Which is better, extractor hood with electrostatic precipitator or electrostatic precipitator?

Fume purification equipment is the "essential line of defense" for the compliance operation of restaurants. If the wrong equipment is chosen, not only the purification effect is poor and residents complain, but also the kitchen may become a "severely affected area of oil fume". Faced with extractor hood with electrostatic precipitator and traditional electrostatic precipitator, how should restaurant owners choose? Comparative analysis from the following 3 core dimensions:

1. Purification function

Traditional electrostatic precipitator: Focusing on the core function of "oil fume filtration", it removes oil fume particles through electrostatic adsorption, mechanical filtration and other technologies, and the purification efficiency is usually around 80%. Some high-end products (such as DR. AIRE) can break through the technical bottleneck and achieve a purification efficiency of 98%, but only for oil smoke, additional deodorization and disinfection equipment are required to improve the function.

Extractor hood with electrostatic precipitator: integrated fume hood + oil smoke purification + fan + UV photolysis and other multiple modules to achieve the full process of "oil smoke collection → purification → deodorization → discharge". The purification efficiency can reach 98%, and it also has the functions of deodorization, disinfection and sterilization, which can solve the problems of kitchen odor and bacterial growth in one stop, especially suitable for Sichuan restaurants, barbecue restaurants and other scenes with heavy oil smoke and odor.

2. Space occupation

Traditional electrostatic precipitator: The modules such as hood, purifier, fan, and pipeline are independent, and installation space needs to be reserved for each device. Taking a 100㎡ medium-sized restaurant as an example, the hood requires 1-2㎡ of wall, the purifier occupies 0.5-1㎡ of ground, and the fan and pipeline also require additional space. It has high requirements for kitchen layout and is suitable for large restaurants with ample space.

extractor hood with electrostatic precipitator: Highly integrated design, integrating hood, purification, fan and other functions into one device, without the need to install pipes and deodorization modules separately. The device is small in size and can be hung or hoisted on the top of the kitchen, occupying only 1/3 of the space of the traditional solution. It is more friendly to small restaurants (such as fast food stalls and noodle shops) and can save valuable operating space.

3. Cost investment

Traditional electrostatic precipitator: The purchase cost seems low, but it is necessary to purchase hoods, fans, pipes, and deodorization equipment separately, including installation fees and later cleaning and maintenance fees), and the average annual investment is high. In addition, the equipment is scattered, and maintenance requires coordination with multiple service providers, which is time-consuming and labor-intensive.

extractor hood with electrostatic precipitator: Although the purchase price of a single unit is slightly higher, "one device = hood + purifier + fan + deodorization" saves additional accessories and installation costs. The later cleaning cycle is longer, and maintenance only requires cleaning the internal modules of the all-in-one machine. The average annual investment is much lower than the traditional solution, and the long-term cost performance is better.

Who is more suitable? Look at the scene requirements!

Choose a traditional purifier: suitable for large chain restaurants and scenarios with personalized transformation requirements for purification equipment. If you choose a high-end brand such as DR. AIRE, it can also meet the requirements of high purification efficiency, but other functional modules need to be matched and improved.

Choose a smoke hood all-in-one machine: suitable for small restaurants, street stalls, heavy oil smoke/heavy odor restaurants, and operators who pursue low maintenance costs. Under the current market trend, traditional purifier manufacturers are also laying out the all-in-one machine track, with high product maturity, and can be given priority.

No matter which equipment you choose, the core is to match your own business scenario: small and beautiful restaurants, using an all-in-one machine saves worry and effort; large chains or customized needs, traditional purifiers are more flexible. But it should be noted that no matter which solution, you must choose a product that has passed environmental certification to truly achieve "purification standards and avoid complaints" and keep the kitchen away from oil smoke troubles!