Environmental & Water Treatment

Match airflow properly, use variable-frequency control, keep purification sections clean, reduce air leakage and avoid unnecessary high-speed operatio

Under GB 18483-2001, the maximum cooking fume emission concentration is 2.0 mg/m3, and the minimum removal efficiencies are 60%, 75% and 85% for small

Look for fire baffles, duct fire dampers, overload protection, electrostatic fault protection and reliable grounding, while regularly removing grease

Switch off the power, remove the cell according to the manual, soak it with a suitable degreaser, clean it with a soft brush, dry it thoroughly, and t

Empty oil collectors regularly and remove grease from deflector plates and filters to prevent dripping, odors and fire risk caused by buildup. Switch

The interval depends on cooking style and daily operating hours, with heavy-oil kitchens requiring more frequent service; the hood, filters, electrost

Noise mainly comes from the fan, excessive air velocity, duct resonance, unstable mounting or insufficient sound attenuation; first match airflow and

Yes. Airflow indicates capacity, while static pressure determines whether the fan can overcome resistance from filters, ducts, elbows and outlets; foc

A hood that is too high captures fumes poorly, while one that is too low affects operation and safety; the height should follow the burner type, hood

Integrated units can often shorten ducting, but they do not automatically permit ductless discharge; short ducting or recirculation depends on efficie

Besides the unit dimensions, reserve space for hood operation, fan connections, oil-drawer removal, module extraction, cleaning and maintenance. Mount

Electrostatic units mainly remove fume particles, UV helps break down odors and organic matter, and composite units combine mechanical separation, ele

Airflow should be estimated from burner count, cooking style, hood area, duct length and simultaneous-use rate; larger is not always better because ex

Integrated units suit snack shops, fast-food outlets, stalls and small kitchens with limited space, short duct runs and a need for quick installation

It captures fumes through the hood, purifies them through mechanical separation, electrostatic, UV or activated-carbon sections, and then exhausts the

An integrated unit combines the hood, purification section and fan connection in one compact system, while a separate system offers flexible configura