How to choose suitable fume purification equipment for barbecue restaurants

At a time when global environmental awareness is increasing, the fume emission problem of barbecue restaurants has attracted more and more attention. With the continuous tightening of environmental protection regulations, many catering places face high fines or even suspension of business for rectification due to substandard fume emissions. In this context, choosing a suitable fume purification equipment has become the key to the compliance operation and sustainable development of barbecue restaurants.

During the barbecue process, the burning of charcoal or coke will produce a large amount of smoke particles. At the same time, the high-concentration mixed smoke formed by oil, seasonings, etc. at high temperature contains smoke, grease, oil fume and odor. If it is directly discharged without effective treatment, it will cause serious air pollution.

When choosing oil fume purification equipment, purification efficiency is crucial. According to relevant environmental protection standards, the purification efficiency of oil fume purifiers must reach more than 90%. In view of the heavy characteristics of barbecue oil fume, it is recommended to use products with a purification efficiency of more than 95% to achieve low-altitude emission standards, that is, visually smoke-free.

Barbecue restaurants should reasonably determine the air volume of oil fume purifiers based on their own kitchen area, number of stoves and oil fume generation. Generally speaking, barbecue restaurants need to be equipped with equipment with a larger air volume to ensure that the oil fume can be absorbed and purified in a timely and effective manner. The specific air volume value needs to be accurately measured and calculated in combination with actual conditions.

There are various oil fume purification technologies on the market, such as electrostatic, photolysis, mechanical filtration, etc. Electrostatic fume purifiers are widely used in catering places with heavy fume due to their advantages of high efficiency, stability and easy maintenance. Its working principle is to use electrostatic field to charge fume particles, which are then adsorbed and collected. Photolysis decomposes organic pollutants through ultraviolet rays and is suitable for areas sensitive to odors. Mechanical filtration is usually used as a pretreatment method for small restaurants, and the filter needs to be replaced regularly.

It is worth noting that the fume particles in barbecue restaurants are large. Compared with traditional plate electric fields, it is more appropriate to choose electrostatic purifiers with honeycomb electric fields. Honeycomb electric fields have more adsorption surfaces and more reasonable airflow channels, which can efficiently capture large particles of fume and reduce the accumulation speed of fume in the electric field, thereby extending the cleaning cycle.

In order to reduce operating costs, barbecue fume purifiers with high energy efficiency ratings should be selected first. Such equipment can not only save energy during use, but also conform to environmental protection concepts and reduce carbon emissions. At the same time, considering the long-term use of the equipment, attention should be paid to the convenience of its maintenance. Equipment with convenient disassembly electric fields or automatic cleaning functions can reduce the difficulty of cleaning and maintenance costs, extend the service life of the equipment, and improve the overall cost performance. For example, the detachable structure design of some equipment makes cleaning and maintenance more convenient, effectively extending the cleaning cycle.

Internationally, many countries and regions have formulated strict standards and regulations for catering fume emissions. When choosing fume purification equipment, barbecue restaurants must ensure that the equipment has passed relevant environmental protection certifications, such as CCEP certification. In addition, the safety performance of the equipment cannot be ignored, and it should have safety measures such as leakage protection, short circuit protection, fire protection, and high temperature protection. For example, DR. AIRE electrostatic precipitator is equipped with multiple overload protection devices and has passed UL safety certification, providing solid protection for the safe operation of barbecue restaurants.