Many customers have asked us how to judge the quality of a restaurant fume purifier for environmental protection. Customers are also right to have this concern, but in general, if the restaurant fume can be discharged into public flues or rooftops, restaurant owners usually do not care too much about the quality and purification efficiency of the restaurant fume purifier. As long as environmental monitoring can pass the standards, most people will choose products at a price.
However, when opening a restaurant in sensitive areas and the building in which it is located does not have a public flue or does not allow the installation of smoke pipes, restaurant operators have a headache: how to choose effective, stable work, guaranteed after-sales service, and reasonably priced cooking fume purifiers is a challenge.
Catering oil fume purifiers are different from ordinary products, as most people lack sufficient professional knowledge and experience. Various authentic identification reports and promotional materials can easily confuse people. It is unlikely to become an "expert" with the ability to identify such equipment in a short period of time. However, we can learn about the situation of different brands of oil fume purification equipment through some side learning methods.
Firstly, understand the after-sales service status.
You can inquire with restaurant operators, waiters, and chefs about the manufacturer's maintenance and regular cleaning of equipment, with a focus on understanding the manufacturer's response time to equipment failures.
Secondly, hearing is false, seeing is believing.
Before selecting a catering fume purifier, first understand the local application status of the product. You can request the manufacturer to provide multiple application engineering examples in the vicinity. Do not listen to the manufacturer's introduction unilaterally, but choose to observe the peak hours of the restaurant on site. If you are satisfied with the purification status of the sample project during the peak hours of the restaurant's operation, and the smoke exhaust inside the kitchen is smooth, it can be considered that the purification efficiency of the restaurant oil fume purifier is acceptable.
Thirdly, understand the stability of the long-term operation of the catering fume purifier.
Manufacturers are required to provide engineering examples of products that have been in use for more than a year, carefully observe the conditions around the discharge outlet, and inquire with neighbors and restaurant operators about the working conditions of the equipment during use.
The installation of standard emissions for catering fume purifiers is difficult to implement. Nowadays, many places require the installation of catering fume purifiers by environmental protection departments, and only commercial places find people to install them. It is generally difficult to implement, and many businesses directly connect the ventilation pipeline to the municipal sewage pipeline in order to save money. Anyway, the oil drain is nowhere to be seen near his business district. But he didn't know that there was no oil fume purifier inside the public pipe, and it also emerged from the nearby water outlet. I didn't spend much money, but what I did was a wasted project.
Thank you for reading. The source of this article is Jinan Ventilation Pipeline Processing. For more information and questions, please click on: http://www.sinocreditgp.com We will continue to work hard to provide you with services. Thank you for your support!