Different catering places have different requirements for commercial kitchen electrostatic air cleaner. Due to the diversity of cooking, ordinary restaurants choose 95% purification efficiency equipment, and those with heavy oil and spicy and low-altitude emissions need 98% efficiency plus deodorization devices; barbecue restaurants have thick fume and low-altitude emissions, and require electrostatic purifiers with an efficiency of more than 95% to efficiently capture thick smoke and grease; cafes have less fume but are sensitive to odors, and can choose equipment with activated carbon or light deodorization functions to meet the environmental protection and business needs of different scenarios.

VOCs, polycyclic aromatic hydrocarbons and other characteristic gases generated during cooking in commercial kitchens are carcinogens and will aggravate air pollution. The European Union, the United States and Japan have issued strict control regulations. For these gases, activated carbon adsorption (removal of polycyclic aromatic hydrocarbons, efficiency exceeding 90%) and photocatalytic oxidation (decomposition of VOCs into harmless substances) can be used. The combination of the two or electrostatic purification can achieve an efficiency of more than 95%. For example, after the Berlin restaurant used a four-stage filtration system, the emissions met the standards and residents’ complaints returned to zero, helping catering companies to operate in compliance and protect health.

ESP electrostatic filter is a highly efficient air purification device in ecological protection. It charges pollutant particles through corona electrodes, and then captures them through the collection plate. It can remove 98% of tiny dust, smoke and other impurities, and has low airflow resistance and low energy consumption. It is widely used in factories, power plants, food industry and household equipment. Regular cleaning of the collection plate can maintain efficient operation, which can significantly reduce the emission of atmospheric pollutants, help enterprises meet environmental protection standards, protect ecology and human health, and will be integrated into intelligent systems in the future to improve purification efficiency.

When barbecue restaurants choose fume purification equipment, they should first look at the purification efficiency, which should reach more than 95% to achieve low-altitude visual smoke-free; determine the large air volume equipment according to the kitchen area and the number of stoves to ensure that the fume is sucked out in time. It is recommended to choose electrostatic type, especially honeycomb electric field (large adsorption surface, extended cleaning cycle), which is more suitable for handling large-particle barbecue fume than traditional plate type. At the same time, it is necessary to choose equipment with high energy efficiency and easy maintenance (such as detachable electric field, automatic cleaning), ensure that it passes environmental protection certification such as CCEP, and has safety protection such as leakage and fire prevention. For example, DR. AIRE products have passed UL certification, which can not only operate in compliance but also reduce costs.

Choosing a honeycomb filter can be challenging due to the many models and specifications available on the market. Such a filter is an important part of any system, helping to prevent unwanted particles and contaminants from entering the mechanism. The efficiency of the equipment and its durability depend significantly on the quality of the selected filter. This guide covers important aspects to help you choose the best filter for your equipment. Please note that the most important factors are parameters such as size, material, performance and durability of the product.

The extreme high temperatures in the eastern United States highlight the urgency of environmental protection. The particulate matter and organic matter in catering fume will pollute the air and affect the climate, and efficient purification is urgent. Electrostatic precipitators efficiently remove fume through three stages: ionization (charging fume particles), separation (charged particles are adsorbed by electrode plates), and deposition removal (oil pollution flows into the oil pan). The purification is stable and energy-efficient, and it is suitable for large-volume fume scenes. DR. AIRE's electrostatic precipitators, activated carbon, UV lamps and other products can meet the needs of different scenarios, help companies meet environmental protection standards, and contribute to the response to climate change.

Electrostatic filtration technology has brought innovation to air purification in HVAC systems. It charges pollutant particles through an electric field, and then is adsorbed by the oppositely charged plates, which can capture allergens, bacteria and other tiny particles, and the purification effect is far better than traditional mechanical filtration. This technology does not require frequent replacement of filters, reduces operating costs and is more environmentally friendly. It is widely used in residential, hospital, commercial buildings and other scenarios, which can not only reduce energy consumption, extend equipment life, but also improve indoor air quality. Daily maintenance only requires regular rinsing of the plates, which is simple and convenient, and is an efficient and sustainable air purification solution.

Proper maintenance of oil fume filters is the key to ensuring their efficient operation and extending their life. The electrostatic type needs to deeply clean the electric field plate every 1-3 months, soak it in a special cleaning solution, brush it and dry it; the activated carbon adsorption type needs to replace the saturated filter element every 3-6 months to ensure sealing and leakage prevention; the photolysis oxidation type needs to check the UV lamp tube every 3-6 months, and replace it in time when light decay occurs. When operating, it is necessary to turn off the power and wear gloves. In addition, check the power connection every month, and clean the outer shell and pre-filter every week. Doing these maintenance well can make the equipment run stably, help catering companies save costs and avoid environmental penalties.

In the context of global control of plastic pollution, the control of catering fume is becoming more and more important.Many places in China strictly implement relevant standards and require catering companies to install up-to-standard oil fume purifier.Modern electrostatic fume purifiers use high-voltage ionization and electrostatic adsorption, with a purification efficiency of more than 95%, and there is no need to change the filter frequently, reducing solid waste and conforming to the concept of environmental protection.Regular cleaning of the electric field every 1-3 months and the fan every 6-12 months can extend the life of the equipment for 3-5 years, avoid fire hazards, maintain efficient purification, and help the catering industry assume environmental responsibility and improve air quality.

Is it difficult to deal with kitchen oil fume odor? Although ordinary oil fume purifiers can purify oil fume efficiently, the deodorizing effect is limited when facing heavy odor scenes such as barbecue and beef hot pot. At this time, a UV light deodorizing purifier can be installed after the oil fume purifier. It converts harmful substances into harmless substances through the synergistic effect of ultraviolet light beams and ozone. It operates stably 24 hours a day and is suitable for catering kitchens, factories and other places. It can completely solve the odor problem, ensure that emissions meet standards, and make the air fresh and undisturbed.

The design life of the electrostatic dust collector is 7-8 years, but most restaurants need to be replaced in just 5-6 years. The key lies in daily maintenance and usage habits. Correct methods include: avoid frequent turn-off of the machine, turn on the fan first and then turn on the purifier when starting, check the pipe sealant to prevent smoke leakage; clean the oil stain of the fan impeller every week and replace the lubricant oil, clean the electric field every 1-2 months to avoid oil accumulation and damage parts, open the bottom valve every month to discharge the dirt oil and wipe the surface oil stain. Doing these well can extend the life of the equipment by 1-2 years, while ensuring purification efficiency and reducing the risk of failure.

When purchasing a range hood with electrostatic precipitator, you need to pay attention to the following: select the power according to the amount of kitchen fumes to ensure the exhaust effect; pay attention to the noise level and choose a low-noise model; confirm whether the pipeline connection is suitable for the kitchen layout; understand the difficulty of cleaning and maintenance, such as whether the electric field is easy to disassemble; verify whether the emission standard meets the national standard; compare the brand cost performance, give priority to well-known brands, take into account functional requirements and budget, so that the equipment can both efficiently purify and save kitchen space.