Auto wash electrostatic precipitators enhance traditional electrostatic purification with an automated cleaning system. They first treat oil fumes through pre-filtration and ionization adsorption, then automatically clean the plates with a food-grade degreaser. The wastewater flows into an oil collection box. Manual cleaning is eliminated, saving labor, ensuring stable purification efficiency, and extending equipment life. Suitable for heavy oil fume applications, such as medium- and large-scale restaurants and coffee roasters, they mitigate environmental risks and reduce operational costs.

Extractor hood with electrostatic precipitator combine oil fume collection and purification functions, eliminating the need for additional ducting. They first draw in oil fumes from a distance of 30-50 cm above the stovetop, then purify the air through metal pre-filtration and electrostatic adsorption (some models also include activated carbon for odor removal). They take up minimal space, are easy to install (complete within a day), and maintain (accessible components for easy removal and cleaning). They offer stable purification efficiency (removal rates exceeding 90%, emissions ≤ 2.0 mg/m³), making them particularly suitable for small restaurants, coffee roasters, shopping mall food stalls, and other confined spaces. They meet environmental requirements while reducing costs.

An electrostatic precipitator purifies oil fumes through a three-step process: ionization - adsorption - oil collection. Oil fume particles are first charged in the ionization zone. Then, in the dust collection zone, they are adsorbed by oppositely charged plates. The oil film forms and flows into the oil collection tank for discharge. It offers high purification efficiency (removing over 90% of oil mist particles, including those as fine as 0.1 micron), low energy consumption, and easy maintenance (the plates are washable). Suitable for a variety of applications, including restaurant kitchens, food processing, and mechanical processing, it removes oil fumes, reduces potential hazards, and meets environmental standards, making it an excellent choice for oil fume purification.

UV lamps use specific wavelengths of ultraviolet light (185nm and 254nm) to decompose odor molecules in oil fumes. They also generate a small amount of ozone to assist in purification. Requiring no consumables, UV lamps thoroughly remove odors without secondary pollution, and offer low maintenance costs. They are highly adaptable and can be paired with equipment such as electrostatic precipitators. They are suitable for use in odor-prone environments like hot pot restaurants, barbecue restaurants, and coffee roasteries. They can address odors that are difficult to address with conventional purification equipment, helping to meet oil fume purification standards.

Extractorr hoods with electrostatic precipitators are integrated fume treatment devices designed specifically for small and medium-sized restaurants. They require no additional equipment and boast a purification efficiency exceeding 90%. They save kitchen space, reduce procurement and maintenance costs, and reduce exhaust resistance and operating noise. They are a perfect fit for space-constrained and budget-constrained locations like street vendors and community fast food restaurants, offering a cost-effective solution to oil fume problems.

Electrostatic precipitators are a leading solution to the restaurant industry's oil smoke problem. Using a three-step process of ionization, adsorption, and separation using a high-voltage electric field, they capture particles as fine as 0.1 micron, achieving a purification efficiency of 90%-98%. They are highly effective in treating high-concentration oil smokes, such as those from stir-fries in Chinese restaurants and beef grease vapors in hot pot restaurants. They offer low operating costs, low noise levels, and a wide range of applications. Models with built-in cleaning functions offer easy maintenance via a manual trigger, eliminating the need to disassemble and clean core components, helping restaurant owners achieve environmental and operational peace of mind.

Activated carbon filters cannot be used solely as a core device for cooking fume filtration, as over 70% of cooking fumes are oil mist particles sized 0.1-20 microns, which quickly clog their pores and render them ineffective. Their true role is to assist in odor removal and require pre-filter equipment such as electrostatic purifiers to absorb volatile organic compounds (odors) and trace oily volatiles that remain untreated by the pre-filters. Using them alone for cooking fume treatment results in low purification efficiency, rapid filter wear, and equipment damage. The appropriate use is to integrate them into a multi-stage purification system as an "odor terminator."

Ductless hoods eliminate the need for complex ducting and offer significant advantages. They're plug-and-play and install in minutes, saving time and effort. They free up space in the kitchen, freeing up cabinets and walls for more flexible layouts. They fundamentally address the fire hazards, cleaning difficulties, and reduced efficiency associated with traditional ducting. The internal filter components are easily removable and cleanable, resulting in low maintenance costs. They're also suitable for diverse scenarios, including small kitchens, small restaurants, and temporary cooking spaces, offering an efficient and flexible fume control solution.

Coffee roaster smoke filters require specialized maintenance based on their core modules. The metal pre-filter layer should be cleaned daily or every 2-3 batches. The electric field module should be soaked, wiped, and dried every 1-2 to 4 weeks. The activated carbon filter should be replaced every 3-6 months. The machine body should also be cleaned daily, the air ducts cleaned weekly, and the electrical system inspected monthly. Check for any abnormal noises before starting the machine and observe the purification effect during operation. This ensures efficient operation and extends the lifespan of the equipment.

Coffee roasting smoke contains burnt particles and odors, which can affect both health and coffee flavor. Coffee roasting smoke filters address this issue. They intercept large impurities through a pre-filtration layer, then use a high-voltage electric field to absorb over 95% of fine particles sized 0.1-10 microns. Finally, an activated carbon filter removes odor and fine dust, releasing clean air. Commercial models require optimized airflow and high-quality core components to protect employee health, enhance customer experience, and ensure the purest coffee flavor.

Although electrostatic air cleaners require no consumables, prolonged cleaning can reduce efficiency and lead to malfunctions. The core collection unit should be cleaned every 1-2 months; the oil tray should be emptied and cleaned weekly to prevent oil leaks; and the pre-filter should be flushed every 3-5 days to prevent clogging. The fan should also be regularly inspected for abnormal noises and parameters, and the electrode wire and wiring should be inspected monthly. Cleaning intervals can be shortened in winter. Doing this will ensure purification efficiency, extend equipment life, and mitigate environmental risks.

An electrostatic smoke filter first uses a high-voltage electric field in the ionization zone to negatively charge oil mist particles sized 0.1-20 microns. These particles then enter the dust collection zone, where they are attracted by positively charged metal plates. Oil droplets condense into droplets and slide down to the oil collection box for recovery. It captures oil mist at an efficiency of 95%-98%, making it suitable for commercial kitchens. It offers low maintenance and quiet operation, but it struggles to remove odors. UV lamps can be used for odor removal.