Kitchen fumes contain a variety of unpleasant odors like sourness, spiciness, and burning smells, along with over 300 harmful substances and carcinogens. They are a major source of PM10 (particulate matter smaller than 10 micrometers) and volatile organic compounds (VOCs) in the atmosphere. Not only do they impact human health, but they also contribute to air pollution. Currently, addressing fume pollution has become a national priority. Many regions require local restaurants to install fume purifiers, yet some businesses, despite having installed these devices, still fail to meet emission standards. Why is this happening?
Selecting a trustworthy fume purifier brand is one of the key factors in ensuring compliance with emission standards. Brands like Langxia or Shuangni are often recommended. Additionally, matching the air volume capacity of the purifier is crucial for achieving standard emissions.
The air volume of a fume purifier is measured in cubic meters per hour. For instance, a 4000 cubic meters per hour air volume indicates the purifier can handle 4000 cubic meters of gas in an hour. Langxia offers a range of air volume levels—4000, 6000, 8000, 12000, 16000, 20000, 24000, 32000, 48000, and 64000 cubic meters per hour—to suit different fume purification needs. Depending on the specific requirements, Langxia provides various product models with differing air volumes and prices.
How should the kitchen's air volume be matched with the fume purifier?
Generally, the greater the amount of fumes produced by the kitchen, the higher the required air volume capacity of the purifier. The number of stoves and the type of cuisine influence the level of fume generation.
Cantonese cuisine typically emphasizes light flavors, moderate heat, and less oil usage, resulting in relatively fewer fumes. Thus, restaurants serving Cantonese cuisine usually have lower air volume requirements for their fume purifiers.
For Cantonese cuisine restaurants, the recommended air volume is: number of stoves multiplied by 3000 cubic meters per hour.
Spicier cuisines like Hunan and Sichuan involve high-heat cooking, frequent frying, and heavy oil usage, generating more fumes and stronger odors. Consequently, restaurants specializing in these cuisines have higher demands for fume purifiers.
For Hunan and Sichuan cuisine restaurants, the suggested air volume is: number of stoves multiplied by 4000 cubic meters per hour.
Barbecue restaurants generate significant amounts of fumes due to the interaction between charcoal fires and oils. Excessive oil accumulation in grills and trays, coupled with high temperatures, contributes further to fume production. As such, barbecue restaurants also require substantial fume purifier air volume capacity.
The typical air volume for barbecue restaurants is: 1 meter multiplied by 6000 cubic meters per hour.
School and corporate cafeterias often use large pots, which produce a wide range of fumes requiring high air volume capacities for the fume purifiers.
For cafeteria large pots, the air volume is calculated at 8000 cubic meters per stove. For example, if there are two large pots, the total air volume would be 2 X 8000 = 16000 cubic meters per hour.
This is a general guideline for matching fume purifier air volumes. To ensure optimal performance, it’s essential to align the ventilation capacity of the purification system with the rated air volume of the fume purifier. Langxia fume purifiers currently adopt industry-standard air volume customization, utilizing a 18KV high-frequency intelligent power supply and a cylindrical cellular electric field, achieving a purification efficiency of over 98%. This meets the inspection standards across various markets!
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