Why are extractor hoods with electrostatic precipitators so popular with small and medium-sized restaurants?

For street vendors and community fast food restaurants, kitchen space is already limited. Installing a hood, purifier, and fan separately would not only take up space but also be cumbersome to install. Extractor hoods with electrostatic precipitators integrate the hood, purification module, and fan into a single unit, effectively providing both exhaust and purification, making them a popular choice for small and medium-sized restaurants. Today, we'll explain their operating principles, advantages, and key purchasing considerations to help you solve your oil fume problem with less space.

How do extractor hoods with electrostatic precipitators achieve multiple functions in one unit?

The core of a extractor hood is its integrated design, combining three core components that previously required separate installation into a single unit. The workflow is simple and straightforward:

1. Fume extraction: The hood directly covers the stovetop. A built-in fan generates suction, quickly drawing cooking fumes into the unit, preventing them from spreading into the kitchen.

2. Internal purification: Upon entering, fumes first pass through a metal filter to intercept large oil droplets. An electrostatic adsorption module then captures fine fumes. This achieves a purification efficiency exceeding 90%, meeting environmental emission standards in most regions.

3. Direct exhaust: Purified air is discharged through outlets on the top or side of the unit. Some models can be connected to a short duct to exhaust outdoors, eliminating the need for long exhaust ducting like traditional equipment, making installation more flexible.

The entire process requires no additional equipment; simply plug in and use, making it ideal for small and medium-sized restaurants with limited space and budgets.

Compared to traditional combination units, extractor hoods with electrostatic precipitators offer three core advantages.

1.Space-saving and quick installation: Traditional units require separate installations for the hood, purifier, and fan, all connected by ductwork, which takes up space on the kitchen walls and ceiling. Extractor hoods with electrostatic precipitators can be hung above the stovetop, eliminating the need for additional space. Installation typically takes one to two days, minimizing downtime.

2. Low cost and easy maintenance: The combined cost of purchasing the hood, purifier, and fan separately is 20%-30% higher than a extractor hood with an electrostatic precipitator. Furthermore, the purification module and filter are integrated within the unit, eliminating the need to inspect each unit individually for subsequent cleaning or replacement, resulting in less maintenance.

3. Stable exhaust and low noise: Because the fan and purification module are integrated, smoke is directly purified and discharged, reducing resistance in ductwork and ensuring smoother exhaust. Furthermore, the built-in fan has been treated to reduce noise, making it 10-15 decibels quieter than traditional distributed fans, resulting in a quieter kitchen environment.

When choosing a extractor hood with an electrostatic precipitator, consider these three key points:

1.Purification module type: Prefer models with an electrostatic adsorption module. These offer higher purification efficiency than models that rely solely on filters and can handle the high concentrations of cooking fumes. If your restaurant primarily uses steaming and cooking, which reduces fumes, consider a filter-based model, which is more cost-effective.

2. Hood size and airflow: The hood should be 10-20 cm wider than the cooktop. For example, for a 1.2-meter cooktop, choose a 1.4-meter wide hood to ensure all fumes are drawn in. Airflow should be determined based on the number of cooktops: 1,600-2,000 cubic meters per hour for a single cooktop and 2,500-3,000 cubic meters per hour for two cooktops.

3. Material durability: Prefer 304 stainless steel for the hood, which is heat-resistant and corrosion-resistant, and will not rust easily even after prolonged exposure to cooking fumes. The filter frame inside the hood should be made of thickened metal to prevent deformation after long-term use, which could affect purification effectiveness.

For small and medium-sized restaurants, extractor hoods with electrostatic precipitators are a cost-effective option—they solve fume and smoke exhaust problems in a smaller space and at a lower cost, while also reducing installation and maintenance hassles. If you have limited kitchen space and want to effectively handle fume, this type of equipment is worth considering.