Ⅳ Response strategies and suggestions

（1） Selection and adaptation are key

When choosing an oil fume purifier, catering enterprises should fully consider their own business scale, cooking methods, and local environmental policy requirements. For catering establishments such as Chinese restaurants that generate large amounts of oil fumes and have complex components, priority should be given to selecting composite oil fume purifiers with high purification efficiency and strong processing capabilities, such as equipment using multiple purification technologies such as electrostatic adsorption, activated carbon adsorption, and photocatalytic oxidation. For some catering formats such as Western restaurants and cafes that generate relatively small amounts of oil fume, relatively small and affordable oil fume purifiers can be chosen, but it is also necessary to ensure that their purification efficiency can meet local emission standards. At the same time, in the selection process, it is necessary to choose brands and manufacturers with formal qualifications and reliable product quality to avoid purchasing counterfeit and inferior products.

（2） Regular maintenance is essential

In order to ensure that the oil fume purifier is always in good operating condition and achieve stable and compliant emissions, catering enterprises must establish a regular maintenance system. According to the requirements of the equipment manual, regularly clean, maintain, and upkeep the oil fume purifier. Generally speaking, the filter of the oil fume purifier should be cleaned at least once a week, and the electrode plate should be cleaned every 1-2 months to prevent oil accumulation from affecting the purification effect. At the same time, it is necessary to regularly inspect the circuit system, fans, and other key components of the equipment to ensure their normal operation. In addition, it is also possible to consider hiring a professional environmental service company to provide regular testing and maintenance services for oil fume purifiers, in order to promptly identify and solve potential problems.

（3） Proactively monitor and ensure compliance

Catering enterprises can install online oil fume monitoring equipment to real-time monitor the operation status and oil fume emissions of oil fume purifiers. These monitoring devices can upload real-time data such as oil fume concentration, non methane total hydrocarbon concentration, and equipment operating parameters to the regulatory platform of the environmental protection department, achieving remote monitoring of oil fume emissions. At the same time, the enterprise itself can also view monitoring data at any time through mobile apps or computer clients, promptly detect abnormal situations and handle them. For example, when monitoring data shows that the concentration of oil fume emissions is close to or exceeds the emission standards, companies can promptly maintain or adjust the operating parameters of the oil fume purifier to ensure that emissions are always in compliance. In addition, active monitoring can provide data support for enterprises to understand their own oil fume emission patterns and further optimize oil fume purification measures.

The environmental protection policy for 2025 has comprehensively upgraded the emission standards for oil fume purifiers, and catering enterprises must attach great importance to and actively respond to it. By implementing measures such as reasonable selection, regular maintenance, and active monitoring, we ensure the normal operation of the oil fume purifier, achieve standard emissions of oil fume, and contribute to improving urban air quality while complying with environmental regulations.