Different catering places have different requirements for commercial kitchen electrostatic air cleaner. Due to the diversity of cooking, ordinary restaurants choose 95% purification efficiency equipment, and those with heavy oil and spicy and low-altitude emissions need 98% efficiency plus deodorization devices; barbecue restaurants have thick fume and low-altitude emissions, and require electrostatic purifiers with an efficiency of more than 95% to efficiently capture thick smoke and grease; cafes have less fume but are sensitive to odors, and can choose equipment with activated carbon or light deodorization functions to meet the environmental protection and business needs of different scenarios.

VOCs, polycyclic aromatic hydrocarbons and other characteristic gases generated during cooking in commercial kitchens are carcinogens and will aggravate air pollution. The European Union, the United States and Japan have issued strict control regulations. For these gases, activated carbon adsorption (removal of polycyclic aromatic hydrocarbons, efficiency exceeding 90%) and photocatalytic oxidation (decomposition of VOCs into harmless substances) can be used. The combination of the two or electrostatic purification can achieve an efficiency of more than 95%. For example, after the Berlin restaurant used a four-stage filtration system, the emissions met the standards and residents’ complaints returned to zero, helping catering companies to operate in compliance and protect health.

ESP electrostatic filter is a highly efficient air purification device in ecological protection. It charges pollutant particles through corona electrodes, and then captures them through the collection plate. It can remove 98% of tiny dust, smoke and other impurities, and has low airflow resistance and low energy consumption. It is widely used in factories, power plants, food industry and household equipment. Regular cleaning of the collection plate can maintain efficient operation, which can significantly reduce the emission of atmospheric pollutants, help enterprises meet environmental protection standards, protect ecology and human health, and will be integrated into intelligent systems in the future to improve purification efficiency.

When barbecue restaurants choose fume purification equipment, they should first look at the purification efficiency, which should reach more than 95% to achieve low-altitude visual smoke-free; determine the large air volume equipment according to the kitchen area and the number of stoves to ensure that the fume is sucked out in time. It is recommended to choose electrostatic type, especially honeycomb electric field (large adsorption surface, extended cleaning cycle), which is more suitable for handling large-particle barbecue fume than traditional plate type. At the same time, it is necessary to choose equipment with high energy efficiency and easy maintenance (such as detachable electric field, automatic cleaning), ensure that it passes environmental protection certification such as CCEP, and has safety protection such as leakage and fire prevention. For example, DR. AIRE products have passed UL certification, which can not only operate in compliance but also reduce costs.