Legal analysis: Air pollutants produced by catering industry are discharged into the environment in the form of oil smoke, which can be generally divided into two types according to their forms: particulate matter and gaseous matter. Among them, soot particles mainly come from the volatilization and condensation of oil during cooking and the decomposition and cracking of oil and food, which are collectively called soot, and gaseous substances mainly refer to volatile organic compounds. When controlling the emission of oil fume pollutants, these two kinds of pollutants are mainly targeted.

legal basis: article 21 of the measures for the administration of eco-environmental standards includes air pollutant discharge standards, water pollutant discharge standards, solid waste pollution control standards, environmental noise emission control standards and radioactive pollution prevention and control standards. Discharge standards for water and air pollutants are classified into industrial, comprehensive, general, river basin (sea area) or regional pollutant discharge standards according to the applicable objects. Industrial pollutant emission standards are applicable to the emission control of specific industries or product pollution sources; Comprehensive pollutant discharge standards are applicable to the emission control of pollution sources in other industries outside the scope of application of industrial pollutant discharge standards; General pollutant emission standards are applicable to the emission control of cross-industry general production processes, equipment, operation processes or specific pollutants and specific emission methods; River basin (sea area) or regional pollutant emission standards are applicable to pollution source emission control within a specific river basin (sea area) or region.