How should a barbecue restaurant choose an integrated purifier?

Barbecue produces fumes, char particles and odors, so choose a composite system with mechanical separation, electrostatic smoke removal and UV or carbon odor control, with more frequent cleaning. Charcoal grilling, teppanyaki and frying produce different pollutants, so explain the actual cooking method before selection. 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.