In order to reduce catering fume and oil emissions, the following measures can be taken:
Installation of oil smoke purification equipment:
Catering units should install oil smoke purification equipment that meets national or industry standards to ensure that oil smoke is effectively purified and treated before discharge.
According to different needs and occasions, different types of oily smoke purification equipment can be selected, such as electric precipitators, wet oily smoke purifiers, electrostatic oily smoke purifiers and so on.
These equipments can effectively collect and treat food and beverage grease smoke and reduce its impact on the environment and human body.
Strengthen the management of food fumes:
Reasonably install grease ducts to ensure smooth grease emission.
Control the fire and cooking time to avoid excessive production of grease and smoke. For example, don’t let the oil temperature overheat when stir-frying, and don’t let the oil temperature exceed 200 ℃, which not only reduces stir-frying fumes, but also maintains the nutrient content of the dishes.
Try to cook with less deep-frying and more stewing, steaming and stir-frying to reduce the production of oily smoke.
Clean the oily smoke purification equipment at least once a month and inspect and maintain it at least once every six months to ensure its proper operation.
Formulate environmental protection policies and standards:
Catering establishments should comply with relevant national environmental protection policies and standards, clarify the responsibilities and obligations of the catering industry, and stipulate the standards and treatment requirements for oily smoke emissions.
Encourage the catering industry to use environmentally friendly equipment and technologies to promote the sustainable development of the industry.
Strengthen regulation and enforcement:
Strengthen the regulation and enforcement of the catering industry, and penalize and rectify catering enterprises that violate environmental protection regulations.
Strengthen publicity and education for catering enterprises to enhance their environmental awareness and sense of responsibility.
Use environmentally friendly cooking oil and cooking methods:
Catering establishments should give priority to the use of environmentally-friendly cooking oil and avoid using oil that has been deep-fried several times, as cooking oil that has been heated repeatedly is prone to produce carcinogenic substances and thicker fumes.
Promote the use of environmentally friendly cooking methods, such as microwave ovens, steamers and other cooking equipment with low oil smoke emission.
Cooperate with local environmental protection departments:
Catering establishments should report oily smoke emissions to the local environmental protection department in accordance with regulations and co-operate with the supervision.
Monitor oily smoke emissions at least once a year and record the monitoring results in a special ledger to be kept for at least three years.
Through the comprehensive application of the above measures, the emission of catering fumes and oil can be effectively reduced, the environment and human health can be protected, and the sustainable development of the catering industry can be realized.