Description

Product Overview

ESP (Electrostatic Precipitator) and Ecology Units are essential components of modern commercial kitchen ventilation.
They purify exhaust air by filtering smoke, oil particles, and odors before releasing it outdoors, ensuring compliance with environmental standards and maintaining a cleaner, safer working environment.

Engineered with multi-stage filtration, high-voltage electrostatic cells, and odor-control modules, these systems are ideal for restaurants, hotels, cafeterias, cloud kitchens, bakeries, catering units, and all high-load food production facilities.

Our units support continuous operation, reduce pollution, protect the ducting system, and keep surrounding areas free from unwanted smells.

Key Features

• High-efficiency smoke and grease filtration

• Multi-stage purification system

• Electrostatic cell for fine particle removal

• Activated carbon module for odor control

• Low noise and low power consumption

• Safe and easy-to-clean cell design

• Heavy-duty construction for long-term performance

• Compatible with all commercial kitchen hood systems

• Automated safety shutdown and indicator alarms

• Customizable airflow capacity based on kitchen load

Technical Specifications (Approx.)

Airflow Capacity

• 2000 – 12000 CFM (custom options available)

Dimensions

• Length: 900 mm – 1800 mm

• Width: 600 mm – 900 mm

• Height: 600 mm – 1200 mm
  (Varies based on airflow model)

Weight

• 60–180 kg (depending on model and stages)

Materials

• Electro-galvanized steel / Stainless steel

• Powder-coated exterior

Filtration Stages

1. Pre-filter (grease and large particles)

2. Electrostatic cell (fine smoke and oil vapor)

3. Carbon filter (odor removal)

4. Optional HEPA or secondary carbon stage

Voltage

• 220–240V / 50–60Hz

Optional Add-Ons

• UV-C filtration module

• Fire-rated casing

• External weatherproof housing

• Auto-wash system

• Digital airflow monitoring module

• High-performance activated carbon blocks