Environmental & Water Treatment

Ordinary mechanical or electrostatic purifiers mainly remove oil droplets and particles and have limited odor effects; UV, ozone oxidation or activate

No. Absence of visible smoke only shows that some particles are not obvious; GB 18483 still requires emission concentration and removal efficiency, an

Possible causes include wet plates, poor sealing, mismatched airflow, improperly reinstalled cells, leaky ducts or a faulty fan. After cleaning, confi

Most designs place the purifier on the fan inlet side so the fan handles relatively clean air; the exact position depends on ducting, fire dampers, ma

Single-stage units are simple and low-cost for light fume loads, while multistage combinations of mechanical, electrostatic and odor treatment suit he

The hood captures fumes, the purifier treats them and the fan provides airflow and static pressure; all three must be matched to the same airflow, res

Too little airflow causes inadequate treatment, while excessive airflow shortens residence time and increases noise and energy consumption. The purifi

Rated efficiency must correspond to rated airflow, test conditions and maintenance status; without airflow, cleaning intervals and proper installation

High-voltage stages help charge particles, while low-voltage collector stages capture oil mist; reliable equipment usually uses multistage fields rath

An electrostatic purifier first charges fume particles and then attracts them to collector plates, removing oil droplets and particles; efficiency dro

A cooking fume purifier captures and removes oil droplets, particles and some organic pollutants from cooking emissions, but it does not replace the h

Common causes include improper hood height, insufficient airflow or static pressure, reversed fan rotation, blocked filters, leaky ducts or inadequate

Verify the model, airflow, nameplate, purification modules and fan, then test fume leakage, noise, grounding, discharge, oil collection and disassembl

Barbecue produces fumes, char particles and odors, so choose a composite system with mechanical separation, electrostatic smoke removal and UV or carb

Large woks produce sudden heavy fumes, so the hood should cover the wok edge and the airflow, static pressure and grease-holding capacity should have

Unified configuration, installation, cleaning and acceptance criteria allow chain stores to replicate quickly and let headquarters monitor operation a

Stalls have limited space and concentrated operating periods, so prioritize footprint, fume capture, cleaning access, noise, oil-container capacity an

Carbon life depends on airflow, odor concentration, operating time and carbon depth; replace it when odors return, pressure difference changes or the

UV may generate ozone, so the equipment must provide adequate reaction time and exhaust placement to prevent ozone from entering occupied areas; switc

Water-mist or spray systems help cool the air and capture some oil droplets and particles, but they produce wastewater, require water treatment and ma