【正文】 餐廚垃圾處理項(xiàng)目可行性研究報(bào)告 餐廚垃圾處理 項(xiàng)目 可行性研究報(bào)告 餐廚垃圾處理項(xiàng)目可行性研究報(bào)告 目 錄 1 概 論 ...................................................................................................................... 1 項(xiàng)目基本情況 .................................................................................................... 1 項(xiàng)目背景 ............................................................................................................ 1 建設(shè)的必要性 .................................................................................................... 2 編制依據(jù)及參考文獻(xiàn) ........................................................................................ 4 編制原則 ............................................................................................................ 4 主要研究?jī)?nèi)容 .................................................................................................... 5 主要研究結(jié)論 .................................................................................................... 5 結(jié)論與建議 ........................................................................................................ 6 2 基礎(chǔ)資料 .................................................................................................................. 8 地理位置及交通條件 ........................................................................................ 8 自然環(huán)境 ............................................................................................................ 8 地質(zhì)和地貌 ........................................................................................................ 8 氣象條件 ............................................................................................................ 8 3 餐廚垃圾處置現(xiàn)狀及存在問(wèn)題 ............................................................................. 9 餐廚垃圾的產(chǎn)出特性 ........................................................................................ 9 餐廚垃圾處置概況 .......................................................................................... 10 餐廚垃圾處理技術(shù) .......................................................................................... 14 4 工程規(guī)模、工藝方案 ........................................................................................... 16 工程規(guī)模 .......................................................................................................... 16 原生垃圾性質(zhì) .................................................................................................. 16 主體處理工藝比選 .......................................................................................... 16 工藝流程 .......................................................................................................... 18 工藝方案 .......................................................................................................... 20 設(shè)備安裝 .......................................................................................................... 37 5 廠 址選擇 ................................................................................................................ 40 選址原則 .......................................................................................................... 40 廠址選擇 .......................................................................................................... 40 6 總圖運(yùn)輸及公用輔助工程 ................................................................................... 41 總圖運(yùn)輸 .......................................................................................................... 41 公用輔助工程 .................................................................................................. 42 7 環(huán)境保護(hù)與監(jiān)測(cè) ................................................................................................... 46 采用的環(huán)境保護(hù)標(biāo)準(zhǔn) ...................................................................................... 46 本廠主要污染源及其環(huán)境影響 ...................................................................... 46 環(huán)境保護(hù)措施 .................................................................................................. 47 環(huán)境監(jiān)測(cè) .......................................................................................................... 48 餐廚垃圾處理項(xiàng)目可行性研究報(bào)告 8 安全與職業(yè)衛(wèi)生 ................................................................................................... 49 安全措施 .......................................................................................................... 49 職業(yè)衛(wèi)生及防護(hù)措施 ...................................................................................... 49 9 勞動(dòng)定員 ................................................................................................................ 50 企業(yè)組織 .......................................................................................................... 50 勞動(dòng)定員 .......................................................................................................... 50 10 項(xiàng)目進(jìn)度計(jì)劃安排 ............................................................................................. 51 項(xiàng)目實(shí)施 ........................................................................................................ 51 實(shí)施計(jì)劃與進(jìn)度 ............................................................................................ 51 項(xiàng)目的招標(biāo)及設(shè)備采購(gòu) ................................................................................ 51 11 投資估算及處理成本 .......................................................................................... 53 投資估算 ........................................................................................................ 53 資金籌措 ........................................................................................................ 53 處理成本 ........................................................................................................ 53 項(xiàng)目收入 .................................................................................................