How does an integrated unit meet restaurant fume-control requirements?

Under GB 18483-2001, the maximum cooking fume emission concentration is 2.0 mg/m3, and the minimum removal efficiencies are 60%, 75% and 85% for small, medium and large facilities, with proper discharge through dedicated flues. Local standards may be stricter, so confirm with local environmental and urban-management requirements before opening. Checklist: Define capacity, accuracy, materials and operating environment before requesting quotes on a uniform basis. Request specification sheets, test reports, certificates, maintenance manuals and spare-part lists. During acceptance, verify appearance, dimensions, functions, safety protection and packaging, and keep test records. Do not compare unit price alone; include customization, freight, spare parts, after-sales support and downtime risk. Keep written records of inquiries, confirmations, FAT, acceptance and warranty commitments.