What are the regulations of the Environmental Protection Bureau of the small area restaurant exhaust smoke

This is a local regulation, but much the same, the following is "Nanning City, food service industry environmental protection management approach" for reference, details can consult the local environmental protection bureau.

Article 7 of the "Measures for the Management of Environmental Protection of Catering Services in Nanning City"

Prohibits the establishment of new catering service projects that produce oily smoke pollution or odor in the following areas or places:

(1) Residential buildings (excluding residential buildings with a single property right);

(2) Commercial/residential buildings that have not set up a special flue to the roof of the building;

(3) Museums, libraries, archives, and museums. (C) the main building of museums, libraries and archives;

(D) drinking water source protection zones.

Article 8 Buildings used for the operation of food service industry shall set up special flue for food service industry which is not connected with the ventilation ducts and flue of the residents, and reserve the location for the installation of pollution prevention and control facilities for the noise and pollutants such as grease and smoke, waste water and other pollutants.

Harms of grease and smoke

Toxic smoke produced by high-temperature grease and smoke can damage the respiratory system, thus inducing lung cancer. Toxic fumes and temperature: when the oil burned to 150 degrees Celsius, which glycerin will generate acrolein, with a strong pungent flavor, on the nose, eyes, mucous membranes have a strong stimulus; when the oil burned to the "spit fire", in addition to the production of acrolein, will also produce cohesion, resulting in cell chromosome damage, cancer. Repeatedly heated cooking oil contains more carcinogenic substances, it is more harmful.

Reference source Baidu Encyclopedia Nanning City, food service industry environmental protection management measures