The State Environmental Protection Administration (SEPA) has stipulated the "Catering Smoke Emission Standards" as follows: Preface Catering Smoke Emission Standards 1 Scope This standard specifies the maximum permissible emission concentration of cooking smoke in catering units, odor concentration, the minimum removal efficiency of the smoke purification facilities, and the minimum height of the discharge of smoke exhaust pipe. This standard applies to the urban built-up areas, nature reserves, scenic areas of existing catering units of smoke emission management, as well as new construction, expansion, alteration of the design of catering units, environmental impact assessment, completion of the environmental protection acceptance and its operation during the management of smoke emissions; emission of fumes of food processing units and non-operational units of the internal staff canteens, with reference to the implementation of this standard. This standard is not applicable to the emission of oil smoke from residential households. 2 Normative references The provisions in the following documents become the provisions of this standard through the references in this standard. Where the cited documents are dated, all subsequent change orders or revisions are not applicable to this standard, however, the parties who have reached an agreement under this standard are encouraged to study whether the latest versions of these documents can be used. Where the cited documents are not dated, the latest version is applicable to this standard. GB 14554 Emission standard for malodorous pollutants GB/T 14675 Air quality Determination of malodors Three-point comparative odor bag method GB/T 16157 Sampling method for particulate matter and gaseous pollutants in the exhaust of stationary pollution sources. 3 Terms and definitions The following terms and definitions apply to this standard. 3.1 standard state The state when the temperature is 273K and the pressure is 101325Pa. The standard value of concentration and exhaust volume specified in this standard are the values of dry flue gas in the standard state. 3.2 Catering fumes The mixture of oil, grease, organic matter and thermal oxidation or thermal cracking volatilized during food cooking and food production and processing. 3.3 Oily Smoke Purification Equipment Equipment that purifies and treats oily smoke generated during food cooking and food production and processing. 3.4 Catering unit All smoke exhausting stoves in the same building and belonging to the same legal person are counted as one catering unit. 3.5 Unorganized Emission The emission of oil smoke without any oil smoke purification facilities. 3.6 Oily smoke removal efficiency The percentage of the mass of oily smoke removed after the treatment of oily smoke in the catering industry by the purification equipment and the mass of the oily smoke before the treatment. Where: P--oil smoke removal efficiency, %; c before--oil smoke concentration before the treatment facilities, mg/m3; Q before--exhaust air volume before the treatment facilities, m3/h; C after --C after - concentration of soot after treatment facility, mg/m3; Q after - exhaust air volume after treatment facility, m3/h. 3.7 Odorous pollutants All gaseous substances that stimulate olfactory organs and cause unhappiness and damage to the living environment. 3.8 Odor concentration The dilution multiplier required for malodorous gases (including odor) to be diluted with odorless air and diluted to be just odorless. 4 Emission Limits 4.1 Scale Division of Catering Establishments 4.1.1 The scale of catering establishments is divided according to the number of base stoves, which is discounted according to the total heating power of the stoves or the total projected area of the stove surface of the exhaust hood. The corresponding heating power of each benchmark stove is 1.67×108J/h, and the corresponding projected area of the exhaust hood is 1.1m2. 4.1.2 The scale of the catering unit is divided into three levels: large, medium and small. The division parameters are shown in Table 1. Table 1 The scale of the catering industry unit is divided into the scale of small, medium and large baseline number of stoves ≥1, <3 ≥3, <6 ≥6 corresponding to the total power of the stove (108J/h) 1.67, <5.00 ≥5.00, <10 ≥10 corresponding to the total projected area of the exhaust hood surface (m2) ≥1.1, <3.3 ≥3.3, <. 6.6 ≥6.6 4.2 Maximum permissible emission concentration of oily smoke from catering establishments. The maximum permissible emission concentration of oily smoke from catering establishments is shown in Table 2. Table 2 Maximum permissible emission concentration of oily smoke from catering establishments Unit in milligrams per cubic meter Small Medium Large 1.5 1.2 1.0 4.3 Odorous pollutants of the exhaust pipe of the catering establishments The oily smoke discharged from the exhaust pipe of the catering establishments produces odorous pollutants, which are expressed in terms of the concentration of odorous gases. The emission limit for its exhaust pipe odor concentration is 70 (dimensionless). 4.4 Minimum Removal Efficiency of Oily Smoke Purification Facilities for Catering Establishments. The minimum removal efficiency of the oil smoke purification facilities of the catering units is shown in Table 3. Table 3 Minimum removal efficiency of the oil smoke purification facilities of the catering units Minimum removal efficiency of the small-sized medium-sized and large-sized purification facilities % 85 90 90 4.5 Minimum emission height of the oil smoke exhaust cylinders of the catering units The height of the oil smoke exhaust cylinder emission should be higher than the top of the building in which the cylinder is located or attached to by 1.5m and the length of the straight pipe between the blower and the air outlet should comply with the sampling location. The length of the straight pipe between the fan and the exhaust outlet should meet the requirements of the sampling location. The length of the straight and level pipe section should meet the requirements of the sampling location, and the exhaust outlet should not be facing towards the susceptible buildings. If there is a susceptible building within a 20m radius of the outlet of the exhaust pipe of the catering establishment that is higher than the outlet of the exhaust pipe, the maximum permissible emission concentration is shown in Table 4. Table 4 Maximum permissible emission concentration of oily fumes from catering establishments in milligrams per cubic meter Small, medium and large-sized 1.0 0.8 0.5 Other provisions 5.1 Catering establishments emitting oily fumes must install oily fume purification facilities and ensure that they operate as required during the operation period. operation in accordance with the requirements during the period. 5.2 Unorganized smoke emission is regarded as exceeding the standard. 6 Monitoring 6.1 Sampling location and sampling point The sampling location and sampling point of oil smoke concentration of the catering units should be in line with the provisions of GB/T 16157, and the sampling location and sampling point of odor concentration should be in line with the provisions of GB 14554. 6.2 Sampling time, sampling frequency, sampling conditions Sampling time should be carried out during the peak period of the operation of the oil smoke emission units, the number of oil smoke concentration sampling for five consecutive times, each time not less than 10 min. odor concentration sampling for five times, each time at intervals of not less than 10 min. 6.3 Analysis, determination method of the analysis and determination methods of oil smoke emission concentration, oil smoke removal efficiency and odor concentration analysis and determination methods are shown in Table 5. Table 5 Oil Smoke Emission concentration, soot removal efficiency and odor concentration analysis methods Pollutant name analysis, determination methods Source of soot emission concentration of soot analysis methods for the catering industry Appendix A soot removal efficiency soot removal efficiency determination methods Appendix B odor concentration of three-point comparative odor bag method GB 14675 6.4 Analysis results processing soot concentration of the five times between the results of the analysis, any of the data with the largest comparison, if the data is less than a quarter of the maximum value, the data is not less than a quarter of the maximum value, and if the data is not less than a quarter of the maximum value, the data is not less than a quarter of the maximum value. If the data is less than a quarter of the maximum value, the data is invalid and can not participate in the calculation of the average value. After rounding off the data, at least three of the data should participate in the calculation of the average value, or else resample the data. The odor concentration is taken as its maximum measured value. 7 Standard Implementation 7.1 Catering units emitting fumes should install and normally operate fume purification facilities in line with the requirements of 4.4 of this standard, and environmental protection departments at or above the county level can monitor the fume emission of catering units. 7.2 Other areas requiring special protection shall be determined by the environmental protection departments at or above the county level. 7.3 This standard shall be supervised and implemented by the administrative department of environmental protection of the people's governments at or above the county level. Appendix A (normative appendix) Sampling and analyzing methods of oil smoke in catering industry Sampling and analyzing methods of metal cartridge absorption and infrared spectrophotometry for determination of oil smoke A.1 Principle The gas in the oil smoke exhaust pipe is extracted by isokinetic sampling method, and the oil smoke is adsorbed in the oil smoke collection head. The collected oil smoke collection cartridge is placed in a PTFE sleeve with a cap, returned to the laboratory and ultrasonically cleaned with carbon tetrachloride as a solvent, transferred to a cuvette for calibration, and the content of oil smoke is determined by infrared spectrophotometry. The content of soot was determined by the absorbance at the bands with wave numbers of 2,930 cm-1 (stretching vibration of the C-H bond in the CH2 group), 2,960 cm-1 (stretching vibration of the C-H bond in the CH3 group) and 3,030 cm-1 (stretching vibration of the C-H bond in the aromatic ring), respectively. A2930, A2960 and A3030 were calculated. A.2 Reagents A.2.1 Carbon tetrachloride (CCl4): the absorbance value of the scan between 2 600 cm-1 and 3 300 cm-1 does not exceed 0.03 (4 cm cuvette), in general, analytically pure carbon tetrachloride can meet the requirements of one distillation. A.2.2 high-temperature reflux edible peanut oil (or rapeseed oil, blended oil, etc.). High-temperature reflux oil method: in a 500ml three-necked bottle to add 300ml of cooking oil, insert the range of 500 ℃ thermometer, first control the temperature at 120 ℃, open heating for 30min, and then install an air condenser tube directly above it, warmed to 300 ℃, reflux 2h, that is, the standard oil. A.3 Instruments and equipment A.3.1 Instruments: infrared spectrometer, can be in 3 400 cm-1 ~ 2 400 cm-1 between the absorbance value of scanning operations, and with 4cm with a lid quartz cuvette. A.3.2 Ultrasonic cleaner. A.3.3 Volumetric flasks: 50 ml, 25 ml. A.3.4 Soot sampler with cartridge. A.3.5 Cuvette: 25 ml. A.3.6 PTFE cylindrical sleeve with cap. A.3.7 smoke and dust tester, the sampling system requirements of technical indicators refer to GB/T 16157. A.4 Sampling and sample preservation A.4.1 Sampling Sampling distribution points, sampling time and frequency, sampling conditions according to the provisions of this standard 6.2. A.4.1.1 Sampling steps Refer to GB/T 16157-1996 isotropic sampling steps for soot. A.4.1.1.1 Before sampling, check the air tightness of the system. A.4.1.1.2 Heat the fully heated sampling tube used for humidity measurement, wet the wet and dry bulb, side out the dry and wet bulb temperature and wet bulb negative pressure; measure the flue gas temperature, atmospheric pressure and exhaust diameter; measure the flue gas dynamic and static pressure and other condition parameters. A.4.1.1.3 Determine the isokinetic sampling flow rate and sampling nozzle diameter. A.4.1.1.4 Installation of sampling nozzles and cartridges. The cartridges shall be loaded by carefully pouring the cartridge directly from the PTFE sleeve into the sampling head, taking special care not to contaminate the surface of the cartridge. A.4.1.1.5 Place the sampling tube into the flue and close the sampling hole. A.4.1.1.6 Set the sampling time and turn on the machine. A.4.1.1.7 Record or print the cumulative volume before and after sampling, sampling flow rate, negative pressure at the meter head, temperature and sampling time. Record the cartridge number. A.4.1.1.8 The fume sampler collects fumes. A.4.2 Sample Preservation: The canisters with oil smoke collected should be immediately transferred to PTFE cleaning cups with tight lids; if the samples can not be measured within 24h, they can be kept in the refrigerator's freezer (≤4℃) for 7d. A.5 Test Conditions A.5.1 The canisters should be placed in ventilated and dust-free places for drying after being cleaned. A.5.2 Ensure that there are no other oil-stained items contaminating the canisters before and after the sampling. A.6 Steps for sample determination A.6.1 Soak the sampled canisters in 12 ml of carbon tetrachloride solvent after re-distillation in a polytetrafluoroethylene cleaning cup, and cover the cup with a lid; A.6.2 Place the cleaning cup in an ultrasonic apparatus and ultrasonically clean it for 10 min; A.6.3 Transfer the cleaning solution to a 25 ml cuvette; A.6.4 Add 6 ml of carbon tetrachloride in the cup and ultrasonically clean it for 5 min; A.6.4 Add 6 ml of carbon tetrachloride into the cup and ultrasonically clean it for 5 min. (5min; A.6.5) Transfer the cleaning solution to the above 25ml cuvette; A.6.6 Use a little carbon tetrachloride to clean the cartridge and PTFE cup for two times, and transfer it to the above 25ml cuvette, and add carbon tetrafluoride to dilute it to the scale mark; A.6.7 Infrared spectrophotometric determination: preheat the infrared detector for more than 1h before the determination, adjust the zero and the full scale, and fix a set of calibration coefficients; A.6.5) Transfer the cleaning solution to the above 25ml cuvette. A.6.8 Standard series preparation: accurately weigh the reflux of the corresponding edible oil standard sample 1g in 50ml volumetric flask on the balance with an accuracy of one hundred thousandth of a precision, with re-steaming (control temperature of 70 ℃ ~ 74 ℃) after the analytical purity of CCl4 diluted to the scale, get a high concentration of the standard solution A. 1.00ml of liquid A in 50ml volumetric flask diluted to the scale with the above mentioned CCl4. Dilute 1.00 ml of solution A in 50 ml volumetric flask with the above CCl4 to the scale to obtain standard intermediate solution B. Pipette a certain amount of solution B in 25 ml volumetric flask, dilute with CCl4 to the scale to form a standard series (concentration range of 0 ~ 60 mg / L). A.6.9 Sample Determination: Soak the sampling cartridge in the PTFE cup with appropriate amount of CCl4, cover and tighten the lid, place the cup on the ultrasonic cleaner for 5min, pour the cleaning solution into the 25ml colorimetric tube, and then wash the cartridge with appropriate amount of CCl4 for 2 times, and then transfer the cleaning solution to the colorimetric tube and dilute it to the scale, that is, to obtain the sample solution. The sample solution is placed in a 4cm cuvette, and the infrared spectrophotometric test can be carried out. A.7 Calculation of results A.7.1 Calculation formula of smoke control efficiency See Appendix B and section 3.6 in the standard text. A.7.2 Calculation formula for smoke emission concentration C test = C solution × V/1000 V0 where: C test - smoke emission concentration (mg/m3); C solution - canister cleaning fluid smoke concentration (mg / L); V - canister cleaning solution dilution volume (ml); V0 - the standard state of dry smoke sampling volume (m3), the calculation method to refer to GB/T 16157. Appendix B (normative appendix) fume removal efficiency of the determination of B.1 Removal efficiency of oil smoke purification facilities is divided into two cases of oil smoke purification facilities installed in the smoke exhaust pipe and installed in the smoke hood on the determination of purification facilities. B.2 For the oil smoke purification facilities installed in the smoke exhaust pipe, through simultaneous determination of the concentration of oil smoke emissions before and after purification and air volume can be calculated in accordance with the formula in 3.6 of this standard oil smoke removal efficiency. B.3 For the purification facilities installed in the exhaust hood, it is necessary to determine a stable source of smoke generation before conducting the efficiency test, and then determine the concentration and air volume of the oil smoke emission with and without the installation of the purification facilities, and then calculate the removal efficiency of the oil smoke according to the formula in 3.6 of this standard. Simply put, you can first find the restaurant to negotiate, to ask them to install the oil smoke purifier, if he does not refuse you can find the local environmental protection bureau to complain.