This standard is formulated in order to control the emission of air pollutants for catering industry in Beijing, improve the living environment and the quality of the atmospheric environment, and guide and promote the technological progress of pollution control in the catering industry, in accordance with the Environmental Protection Law of the People's Republic of China, the Law of the People's Republic of China on the Prevention and Control of Air Pollution and Beijing Municipal Air Pollution Prevention and Control Regulations.
為控制北京市餐飲業大氣污染物排放，改善居住環境和大氣環境質量，引導和促進餐飲業污染治理技術進步，根據《中華人民共和國環境保護法》、《中華人民共和國大氣污染防治法》和《北京市大氣污染防治條例》，制定本標準。
Compared with the national standard GB18483-2001 Emission of cooking fume (Trial), this standard specifies more information about the emission limits of particulate matter and non-methane hydrocarbons, and makes a more stringent limits of cooking fume emissions.
本標準與國家標準《飲食業油煙排放標準（試行）》（GB18483-2001）相比，增加了顆粒物、非甲 烷總烴兩項污染物排放限值，加嚴了油煙排放限值。
Beijing Provincial Standard
北京市地方標準
DB 11/ 1488-2018
Emission Standards of Air Pollutants for Catering Industry
餐飲業大氣污染物排放標準
1 Scope
范圍
This standard specifies the emission control requirements, monitoring requirements and implementation and supervision of standards for air pollutants in catering industry.
本標準規定了餐飲業大氣污染物的排放控制要求、監測要求和標準的實施與監督等內容。
This standard is applicable to the control of air pollutant emission in the cooking process of Beijing catering service organizations, and also to the control of air pollutant emission in food manufacturing enterprises that produce cooking fume emissions.
本標準適用于北京市餐飲服務單位烹飪過程的大氣污染物排放控制，也適用于產生油煙排放的食品制造企業的大氣污染物排放控制。
This standard is not applicable to the control of air pollutants emission from household cooking.
本標準不適用于居民家庭烹飪大氣污染物的排放控制。
2 Normative References
規范性引用文件
The following documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
下列文件對于本文件的應用是必不可少的。凡是注日期的引用文件，僅所注日期的版本適用于本文件。凡是不注日期的引用文件，其最新版本（包括所有的修改單）適用于本文件。
GB/T 16157 Determination of Particulates and Sampling Methods of Gaseous Pollutants Emitted from Exhaust Gas of Stationary Source
固定污染源排氣中顆粒物和氣態污染物采樣方法
GB 18483-2001 Emission of Cooking Fume (Trial)
飲食業油煙排放標準（試行）
HJ 38 Stationary Source Emission—Determination of Total Hydrocarbons, Methane and Nonmethane Hydrocarbons—Gas chromatography
固定污染源廢氣 總烴、甲烷和非甲烷總烴的測定 氣相色譜法
HJ 732 Emission from Stationary Sources—Sampling of Volatile Organic Compounds—Bags Method
固定污染源廢氣 揮發性有機物的采樣氣袋法
DB11/T 1367 Stationary Source Emission—Determination of Methane/Total Hydrocarbons/Non-methane Hydrocarbons—Portable Hydrogen Flame Ionization Detector Method
固定污染源廢氣 甲烷/總烴/非甲烷總烴的測定 便攜式氫火焰離子化檢測器法
DB11/T 1485 Determination of Mass Concentration of Particulate Matter Emitted from Catering Industry—Manual Gravimetric Method
餐飲業 顆粒物的測定 手工稱重法
3 Terms and Definitions
術語和定義
For the purposes of this document, the following terms and definitions apply.
下列術語和定義適用于本文件。
3.1
catering industry
餐飲業
an industry that uses catering facilities for on-site cooking (including modulation and processing) of food to provide catering services for social life in a certain place
在一定場所，利用餐飲設施對食物進行現場烹飪（包括調制加工），為社會生活提供飲食服務的行業。
3.2
catering service organization
餐飲服務單位
enterprises, institutions and other operators providing catering services for social life, including: (1) independently operated catering service institutions; (2) operating catering departments in guesthouses, hotels, holiday villages and other places; (3) a canteen set up in government organs, public institutions, social organizations, private non-enterprise units and enterprises for internal staff, students, etc. to have a centralized dining; (4) the collective dining processing service institutions such as the central kitchen
為社會生活提供飲食服務的企業事業單位和其他經營者，主要類型包括：（一）獨立經營的餐飲服務機構；（二）賓館、酒店、度假村等場所內經營性餐飲部門；（三）設于機關、事業單位、社會團體、民辦非企業單位、企業等供應內部職工、學生等集中就餐的單位食堂；（四）中央廚房等集體用餐加工服務機構。
3.3
particulate matter
顆粒物
the liquid and solid particulate matters formed and discharged through physical or chemical changes of oils and various organic substances and the particulate matters produced by the combustion of cooking fuels in the process of food cooking for the catering service organization.
餐飲服務單位在食物烹飪過程中，油脂、各類有機物質經過物理或化學變化形成并排放的液態和固態顆粒物以及烹飪燃料燃燒產生的顆粒物。
3.4
non-methane hydrocarbons
非甲烷總烴（NMHC）
the sum of organic compounds other than methane that respond to the flame ionization detector of hydrogen under the conditions specified by the selected detection method (in carbon), referred to as “NMHC”.
在選用檢測方法規定的條件下，對氫火焰離子化檢測器有響應的除甲烷外的有機化合物的總和（以碳計）。簡稱“NMHC”。
3.5
removal efficiency of pollutants
污染物去除效率
the ratio of the mass of the removed pollutant to the mass of the pollutant before purification after treatment by the purification facility, is calculated as a percentage.
經凈化設施處理后，被去除的污染物質量與凈化前的污染物質量之比值，以百分率計。
3.6
standard condition
標準狀態
condition where the temperature is 273 K and the pressure is 101 325 Pa. The emission concentration of air pollutant specified in this standard refers to the concentration in dry flue gas under standard condition.
溫度為273K，壓力為101 325Pa時的狀態，簡稱“標態”。本標準規定的大氣污染物排放濃度均指 標準狀態下干煙氣中的濃度。
4 Pollutants Emission Control Requirements
污染物排放控制要求
4.1 Emission limit
排放限值
4.1.1 From the execution date of this standard, the maximum allowable emission concentration of cooking fume and particulate matter emitted by the catering service organization shall comply with the requirements of Table 1.
自本標準實施之日起，餐飲服務單位排放的油煙、顆粒物的最高允許排放濃度，應符合表1的規定。
4.1.2 From January 1, 2020, the maximum allowable emission concentration of non-methane hydrocarbons and cooking fume and particulate matter discharged by catering service organization shall comply with the requirements of Table 1.
自2020年1月1日起，餐飲服務單位排放的非甲烷總烴以及油煙、顆粒物的最高允許排放濃度，應符合表1的規定。
Table 1 Maximum Allowable Emission Concentration of Air Pollutants in mg/m3
表1 大氣污染物最高允許排放濃度 單位：mg/m3
S.N.
序號 Pollutant
污染物項目 Maximum allowable emission concentration 1
最高允許排放濃度 1
1 Fume
油煙 1.0
2 Particulate matter
顆粒物 5.0
3 Non-methane hydrocarbons
非甲烷總烴 10.0
Note 1: The maximum allowable emission concentration refers to the concentration that the average concentration within any one hour shall not exceed.
注 1：最高允許排放濃度指任何 1 小時濃度均值不得超過的濃度。
4.2 Operating requirements
運行操作要求
4.2.1 The air pollutants produced by the catering service organization shall be emitted through the gas-collecting hood after being treated by the purification equipment.
餐飲服務單位烹飪操作產生的大氣污染物應通過集氣罩收集經凈化設備處理后達標排放。
4.2.2 The projection perimeter of the gas-collecting hood shall be no less than the cooking area.
集氣罩的投影周邊應不小于烹飪作業區。
4.2.3 The catering service organization that purifies the fumes without any purification equipment shall be treated the same as it discharges beyond the standard.
未經任何凈化設備凈化排放油煙的餐飲服務單位視同超標排放。
4.2.4 The purification equipment of the catering service organization shall be linked with the exhaust fan, and its rated treatment air volume shall not be less than the designed exhaust air volume (number of stoves × reference air volume, and the reference air volume of a single stove shall be 2000 m3/h). The purification equipment shall be equipped with a system or equipment with operational status monitoring, alarm, recording and inquiring functions.
餐飲服務單位的凈化設備應與排風機聯動，其額定處理風量不應小于設計排放風量（灶頭數×基準風量，單個灶頭的基準風量以2000m3/h計）。凈化設備應配置具有運行狀態監控、報警、記錄和 查詢功能的系統或裝置。
4.2.5 Catering service organization shall select purification equipment with corresponding removal efficiency according to their scale and main pollutants, so as to ensure the emission up to the standard. See Appendix A for the division of catering service organizations, and see Appendix B for the selection of pollutant removal efficiency for purification equipment.
餐飲服務單位應根據其規模、主要污染物等情況，選擇相應去除效率的凈化設備，以確保達標排放。餐飲服務單位的規模劃分參見附錄A，凈化設備的污染物去除效率選擇參見附錄B。
4.2.6 The purification equipment of the catering service organization shall be regularly maintained to ensure normal operation, and there is no obvious oil stain at the outlet and the periphery of the exhaust pipe. In principle, the purification equipment shall be cleaned, maintained or replaced at least once a month, and the instructions for use of purification equipment shall be carried out in accordance with their requirements as otherwise specified.
餐飲服務單位的凈化設備應定期維護保養、保證正常運行，排氣筒出口及周邊無明顯油污。原則上，凈化設備至少每月清洗、維護或更換濾料1次，凈化設備使用說明另有規定的按其要求執行。
When the purification equipment is installed or replaced, a mark shall be affixed to the visible location of the equipment, showing the name, contact information and date of the unit providing the installation or replacement service. The catering service organization shall record the daily operation, cleaning and maintenance or replacement of the filter material, and the record book shall be kept for at least one year for future reference.
凈化設備安裝或更換時，應在設備易見位置粘貼標志，顯示提供安裝或更換服務的單位名稱、聯系信息和日期。餐飲服務單位應記錄日常運行、清洗維護或更換濾料等情況，記錄簿應至少保留一年備查。
5 Monitoring Requirements
監測要求
5.1 Sampling location
采樣位置
The catering service organization shall set up a permanent test hole, sampling platform and sewage outlet mark at the exhaust gas outlet. The position of the sampling test hole shall be preferentially selected in the straight pipe section. The flue elbow and the sharply changing part of the section shall be avoided. The inner diameter of the test hole shall be not less than 80 mm. The sampling position shall be set at not less than 3 times the diameter in the downstream direction of the elbow and the reducer, and not less than 1.5 times the diameter in the upstream direction of the above-mentioned components. For the rectangular flue, the equivalent diameter D=2AB/(A+B), where A and B are side lengths.
餐飲服務單位應在廢氣排放口設置永久性測試孔、采樣平臺以及排污口標志。采樣測試孔位置應優先選擇在平直管段，應避開煙道彎頭和斷面急劇變化部位，測試孔內徑應不小于80mm。采樣位置應設置在距彎頭、變徑管下游方向不小于3倍直徑，和距上述部件上游方向不小于1.5倍直徑處，對矩形煙道，其當量直徑D=2AB/(A+B)，其中A、B為邊長。
5.2 Sampling point
采樣點
When the cross-sectional area of the exhaust pipe is less than 0.5m2, only one point is measured, and the median value is taken; if the cross-section area exceeds the above, the relevant provisions of GB/T 16157 shall be followed.
當排氣管截面積小于0.5m2時，只測一個點，取動壓中位值處；超過上述截面積時，則按GB/T 16157有關規定執行。
5.3 Sampling requirements
采樣要求
5.3.1 During monitoring the emission of air pollutants from catering service organizations, the sampling period shall be arranged during operation or cooking.
對餐飲服務單位大氣污染物的排放情況進行監測時，應將采樣時段安排在經營時段或烹飪作業時段進行。
5.3.2 When collecting non-methane hydrocarbon samples by air bag method, 1 to 3 samples shall be collected continuously, each sample shall be collected for not less than 20 min, and the gas production shall be no less than 10 liters; sample collection, transportation and storage shall be performed in accordance with HJ 732. After the sample gas is delivered to the laboratory, the analysis operation shall be performed in accordance with HJ 38.
當采用氣袋法采集非甲烷總烴樣品時，應連續采集1至3個樣品，每個樣品采集時間宜不少于20 分鐘，采氣量應不小于10升；樣品采集、運輸和保存按照 HJ 732 的規定執行。樣品氣體送達實驗 室后，分析操作按 HJ 38 規定執行。
Foreword
Introduction
1 Scope
2 Normative References
3 Terms and Definitions
5 Monitoring Requirements
6 Standard Implementation and Supervision
Appendix A (Informative) Division of Scale for Catering Service Organization
Appendix B (Informative) Selection of Removal Efficiency of Pollutants for Purification Equipment
This standard is formulated in order to control the emission of air pollutants for catering industry in Beijing, improve the living environment and the quality of the atmospheric environment, and guide and promote the technological progress of pollution control in the catering industry, in accordance with the Environmental Protection Law of the People's Republic of China, the Law of the People's Republic of China on the Prevention and Control of Air Pollution and Beijing Municipal Air Pollution Prevention and Control Regulations.
為控制北京市餐飲業大氣污染物排放，改善居住環境和大氣環境質量，引導和促進餐飲業污染治理技術進步，根據《中華人民共和國環境保護法》、《中華人民共和國大氣污染防治法》和《北京市大氣污染防治條例》，制定本標準。
Compared with the national standard GB18483-2001 Emission of cooking fume (Trial), this standard specifies more information about the emission limits of particulate matter and non-methane hydrocarbons, and makes a more stringent limits of cooking fume emissions.
本標準與國家標準《飲食業油煙排放標準（試行）》（GB18483-2001）相比，增加了顆粒物、非甲 烷總烴兩項污染物排放限值，加嚴了油煙排放限值。
Beijing Provincial Standard
北京市地方標準
DB 11/ 1488-2018
Emission Standards of Air Pollutants for Catering Industry
餐飲業大氣污染物排放標準
1 Scope
范圍
This standard specifies the emission control requirements, monitoring requirements and implementation and supervision of standards for air pollutants in catering industry.
本標準規定了餐飲業大氣污染物的排放控制要求、監測要求和標準的實施與監督等內容。
This standard is applicable to the control of air pollutant emission in the cooking process of Beijing catering service organizations, and also to the control of air pollutant emission in food manufacturing enterprises that produce cooking fume emissions.
本標準適用于北京市餐飲服務單位烹飪過程的大氣污染物排放控制，也適用于產生油煙排放的食品制造企業的大氣污染物排放控制。
This standard is not applicable to the control of air pollutants emission from household cooking.
本標準不適用于居民家庭烹飪大氣污染物的排放控制。
2 Normative References
規范性引用文件
The following documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
下列文件對于本文件的應用是必不可少的。凡是注日期的引用文件，僅所注日期的版本適用于本文件。凡是不注日期的引用文件，其最新版本（包括所有的修改單）適用于本文件。
GB/T 16157 Determination of Particulates and Sampling Methods of Gaseous Pollutants Emitted from Exhaust Gas of Stationary Source
固定污染源排氣中顆粒物和氣態污染物采樣方法
GB 18483-2001 Emission of Cooking Fume (Trial)
飲食業油煙排放標準（試行）
HJ 38 Stationary Source Emission—Determination of Total Hydrocarbons, Methane and Nonmethane Hydrocarbons—Gas chromatography
固定污染源廢氣 總烴、甲烷和非甲烷總烴的測定 氣相色譜法
HJ 732 Emission from Stationary Sources—Sampling of Volatile Organic Compounds—Bags Method
固定污染源廢氣 揮發性有機物的采樣氣袋法
DB11/T 1367 Stationary Source Emission—Determination of Methane/Total Hydrocarbons/Non-methane Hydrocarbons—Portable Hydrogen Flame Ionization Detector Method
固定污染源廢氣 甲烷/總烴/非甲烷總烴的測定 便攜式氫火焰離子化檢測器法
DB11/T 1485 Determination of Mass Concentration of Particulate Matter Emitted from Catering Industry—Manual Gravimetric Method
餐飲業 顆粒物的測定 手工稱重法
3 Terms and Definitions
術語和定義
For the purposes of this document, the following terms and definitions apply.
下列術語和定義適用于本文件。
3.1
catering industry
餐飲業
an industry that uses catering facilities for on-site cooking (including modulation and processing) of food to provide catering services for social life in a certain place
在一定場所，利用餐飲設施對食物進行現場烹飪（包括調制加工），為社會生活提供飲食服務的行業。
3.2
catering service organization
餐飲服務單位
enterprises, institutions and other operators providing catering services for social life, including: (1) independently operated catering service institutions; (2) operating catering departments in guesthouses, hotels, holiday villages and other places; (3) a canteen set up in government organs, public institutions, social organizations, private non-enterprise units and enterprises for internal staff, students, etc. to have a centralized dining; (4) the collective dining processing service institutions such as the central kitchen
為社會生活提供飲食服務的企業事業單位和其他經營者，主要類型包括：（一）獨立經營的餐飲服務機構；（二）賓館、酒店、度假村等場所內經營性餐飲部門；（三）設于機關、事業單位、社會團體、民辦非企業單位、企業等供應內部職工、學生等集中就餐的單位食堂；（四）中央廚房等集體用餐加工服務機構。
3.3
particulate matter
顆粒物
the liquid and solid particulate matters formed and discharged through physical or chemical changes of oils and various organic substances and the particulate matters produced by the combustion of cooking fuels in the process of food cooking for the catering service organization.
餐飲服務單位在食物烹飪過程中，油脂、各類有機物質經過物理或化學變化形成并排放的液態和固態顆粒物以及烹飪燃料燃燒產生的顆粒物。
3.4
non-methane hydrocarbons
非甲烷總烴（NMHC）
the sum of organic compounds other than methane that respond to the flame ionization detector of hydrogen under the conditions specified by the selected detection method (in carbon), referred to as “NMHC”.
在選用檢測方法規定的條件下，對氫火焰離子化檢測器有響應的除甲烷外的有機化合物的總和（以碳計）。簡稱“NMHC”。
3.5
removal efficiency of pollutants
污染物去除效率
the ratio of the mass of the removed pollutant to the mass of the pollutant before purification after treatment by the purification facility, is calculated as a percentage.
經凈化設施處理后，被去除的污染物質量與凈化前的污染物質量之比值，以百分率計。
3.6
standard condition
標準狀態
condition where the temperature is 273 K and the pressure is 101 325 Pa. The emission concentration of air pollutant specified in this standard refers to the concentration in dry flue gas under standard condition.
溫度為273K，壓力為101 325Pa時的狀態，簡稱“標態”。本標準規定的大氣污染物排放濃度均指 標準狀態下干煙氣中的濃度。
4 Pollutants Emission Control Requirements
污染物排放控制要求
4.1 Emission limit
排放限值
4.1.1 From the execution date of this standard, the maximum allowable emission concentration of cooking fume and particulate matter emitted by the catering service organization shall comply with the requirements of Table 1.
自本標準實施之日起，餐飲服務單位排放的油煙、顆粒物的最高允許排放濃度，應符合表1的規定。
4.1.2 From January 1, 2020, the maximum allowable emission concentration of non-methane hydrocarbons and cooking fume and particulate matter discharged by catering service organization shall comply with the requirements of Table 1.
自2020年1月1日起，餐飲服務單位排放的非甲烷總烴以及油煙、顆粒物的最高允許排放濃度，應符合表1的規定。
Table 1 Maximum Allowable Emission Concentration of Air Pollutants in mg/m3
表1 大氣污染物最高允許排放濃度 單位：mg/m3
S.N.
序號 Pollutant
污染物項目 Maximum allowable emission concentration 1
最高允許排放濃度 1
1 Fume
油煙 1.0
2 Particulate matter
顆粒物 5.0
3 Non-methane hydrocarbons
非甲烷總烴 10.0
Note 1: The maximum allowable emission concentration refers to the concentration that the average concentration within any one hour shall not exceed.
注 1：最高允許排放濃度指任何 1 小時濃度均值不得超過的濃度。
4.2 Operating requirements
運行操作要求
4.2.1 The air pollutants produced by the catering service organization shall be emitted through the gas-collecting hood after being treated by the purification equipment.
餐飲服務單位烹飪操作產生的大氣污染物應通過集氣罩收集經凈化設備處理后達標排放。
4.2.2 The projection perimeter of the gas-collecting hood shall be no less than the cooking area.
集氣罩的投影周邊應不小于烹飪作業區。
4.2.3 The catering service organization that purifies the fumes without any purification equipment shall be treated the same as it discharges beyond the standard.
未經任何凈化設備凈化排放油煙的餐飲服務單位視同超標排放。
4.2.4 The purification equipment of the catering service organization shall be linked with the exhaust fan, and its rated treatment air volume shall not be less than the designed exhaust air volume (number of stoves × reference air volume, and the reference air volume of a single stove shall be 2000 m3/h). The purification equipment shall be equipped with a system or equipment with operational status monitoring, alarm, recording and inquiring functions.
餐飲服務單位的凈化設備應與排風機聯動，其額定處理風量不應小于設計排放風量（灶頭數×基準風量，單個灶頭的基準風量以2000m3/h計）。凈化設備應配置具有運行狀態監控、報警、記錄和 查詢功能的系統或裝置。
4.2.5 Catering service organization shall select purification equipment with corresponding removal efficiency according to their scale and main pollutants, so as to ensure the emission up to the standard. See Appendix A for the division of catering service organizations, and see Appendix B for the selection of pollutant removal efficiency for purification equipment.
餐飲服務單位應根據其規模、主要污染物等情況，選擇相應去除效率的凈化設備，以確保達標排放。餐飲服務單位的規模劃分參見附錄A，凈化設備的污染物去除效率選擇參見附錄B。
4.2.6 The purification equipment of the catering service organization shall be regularly maintained to ensure normal operation, and there is no obvious oil stain at the outlet and the periphery of the exhaust pipe. In principle, the purification equipment shall be cleaned, maintained or replaced at least once a month, and the instructions for use of purification equipment shall be carried out in accordance with their requirements as otherwise specified.
餐飲服務單位的凈化設備應定期維護保養、保證正常運行，排氣筒出口及周邊無明顯油污。原則上，凈化設備至少每月清洗、維護或更換濾料1次，凈化設備使用說明另有規定的按其要求執行。
When the purification equipment is installed or replaced, a mark shall be affixed to the visible location of the equipment, showing the name, contact information and date of the unit providing the installation or replacement service. The catering service organization shall record the daily operation, cleaning and maintenance or replacement of the filter material, and the record book shall be kept for at least one year for future reference.
凈化設備安裝或更換時，應在設備易見位置粘貼標志，顯示提供安裝或更換服務的單位名稱、聯系信息和日期。餐飲服務單位應記錄日常運行、清洗維護或更換濾料等情況，記錄簿應至少保留一年備查。
5 Monitoring Requirements
監測要求
5.1 Sampling location
采樣位置
The catering service organization shall set up a permanent test hole, sampling platform and sewage outlet mark at the exhaust gas outlet. The position of the sampling test hole shall be preferentially selected in the straight pipe section. The flue elbow and the sharply changing part of the section shall be avoided. The inner diameter of the test hole shall be not less than 80 mm. The sampling position shall be set at not less than 3 times the diameter in the downstream direction of the elbow and the reducer, and not less than 1.5 times the diameter in the upstream direction of the above-mentioned components. For the rectangular flue, the equivalent diameter D=2AB/(A+B), where A and B are side lengths.
餐飲服務單位應在廢氣排放口設置永久性測試孔、采樣平臺以及排污口標志。采樣測試孔位置應優先選擇在平直管段，應避開煙道彎頭和斷面急劇變化部位，測試孔內徑應不小于80mm。采樣位置應設置在距彎頭、變徑管下游方向不小于3倍直徑，和距上述部件上游方向不小于1.5倍直徑處，對矩形煙道，其當量直徑D=2AB/(A+B)，其中A、B為邊長。
5.2 Sampling point
采樣點
When the cross-sectional area of the exhaust pipe is less than 0.5m2, only one point is measured, and the median value is taken; if the cross-section area exceeds the above, the relevant provisions of GB/T 16157 shall be followed.
當排氣管截面積小于0.5m2時，只測一個點，取動壓中位值處；超過上述截面積時，則按GB/T 16157有關規定執行。
5.3 Sampling requirements
采樣要求
5.3.1 During monitoring the emission of air pollutants from catering service organizations, the sampling period shall be arranged during operation or cooking.
對餐飲服務單位大氣污染物的排放情況進行監測時，應將采樣時段安排在經營時段或烹飪作業時段進行。
5.3.2 When collecting non-methane hydrocarbon samples by air bag method, 1 to 3 samples shall be collected continuously, each sample shall be collected for not less than 20 min, and the gas production shall be no less than 10 liters; sample collection, transportation and storage shall be performed in accordance with HJ 732. After the sample gas is delivered to the laboratory, the analysis operation shall be performed in accordance with HJ 38.
當采用氣袋法采集非甲烷總烴樣品時，應連續采集1至3個樣品，每個樣品采集時間宜不少于20 分鐘，采氣量應不小于10升；樣品采集、運輸和保存按照 HJ 732 的規定執行。樣品氣體送達實驗 室后，分析操作按 HJ 38 規定執行。
