Extractor hood with electrostatic precipitator: An Efficient Choice for Restaurant Kitchens

In the restaurant industry, oil fume control has always been a challenge, especially for smaller restaurants with limited kitchen space. Traditional oil fume purification solutions require separate hoods, ducting, and purifiers, which not only take up space but are also cumbersome to install. The emergence of extractor hood with electrostatic precipitator integrates fume collection and purification functions, eliminating the need for additional piping and bringing convenience to small restaurant kitchens.

Working Principle: Close-Range Capture, Internal Purification

The operating principle of extractor hood with electrostatic precipitator is straightforward: they purify fumes directly at the source. The entire process is completed within the device, consisting of two main steps:

1. Fume Collection:

The extractor hood with electrostatic precipitator, similar in appearance to a traditional hood, is installed directly above the stovetop. When cooking produces fumes, the device's built-in fan activates, creating a suction force around the hood's intake vent, rapidly drawing the newly generated fumes into the device. Because the intake vent is very close to the stovetop, typically only 30-50 cm away, the fumes are drawn away before they have time to spread to other areas of the kitchen, significantly reducing the spread of fumes within the kitchen.

2. Internal Purification:

The fumes drawn into the device undergo multiple internal purification steps. First, a metal pre-filter traps larger oil residue and food debris in the smoke. Then, the air enters the core purification module. Most extractor hood with electrostatic precipitator now use electrostatic adsorption technology. This uses a high-voltage electric field to charge fine oil mist particles, which are then attracted by oppositely charged plates, gradually condensing them into oil droplets. Finally, some models also include an activated carbon filter to remove residual oil smoke and odor. Purified air is discharged directly from the top or side of the unit, eliminating the need for exhaust ducting.

Core Advantages: Space-Saving, Easy Installation, and Easy Maintenance

Compared to the traditional "hood + duct + purifier" combination, extractor hood with electrostatic precipitator offer advantages that are particularly well-suited to the practical needs of small restaurant kitchens:

1. No Additional Space:

Traditional solutions require the hood, duct, and purifier to be installed separately, with the ducting also occupying wall or ceiling space. This presents a significant challenge in smaller kitchens. The extractor hood with electrostatic precipitator integrates all functions into a single device, roughly the same size as a traditional hood. Installation requires sufficient height above the stovetop, eliminating the need for ducting or a separate purifier. This makes it easily adaptable to the kitchens of small restaurants, such as noodle shops and fast food outlets.

2. Simple Installation:

Traditional solutions require separate teams to install the hood, lay ducts, and install the purifier. This not only takes two to three days, but can also cause problems due to equipment size mismatches. With the extractor hood with electrostatic precipitator, professionals simply secure it on-site and connect it to the power supply. Most models can be installed within a day, eliminating the hassle of coordinating multiple steps and allowing businesses to quickly start using the device.

3. Easy Maintenance:

Traditional multi-device solutions require separate maintenance steps, such as cleaning the hood, unclogging the ducts, and cleaning the purifier plates. With the extractor hood with electrostatic precipitator, the purification components are all internal to the device. Access doors on the side allow for easy removal and cleaning of the pre-filter and core module, eliminating the need for climbing or disassembling ducts. For example, with a machine designed for catering use, the metal pre-filter needs to be removed and rinsed weekly, and the electrostatic plate needs to be cleaned every one to two months. This reduces the maintenance steps by half compared to traditional solutions.

4. Stable Purification Efficiency:

A reputable extractor hood with electrostatic precipitator can achieve an oil fume removal rate of over 90%, with better models reaching 95%. Emission concentrations are controlled below 2.0mg/m³, meeting the oil fume emission standards for the catering industry. Merchants don't need to worry about reduced purification efficiency due to scattered equipment or poor connections. With regular maintenance after installation, standards can be consistently met.

Applicable Scenario: Suitable for small restaurants and bakeries

These features make the extractor hood with electrostatic precipitator particularly suitable for the following scenarios where space is limited and efficiency is a priority:

1.Small restaurants:

Such as noodle shops, fast food restaurants, and ma la tang restaurants typically have kitchens measuring only 5-8 square meters. Traditional equipment has no room for this. The extractor hood with electrostatic precipitator can be installed directly above the stovetop, eliminating the need for additional space.

2.Coffee Roasters:

Small roasteries often reserve space next to the worktop for customers to experience. A hood system installed above the roaster can handle fumes without disrupting the shop's layout.

3.Shopping Mall Food Stalls:

Mall food stalls have limited space and cannot afford complex ducting. The hood system's ease of installation and lack of ducting perfectly meet these stalls' fume control needs.

4.Small Kitchens in Workplace Canteens:

Small canteens in companies and schools often have limited space due to limited stovetops. A hood system can simultaneously collect and purify fumes, reducing equipment investment.

Many regions now have stricter requirements for food fume control, while small businesses face limited space and staffing. Traditional equipment is not only difficult to install and maintain, but can also fail to meet standards due to insufficient space. By integrating functions, simplifying installation, and reducing maintenance, hood systems meet environmental requirements while reducing space and labor costs.