Electrostatic fume purifiers use physical adsorption to remove oil mist particles, making them suitable for kitchens with dense oil mist and low odor. Plate cleaning is required every one to two months, resulting in low maintenance costs. UV photolytic purifiers use chemical decomposition to remove odors and VOCs, making them suitable for kitchens with low oil mist and high odor. However, they require regular lamp replacement and cleaning, resulting in high maintenance costs. The two can also be used in combination to achieve both oil mist and odor removal.

What types of fumes can oil fume filters purify? Not just oil mist, but these three types of pollutants can be treated. Oil fume filters not only treat cooking mist but also purify three types of pollutants: They remove 90%-99% of coarse, fine, and ultrafine oil mist particles produced during frying and stir-frying. When paired with activated carbon or UV photolysis modules, they can treat volatile organic compounds (VOCs) such as chili peppers, achieving an odor removal rate of over 80%. They also filter food debris and dust through a pre-filter and control the concentration of impurities in gas combustion through smoke exhaust, making them a comprehensive purification device for commercial kitchens.

Polycyclic aromatic hydrocarbons, nitrogen oxides, and VOCs in kitchen fumes pose significant risks. Protection can be achieved by optimizing cooking methods and improving ventilation. More importantly, installing a standard electrostatic smoke filter and regularly maintaining it to ensure a purification efficiency of over 90% effectively intercepts harmful gases and maintains a healthy kitchen environment.

Commercial kitchen electrostatic smoke filters are core equipment for restaurant operations. They effectively filter cooking fumes, helping businesses comply with environmental standards and avoid penalties. They also remove carcinogens from cooking fumes, improving kitchen air quality and protecting worker health. They reduce the impact of cooking fumes on the surrounding environment, preventing neighborhood disputes, while also reducing wear and tear on other equipment and energy consumption, resulting in long-term cost savings and contributing to the development of green restaurants.