Guide to choosing a suitable fume purifier for the catering industry

Choosing the suitable cooking fume purifier is essential for restaurants to maintain kitchen air quality and comply with environmental regulations. This guide provides food service operators with detailed steps and considerations for selecting the most suitable fume purification system, ensuring both operational efficiency and environmental compliance.

Components of a Fume Purification System

A fume purification system typically includes four main components: a smoke hood, the purifier itself, a flexible connector, and a fan.

Determining the Required Airflow

The first step in choosing a oil fume purifier is to determine the required airflow based on the number of burners and the smoke hood’s surface area:

• Each burner typically requires approximately 2,000 m³/hr.
• For smoke hoods, use the area in square meters multiplied by 2,000 m³/hr.

Examples:

• If a kitchen has 5 burners, the required airflow is 5 x 2,000 = 10,000 m³/hr
• For an 8 m²hood, airflow should be 8 x 2,000 = 16,000 m³/hr

Selecting the Type of ESP Purifier

Choose the esp purifier type based on emission location and purification needs. There are two main types:

• High-Altitude Discharge: Suitable for areas like suburban rooftops.
• Low-Altitude Discharge: Designed for high-density areas, such as residential complexes, and offers higher purification efficiency. Some models also include self-cleaning features.

  Adding Additional Equipment

  Additional equipment may be needed to control odors and noise:

  • Odor Control: Activated carbon filters are recommended.
  • Noise Reduction: Use sound-dampening fans or elbow joints.

  If local regulations require strict odor and noise control, consider these add-ons for optimal performance.

   

  Setting Exhaust Direction

  Choose an exhaust pipe direction that minimizes environmental impact, reducing disturbance to neighbors or pedestrians.

  Calculating Pipe Specifications

  Proper pipe design is crucial for efficient exhaust flow. Calculate pipe area based on airflow and velocity, typically set at 10-12 m/s.

  Formula: Q=3600×V×F 

  • Q = Airflow (m³/hr)
  • F = Hood area (m²)
  • V = Average exhaust speed (m/s)

  Example: For a 10,000 m³/hr airflow requirement, the pipe area should be between 0.231 and 0.277 square meters, adjusted accordingly for optimal exhaust flow.

Choosing the Right Exhaust Fan

Select a exhaust fan with suitable airflow and pressure:

• Airflow: Should exceed the purifier’s capacity by 5-10% for effective suction.
• Pressure: Ensure fan pressure meets or exceeds system resistance, including an additional 15% margin. Account for resistance from inlet/outlet, pipe bends, and purifier.

Example: For a fume purifier with 14,000 m³/hr, the fan should have an airflow of 14,700-15,400 m³/hr. For the Super Clean or Super Power series, pipe resistance is about 250 Pa, while the Super Pure series requires 200 Pa.

Additional Considerations

• Handling Combustion Fumes: Fume purifiers are not designed for combustion smoke from fuel oil or coal, which can corrode the equipment and shorten cleaning intervals.
• Routine Cleaning: Regular cleaning is essential, especially for electrostatic and plasma purifiers. Models with automatic cleaning features are recommended for high-use kitchens to reduce manual maintenance.

By following these steps, food service operators can select the best fume purification system for their needs, ensuring clean and compliant kitchen air, enhancing the dining experience, and supporting environmental standards.

Kleanland oil fume purifier series is an ideal choice for the catering industry, offering high-efficiency fume purification through advanced electrostatic technology. This system effectively captures and purifies smoke and grease particles, ensuring clean kitchen air and meeting strict environmental standards. Kleanland esp products are versatile, especially suitable for low-altitude discharge needs in urban residential areas and commercial kitchens. With an automatic cleaning feature, the series reduces cleaning frequency and maintenance costs, providing users with long-lasting purification and convenience. It’s a reliable solution for restaurants looking to enhance environmental compliance and streamline operations.