Legal analysis: This standard stipulates the maximum allowable emission concentration of cooking fume in catering units and the minimum removal efficiency of cooking fume purification equipment. The content of this standard (including the implementation time) is equivalent to the Emission Standard for Cooking Smoke (GWPB 5-2000) issued by the State Environmental Protection Administration on February 29th, 2000, and it will replace GWPB 5-2000 from the date of implementation of this standard.

Legal basis: the scope of Article 2 of "Cooking fume emission standard". This standard specifies the maximum allowable emission concentration and odor concentration of cooking fume in catering industry, the minimum removal efficiency of cooking fume purification facilities and the minimum emission height of cooking fume exhaust pipe. This standard is applicable to the management of lampblack emission of existing catering units in urban built-up areas, nature reserves and scenic spots, as well as the management of lampblack emission of newly built, expanded and rebuilt catering units in the process of design, environmental impact assessment, environmental protection acceptance after completion and operation; The internal staff canteens of food processing units and non-operating units that emit oil fume shall be implemented with reference to this standard. This standard does not apply to the lampblack emitted by households.