Chapter 1 General
Article 1 In order to further standardize the installation of oil fume purification facilities in catering service units in cities across the province and strengthen the use and maintenance management, comprehensively improve the effect of catering oil fume purification, and continue to promote the improvement of the province’s atmospheric environmental quality, in accordance with the “Henan Province Air Pollution Prevention Regulations” Regulations and technical standards such as the Regulations on the Prevention and Control of Oil Fume Pollution in the Catering Service Industry and Henan Province’s “Emission Standards for Fume Pollutants in the Catering Industry” are formulated in accordance with actual conditions.
Article 2 These Measures are applicable to the installation, operation, and maintenance management activities of oil fume purification facilities of catering service units in urban built-up areas within the administrative region of this province.
Article 3 The people’s government at or above the county level shall be responsible for the prevention and control of catering oil fume pollution within its administrative area. The city management department is responsible for the supervision and management of the pollution prevention and control of cooking fume in the built-up areas of the city. Other relevant departments shall implement the management of catering oil fume within the scope of their respective duties in accordance with relevant laws, regulations, and the division of duties determined by the government. The township people’s government is responsible for the supervision and management of the prevention and control of cooking fume pollution outside the urban built-up area.
Chapter 2 Selection of Oil Fume Purification Equipment
Article 4 Catering oil fume purification equipment should use dynamic physical shielding, water spray washing, electrostatic precipitator(plasma), physical filtration (wire mesh, activated carbon, steel wire, etc.), photocatalysis, biological purification and liquid foam washing, and other environmentally friendly and efficient technologies The supporting construction of process equipment and the emission limit of cooking fume comply with Henan Province’s “Emission Standard for Fume Pollutants for Catering Industry (DB 41/1604-2018)”.
Article 5 Catering oil fume purification equipment must obtain the national environmental product quality certification (CCEP certification).
Article 6 The catering oil fume purification equipment shall be marked with a sign in a prominent position, and the sign shall indicate the following main contents:
(1) Product name, specification, and model;
(2) Processing air volume, purification efficiency, highest imported oil fume concentration, equipment resistance;
(3) The name, address and contact information of the manufacturer;
(4) The date of manufacture, service life, and product number of the product.
Chapter III Installation of Oil Fume Purification Facilities
Article 7 The installation of oil fume purification facilities by a catering service unit shall meet the following technical specifications and requirements:
(1) The kitchen stove, steam box, oven (box), and other processing facilities that should produce flue gas in the catering service unit should be provided with a gas collection hood; the projection surface of the fume collection hood should be larger than the surface of the stove, and the lower edge of the hood The suitable height from the ground is 1.8～1.9m, and the wind speed on the cover surface is not less than 0.6m/s;
(2) The net height of the dedicated space for oil fume purification equipment should not be less than 1.5m, and the distance between the side of the equipment that needs to be maintained and the adjacent equipment, walls, columns, and board tops should not be less than 0.45m;
(3) The purification effect of the oil fume purifier should fully comply with the relevant requirements of Henan Province’s “Emission Standard of Oil Fume Pollutants for the Catering Industry (DB41/1604-2018)”. The direction of the fume exhaust gas flow should be marked. The oil fume purifier should be installed before the exhaust fan and as close as possible to the air collecting hood;
(4) The distance between the purified oil fume discharge outlet and the surrounding environmentally sensitive targets is not less than 20m;
(5) The emission of oil fume pollutants shall be discharged through the special flue built-in or attached to the external wall of the main building;
(6) The oil fume exhaust horizontal pipeline should have a slope, the slope should slide toward the oil collection, oil discharge, or condensate drainage, and the distance from the floor slab should not be less than 0.10m, and the pipeline should be sealed without leakage;
(7) The monitoring sampling hole is round or square with an inner diameter of not less than 80mm; the monitoring port should adopt movable baffles (pipe plugs or caps), open during monitoring, and airtight after monitoring is completed;
(8) The rated air volume of the oil fume purification equipment of the catering service unit shall not be less than the designed air volume (number of stoves × reference air volume, the reference air volume of a single stove is calculated as 2000m3/h).
Article 8 The oil and wastewater from the purification, separation, and collection of oil fume shall be treated in accordance with relevant regulations and shall not be directly discharged to cause secondary pollution.
Article 9 The oil fume purifier should be synchronized with the fan, share the power control switch, and adopt the leakage protection device; the control switch should be installed in a suitable position for easy operation and inspection.
Chapter IV Operation and Maintenance of Oil Fume Purification Facilities
Article 10 Catering service units shall regularly clean and maintain oil fume purification facilities. In principle, oil fume purification facilities shall be cleaned, maintained, or replaced at least once a month. The instructions for use of oil fume purification facilities shall be carried out according to their requirements.
Article 11 A catering service unit shall truthfully keep a record of cleaning and maintenance of oil fume purification facilities, mainly recording the following:
(1) Equipment cleaning: including equipment name, cleaning time, the cleaning method, cleaning photos or videos, and cleaning staff’s signature;
(2) Equipment maintenance: including equipment name, maintenance time, maintenance method, replacement name of parts, and signature of maintenance personnel;
(3) Equipment update: including equipment name, update time, equipment technology, use period, manufacturer, and installer’s signature.
Article 12 The cleaning and maintenance records of the exhaust system and purification equipment of the catering service unit, the bills of purchasing equipment and accessories, and the agreement and bills of entrusting professional units to perform cleaning and maintenance shall be kept in good condition for reference.
Article 13 The catering service unit shall regularly check whether the oil fume purification facilities are operating normally and whether the equipment pipes are well sealed to prevent air, smoke, and oil leakage from polluting the environment.
Chapter V Supervision and Management of Oil Fume Purification Facilities
Article 14 The environmental impact assessment system shall be implemented for newly built, rebuilt, and expanded catering service projects, and the oil fume purification facilities must be accepted and qualified before they can be put into use.
Article 15 Catering service units that choose products that have not obtained the national environmental product quality certification and install oil fume purification facilities that exceed the standard and discharge oil fume pollutants shall be ordered to make corrections within a time limit.
Article 16 The city, county (district) city management department shall establish and improve the database of dynamic management of catering service units, equipment list, and responsible person.
Article 17 The city and county (district) urban management departments shall strengthen the supervision, inspection, and daily supervision of catering service units.
(1) The city, county (district) city management department shall conduct inspections and daily inspections on the operation of the cooking fume purification facilities of the catering service units within their jurisdiction, and the monthly random inspection rate shall not be less than 20%. At the same time, the inspection record files shall be established and improved.
(2) Catering service units that fail to meet the “Emission Standards for Fume Pollutants from the Catering Industry (DB41/1604-2018)” of Henan Province shall be punished in accordance with laws and regulations.
(3) The catering service unit under inspection must truthfully report the situation, and provide necessary approval, management, maintenance and repair accounts, etc., and shall not hinder or obstruct the supervision and inspection work carried out in accordance with the law.
Article 18 The city, county (district) city management department shall establish a catering service industry oil fume emission monitoring information system platform to strengthen the real-time monitoring of the catering service unit’s oil fume emission and equipment operation.
Article 19 Large-scale catering service units shall install on-line monitoring devices for oil fume purification facilities, and network with the catering service industry oil fume emission monitoring information system platform of the city management department; small and medium-sized catering service units located in environmentally sensitive areas shall install automatic monitoring device within a time limit.
Chapter VI Supplementary Provisions
Article 20 The meaning of the following terms in these Measures:
(1) The catering service industry refers to services that provide consumers with food, consumption places, and facilities through instant production and processing, commercial sales, and service labor.
(2) Catering service units, units engaged in the operation of the catering industry, the main types include restaurants (including restaurants, restaurants, hotels, restaurants, etc.), fast food restaurants, snack bars, beverage shops, canteens, central kitchens, and group meal delivery units.
(3) Environmentally sensitive targets, that is, objects that easily react to environmental changes, refer to places whose main functions are housing, medical treatment, culture, education, scientific research, and administrative office.
(4) Large, medium and small catering service units are classified according to the number of reference stoves, which are converted according to the total heating power of the stove or the total projected area of the exhaust hood. The heating power corresponding to each reference stove head is 1.67×108 J/h; the corresponding projection area of the exhaust hood stove surface is 1.1 m2. See Table 1 for the scale division parameters of catering service units with stoves. When the total heating power of the stove and the projected area of the stove surface of the exhaust hood are not available, the number of reference stoves shall be converted according to the number of dining places in the business place. No stove catering service unit size division reference. The numbers are shown in Table 2.
Table 1 Scale Division of Catering Service Units (with Stove)
|The Total Power Of Stove Head（108J/h）||1.67，＜5.00||≥5.00，＜10||≥10|
|The Total Projected Area Of The Exhaust Hood（m2）||≥1.1，＜3.3||≥3.3，＜6.6||≥6.6|
Table 2 Scale Division of Catering Service Units (without Stove)
|Dining Seat (Seat)||≤40||＞40, ≤75||＞75, ≤150||＞150, ≤200||＞200, ≤250||＞250|
|Number of Reference Stoves (Pieces)||1||2||3||4||5||≥6|
|For a catering service unit with more than 250 seats, each additional 50 seats is regarded as an increase in the number of base stoves|
Article 21 The Henan Provincial Department of Housing and Urban-Rural Development is responsible for the interpretation of these measures.
Article 22 These Measures shall come into force on October 1, 2019.