The design principles of the kitchen smoke exhaust ventilation system are matters that need to be paid attention to in the specific design. In the following, only the problems related to the structural coordination design of the airflow flow, pipeline orientation and system control of the system design will be described. Read More

Commercial kitchen exhaust treatment system is always an annoying issue for restaurants and hotel kitchens. The emission should be reached the local disposal standard, so it’s necessary to filter kitchen exhaust gas before emission. Read More

According to the U.A.E laws and regulations, filters are mandatory for all restaurants and supermarkets. All exhaust should be purified before emission. Boton Air has finished abundant projects in U.A.E successfully. Read More

The ecology unit’s filtration systemis one of the crucial parts in kitchen ventilation criteria. The exhaust from cooking generally contains grease particles, dust, vapor and organic compounds. Only a hood and fan could not provide full proof ventilation to the kitchen. Read More

With the rapid development of science and technology and the catering industry, the function of the kitchen smoke exhaust ventilation system has been continuously improved, and it is more than just exhausting oily smoke and heat. This system already has the functions of exhausting oil fume, steam, waste gas, moisture, inputting fresh air, adjusting temperature, and purifying incoming and outgoing air. The design of a fully functional kitchen exhaust ventilation system should achieve the following functions. Read More

The composition of lampblack produced by the urban catering industry is very complex, including more than 300 substances, including fatty acids, aldehydes, ketones, aromatic compounds, etc., of which more than 10 will pose a serious threat to human health. Relevant studies have shown that long-term inhalation of harmful substances contained in oil fume will damage the respiratory mucosa of the human body. Read More

Kitchen lampblack refers to the oil, organic matter and products of thermal oxidation and thermal decomposition that are volatilized during food cooking and food production and processing. During cooking, the oil is heated. When the temperature reaches 170 ° C (the smoke point of edible oil), blue smoke begins to appear. With the continuous increase of cooking temperature and the addition of food materials, the decomposition speed of oil is accelerated, and the water contained in the food is rapidly vaporized and expanded. Read More

We deliver assembled ESP filters to our customers. The main part of the installation is ducting and power supply connection. Please check the below video which shows the installation process.Even though the process is easy to operate, there are a few more things to be aware of. Read More