Restaurants or diners that have experienced tension with neighboring residents due to kitchen smoke; high-end restaurants with strict requirements for smoke purification and odor control; restaurants that have been required to make improvements by environmental protection departments due to kitchen smoke; restaurants that produce a large amount of smoke, such as those serving Xiang or Sichuan cuisine;
Restaurants and diners located on pedestrian streets, as well as Korean, Japanese, and BBQ establishments that produce significant amounts of smoke; restaurants in sensitive locations with difficult smoke management needs; restaurants in upscale malls;
Factory employee cafeterias and school student cafeterias;
High-end office buildings with employee cafeterias and high-end restaurants that emit smoke at low altitudes; office buildings without dedicated smoke exhaust pipes; restaurants in upscale villa areas and golf courses;
Airport, train station waiting areas, restaurants, and fast food establishments without outdoor emission control provisions; restaurants in subway and MRT stations without outdoor emission control provisions;
Smoke purification in food processing plants;
Smoke purification in corporate and institutional settings;
Industrial smoke exhaust gas treatment and purification;
Other locations where smoke control is necessary.
Contact Person: Mr.Castle Xiong
An electrostatic precipitator (ESP) is a device that is designed to purify the air by removing solid or semi-solid particles from a gas or smoke stream. It works by using electrical charges to attract and collect particles, resulting in a cleaner, safer, and more environmentally friendly emission.
The ESP operates by sucking in oil fumes through a fan and using mechanical collision and obstruction to trap larger oil mist particles on a flow sharing plate. As the air flow enters the high-voltage electrostatic field, the oil smoke gas is ionized, with most of the oil mist being charged and carbonized. This process breaks down the oil mist into smaller particles, which are then drawn towards the positive and negative plates of the electric field due to the force of the electric field and the air flow.
The tiny oil particles are collected on the plates and flow to an oil collection tray under the force of gravity. They are then discharged through an oil drain channel, where they are either discarded or further processed. The remaining micron-sized oil mist is broken down into carbon dioxide and water by the electric field, resulting in the release of clean air.
In addition to removing solid or semi-solid particles from the air, the ESP also helps to remove odors from the flue gas. This is achieved through the production of ozone by the high-voltage generator within the ESP, which helps to neutralize the odorous compounds in the gas. Overall, the ESP is a highly effective and efficient way to purify the air in commercial kitchens, helping to protect the environment and the health of restaurant workers and customers.
There are various types of smoke precipitators available in the market, each with its own unique characteristics and uses. Filtered smoke precipitators use a physical filter to remove particles from the air, while physical-mechanical smoke precipitators rely on mechanical means such as collision or impaction to trap particles. Wet smoke precipitators use water or a cooling pad to filter oil mist from flue gas, while catalytic smoke precipitators use chemical reactions to break down and neutralize odorous compounds in the air.
Electrostatic precipitators (ESPs) are a type of smoke precipitator that uses electrical charges to attract and collect solid or semi-solid particles from a gas or smoke stream. They are highly effective at purifying the air and are commonly used in commercial restaurant kitchens to reduce the environmental impact of cooking fumes.
To clean a kitchen electrostatic precipitator (ESP), you will need to follow these steps:
A. Prepare a cleaning solution by mixing caustic soda and water in a ratio of 1:20.
B. Turn off the power and remove the electric field from the ESP.
C. Soak the electric field in the cleaning solution for 5 minutes.
D. Remove the electric field and place it horizontally on the ground.
E. Rinse the electric field with a high-pressure water gun to remove any oil stains, and allow it to dry naturally.
It is important to follow the proper cleaning instructions and precautions when cleaning an ESP. If you have any questions or need further guidance, you should contact Us.
The main purpose of an electrostatic precipitator (ESP) is to remove kitchen fumes and reduce air pollution. These devices work by using electrical charges to attract and collect solid or semi-solid particles from a gas or smoke stream, resulting in a cleaner and safer emission.
In addition to removing particles from the air, some ESPs are also equipped with a UV photolysis device and an activated carbon device to remove odors produced by cooking. Overall, ESPs are an effective tool for improving air quality and protecting the environment in commercial restaurant kitchens.
If an electrostatic precipitator (ESP) is not working properly, it will not be able to remove contaminants from kitchen fumes. As a result, all the fumes released from the restaurant will be released into the atmosphere, contributing to air pollution and negatively affecting air quality.
The particulate matter in these fumes can cause stomatal blockage and decreased light absorption in plants, as well as asthma and other allergic reactions in humans. It is important to ensure that the ESP is functioning properly in order to reduce the negative impact on the environment and protect the health of those living and working in the area.
First, review and record the panel’s fault code. Then, turn off the power of the purifier and clean the electric field according to the instructions.
You can also contact our after-sales staff to determine the cause of the fault and make suggestions for you.