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Anonymous users2024-01-24There are several main characteristics of kitchen fumes:
Grease (liquid): Grease particles are produced during cooking and are measured in microns, usually between submicrons and 10 microns.
Soot (solids): Dust particles are produced during the daily cooking of food and are usually between microns in size.
Smell (gas): Culinary odor (molecule) is a complex mixture of reactive organic gases produced by burning animal and plant bodies. A small amount of odor can be absorbed by grease particles, but a large amount is dispersed in the air stream.
Fume emission concentration: <2mg m3
Visually smoke-free: The amount of soot emitted from the kitchen can be measured in terms of opacity. The soot pollution control regulations adopted by environmental protection agencies require that the opacity must not be higher than 20%, that is, very light soot.
The kitchen fume purifier used in high-end hotels must meet the requirements of higher standards, and Innova high-efficiency kitchen fume purifier is currently the most advanced production supplier of fume purification in China.
Adopt Spain's leading international technology.
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Anonymous users2024-01-23High-end hotels have extremely high requirements for the purification efficiency of oil fumes, and there is a low-altitude emission oil fume purifier that can achieve the effect of visual inspection of no oil, no smoke and no smell after purification.
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