one: catering enterprises should reasonably choose the air volume model of the oil fume purifier according to their own cuisines and the number of stoves.

Each catering enterprise has its own cuisines. Some cuisines are light, and there is not much oil when cooking, and the fire is small. The oil fume purifier with low air volume can be treated according to the number of stoves. Some cuisines have a strong taste, and they have a lot of oil, a big fire, and a strong smell of lampblack. It is necessary to match the lampblack purifier with a larger air volume according to the number of stoves.

two: don't be cheap and ignore the performance of the product.

At present, there are hundreds to tens of thousands of oil fume purifiers on the market. Most high-quality products need high-quality materials and technology to support them, so that the products will be durable and have good purification effect. The research and development cost alone is more than several hundred yuan, and the material cost is more than a few hundred yuan. It is recommended not to buy products with too low price.

3: Try to choose an oil fume purifier with high purification efficiency

In recent years, the national standards for oil fume emission have become higher and higher. At the beginning, the country required the purification efficiency of oil fume purifier to be above 85%, but now some urban areas require the purification efficiency of oil fume purifier to be above 91% before reaching the standard. Therefore, catering enterprises try their best to choose a fume purifier with high purification efficiency, which not only has a better experience, but also can easily cope with increasingly strict standards.