"Installation restricted areas" for commercial kitchen electrostatic precipitators: These locations must not be placed

If the installation location of the commercial kitchen electrostatic precipitator violates the "restricted area", it will not only cause the purification efficiency to drop by more than 50%, but may also shorten the life of the equipment and cause safety accidents. Understanding these taboos can avoid losses caused by incorrect site selection.

Forbidden Zone 1: Close to high temperature sources (stoves, steam pipes)

High temperature sources such as stove flames and steam pipes will place the equipment in an environment above 60°C, resulting in:

1.Aging of the circuit system is accelerated, the insulation layer becomes brittle, and the risk of short circuit increases by 3 times.

2.The electrostatic field is unstable due to temperature, and the purification efficiency fluctuates by 10%-15%.

3.Plastic parts (such as sealing rings) are deformed, and oil smoke leaks occur.

During installation, the distance between the equipment and the high temperature source must be kept at more than 1.5 meters. If the space is limited, a heat insulation board (high temperature resistance ≥ 200°C) must be installed to block heat transfer.

Forbidden Zone 2: Humid areas (near sinks and dishwashers)

The humidity around kitchen sinks and dishwashers is often more than 80%. If the equipment is in a high humidity environment for a long time, the following will occur:

1.Rust of metal parts, especially non-stainless steel equipment, may rust through within 3 months.

2.Condensation in the circuit compartment causes leakage or damage to the high-voltage module.

3.Oil and water vapor mix to form a paste, clogging the filter and plates, making cleaning more difficult.

If it must be installed in a humid area, you need to choose a device with a "waterproof grade of IP54 or above", install a 10 cm high moisture-proof base at the bottom, and seal the circuit interface.

Forbidden Zone 3: Small enclosed space (inside a wall cabinet, corner gap)

The equipment needs ventilation and heat dissipation. If it is installed in a wall cabinet or corner gap, it will lead to:

1.Poor heat dissipation, the motor temperature exceeds 80℃, triggering overheating protection, and frequent shutdown.

2.Insufficient maintenance space, the equipment needs to be disassembled when cleaning the plates and replacing parts, increasing maintenance costs.

3.The oil smoke circulates in the enclosed space and overflows from the gap before entering the purifier, greatly reducing the purification effect.

At least 50 cm of operating space must be reserved at the installation location, and ventilation should be maintained on the top and sides to ensure air circulation when the equipment is running.

Forbidden Zone 4: Locations with insufficient load-bearing capacity (lightweight partitions, temporary brackets)

The weight of commercial kitchen electrostatic precipitators is mostly 50-200kg. If they are installed in locations with insufficient load-bearing capacity:

1.Lightweight partitions may crack due to long-term stress, and the equipment may tilt, causing oil smoke leakage.

2.The temporary brackets may deform, the vibration may intensify during fan operation, and the noise may increase by more than 20 decibels.

3.In extreme cases, the equipment may fall, causing safety accidents.

Before installation, it is necessary to confirm the load-bearing capacity of the wall or ground (at least 2 times the weight of the equipment), and the fixed brackets must be embedded in the concrete or steel structure with expansion screws to ensure stability.

Avoiding these "installation restricted zones" is not only for the efficient operation of the equipment, but also for the safety and compliance of the kitchen. Correct site selection is the first and most critical step for commercial kitchen electrostatic precipitators to realize their value.