Food service oil fume pollution has become the third-largest air pollution, following industrial and traffic pollution. Cooking oil fumes consist of a mixture of pollutants with extremely complex compositions, totaling between 200 and 300 different components. These pollutants are of two types: particulate matter and volatile gases, which are known as PM10 and PM2.5, as well as gaseous pollutants. Main treatment methods include condensation, cyclonic separation, and electrostatic removal.