requirements of environmental protection law on the installation of catering smoke exhaust pipes.

According to the national regulations, there are three ways to discharge the oil fume from restaurants:

1. Discharge at an altitude 3 meters higher than the surrounding houses;

2. Connect the chimney to the sewer, and let the lampblack go through the sewer; If the lampblack is large, it is necessary to install a range hood. The lampblack emission varies from place to place. If your building has a reserved smoke exhaust pipe, nothing will happen. If it is not reserved, it will have to be discharged. The impact on the surrounding area should be considered when discharging outside. First, it must be approved by the local environmental protection bureau. Simply, it can be discharged outside. If the local environment is very strict, it is necessary to make a pipeline directly to the top of the building, which has to contact the property to see where the pipeline allows you to lay it. Also, if it is in a shopping mall or supermarket, the shopping mall should consider this issue, and you should contact the property management of the shopping mall directly. Standard limit value: the minimum removal efficiency limit value of fume purification facilities in catering enterprises is divided into three levels according to scale: large, medium and small; The scale of catering units is divided according to the number of reference stoves, and the number of reference stoves is converted according to the total heating power of stoves or the total projected area of exhaust hood stoves. The corresponding heating power of each reference range is 1.67×1J/h, and the corresponding projection area of the exhaust hood range is 1.1m2. The maximum allowable emission concentration of cooking fume per unit in catering industry and the minimum removal efficiency of cooking fume purification facilities shall be implemented according to the provisions in Table 2. Other regulations:

1. Cooking and food enterprises that discharge oil fume must install oil fume purification facilities and ensure that they operate as required during operation. The unorganized emission of lampblack is regarded as exceeding the standard.

2. The length of the outlet section of the exhaust pipe should be at least 4.5 times the diameter (or equivalent diameter) of the straight pipe section.

3. The outlet direction of the exhaust pipe should be away from the easily affected buildings. The specific provisions on the height and position of the fume exhaust pipe shall be formulated by the provincial environmental protection department.

4. The smoke exhaust system should be sealed well, and it is forbidden to artificially dilute the concentration of pollutants in the exhaust pipe.

5. When the catering industry produces special odor, refer to the odor concentration index in Emission Standard of Odor Pollutants.