What is Fumekiller® -Commercial Kitchen Exhaust Systems?
The equipment can be used effectively for the capture and control of smoke and fumes from cooking processes in commercial kitchens.
How it Works
Fine particles in smoke and fumes enter the electrostatic filter through the suction inlet (1) these particles carried by the air stream first enter the prefilter (2) where large particles are removed. The finer particles then enter the electrostatic module (3) where, between a series of parallel aluminium plates, they receive a high +ve charge. These positively charged particles then pass through another series of aluminium plates which are negatively charged. Here, the particles are attracted to the oppositely charged aluminium plates and stick to them just like iron filings are attracted to a magnet, but, with one difference, the particles remain adhered to the plates even when the electrostatic filter is switched off. The air, now devoid of particles, escapes through the outlet of the system as clean air.