The selection of commercial kitchen smoke filters for different catering establishments should be based on the characteristics of the smoke. For Chinese restaurants, where smoke is large and complex, a high-airflow bipolar electrostatic filter (with an odor removal module) made of 304 stainless steel should be selected. For Western restaurants, where smoke is low but odorous, a combined electrostatic and filtration filter should be selected, emphasizing low noise and aesthetics. Hot pot restaurants, where odor is the primary concern, should choose equipment with a high-efficiency odor removal module, which can be installed near the tables. Barbecue restaurants, where smoke concentration is high, require a high-airflow, high-temperature-resistant electrostatic filter with a purification efficiency of over 95% to meet both environmental and operational requirements.

Checking the quality of electrostatic filters can be done in five steps: 1. Inspect the exterior to ensure the paint finish is smooth and free of peeling, bumps, or bubbles; 2. Check the nameplate to confirm the model and specifications match the order; 3. Inspect components to ensure the electrical field, insulators, and power supply are intact; 4. Power on the filter to test and verify the indicator lights and fan are functioning properly; 5. Verify certificates to ensure the complete and valid certificates, including the CEP certificate. Proper inspection can avoid future disputes and ensure the proper functioning of the equipment.

The effectiveness of commercial kitchen electrostatic smoke filters depends on clean exhaust ducts. Grease and dirt in ducts increase air resistance, cause secondary pollution, and shorten the life of the equipment. Duct cleaning is required every three months in kitchens with heavy oil smoke, and every six months in kitchens with light oil smoke. This should be done in conjunction with purifier maintenance. Mechanical or chemical cleaning can be used, focusing on cleaning the joints to ensure that the remaining grease is ≤ 0.1 cm. This combination of cleaning and cleaning ensures efficient operation of the exhaust system and meets emission standards.

Commercial kitchen electrostatic precipitators have four major installation restricted areas. Being close to high temperature sources (such as stoves) will accelerate circuit aging and reduce purification efficiency; being close to humid areas (such as sinks) will easily cause component corrosion and circuit damage; being installed in a small enclosed space will cause poor heat dissipation and frequent shutdowns; being placed in a place with insufficient load-bearing capacity may cause the equipment to fall. Avoiding these restricted areas, maintaining a safe distance and a suitable environment can ensure efficient operation of the equipment, extend its life and ensure safety.