The Core Differences Between Electrostatic and UV Photolytic Fume Purifiers

In commercial kitchen fume treatment, electrostatic and UV photolytic fume purifiers are two widely used devices. However, their operating principles and application scenarios differ significantly, so choosing one should be tailored to the specific needs of the kitchen. The following comparison of the two devices across four core dimensions will help you accurately determine the appropriate application:

1. Core Operating Principle

The fundamental difference between the two devices stems from their different purification logic, which directly determines their core capabilities in fume treatment:

Electrostatic fume purifiers: They operate based on the principle of physical electrostatic separation. The device houses a high-voltage electrostatic field. When cooking fumes enter the ionization zone, the high voltage charges the oil mist particles and dust particles within. These charged particles, carried by the airflow into the dust collection zone, are "attracted" by the oppositely charged plates, eventually forming liquid oil droplets that flow down the plates for recovery. The purified, clean air is then discharged. The core of this process is to "capture" particulate matter from cooking fumes.

UV photolysis cooking fume purifiers: These operate based on the principle of chemical photolysis and oxidation. The device contains a built-in UV lamp. When cooking fumes and odorous gases pass through the lamp's irradiation area, the ultraviolet light destroys the molecular structure of organic pollutants, breaking them down into harmless small molecules such as water and carbon dioxide. Simultaneously, the ultraviolet light reacts with oxygen in the air to produce ozone (O₃), which further oxidizes any remaining pollutants. The core of this process is to "destroy" the pollutants, not physically capture them.

2. Purification Targets

Each type focuses on different "oil fume components," and the choice should be based on the core pollution type of kitchen fume:

Electrostatic fume purifiers: They primarily remove oil mist particles and are highly efficient at removing liquid oil droplets and oil fume dust, which account for over 80% of kitchen fume. Purification efficiencies can reach over 90% under national standards. However, they are less effective at removing odors and volatile organic compounds associated with oil fume, and can only assist in removing these by adsorbing a small number of odor molecules.

UV photolysis fume purifiers: They primarily decompose odors and VOCs, effectively removing irritating odors and harmful organic gases in oil fume, and can effectively reduce odor issues in kitchen exhaust. However, their ability to remove large oil mist particles is limited. If the oil mist concentration in the fume is too high, the oil droplets will adhere to the surface of the UV lamp, blocking the UV light, causing a rapid decrease in purification efficiency and even damaging the equipment.

3. Applicable Scenarios

Electrostatic and UV photolytic fume purifiers differ in their core purification capabilities, resulting in distinct application scenarios. These applications need to be tailored to the specific characteristics of kitchen fume purifiers:

Electrostatic fume purifiers are primarily suited for kitchens with high oil mist concentrations and relatively low odors. The primary pollutants in these environments are liquid oil droplets and fume dust generated by cooking, which they can effectively remove through their physical adsorption capabilities. However, they are not suitable for locations with a predominantly odorous environment and minimal oil mist, such as spaces where only cold food is processed. Their adsorption capabilities are ineffective, resulting in a waste of equipment resources.

UV photolytic fume purifiers are primarily suited for kitchens with low oil mist concentrations and high odors. The primary pollutants in these locations are pungent odors and volatile organic compounds, which they can destroy through their chemical decomposition capabilities. However, they are completely unsuitable for locations with high oil mist. Excessive oil mist will adhere to the surface of the UV lamp, blocking UV rays, reducing purification efficiency, and potentially damaging the lamp, increasing malfunctions and maintenance costs.

4. Maintenance Cost

Maintenance frequency and cost are key considerations when choosing equipment for commercial kitchens, and there are significant differences between the two types:

Electrostatic fume purifiers: The core maintenance requirement is cleaning the dust collecting plates. Because oil mist particles are adsorbed on the plates, the unit needs to be disassembled every 1-2 months and the plates rinsed with a high-pressure water jet or soaked in a specialized cleaning agent. With no wearing parts, only regular cleaning is required, resulting in lower annual maintenance costs.

UV photolysis fume purifiers: The core maintenance requirement is replacing and cleaning the UV lamps. UV lamps have a fixed lifespan and must be replaced upon expiration. If there is a high concentration of oil mist in the fume, the unit needs to be disassembled and cleaned every 2-3 weeks, otherwise efficiency will be affected. Annual maintenance costs are higher.

It is worth noting that both types of purifiers can be used together, creating a combined "electrostatic + UV photolysis" solution. An electrostatic purifier efficiently captures oil mist particles, achieving over 95% oil fume purification rates. A UV photolysis purifier then decomposes residual odors and volatile organic compounds, effectively meeting the purification needs of high-mist scenarios while also addressing odor issues.

In summary, electrostatic and UV photolysis oil fume purifiers each have their advantages and limitations. When choosing between these two options, commercial kitchens should first identify their core oil fume pollution types and operating cost budgets. If a single device cannot meet these requirements, a combination solution is a better choice, ultimately achieving both environmental compliance and kitchen health.