Legal analysis: Air pollutants produced by catering industry are discharged into the environment in the form of lampblack, which can be generally divided into two types according to their forms: particulate matter and gaseous matter. Among them, lampblack particles mainly come from the volatilization and condensation of oil and the decomposition and cracking of oil and food during cooking, which are collectively called lampblack, and gaseous substances mainly refer to volatile organic compounds. When controlling the emission of oil fume pollutants, these two kinds of pollutants are mainly targeted.

Legal basis: Article 21 of the Measures for the Administration of Eco-environmental Standards includes air pollutant discharge standards, water pollutant discharge standards, solid waste pollution control standards, environmental noise emission control standards and radioactive pollution prevention and control standards. Water and air pollutant discharge standards are divided into industrial, comprehensive, general, river basin (sea area) or regional pollutant discharge standards according to the applicable objects. Industrial pollutant emission standards are applicable to the emission control of pollution sources in specific industries or products; The comprehensive pollutant discharge standard is applicable to the pollution source emission control of other industries beyond the application scope of industrial pollutant discharge standard; General pollutant emission standards are applicable to the emission control of cross-industry general production processes, equipment, operation processes or specific pollutants and specific emission methods; Pollutant discharge standards for river basins (sea areas) or regions are applicable to the control of pollution sources in specific river basins (sea areas) or regions.