How should different types of catering establishments choose the right commercial kitchen smoke filter?

The amount of smoke generated, smoke composition, and emission requirements vary for different types of catering establishments due to factors such as cooking methods, scale, and operating hours. Therefore, choosing the right commercial kitchen smoke filter is crucial. This not only impacts environmental compliance but also operating costs and customer experience. The following is a guide to selecting commercial kitchen smoke filters for different food service venues:

1.Chinese restaurants

Oil smoke characteristics:

 A wide variety of cooking methods, including frying, stir-frying, deep-frying, and stir-frying, generate large volumes of oil smoke with complex composition, containing large amounts of oil particles, volatile organic compounds, and potentially pungent odors such as chili and Sichuan peppercorns.

Key points for selecting a filter:

Air volume: Air volume is typically calculated based on a standard burner with an air volume of 4,000 to 6,000 m³/h. For example, a Chinese restaurant with five burners would recommend selecting a commercial kitchen smoke filter with an air volume of 20,000 to 30,000 m³/h to ensure timely and effective capture and treatment of oil smoke.

Purification technology: Electrostatic commercial kitchen smoke filters are preferred, particularly bipolar electrostatic types. These use a high-voltage electric field to charge oil smoke particles, which are then attracted to the dust collector. They effectively purify both large oil particles and fine particles, achieving a purification efficiency exceeding 90%. It can also be equipped with an odor removal module, such as an activated carbon adsorption layer or a photocatalytic oxidation device, to remove cooking odors.

Material: Because Chinese restaurant smokes are highly corrosive, the equipment body and key components should be made of corrosion-resistant 304 stainless steel to extend the equipment's lifespan and reduce corrosion-related failures and repair costs.

2.Western Restaurant

Oil smoke characteristics:

Cooking methods are relatively mild, primarily frying, grilling, baking, and boiling. The amount of smokes produced is relatively low, but some odors are generated, such as the burnt aroma of steak when grilling or the smell of heated butter. The smokes contain a high level of volatile organic compounds.

Key points for filter selection:

Air Volume: Each burner should have an air volume of 2000-3000 m³/h. For example, a Western restaurant with three burners can choose a commercial kitchen smoke filter with an air volume of 6000-9000 m³/h. Purification Technology: A commercial kitchen smoke filter that combines electrostatic and filtration methods can be used. The electrostatic component removes oil smoke particles, while the filtration component, especially when equipped with an activated carbon filter, effectively absorbs volatile organic compounds, achieving odor removal. Smaller Western-style restaurants may also consider low-altitude commercial kitchen smoke filters, which offer high purification efficiency and flexible installation.

Appearance and Noise: Western-style restaurants often prioritize the quality and ambiance of their dining environment. Therefore, when choosing a commercial kitchen smoke filter, consider the unit's design and opt for a simple, aesthetically pleasing design. Furthermore, operating noise should be kept low, generally no more than 60 decibels, to avoid disrupting the customer's dining experience.

3.Hot Pot Restaurant

Oil smoke characteristics:

smokes primarily produce a large amount of hot pot base odor and a small amount of oil mist. Spicy hot pot, in particular, has a strong and pungent odor that easily permeates the air.

Key points for filter selection:

Air Volume: Determine the air volume based on the size of the hot pot restaurant and the dining area. Generally speaking, a filter with an air volume of 6,000 to 8,000 m³/h is suitable for every 100 square meters of dining area. For example, a 300 square meter hot pot restaurant can choose a system with an air volume of 18,000 to 24,000 m³/h.

Purification Technology: Focus on odor removal. Choose a commercial kitchen smoke filter with a high-efficiency odor removal module. For example, a device that uses both chemical decomposition and adsorption technology can effectively remove volatile odorants such as capsaicin and pepper alkaloids from hot pot bases. Electrostatic adsorption technology can also be used to remove small amounts of oil mist.

Installation Location: Because hot pot restaurant dining areas are prone to the spread of smokes and odors, consider installing an all-in-one smoke filter between the kitchen and dining area, or placing a small smoke filter above each table to treat smokes and odors locally, enhancing customer comfort.

4.Barbecue Restaurant

Characteristics of oil smokes:

 The cooking process produces a large amount of high-temperature, high-concentration oil smoke, which contains a high concentration of grease particles and carcinogens such as polycyclic aromatic hydrocarbons, accompanied by a strong barbecue smoke and odor.

Key points for filter selection:

Air Volume: Barbecue restaurants produce a large amount of oil smokes, so each grill should have an air volume of at least 6,000 m³/h. For large barbecue restaurants with multiple grills operating simultaneously, it is recommended to select a commercial kitchen smoke filter with an air volume of at least 30,000 m³/h to ensure the timely exhaust of oil smokes.

Purification Technology: Select an electrostatic commercial kitchen smoke filter that is heat-resistant and highly resistant to oil stains, and has a high purification efficiency, generally reaching 95%.