Environmental & Water Treatment

Too little airflow causes inadequate treatment, while excessive airflow shortens residence time and increases noise and energy consumption. The purifi

Rated efficiency must correspond to rated airflow, test conditions and maintenance status; without airflow, cleaning intervals and proper installation

High-voltage stages help charge particles, while low-voltage collector stages capture oil mist; reliable equipment usually uses multistage fields rath

An electrostatic purifier first charges fume particles and then attracts them to collector plates, removing oil droplets and particles; efficiency dro

A cooking fume purifier captures and removes oil droplets, particles and some organic pollutants from cooking emissions, but it does not replace the h

Common causes include improper hood height, insufficient airflow or static pressure, reversed fan rotation, blocked filters, leaky ducts or inadequate

Verify the model, airflow, nameplate, purification modules and fan, then test fume leakage, noise, grounding, discharge, oil collection and disassembl

Barbecue produces fumes, char particles and odors, so choose a composite system with mechanical separation, electrostatic smoke removal and UV or carb

Large woks produce sudden heavy fumes, so the hood should cover the wok edge and the airflow, static pressure and grease-holding capacity should have

Unified configuration, installation, cleaning and acceptance criteria allow chain stores to replicate quickly and let headquarters monitor operation a

Stalls have limited space and concentrated operating periods, so prioritize footprint, fume capture, cleaning access, noise, oil-container capacity an

Carbon life depends on airflow, odor concentration, operating time and carbon depth; replace it when odors return, pressure difference changes or the

UV may generate ozone, so the equipment must provide adequate reaction time and exhaust placement to prevent ozone from entering occupied areas; switc

Water-mist or spray systems help cool the air and capture some oil droplets and particles, but they produce wastewater, require water treatment and ma

Match airflow properly, use variable-frequency control, keep purification sections clean, reduce air leakage and avoid unnecessary high-speed operatio

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

Look for fire baffles, duct fire dampers, overload protection, electrostatic fault protection and reliable grounding, while regularly removing grease

Switch off the power, remove the cell according to the manual, soak it with a suitable degreaser, clean it with a soft brush, dry it thoroughly, and t

Empty oil collectors regularly and remove grease from deflector plates and filters to prevent dripping, odors and fire risk caused by buildup. Switch

The interval depends on cooking style and daily operating hours, with heavy-oil kitchens requiring more frequent service; the hood, filters, electrost