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Press
Releases - 2000
Booklet
on control of cooking fume emission published
The Environmental
Protection Department (EPD) has published a booklet today
(Tuesday) in a bid to reduce nuisances caused by cooking fume
emission from restaurants and the food business.
Entitled
"Control of Oily Fume and Cooking Odour from Restaurants and
Food Business", the booklet provides restaurant owners and
environmental professionals guidance on how to control cooking
fume emission.
The Principal
Environmental Protection Officer, Mr Pang Sik-wing, said:
"Cooking fume emission from restaurants, which comprises oily
fumes and odorous substances, is one of the frequent complaints
against air pollution."
With
the increasing public awareness of environmental issues, the
number of complaints received by the EPD against such emission
has increased from 378 cases in 1995 to 1 145 in the first
11 months of 1999.
The booklet
sets out various practical measures for controlling cooking
fume emission.
These
include proper siting of the exhaust outlets and adequate
provision, operation and maintenance of effective control
equipment, such as water spray hoods and electrostatic precipitators.
The booklet
is being distributed to owners and operators of restaurants
and the food business by the Food and Environmental Hygiene
Department.
Copies
of the booklet are available at the Air Management Group of
the EPD on 33/F., Revenue Tower, 5 Gloucester Road, Wan Chai
and the six EPD Local Control Offices. Enquiries can be made
on 2594 6262.
The public
can also gain access to the booklet at the EPD website at
http://www.info.gov.hk/epd.
End/Tuesday,
January 11, 2000
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