Before installing a commercial kitchen electrostatic smoke filter, you must survey the site and inspect the equipment. During installation, the equipment must be secured, the connecting pipes must be sealed, the wiring must be correct, and the fan must be properly matched. Only use is required after normal commissioning. Maintenance requires daily inspections of the operating status, regular cleaning of the filter and electric field based on the amount of oil smoke, regular inspection of the circuit and core components, and careful attention to safe operation and recording of maintenance. This will ensure efficient operation and extend the life of the equipment.

When selecting a commercial kitchen electrostatic filter, consider the kitchen area and the amount of oil fume generated, ensuring a purification efficiency of at least 95%. Also, consider ease of maintenance and price/performance. It's important to choose products from reputable manufacturers, carefully read the instructions, and prioritize after-sales service. This ensures you're choosing the right equipment to meet environmental standards and maintain smooth operations.

Electrostatic precipitators treat micron-sized oil fumes through a three-step process: ionization charging, electrostatic adsorption, and aggregated droplet formation. They achieve a 98% removal rate for particles larger than 0.1 microns, with emission concentrations far below national standards. They can be paired with deodorization modules, some of which utilize a honeycomb structure for improved efficiency. Newer generations also feature modular designs and automatic cleaning functions, making them an efficient and stable choice for oil fume purification in the catering and industrial sectors.

Environmental regulations clearly require restaurant operators to install and properly use commercial kitchen electrostatic smoke filters. Failure to meet emission standards will result in fines of 5,000 to 50,000 yuan, or even suspension of operations. Companies must select the right equipment to ensure compliance with emission standards, install it according to specifications (keep the discharge port at least 10-20 meters from sensitive targets), and clean, maintain, and record performance quarterly. While compliant use requires an initial investment, it can avoid penalties, improve the environment, and is essential for sustainable restaurant operations.