面向减污降碳的超大城市餐饮业厨房烹饪电气化推进路径研究  

The Promotion Path of Kitchen Electrification in the Catering Industry of Mega Cities for Reducing Pollution and Carbon Emissions

作　　者：林子吟 李月寒 呼佳宁 LIN Ziyin;LI Yuehan;HU Jianing(Engineering Technology Center,Shanghai Academy of Environmental Sciences Environmental,Shanghai 200000,China;The Environmental and Ecological Bureau of Pudong New Area,Shanghai 200120,China)

机构地区：[1]上海市环境科学研究院环境工程技术研究所,上海200233 [2]上海市浦东新区生态环境局,上海200120

出　　处：《北方工业大学学报》2024年第6期91-98,共8页Journal of North China University of Technology

基　　金：2023年上海市生态环境局重点科研项目(沪环科[2023]第6号);上海市环境科学研究院青年科技创新基金资助项目(CX2021200330)。

摘　　要：双碳政策下,餐饮业厨房烹饪电气化是实现减污降碳的重要手段,评估不同推进路径的减排成效对于后续推进城市全电厨房改造政策制定具有重要意义。本文以上海市作为超大城市的代表案例,探讨了商业厨房烹饪过程中电磁灶替代及燃气灶节能改造在不同情景下的减污降碳水平。测算结果表明,电磁灶替代燃气灶后,单个基准灶头工作1小时SO_(2)、NO_(X)、TVOC、PM_(2.5)和CO_(2)的减排量分别为2.061 mg、5144.256 mg、383.346 mg、469.908 mg和4.70 kg;仅公共机构食堂电气化改造情景的减污降碳效果小于仅社会餐饮企业电气化改造情景,大气污染物和CO_(2)的年减排量分别为后者的64%和55%;仅社会餐饮企业电气化改造情景和全部燃气灶热效率升级替代情景的二氧化碳和NOX减排量相当,但全部燃气灶热效率升级替代情景对于SO_(2)、TVOC和PM_(2.5)的减排几乎没有效果。因此,餐饮业厨房烹饪电气化推进过程中,应兼顾减污降碳和实际电力基础情况,初始阶段可从公共机构食堂电气化改造和燃气灶热效率提升两个路径共同推进,适时开展社会餐饮的电气化改造。Under the dual-carbon policy,the electrification of cooking in restaurant kitchens is an essential approach to achieving pollution reduction and carbon emission mitigation.Assessing the effectiveness of various implementation paths in reducing emissions is vital for formulating subsequent policies to promote the transformation to all-electric kitchens in cities.Taking Shanghai as a representative of mega cities as case study city,the pollution reduction and carbon emission mitigation levels under various scenarios of induction cooker substitution and gas stove energy-saving transformations during commercial kitchen cooking processes are explored.The results indicate that after replacing gas stoves with induction cookers,a single benchmark stovehead could reduce SO,,NO_(x),TV0C,PM_(2.5),and CO_(2) emissions by 2.061 mg,5144.256 mg,383.346 mg,469.908 mg,and 4.70 kg,respectively,within one hour of operation.The carbon reduction and pollution reduction benefits of only the public institution canteen electrification scenario are less than those of only the social catering enterprise electrification scenario,with annual emission reductions of atmospheric pollutants and CO,being 64% and 55% of the latter,respectively.The CO,and NO_(x) emission reductions under the scenario of electrifying only social catering enterprises are equivalent to those under the scenario of upgrading the thermal efficiency of all gas stoves,but the latter had almost no reductions in SO_(2),TVOC,and PM_(2.5) emissions.In advancing the electrification of cooking in restaurant kitchens,it is important to balance pollution reduction,carbon emission mitigation,and actual electricity supply conditions.During the initial stage,joint promotion of electrification of institutional canteen kitchens and enhancement of the thermal efficiency of gas stoves can be undertaken,with the timely implementation of electrification in social catering kitchens.

关 键 词：电气化 碳排放 减污降碳 电磁灶 燃气灶 

分 类 号：X24[环境科学与工程—环境科学]