurants can be prioritized for supervision, which improves the effect and efficiency of rectification.

搜集汇总

数据集介绍

特点

该数据集包含上虞区餐饮店的油烟排放监测数据，涵盖油烟浓度和PM2.5值等关键指标，并根据算法规则对排放等级进行分类，为巡检工作提供科学依据。数据规模为2972条，每周更新，主要用于优化餐饮店巡检工作，提高监管效率。