According to the relevant provisions, each catering unit should be equipped with exhaust hoods, exhaust canisters and fans, and install oil smoke purifier equipment to ensure the normal operation of the above equipment and meet the requirements of the relevant installation standards. Take relevant measures to effectively control the odor generated by the equipment, and the standard of unorganized emission of oily smoke exceeds the standard.

The outlet of the oily smoke discharge pipe should be far away from residents or buildings. The standard and height of the smoke vent should be installed according to the relevant standards to meet the corresponding emission requirements. All catering enterprises are required to clean and maintain the oily smoke purification equipment. The cleaning and replacement of accessories should be registered as relevant and an account should be established for inspection.