The catering oil fume purifier adopts the advanced double-membrane mass transfer liquid foam chemical reaction principle technology, which combines the collection, filtration, purification and discharge of oil fume, and realizes the real smoke-free direct discharge effect by visual inspection. It is suitable for various catering kitchens (including closed location) and is necessary for building a five-star standard kitchen!

1. You can't observe the oil fume with naked eyes.

The oil fume purifier used in catering industry can improve the purification efficiency to over 97%. Even in the peak period of restaurant work, the smoke in the exhaust gas cannot be observed by ordinary naked eyes (it is normal to observe the existence of water mist in the cold winter in the north). If a restaurant uses an ordinary range hood, then consumers are very reluctant to go here to eat, and the fumes will be very large, which will seriously affect their mood. For the high-demand oil fume purification project, as long as the existence of oil fume can be observed, it can be concluded that the project has failed, no matter how many reasonable explanations the equipment manufacturers have, it is futile, because your neighbors who are going to complain will completely ignore the complaints of the manufacturers, and they will complain as long as they see the smoke.

2. Long-term stable operation with low failure rate.

the working principle of all kinds of cooking fume purifiers is not complicated, but how to work stably for a long time in the environment of high temperature, high humidity, power grid turbulence and polluted air is the key technology. The performance difference between high-end and low-end products is greater than that between minivan and Mercedes-Benz off-road vehicle. The purpose of installing purification equipment is to avoid trouble, not to find trouble. If the equipment failure rate is high, even if the after-sales service of the manufacturer can keep up, frequent equipment maintenance will cause a lot of trouble for normal business.

3. The cleaning cycle is long, and each cleaning and maintenance time is quick.

different types of oil fume purification equipment have different cleaning cycles and cleaning methods. Under normal circumstances, normal cleaning and maintenance will not affect the normal business of restaurants, but the length of maintenance cycle and the labor intensity and trouble of each maintenance indicate the credibility of the manufacturer's commitment to long-term maintenance of equipment in the future. The cleaning cycle with an interval of more than one month and the cleaning and maintenance time with a length of no more than one hour for each zui are the technical standards that ordinary catering fume purifier equipment can hardly meet, while the high-performance purifier equipment can basically be cleaned once every two months, and only takes about half an hour each time.

4. after long-term operation, the discharge port and the surrounding environment will not be polluted.

Some range hoods have a good effect on the oil fume extractor, but due to the lack of negative ion neutralization function, the concentration of negative ions in the exhaust gas is too high, which will cause a large amount of charges to accumulate on the surface of the object at the exhaust port, thus adsorbing pollutants and causing the surface of buildings around the exhaust port to be black, causing serious visual pollution. However, the high-performance catering oil fume extractor will not have such a fact and is environmentally friendly.

5. The wind resistance of the cooking fume purifier is low.

there is a contradiction between improving purification efficiency and reducing wind resistance of equipment. In order to enhance the treatment effect, some manufacturers and distributors use the bad means of wind resistance to add wind resistance materials to the purifier, so that the small can be filled with the large, and some even exaggerate the treatment capacity of the equipment by more than 5 times. The bad result of this is that the kitchen row is seriously blocked, the air quality in the kitchen deteriorates, and the ambient temperature increases sharply.