Is the commercial kitchen electrostatic smoke filter the main deodorizing equipment?

As an indispensable equipment in modern kitchens, the core function of commercial kitchen electrostatic smoke filters is to systematically treat the oil smoke generated during cooking. From the working principle, it can efficiently capture harmful substances such as grease particles and PM2.5 in oil smoke through interception of multi-layer filters and electrostatic adsorption of electric fields. These substances will not only adhere to the kitchen walls and kitchenware surfaces to form oil stains that are difficult to clean, but will also enter the human body with breathing. Long-term accumulation may cause respiratory diseases. Therefore, installing a commercial kitchen electrostatic smoke filter is a basic measure to ensure kitchen air quality and maintain the health of cooks. ​

However, in dealing with kitchen odors, the role of commercial kitchen electrostatic smoke filters has certain limitations. The source of kitchen odors is far more complicated than oil smoke: the fishy smell of fresh ingredients themselves (such as the sea smell of fish and shrimp, the bloody smell of meat), the irritating smell released after the seasoning is heated (such as the spicy taste of peppers, the strong smell of garlic), the burnt smell caused by cooking errors, and the long-term uncleaned range hoods and the bacteria that breed around the garbage cans emit a "mixed army" of kitchen odors.

These odors mostly exist in the form of small molecules such as volatile organic compounds (VOCs) and sulfur-containing compounds. The filter or electric field of the commercial kitchen electrostatic smoke filter mainly acts on particulate matter. The ability to capture such gaseous odor molecules is limited. It can only take away some of the odors mixed with oil smoke through the air flow when purifying oil smoke, and it is difficult to completely remove them.

If you want to solve the kitchen odor problem from the root, you need to build a "multiple defense line". Activated carbon air purifier is an ideal auxiliary equipment. The highly adsorbable activated carbon filled inside can lock odor molecules like a sponge, especially for the fishy smell of food and the irritating smell of seasonings. For large-scale catering kitchens and other scenes with serious odor, professional deodorization devices (such as photocatalyst deodorizers) can decompose odor molecules through chemical reactions and convert them into harmless carbon dioxide and water to achieve deeper purification. ​

In addition, daily kitchen management is also critical. Keep the exhaust fan and range hood running at the same time to form air convection, which can accelerate the discharge of odor; clean the range hood filter with high-temperature steam every week and clear the exhaust duct every month to avoid the accumulation and fermentation of oil and dirt to produce odor; control the amount of ingredients when purchasing and clean up kitchen waste in time to reduce the source of odor; reasonably control the heat when cooking to avoid overheating the ingredients to produce a burnt smell, which is also an effective way to prevent odor.​

In summary, commercial kitchen electrostatic smoke filters play the role of "oil fume killer" in kitchen environment management. They are the core equipment to solve oil fume pollution, but they are not all-round "odor removal experts". Only by combining them with professional deodorization equipment and supplemented by scientific daily maintenance can we overcome the kitchen odor problem in all aspects, keep the cooking space fresh and clean, and add comfort and health to every cooking experience. ​