The range hood is an important equipment in restaurants, hotels and other large-scale catering enterprises, which is used to prevent oil smoke and dirty gas from staying in the kitchen, thus affecting the health of employees and the dining environment of customers. However, for some informal restaurants, the range hood can't meet the standard due to reasons such as untimely maintenance, incomplete cleaning, or expired service life. What should be done?

first of all, catering operators should require the use of range hoods according to local environmental protection standards and relevant regulations. For those that do not meet the requirements, the equipment must be modified or replaced in time to meet the requirements of environmental protection. For expired, faulty or substandard range hoods, they should be stopped immediately, and professional maintenance personnel should be entrusted for repair, maintenance or replacement to ensure the operating safety and environmental compliance of the range hoods.

Secondly, catering operators should strengthen the maintenance and cleaning of range hoods, regularly check and maintain the filters, ventilation pipes, fans and other components of range hoods, and promptly clean up the oil stains, stains and residual substances inside the range hoods, so as to ensure the performance and effect of range hoods and help reduce the environmental pollution caused by lampblack emission.

In actual operation, the environmental protection supervision department should immediately intervene in restaurants whose range hoods are not up to standard, and order them to immediately stop using the range hoods that are not up to standard according to environmental protection laws and regulations, and make rectification within a time limit; If it fails to meet the requirements after the prescribed time limit, it may be subject to administrative punishment according to laws and regulations.

in a word, we must pay enough attention to the problem that the range hood for catering is not up to standard. Only by implementing stricter and more scientific management, supervision and law enforcement measures can the catering industry be more hygienic, safe and environmentally friendly.