Restaurant Commercial Kitchen Ecology Unit

The Harm of Cooking Exhaust

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. The condensed part and the oil smoke form a visible oil smoke mist. Volatiles under high temperature, decomposition products of edible oil and food, and various reaction products are mixed together to form oil smoke, accompanied by a pungent odor.

Composition of kitchen fume

Kitchen fume pollutants mainly include fine particles, settleable particles and volatile organic compounds (VOCs). From the perspective of morphological composition, cooking fume includes two types of particulate matter and gaseous pollutants (volatile organic compounds), of which the particle size is small, generally ranging from 0.1 to 10 μ m. It can be divided into solid and liquid particles, and the viscosity of the liquid is large. Therefore, cooking fume is a mixed pollutant of gas, liquid and solid.

The research results show that there are at least 200 kinds of chemical components detected in the cooking fume of domestic cooking in the family kitchen, mainly including grease, particulate matter, hydrocarbons, aldehydes and ketones, alcohols and esters, and some heterocyclic compounds. According to the distribution of VOCs, alkanes and alkenes are the main hydrocarbon pollutants, and formaldehyde, acetaldehyde, acetone, propionaldehyde, butyraldehyde and n-valeraldehyde are the main aldehyde and ketone pollutants.

Greasy smoke and fume arise during cooking which is not a joyful thing in kitchens, so dirty and greasy air need to be removed quickly. BotonAir Kitchen commercial kitchen ESP filtersutilize high voltage electrostatic ionization technologyto eliminate the smoke, grease & odor emissions produced by hotels & restaurants and fast food shop’s kitchens, food mills, and coffee roasters. We are committed to design and manufacture products that enhance particulate air pollution control and achieve optimized performance and try to provide you with a high-efficiency solution for your commercial kitchen exhaust gas disposal problems.