Benefits of Electrostatic Precipitator
Kitchen Electrostatic Precipitators are becoming more and more popular amongst restaurants in the UK as urban areas continue to grow and mixed-use construction becomes increasingly more popular. But what is an electrostatic precipitator and how does it work?
There are several different technologies on the market for capturing and filtering the grease, smoke and odours from commercial kitchen exhaust, but let’s look at the two most popular technologies that are used today.
Mechanical Media Filtration
Mechanical Media Filtration is the traditional technology on the market. It is simple and easy to understand. The exhaust goes through a pre-filter section which holds large particulate. It then passes through one or more sections of high-efficiency filters to remove smaller particulate and then finally passes through an Odour Module loaded with some sort of adsorption media (Usually Activated Carbon Filters) to remove odours and volatile organic compounds (VOCs).
Although this is the most popular system due to its simplicity, it has some drawbacks.
- Because of the grease-loaded vapours that pass through the system, the filters must be changed on a regular basis.
- The cost of replacing filters is high. It is not uncommon to spend as much money on filters in a single year as the entire Ecology Unit.
- If filters are not changed on a regular basis, they can become so clogged that exhaust air cannot pass through them. This causes smoke to back up into the kitchen or it can cause more problems by preventing the fan from running smoothly.
- These systems are significantly larger than other technologies due to the multiple sections required and the size of the filters.
Electrostatic Precipitator (ESP)
Electrostatic Precipitators create an ionization field that will positively charge the grease, smoke and fine particulate in the exhaust. The positively charged particles then pass through collector plates which are alternately charged. The particulate is attracted to the negatively charged collection plates which capture the positive particles and hold them until they are washed off.
An Electrostatic Precipitator offers many advantages over media filtration systems including:
- Electrostatic Precipitator eliminates up to 95% single-pass efficiency of grease and smoke particles and double-pass configuration efficiency 99.9% in the cooking exhaust system
- Much lower operating costs. Electronic cells are simply washed to remove collected particulate and re-used over and over. Because of this, there is a substantial saving by eliminating expensive replacement filters. ESP’s are infinite.
- Filters fine particles down to sub-micron levels which is better for pollution control
- It’s a greener solution. Cells are cleaned and re-used which keeps greasy, spent media filters from filling up landfills.
- Smaller footprint. Because of the high efficiency of the precipitator, there are fewer stages to the filtration process which makes these a good solution for space-limited projects.
- Lower static pressure means smaller horsepower blowers and less power consumption.
- The amount of grease and smoke in kitchen exhaust fumes is reduced to lessen the nuisance of smells to the neighbourhood. ESP systems give the restaurant a clean image while complying with local legislation.
- Fire Risk Reduction. Greatly reduces grease and grease build-up within the kitchen exhaust ductwork and reduces fire risk.
With proper care and maintenance, an ESP system will provide decades of highly efficient filtration in a commercial kitchen exhaust application. With all things being considered, an ESP system is clearly the best option to use when a Pollution Control Unit is needed for the kitchen exhaust.
You can check out our High-Efficient Electrostatic Precipitators by clicking here.