Types of Kitchen Fume Purification Equipment

As catering grows, kitchen fume pollutants have become an important air-quality concern. CHINENG reviews effective fume-cleaning technologies for healthier environments.

Kitchen fume purification options

1. Water-wash hood: alkaline spray contacts the plume, then a fan exhausts the air; grease removal is typically about 90–98%.

2. Biological treatment: oil-loving microbes break down oil mist, with about 90% removal. A dedicated bio-tank is required and cultures must be refreshed; it is among the most environmentally friendly methods.

3. Spray scrubber / packed tower: hood capture feeds an absorption tower (spray, sieve tray, or packing), then a fan discharges; removal is about 80–90%, but the plant is large and complex.

4. Capture-only hood: a simple canopy and fan move fumes outdoors with no cleaning—0% grease removal.

5. High-voltage electrostatic (plasma): ionization and field force charge particles and separate them from the air. Rated efficiency is often 95% in the first week, then can fall sharply over about three months if not cleaned. Biweekly cleaning is usually required; neglected units foul ducts and raise fire risk.

6. Foam / liquid-film washing: a mechatronic unit using two-film mass transfer with a dedicated agent; about 90% removal of oil, black smoke, and dust. Drain and top up agent every 2–3 days. Stable, long-lived, and strong on fire safety.

7. Photocatalytic UV: UV breaks down oil mist, with about 90% removal if there is roughly 30 m of duct for lamp mounting. Reliable lamps are mostly imported. UV is hazardous if it leaks, so sealing is critical.

Many fume-cleaning options are available today. Choose by kitchen size, duty, and site constraints. Contact CHINENG for kitchen engineering and matching equipment support.