Function and working principle of electrostatic precipitator in catering kitchen

2. Working principle of electrostatic precipitator in catering kitchen

The electrostatic precipitator in catering kitchen realizes efficient fume purification through the coordinated operation of multiple advanced technologies. Its working process is mainly divided into two stages: filtration and purification:

1. Filtration stage: The fume first passes through a mechanical filtration device, such as a metal filter, an activated carbon filter, etc., to intercept larger fume particles, oil droplets and solid impurities.

2. Purification stage: The filtered fume enters the core purification area. Common purification technologies include:

Electrostatic adsorption: The fume particles are charged by a high-voltage electric field. The charged particles are adsorbed onto the dust collecting plate under the action of the electric field force to achieve fume separation. This technology has a very high capture efficiency for fine particles.

UV photolysis: Using ultraviolet irradiation, the organic pollutants in the fume are decomposed into small molecules, and further oxidized into carbon dioxide and water through photocatalytic reaction, while effectively removing odors.

Activated carbon adsorption: Relying on the porous structure and strong adsorption capacity of activated carbon, it adsorbs residual fume molecules, odors and some harmful gases to ensure that the final emitted gas meets the cleanliness standard.

3. How to choose a suitable electrostatic precipitator

When choosing an electrostatic precipitator for a catering kitchen, the following key factors should be considered comprehensively to ensure that the equipment is adapted to the needs of the restaurant:

1. Processing capacity matching: Estimate the amount of oil fume generated according to the kitchen area, number of stoves, and cooking type (such as Chinese stir-frying, Western frying, etc.), and choose a purifier with the corresponding air volume.

2. Optimization of purification technology: Give priority to equipment with composite purification technologies such as electrostatic + UV photolysis + activated carbon adsorption, which can not only efficiently remove oil fume, but also effectively remove odors to ensure that emissions meet standards.

3. Low-noise and energy-saving design: Choose equipment with an operating noise of less than 65 decibels to avoid affecting kitchen work and customer dining experience; give priority to purifiers with high energy efficiency ratings and equipped with intelligent start-stop functions to reduce long-term use costs.

4. Convenience of maintenance: Choose products with easy disassembly of core components such as electric fields and filters for regular cleaning and maintenance. In addition, pay attention to the brand's after-sales service network to ensure that the equipment can be repaired in time when it fails.

5. Reasonable budget planning: When comparing products of different brands and models, you should not only pay attention to the purchase price of the equipment, but also consider the long-term use costs, including energy consumption costs, maintenance costs and the cost of replacing consumables, and comprehensively evaluate the cost performance.

Catering kitchen electrostatic precipitators are indispensable environmental protection equipment in the modern catering industry. Their efficient purification function can not only protect the health of employees and improve food quality, but also help restaurants achieve green operations. By understanding the working principle and mastering scientific purchasing methods, restaurant operators can choose the most suitable electrostatic precipitator to create a fresh and healthy dining environment and bring customers a better dining experience.