If the kitchen fume emission standard is met, here is some information for you. This standard specifies the maximum allowable emission concentration, odor concentration, minimum removal efficiency of fume purification facilities and minimum emission height of fume exhaust pipe in catering industry units. This standard is applicable to the management of oil fume emission of existing catering units in urban built-up areas, nature reserves and scenic spots, as well as the management of oil fume emission during the design, environmental impact assessment, environmental protection acceptance after completion and operation of newly built, expanded and rebuilt catering units; The internal staff canteens of food processing units and non-operating units that emit lampblack shall be implemented with reference to this standard. This standard does not apply to the emission of lampblack from households. 2 normative reference documents The clauses in the following documents become the clauses of this standard through the reference of this standard. All dated cited documents, and all subsequent amendments or revisions are not applicable to this standard. However, all parties who have reached an agreement according to this standard are encouraged to study whether the latest versions of these documents can be used. For undated reference documents, the latest edition is applicable to this standard. GB14554 Emission Standard for Odor Pollutants GB/T14675 Determination of Odor in Air Quality GB/T16157 Sampling Method for Particulate Matter and Gaseous Pollutants in Exhaust from Stationary Pollution Sources. 3 Terms and Definitions The following terms and definitions apply to this standard. 3.1 The state when the standard state temperature is 273K and the pressure is 111325Pa. The concentration standard values and exhaust air volume specified in this standard are dry flue gas values under standard conditions. 3.2 Cooking and food production and processing of food cooking fume on the volatile oil, organic matter and thermal oxidation or pyrolysis mixture. 3.3 Oil fume purification equipment is used to purify the oil fume generated in the process of food cooking and food production and processing. 3.4 All smoke stoves belonging to the same legal person and located in the same building are counted as one catering unit. 3.5 unorganized emission of lampblack without any lampblack purification facilities. 3.6 Oil fume removal efficiency The percentage of the oil fume removed after the cooking fume is treated by purification equipment to the oil fume before treatment. Where: p-oil fume removal efficiency,%; C before-before treatment facilities, the concentration of oil fume, mg/m3; Before Q-exhaust air volume before treatment facilities, m3/h; After C-concentration of oil fume after treatment facilities, mg/m3; After q —— exhaust air volume after treatment facilities, m3/h. 3.7 Odor pollutants All gaseous substances that stimulate the olfactory organs, cause people unhappiness and damage the living environment. 3.8 Odor concentration Odor gas (including odor) is diluted with odorless air to the required dilution multiple when it is just odorless. 4 Emission limit 4.1 Scale division of catering industry units 4.1.1 The scale of catering industry 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. The corresponding heating power of each reference range is 1.67×118J/h, and the corresponding projection area of the exhaust hood range is 1.1m2. 4.1.2 The scale of catering units is divided into three levels: large, medium and small. See Table 1 for division parameters. Table 1 scale division of catering units, scale, small, medium and large reference stoves ≥1,