Managing restaurant exhaust oil fumes is essential for improving air quality and living conditions during the winter and spring, which are challenging periods for pollution control.
In winter and spring, poor meteorological conditions and limited dispersion cause restaurant exhaust pollutants—grease, particulates, VOCs, and odors—to accumulate. These pollutants harm air quality, corrode buildings, and threaten public health, especially in poorly ventilated urban areas. Recognizing these hazards supports effective control measures.
Catering oil smoke purification has evolved from traditional filtration and condensation methods to advanced technologies like electrostatic adsorption, high-temperature catalysis, and UV photolysis. While traditional equipment struggled with efficiency, energy consumption, and odor control, innovations in electrostatic purification and field design have significantly improved performance. Combining electrostatic systems with UV photolysis effectively removes high concentrations of grease and odors from cooking fumes, ensuring compliance with emission standards and reducing residential impact. Integrated technologies now better meet the needs of diverse restaurant settings, significantly improving the performance of commercial kitchen purification equipment.
Given the complex composition of oil smoke emissions from catering, and their varied sources such as chain restaurants, independent eateries, commercial complexes, star-rated hotels, and school cafeterias, it is essential to address the issue at its origin. By using oil fume purifiers, these emissions can be efficiently treated, contributing to improved regional air quality.
As a provider of oil smoke purification solutions, Kleanland leverages extensive experience in settings like school cafeterias, shopping malls, and food streets. With advanced purification equipment, the company ensures efficient treatment of restaurant emissions while supporting urban air pollution control efforts.
Whether it is an office canteen, an enterprise canteen or a school canteen, its cooking fumes have a distinct characteristic, that is, the cooking fumes are concentrated in a certain peak period, and a large amount of cooking fumes need to be purified in a short period of time. Therefore, it is necessary to purify the fume based on the principle of electrostatic purification, with the large dust collection area and uniform filter cell strength of the fume purification equipment to achieve standard emissions.
Social catering consists of various types of restaurants. Different cuisines produce different fumes during cooking. For example, the amount of fumes produced during stir-frying is relatively large, and some even produce irritating smells. The demand for fume purification is relatively complex, and the purification efficiency and stability of purification equipment are required to be high.
Additionally, many restaurants are located near residential areas, making odor control essential to minimize impact on nearby communities. To address these challenges, Kleanland has developed composite fume purification equipment based on a "pre-filtration + stage one purification + stage two purification" technology. These solutions efficiently meet the diverse needs of social dining establishments, ensuring compliance with emission standards.
In commercial complexes, restaurant cooking fumes are typically processed by individual purification equipment before being discharged into the main duct. The main duct's purification system then ensures the fumes meet emission standards before final discharge. Kleanland offers solutions tailored to fume purification needs, integrating its equipment to achieve compliant emissions.
