Solution

Solution

Dining establishment

Core requirements

High-efficiency purification and exhaust of kitchen fumes, odor control in the dining area, assurance of comfort, and compliance with environmental emission standards.

 

Dedicated technical adaptation

• Kitchen fume purification and exhaust ventilation Equipped with a two-stage purification system featuring “high-efficiency electrostatic oil removal + activated carbon adsorption,” the system achieves an油烟 (cooking fume) purification efficiency of ≥95% and meets national environmental emission standards. A variable-frequency main exhaust fan is linked with a make-up air fan to maintain a slight negative pressure within the kitchen, preventing cooking fumes from leaking into the dining area. The fan speed is automatically adjusted based on the number of cooking stations in use.

• Fresh air supply and odor control in the dining area The dining area is designed with a fresh-air supply rate of 30 m³/h per person, and fresh air is evenly distributed through ceiling-mounted diffusers. The fresh-air system incorporates an odor-filtering module that effectively adsorbs food odors in the dining area. In conjunction with the exhaust ventilation system, this setup creates an air circulation loop, ensuring consistently fresh indoor air.

• Energy Conservation and Safety Assurance The kitchen exhaust fan features a high-temperature-resistant and oil-stain-proof design for easy cleaning and maintenance. It is equipped with functions for monitoring the fan’s operating status and providing fault alarms, ensuring that the fume purification and ventilation systems operate continuously and effectively. During non-business hours, the fan automatically switches to a low-airflow mode, reducing energy consumption.