1. Cooking places that discharge lampblack should install lampblack purification facilities and keep them in normal use, or take other lampblack purification measures to make lampblack discharge up to standard;

2. Odor treatment facilities should also be installed in catering places that produce odors;

3. Large and medium-sized restaurants should also install online monitoring equipment.

4. The catering service operators who discharge oil fume shall clean and maintain the oil fume purification and odor treatment facilities at least once every quarter and record them. Record materials shall be kept for a period of not less than one year.

5. Newly-built commercial and residential buildings, residential buildings and buildings used for catering services should be equipped with special flues, through which oil fume can be discharged.

6. If the built residential building is not equipped with a dedicated flue, residents' families are encouraged to install oil fume purification facilities or take other oil fume purification measures to reduce oil fume emission.

7. If the commercial and residential complex building with catering place and the building used for catering service are not equipped with special flue, special flue shall be installed

8. If it is impossible to install a special flue or take other measures to purify the lampblack, the supervision and management department determined by the people's government at or above the county level shall order the catering service places to move within a time limit. The competent department of housing and urban construction of the people's government at the prefecture level shall formulate specific standards and procedures for installing special flues.

9. The height of the fume discharge port of the special flue and the distance control from the surrounding residential buildings and other buildings shall meet the requirements.