Ecology Unit Commercial Kitchen Smoke Filter ESP 98%+

The Ecology Unit Commercial Kitchen Smoke Filter ESP 98%+ is an electrostatic precipitator that captures smoke, grease and fine particles from commercial kitchen exhaust. It removes over 98% of airborne particles, cuts odors and grease build-up, and runs quietly with low energy use. Selling points: very high filtration efficiency, washable reusable plates for low upkeep, lowers fire and duct cleaning costs, improves kitchen air quality, and meets commercial standards.

Shipping:

Support Sea freight

Payments:

L/C,D/A,D/P,T/T,Western Union,MoneyGram,OA

Lead Time:

1-1(sets):15(days),>1(sets):To be negotiated(days)

Place of Origin:

China

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Warranty of core components

1 Year

Marketing Type

Hot Product 2019

Showroom Location

Malaysia

Applicable Industries

Hotels, Manufacturing Plant, Machinery Repair Shops, Food & Beverage Factory, Food Shop, Construction works

Condition

New

Weight

125kg

Voltage

220(V)

POWER

110(w)

Tuyere size

1455*490(mm)

Overall dimension

645*1690*570(mm)

Treatment air volume

40000(m3/h)

Product Name

Commercial Kitchen Electrostatic Precipitator Smoke Filter Ecology Esp

weight (kg)

125 kg

productivity

40000(m3/h)

warranty

1 Year

place of origin

China

core components

Motor

machinery test report

Provided

video outgoing-inspection

Not Available

Compact Durable 98%+ Filtration

The kitchen electrostatic precipitator delivers over 98% oil-fume removal and sub-1mg/m3 emissions to keep restaurant exhaust compliant, odor-free, and safe for staff and neighbors. Its compact, modular galvanized honeycomb electric-field housing with high-density adsorption plates, 23mm plate gap and double-sided air inlet offers two-stage treatment and is packaged for easy transport and quick installation. Built for low energy use, small footprint and simple maintenance—with gravity oil collection, removable plates and durable construction—it minimizes operating costs while ensuring professional-grade purification.

98% Efficient ESP Filtration

This kitchen electrostatic precipitator delivers over 98% oil fume removal with smoke exhaust concentrations below 1 mg/m3, using a double-stage high-voltage ionization and adsorption system with galvanized honeycomb electric fields, serrated negative electrodes, high-density adsorption plates (23 mm plate gap) and a 9.38 m2 single-field adsorption area. It separates large oil droplets by gravity into a collection basin while charging and capturing fine particles electrostatically, producing real-world purification often exceeding national standards with low energy consumption, low airflow resistance and no secondary pollution. Designed for commercial kitchens, the compact, low-investment structure features double-sided air inlets, double-drive electric fields and easy maintenance to minimize operating costs and footprint while ensuring thorough two-stage lampblack treatment.

Eco Unit 98%+ Filtration

The Ecology Unit kitchen electrostatic precipitator delivers over 98% removal of oil fume and reduces smoke exhaust concentration to below 1 mg/m³, surpassing national and Shanghai emission standards. A galvanized honeycomb electric field with high-density adsorption plates, 23 mm plate spacing and a 9.38 m² adsorption area provides two-stage electrostatic treatment that charges and captures fine particles while returning oil to a collection basin. With low energy consumption, compact footprint and easy maintenance, this unit achieves high purification efficiency (85–95%) without secondary pollution and minimal operating cost.

◎ Superior Filtration Efficiency

◎ Advanced Collection Design

◎ Compact Space-Saving Performance

Efficient 98%+ Smoke Capture

Ecology Unit's Commercial Kitchen Smoke Filter ESP 98%+ grew from years of field-tested engineering to deliver reliable, low-maintenance air cleaning for busy foodservice environments. This kitchen electrostatic precipitator captures and removes over 98% of smoke, grease and fine particles with a high-voltage electrode array, automated cleaning cycles and corrosion-resistant panels, reducing odor, fire risk and duct buildup. Compact modular design, energy-efficient operation, simple cartridge access and compliance-ready performance make it a cost-effective, durable upgrade for restaurants, commissaries and institutional kitchens.

Material introduction

Built with galvanized steel ionization plates featuring a honeycomb surface and tightly spaced high-density adsorption polar plates (23 mm gaps), the unit maximizes adsorption area while maintaining structural strength. Corrosion-resistant galvanization, robust insulating supports and serrated negative electrode tips enable stable high-voltage ionization, efficient oil drainage into the collection basin and simple maintenance. These material choices give the kitchen electrostatic precipitator exceptional durability and cleaning ease while delivering over 98% oil fume removal with low energy consumption.

◎ Galvanized High-Density Adsorption Plate

◎ High-Voltage Ionization Assembly

◎ Corrosion-Resistant Housing & Drainage

FAQ

What is the Ecology Unit Commercial Kitchen Smoke Filter ESP 98%+ and how does it work?

The Ecology Unit is an electrostatic precipitator (ESP) designed for commercial kitchens. It ionizes airborne grease, smoke and fine particles and collects them on charged plates, removing over 98% of particulate matter under typical test conditions. Collector plates are normally washable, and the unit runs on mains power integrated into the kitchen exhaust system.

In which application scenarios is this ESP best used?

It’s intended for commercial cooking environments such as restaurants, hotels, food courts, central kitchens, cloud kitchens, institutional cafeterias, catering facilities and light food processing areas. It’s especially useful where high grease/particulate loads and strict indoor air or duct cleanliness requirements exist.

How is the unit installed and integrated with existing exhaust systems?

The unit can be mounted in the hood or inline in the exhaust ductwork; exact placement depends on hood design and airflow. It requires an electrical connection and sufficient access for maintenance. Professional HVAC/hood technicians should assess compatibility with duct size, airflow rate and existing grease filters before installation.

What maintenance does the ESP require and how often should it be serviced?

Maintenance typically includes removing and washing collector plates, cleaning pre-filters, inspecting electrodes and electrical connections, and replacing any carbon or odor modules if fitted. Frequency depends on cooking volume — from weekly in high-use kitchens to monthly in lighter-use settings. Always disconnect power before servicing.

What are the primary benefits and limitations of using this smoke filter?

Benefits: significant reduction of smoke, grease aerosols and fine particulates (claimed 98%+ capture), lower duct and hood grease buildup, reduced fire risk, improved indoor air quality and easier compliance with ventilation/cleaning rules. Limitations: ESPs remove particulates but are less effective on gaseous odors unless paired with activated carbon; they are not a substitute for adequate ventilation or required fire-suppression systems and need regular maintenance to retain performance.

Are there safety, regulatory or operational considerations I should know about?

Ensure the unit is sized for your exhaust airflow and installed per local codes. Some ESP designs can generate trace ozone — choose models certified to ozone emission limits or that meet applicable standards. Maintain regular cleaning to prevent performance loss and fire hazards. Keep documentation for service records and local inspections, and consult the supplier about spare parts, warranties and any required electrical protections.

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