Sichuan and Hunan restaurants, barbecue shops, and hot business are the norm, and the kitchen fumes are also fully exposed. Under the process of stir frying, dry frying, and grilling, a strong oil fume with a pungent chili flavor and heavy grease instantly emerges, and the exhaust vent often emits "white smoke" - environmental complaints and surprise inspections follow one after another.

How strong is the oil smoke from Sichuan and Hunan cuisine and barbecue?

Sichuan and Hunan cuisine is mainly stir fried and dry fried, with high oil temperature and fast stir frying, instantly producing a large amount of oil fumes and volatile organic compounds. The oil fume emission concentration of special catering units such as Sichuan restaurants and barbecue restaurants can reach 3 to 5 times that of conventional operating conditions. The oil fume concentration of Hunan cuisine and Sichuan cuisine is 2 to 4 times higher than that of ordinary cuisine. During stir frying, a large amount of oil fume is emitted in a short period of time, and ordinary purifiers are easily overloaded. The exhaust outlet may occasionally produce clumped oil fume "blowouts".

Barbecue restaurants are more "tricky" - oil drips and burns directly on charcoal or electric heating tubes, producing a large amount of oil particles and a pungent odor. Heavy oil smoke cuisine requires high purification efficiency, which ordinary equipment cannot withstand.

Choose a purifier for heavy oil cigarette stores and focus on three key points

Firstly, the air volume needs to be increased. For Sichuan Hunan stir frying or large-scale barbecue, it is necessary to increase the redundant air volume by 20% to 30% on the basis of conventional calculations. The recommended single eye air volume for Hunan and Sichuan cuisine is 4000 to 6000 cubic meters per hour, and the actual selection needs to be increased by 20%. It is also recommended to increase the air volume in the design of barbecue restaurants by 20% -30%. Insufficient air volume will inevitably compromise the purification effect during peak periods.

Secondly, the purification efficiency should exceed the standard. The heavy oil smoke industry requires much higher purification efficiency than ordinary catering. There are local standards that require purification efficiency to be ≥ 90%, and some cities are even stricter - the concentration of oil fume emissions must be ≤ 1.0mg/m ³. It is recommended to use a dual zone electric field model for heavy oil and tobacco cuisine, which provides better purification assurance.

Thirdly, the material should be 'able to withstand'. The heavy oil fume environment is characterized by high temperature, high humidity, and high corrosion. Ordinary materials can deform, rust, and experience a sharp drop in efficiency in an electric field within a short period of time. 304 stainless steel is the bottom line.

Jinjeili Stainless Steel Electric Field Model - Designed for Heavy Oil Fumes

The Jin Jieli electrostatic precipitator stainless steel electric field model is tailor-made for "hardcore" kitchens such as Sichuan Hunan cuisine and barbecue.

High temperature resistance, not afraid of stir frying. Jin Jieli adopts a combination of 201 stainless steel electric field and ceramic insulation layer, which can withstand a continuous high temperature of 200 ℃, completely avoiding the risk of short circuit caused by thermal expansion in traditional electric fields. No matter how high the oil temperature is in the Sichuan Hunan cuisine kitchen, Jin Jieli can withstand it.

The purification efficiency reaches over 98%, far exceeding industry standards. The dual zone plate line structure achieves a particle capture efficiency of 95%. The ionization plate adopts a stainless steel tip shape, which is not easily wrapped by oil stains, and the equipment always maintains efficient ionization effect. Heavy oil smoke is coming, please accept all orders.

The lifespan is more than 2.5 times that of ordinary equipment. Actual test data shows that the service life of stainless steel purifiers can reach 8 to 10 years. One investment, long-term benefits.

Modular electric field design, supporting quick disassembly by a single person. Built in backwash device, automatically cleans the electric field every 72 hours to avoid performance degradation caused by manual disassembly and cleaning. Maintaining is worry free and effortless.

Choose Jin Jieli, heavy oil fumes no longer cause headaches

Choosing the right equipment can solve half of the oil fume problem in Sichuan and Hunan cuisine and barbecue restaurants. Jinjieli stainless steel electric field model - high temperature resistance, high efficiency, long life, easy maintenance. Enable the kitchen to meet the emission standards for heavy oil fumes and operate with peace of mind.