The formation of cooking fume

The oil, organic matter and other products that are decomposed or broken by heating during the cooking and processing of food. It is a mixture of gas, solid and liquid produced by a series of reactions between edible oil and food at high temperature, commonly known as oil fume. Oil fume is mainly composed of organic compounds such as alkanes, fats, esters, alcohols, ketones, aldehydes, heterocyclic amines, polycyclic aromatics and mutation sources. It affects the public health of the society and has great harm to the health of the human body. Oil fume has certain effects on the lungs and respiratory tract of the human body; there are cytogenetic toxic substances that can cause different biological effects in the fume, which are carcinogenic mutations and reduce the body's immune function.





Calculation of the amount of cooking exhaust

According to the standard design specifications for kitchen ventilation, a fume hood should be installed above the cooking utensils, and the exhaust volume of the ventilation project should be designed according to the cross-sectional wind speed of the fume hood 0.5-0.7M/S.

According to Q=3600V.S

Q: Smoke exhaust-m/h   V: Sectional wind speed-m/s  S: Smoke-collecting section-m2

The section wind speed is designed according to 0.6, that is, the smoke exhaust per square meter section of the hood is

 Q=3600X0.6X1=2160m3/h




Design process

According to the characteristics of cooking fume in the kitchen wok and engineering requirements, the high-voltage electrostatic purification technology of KLEAN is used for the treatment.

Oil fume → 4 in 1 hybrid hood Hood/ ESP filter/UV/Fanpackage)→ Emission


Working principle of electrostatic Pricipitator

KLEAN friendly electrostatic catering oil fume purification equipment uses the electrons emitted by the cathode in a high-voltage electric field and the negative ions generated by the electrons colliding with empty molecules to capture oil fume particles, so that the oil fume particles are charged, and the electric field is used to make the charged oil fume The particles are adsorbed by the anode to achieve the purpose of removing oily smoke. Since the diameter of the electron is very small, its particle size is many orders of magnitude smaller than the particle size of the oil fume particles. Moreover, the density of electrons in the electric field is very high (up to the order of 100 million/CM3), which can be said to be ubiquitous. The oil fume particles in the electric field are easily captured by electrons (that is, charged). The charging of the oil fume particles in the electric field is an inevitable phenomenon that follows a certain mechanism, rather than simply caused by occasional collisions. From the theoretical analysis: including electric field charging and diffusion charging. Electric field charging is because the relative permittivity of oil fume particles is greater than 1. In the electric field, the lines of power around the oil fume particles change, causing the lines of power to intersect the surface of the oil fume particles. The ions moving along the power lines must collide with the oil fume particles and transfer the charge to Oil fume particles; Diffusion charging is the diffusion of ions in the air due to thermal motion. When they are close to dust particles, they generate electric image forces that attract each other and are charged.





The design of the filter cell makes the movement speed of the oil fume particles lower. Generally, the oil fume particles can be charged enough within a few seconds. The charged particles will be subjected to the electric field force (Coulomb force) in the electric field, as a result It is the oil fume particles that are adsorbed on the anode. Therefore, the oil fume removal rate of electric oil fume removal is very high, and it is especially suitable for capturing oil fume particles with smaller particle size and lighter weight.







The formation of cooking fume

The oil, organic matter and other products that are decomposed or broken by heating during the cooking and processing of food. It is a mixture of gas, solid and liquid produced by a series of reactions between edible oil and food at high temperature, commonly known as oil fume. Oil fume is mainly composed of organic compounds such as alkanes, fats, esters, alcohols, ketones, aldehydes, heterocyclic amines, polycyclic aromatics and mutation sources. It affects the public health of the society and has great harm to the health of the human body. Oil fume has certain effects on the lungs and respiratory tract of the human body; there are cytogenetic toxic substances that can cause different biological effects in the fume, which are carcinogenic mutations and reduce the body's immune function.




Calculation of the amount of cooking exhaust

According to the standard design specifications for kitchen ventilation, a fume hood should be installed above the cooking utensils, and the exhaust volume of the ventilation project should be designed according to the cross-sectional wind speed of the fume hood 0.5-0.7M/S.

According to Q=3600V.S

Q: Smoke exhaust-m/h   V: Sectional wind speed-m/s  S: Smoke-collecting section-m2

The section wind speed is designed according to 0.6, that is, the smoke exhaust per square meter section of the hood is

 Q=3600X0.6X1=2160m3/h



Design process

According to the characteristics of cooking fume in the kitchen wok and engineering requirements, the high-voltage electrostatic purification technology of KLEAN is used for the treatment.

Oil fume → 4 in 1 hybrid hood Hood/ ESP filter/UV/Fanpackage)→ Emission


Working principle of electrostatic Pricipitator

KLEAN friendly electrostatic catering oil fume purification equipment uses the electrons emitted by the cathode in a high-voltage electric field and the negative ions generated by the electrons colliding with empty molecules to capture oil fume particles, so that the oil fume particles are charged, and the electric field is used to make the charged oil fume The particles are adsorbed by the anode to achieve the purpose of removing oily smoke. Since the diameter of the electron is very small, its particle size is many orders of magnitude smaller than the particle size of the oil fume particles. Moreover, the density of electrons in the electric field is very high (up to the order of 100 million/CM3), which can be said to be ubiquitous. The oil fume particles in the electric field are easily captured by electrons (that is, charged). The charging of the oil fume particles in the electric field is an inevitable phenomenon that follows a certain mechanism, rather than simply caused by occasional collisions. From the theoretical analysis: including electric field charging and diffusion charging. Electric field charging is because the relative permittivity of oil fume particles is greater than 1. In the electric field, the lines of power around the oil fume particles change, causing the lines of power to intersect the surface of the oil fume particles. The ions moving along the power lines must collide with the oil fume particles and transfer the charge to Oil fume particles; Diffusion charging is the diffusion of ions in the air due to thermal motion. When they are close to dust particles, they generate electric image forces that attract each other and are charged.




The design of the filter cell makes the movement speed of the oil fume particles lower. Generally, the oil fume particles can be charged enough within a few seconds. The charged particles will be subjected to the electric field force (Coulomb force) in the electric field, as a result It is the oil fume particles that are adsorbed on the anode. Therefore, the oil fume removal rate of electric oil fume removal is very high, and it is especially suitable for capturing oil fume particles with smaller particle size and lighter weight.




Phone
Consultation
Message
Address