What kind of measures does China have to improve kitchen fumes?

Since the 90s, the country has carried out environmental policy guidance for all industrial fumes or kitchen fumes, for, commercial kitchen fumes, in the nineties, the country first launched the fume purifier to isolate the oil in the kitchen exhaust smoke, and then after 2000, the state has carried out the transformation of all domestic kitchenware factories to exhaust the fume stove, and put forward the practice of transporting the water hood, so as to further improve the kitchen, the isolation of the oil in the exhaust smoke, It basically puts an end to the oil in the kitchen exhaust fume, direct discharge, and for the household kitchen exhaust fume, the country's basic guidance policy in recent years is to carry out technical transformation of the household range hood, from the medium and suction exhaust smoke soap network, and then to two thousand after the year, now the integrated stove has been launched to carry out centralized fume treatment, the effect is also very good.

Integrated stove fume purifier.

1) In 2001, the "Emission Standard for Cooking Fume" was promulgated, which provided a legal basis for the treatment of oily fume, so that the oily fume pollution of the catering industry in the city has been effectively controlled.

2) Article 44 of Chapter 5 of the Law of the People's Republic of China on the Prevention and Control of Air Pollution clearly stipulates that operators of urban catering services must take measures to prevent oil smoke from polluting the living environment of nearby residents.