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Coffee Roaster Electrostatic Precipitator ESP DGRH-K-3500

Coffee Roaster Electrostatic Precipitator ESP DGRH-K-3500

Shipping information:
1 Unit/ wooden case
Model
DGRH-K-3500 / DGRH-K-3500U
MOQ
1 Unit
Payment
T/T, L/C
Delivery time
1-10 days, depends on order quantity
Start Port
Shenzhen, Guangzhou
Certification
CE, RoHS, ISO9001:2015
Price
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Quantity Needed:
Pieces
E-mail:
Related Products
Delivery Time: 5-10 days
Start Port: Shenzhen, Guangzhou
Supply Ability: 1000 units


RUIHE-Coffee Roaster Electrostatic Precipitator Esp Dgrh-k-3500
RUIHE-Coffee Roaster Electrostatic Precipitator Esp Dgrh-k-3500-1
RUIHE-Coffee Roaster Electrostatic Precipitator Esp Dgrh-k-3500-2

RUIHE coffee roaster electrostatic precipitator is a cost-effective air filtration system for a batch coffee roaster (1-200kg batch). The system will reduce visible smoke output by 95% and mitigate odor transmission. The system is adaptable to coffee roaster and serves as a more affordable alternative to their catalytic oxidizer.


Specification



NO.ModelAir Flow (M³/H)Cabinet Size L*W*H (MM)Flange Size (W*H)Removal efficiency RateWind Resistance (PA)Power(Watt)Net Wight (KG)Remark
1DGRH-K-35003000-3500640*765*730485*53090-93%<15016060W/O UV-C tube
2DGRH-K-3500U3000-3500640*765*730485*53090-93%<15024063W/ 2*UV-C tube



Application


Café, coffee roaster machine etc.


RUIHE-Coffee Roaster Electrostatic Precipitator Esp Dgrh-k-3500-3
Café
RUIHE-Coffee Roaster Electrostatic Precipitator Esp Dgrh-k-3500-4
coffee roaster machine



Advantage


  • 01

    up to 90-93% Smoke, grease organic particles removal efficiency rate

  • 02

    Modular in design: easy installation, maintenance and cleaning.

  • 03

    Cost effective & eco-friendly

RUIHE-Coffee Roaster Electrostatic Precipitator Esp Dgrh-k-3500-5
  • 04

    Intellegent electrostatic power control system

  • 05

    Easy, safety and stability in opertation

  • 06

    Photolysis and odour removal efficiently with UV-C tubes. 

<Background>

Roaster Emissions 

The unique chemical compositions of coffee beans result in diverse emissions during the roasting process. These emissions can be generalized into two categories: Gaseous emissions and particulate matter (PM). 


In batch roasting, the primary gaseous release of concern is carbon dioxide, factoring for approximately 10% of gaseous emissions up to as high as 25% in roasters which utilize thermal oxidizers in post-treatment. A small amount of carbon monoxide is released as well, but at near-negligible rates. 


Both carbon monoxide and carbon dioxide are relatively color- and odorless. The main cause of smell and smoke in roasting comes from various classes of volatile organic compounds (VOC). VOCs are any number of organic (containing carbon) compounds that have a relatively low boiling point, near room temperature (volatile). Methane is a common VOC, but the are myriad compounds which fall within the category. Due to coffee's complex chemical nature, identifying the specific VOC's emitted is a challenge, as each bean will release a slightly different combination. 


Particulate matter (PM) refers to solid matter, typically waste carbon, ejected during oxidation. In coffee roasting, this primarily appears in the form of chaff. 

Emissions Regulations 

In commercial applications, local governments often have emissions codes dictating an upper limit on allowable emissions from coffee roasters. These emissions typically aim at mitigating greenhouse gases, which are primarily generated by the natural gas burners that serve as the main emissions source. 


Most smaller companies and private roasters are not bounded by regulations due to smaller batch sizes. Many standards, while very possible to achieve, are expensive and prohibitive towards smaller companies or individuals early in their roasting career, and few solutions exist on the market that are both emissions-compliant and affordable. Rather than emissions reduction, filtration systems for smaller outfits tend to focus on reducing more noticeable effects, such as smell and smoke. 

Thermal Oxidizer 

Because roasting happens below the point of combustion, the exhaust from a roaster is largely unburned matter. This is evidenced in the amount of VOC's reached, as many of the compounds are flammable. Thermal oxidisers exploit this issue by providing an afterburn to the exhaust of a roaster. By raising the exhaust temperature significantly and exposing the outgoing material to open flame, a thermal oxidizer is able to convert many of the harmful VOCs into CO2 and H20, the products of complete combustion in hydrocarbons. 

 


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