1. Selection of purification technology. There are four main forms of cooking fume pollution in catering industry: particulate matter, odor, hot air and noise. The soot problem complained by residents is one or more of the above pollutants, and the most common complaint is odor. From the perspective of purification technology, the current oil fume purification technologies mainly include wet washing, high-voltage electrostatic deposition and dry filtration. According to the principle of pollution prevention and control, it is suggested that the impact of odor, hot air and noise on the surrounding environment should be fully considered when selecting the location of small and medium-sized restaurants, and the impact of various pollutants on the environment should be minimized through reasonable location. When choosing oil fume purification technology, choose it reasonably according to your own needs.
2. Strengthen the management of kitchen exhaust system in catering industry. The exhaust system of catering industry is mainly composed of smoke hood, fan, ventilation pipe, elbow, valve, etc., and it forms a purification system with oil fume purifier. The power of the purification system is provided by the fan, part of which is used to overcome the resistance of the purifier and the other part is used to overcome the resistance of the pipeline. When the design of the exhaust system is unreasonable or mismatched, it will affect the purification efficiency of the oil fume purifier, and then affect the normal exhaust of the kitchen, resulting in oil fume staying in the kitchen. Therefore, it is necessary to guide and standardize the exhaust design of small and medium-sized catering kitchens, and make provisions on stoves, wind collection hoods, air ducts, wind collection methods and fan types. So as to ensure the compatibility of the exhaust system and the fume purifier.
3, improve the sense of responsibility and initiative of small and medium-sized catering industry owners to prevent oil smoke pollution. Small and medium-sized restaurants are numerous and widely distributed, but due to the limitation of manpower, it is difficult for environmental protection departments to supervise and manage the operation of their pollution control equipment around the clock. It is very important to strengthen the awareness of small and medium-sized catering owners to prevent and control oil fume pollution and improve their sense of responsibility and initiative in oil fume pollution control. Catering owners should actively cooperate with the production units of the fume purifier, understand the working principle and operating specifications of the fume purifier, correctly use and manage the fume purifier, and do daily maintenance to ensure the long-term normal operation of the fume purifier.