Kitchen exhaust fumes contain a variety of pungent odors like acidity, spiciness, and burnt smells, along with over 300 harmful substances and carcinogens. They are major contributors to PM10 (inhalable particulates smaller than 10 micrometers) and volatile organic compounds (VOCs) in the atmosphere. These fumes not only harm human health but also pollute the environment. Currently, addressing oil fume pollution has become a nationwide concern. Many regions require local restaurants to install fume purifiers, yet some businesses have installed these devices without meeting emission standards. Why is this happening?
One key to resolving this issue is selecting a dependable fume purifier brand, such as Langxia or Shuangni. Another crucial factor is ensuring the proper air volume capacity of the purifier matches your kitchen's needs.
The air volume of a fume purifier is measured in cubic meters per hour. For instance, a 4000 cubic meters per hour air volume means it can process 4000 cubic meters of gas in an hour. Langxia fume purifiers offer various air volume options, including 4000, 6000, 8000, 12000, 16000, 20000, 24000, 32000, 48000, and 64000 cubic meters per hour. Depending on your specific needs, Langxia provides different product models with varying air volumes and prices.
How should you match the kitchen's air volume with the fume purifier?
Generally, the larger the volume of oil smoke produced in the kitchen, the higher the required air volume capacity of the fume purifier. The number of stoves and type of cuisine impact the amount of oil smoke generated.
Cantonese cuisine typically emphasizes light flavors, moderate fire, and limited oil usage, resulting in relatively lower oil smoke production. Thus, restaurants specializing in Cantonese cuisine usually have lower air volume requirements for their fume purifiers.
For Cantonese cuisine kitchens, the recommended air volume is typically: the number of stoves multiplied by 3000 cubic meters per hour.
Spicier cuisines like Hunan and Sichuan involve high-heat cooking, frequent stir-frying, and heavy oil use, generating substantial amounts of oil smoke and stronger odors. Consequently, restaurants offering Hunan or Sichuan cuisine need fume purifiers with higher air volume capacities.
For Hunan and Sichuan cuisine kitchens, the suggested air volume is generally: the number of stoves multiplied by 4000 cubic meters per hour.
Barbecue generates even more harmful compounds, with excessive oil accumulation on grills and trays producing additional oil smoke at high temperatures. Therefore, barbecue restaurants also require fume purifiers with significant air volume capacities.
The typical air volume matched for barbecue restaurants is: 1 meter multiplied by 6000 cubic meters per hour.
School cafeterias and corporate dining halls often use large pots, creating a broader range of oil smoke and requiring higher air volume fume purifiers.
For large pot kitchens, the air volume is calculated at 8,000 cubic meters per stove. For example, if there are two large pots, the total air volume would be 2 x 8,000 = 16,000 cubic meters per hour.
This is a general guide for matching fume purifier air volumes. It’s essential to ensure the ventilation capacity of the purification system falls within the purifier's rated range to maximize its effectiveness. Langxia fume purifiers currently utilize industry-standard air volume customization, featuring a 18KV high-frequency intelligent power supply and cylindrical cellular electric fields, achieving purification efficiencies exceeding 98%. This ensures compliance with inspection standards across various markets!
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