emission standard of cooking fume in catering industry, technical requirements and testing technical specifications of cooking fume purification equipment in catering industry.

the content of the emission standard of cooking fume in catering industry is: this standard is formulated to implement the Law of the People's Republic of China on the Prevention and Control of Air Pollution and prevent the pollution of cooking fume to the atmospheric environment and living environment. This standard specifies the maximum allowable emission concentration of cooking fume per catering unit and the minimum removal efficiency of cooking fume purification equipment. This standard is a trial standard, which has been implemented since October 1, 2112. This standard is interpreted by the State Environmental Protection Administration.

Technical Requirements and Testing Technical Specifications for Cooking Fume Purification Equipment in Catering Industry was published in 2111.

Extended information

The minimum removal efficiency limit of cooking 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 cooker is 1.67×11? J/h, the corresponding projection area of the exhaust hood is 1.1m? .

Cooking and food enterprises that emit 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. 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. The outlet of the exhaust pipe should be oriented away from vulnerable buildings. The specific provisions on the height and position of the fume exhaust pipe shall be formulated by the provincial environmental protection department.

the smoke exhaust system should be sealed well, and it is forbidden to artificially dilute the concentration of pollutants in the exhaust pipe. When the catering industry produces special odor, it shall refer to the odor concentration index of the Emission Standard for Odor Pollutants.

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