1. Introduction to Fume Detection in the Catering Industry

Fume refers to the volatile oils, organic substances, and their thermal decomposition or cracking byproducts released during food cooking and processing. It not only pollutes the environment but also causes harm to the human body, such as hypoxia, damage to the central nervous system, and memory decline.

2. Detection Scope

Includes fume emissions from catering establishments, the design of newly established catering units, environmental impact assessments, acceptance inspections of environmental protection facilities, and fume emissions during operation. It also covers food processing units emitting fumes and non-operational internal staff canteens.

3. Relevant Regulations

(1) Catering establishments emitting fumes must install fume purification facilities and ensure they operate as required. Unorganized fume emissions are considered non-compliant.

(2) The outlet section of the exhaust pipe must have a straight pipe segment at least 4.5 times the diameter (or equivalent diameter) in length.

(3) The exhaust pipe outlet direction should avoid affecting nearby buildings. Specific requirements for the height and location of fume exhaust pipes are determined by provincial environmental protection departments.

(4) The exhaust system must be well-sealed, and artificial dilution of pollutant concentrations in the exhaust pipe is prohibited.

(5) When the catering industry produces special odors, the odor concentration indicators shall comply with the "Emission Standard for Odorous Pollutants."

4. Relevant Standards

"Emission Standard for Cooking Fume" GB 18483-2001

"Specification for Fume Emission Control in Catering Industry" SZDB/Z 254-2017