Kitchen exhaust fumes contain a variety of pungent odors, such as acidic, spicy, and burnt smells, along with over 300 types of harmful substances and carcinogens. These fumes are one of the major contributors to 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, controlling kitchen exhaust pollution has gained nationwide attention. Many regions require local restaurants to install油烟净化器(oil fume purifiers). However, some restaurants have installed these devices, yet their oil fume emissions still fail to meet regulatory standards. Why is this happening?
Selecting a reliable brand for your oil fume purifier is one key to resolving this issue. Brands like Langxia and Shuangni offer effective solutions. Additionally, ensuring proper air volume matching is another critical factor. The air volume of an oil fume purifier is measured in cubic meters per hour, indicating how much gas it can process in an hour. For instance, Langxia offers oil fume purifiers with air volumes ranging from 4000 to 64000 cubic meters per hour. Depending on specific purification needs, Langxia provides various models with differing air volumes and prices.
How should you match the air volume of the fume purifier to your kitchen? Generally, the larger the amount of oil smoke produced, the higher the required air volume of the oil smoke purifier. Factors like the number of stoves and the type of cuisine significantly affect the volume of oil smoke generated.
Cantonese cuisine tends to emphasize light flavors, moderate cooking methods, and minimal oil usage, resulting in relatively less oil smoke. Thus, Cantonese restaurants typically have lower air volume requirements for their oil smoke purifiers.
For Cantonese cuisine restaurants, the general rule for matching air volume is: number of stoves multiplied by 3000 cubic meters per hour.
Spicier cuisines like Hunan and Sichuan involve intense cooking with frequent frying and heavy oil usage, producing substantial amounts of oil smoke and stronger odors. Therefore, restaurants serving these cuisines have higher demands for oil smoke purifiers.
The typical air volume requirement for kitchens in Hunan and Sichuan cuisine restaurants is: number of stoves multiplied by 4000 cubic meters per hour.
Barbecue restaurants generate particularly harmful compounds, with excessive oil accumulation on grills and trays leading to significant oil smoke production. Hence, they require oil smoke purifiers with high air volumes.
Barbecue restaurant kitchens usually need an air volume of 1 meter multiplied by 6000 cubic meters per hour.
School and corporate cafeterias often use large woks, generating extensive oil smoke and requiring higher air volume purifiers. For example, a cafeteria with two large woks would need an air volume of 16,000 cubic meters per hour.
The above provides a rough guide for matching air volume. To maximize the effectiveness of your oil fume purifier, ensure the ventilation capacity of the purification system aligns with the device's rated treatment range. Langxia’s oil fume purifiers use industry-standard custom air volume configurations, featuring 18KV high-frequency intelligent power supplies and cylindrical cellular electric fields, achieving purification efficiencies exceeding 98%. This ensures compliance with inspection standards across different regions!
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