1, the choice of purification technology. Catering smoke pollution mainly has the following four forms: particulate matter, odor, heat and noise, residents complained about the smoke problem is one or more of the above pollutants, of which the most complaints are odor. In terms of purification technology, the current oily smoke purification technology mainly includes wet washing, high-voltage electrostatic deposition and dry filtration, etc. According to the principle of pollution prevention, it is recommended that small and medium-sized catering industries should give full consideration to the impact of odor, heat and noise on the surrounding environment when selecting sites, and minimize the impact of various pollutants on the environment through reasonable site selection. When choosing the oil smoke purification technology, according to their own needs to a reasonable choice.

2, strengthen the management of the kitchen exhaust system of the catering industry. The exhaust system of the catering industry is mainly composed of smoke collection hoods, fans, ventilation pipes, elbows, valves, etc., which forms a purification system with the oil smoke purifier. The power of the purification system is provided by the fan, part of which is used to overcome the resistance of the purifier, and the other part is used to overcome the pipe resistance. When the exhaust system is not reasonably designed or mismatched, it will affect the purification efficiency of the grease and smoke purifier, while in turn affecting the normal exhaust of the kitchen and causing the grease and smoke to remain in the kitchen. Therefore, it is necessary to guide and standardize the exhaust design of small and medium-sized catering kitchens, and make provisions for stoves, air collection hoods, air ducts, air collection methods, fan types, etc., to ensure the compatibility of the exhaust system with the grease and smoke purifier.

3, improve the small and medium-sized catering industry owners to prevent fume pollution responsibility and initiative. Small and medium-sized catering industry, the number of widely distributed, and environmental protection authorities due to manpower constraints, it is difficult to its pollution control equipment operation 24 hours a day supervision and management, to enhance the small and medium-sized catering owners to prevent the awareness of oily smoke pollution, to improve the management of oily smoke pollution of the sense of responsibility and initiative is very important. Catering owners should actively cooperate with the production unit of the oil smoke purifier, understand the working principle of the oil smoke purifier and the operation of the norms, the correct use and management of the oil smoke purifier, and do a good job of the daily maintenance work, to ensure that the oil smoke purifier long-term normal operation.