Oil fume collection facility of the deep-frying station

Static oil fume processing facility

　More and more people are regular diners in recent years, leading to the prosperous development of the catering industry. According to the content of the 2021 statistical annual report from the Nantou County Government, there are a total of 1,866 restaurants and hotels and with the oil fumes released by the numerous restaurants, people living in the neighborhood may be affected.

　Based on the statistics of the complaint cases from the Environmental Protection Bureau, Nantou County Government, the number of air pollution complaint cases between January to October of 2022 reached 1,048 cases and the number of complaint cases based on influences caused by oil fume was 111 cases, taking up about 11% of the overall air pollution, where many people were severely affected by this. The commonly seen sources of restaurant oil fume include breakfast shops, grill stores, Chinese fried chicken vendors, fried chicken stores, buffet stores...etc. The Environmental Protection Bureau has further imported the electronic odor detector with an electronic instrument as an assistive tool to let the store owners know the influences of odor, thereby making the stores install or reinforce effective oil fume control facilities, where oil fume control facilities are required to be installed according to the Management Regulations for Facilities to Control Air Pollution of Oil Fumes from Catering announced by the Environmental Protection Administration, Executive Yuan, including several professional facilities such as the front air-gathering facility of the oil fume exhaust pipeline, the static processing facility, the active carbon processing facility, and the water washing facility…etc. The Environmental Protection Bureau, Nantou County Government calls out to the proprietors to take on social responsibility to ensure effective collection and appropriate operation of oil fumes produced from cooking, as well as to clean or maintain the facilities regularly according to the usage frequency in order to accomplish the normal operation of the facilities and to reduce the conditions of oil fume release.

　The Environmental Protection Bureau indicated that there are a great number of catering proprietors and a majority of these are centralized downtown with a great number of crowds; proprietors are requested to implement social responsibility, to install appropriate and effective oil fume processing facilities, thereby providing a positive circulation to the health of the employees and consumers, while also allowing for improvement of the air quality.