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Electrostatic Precipitator Applications

Electrostatic Precipitators capture particles up to 0.3 μm in size by 98% by electrostatic precipitation method. This means that almost all of the oil and smoke produced during cooking are filtered.

In standard electrostatic precipitators, the average collector surface area for a cell is around 14 m², while in HORECA Electrostatic Cell it is 18.4 m². Also, unlike others, the voltage values ​​are 7 KV / 14 KV, not 6-12 KV. With these and similar differences, HORECA provides high performance and effective efficiency.

ESP Flow

The particles pass through the high voltage electric field region. (ionizer) Here the particles are charged with a positive (+) electric charge. These positively charged particles pass through equally spaced parallel-stacked collecting plates. These surfaces are loaded with negative (-) and positive (+), respectively. Positively charged surfaces repel these particles, while negatively charged surfaces attract and collect them.

HORECA Electrostatic Precipitator filters 98% of oil vapor and fumes generated during cooking with the right project and equipment selection.


Between 3.000 m³ / h – 9.000 m³ / h airflow rates,
where there is a light cooking intensity
used. Duct type or in a plant applicable.


Light air cooking at 9,000 m³ / h and higher airflows
It is used at the points where the density is. Stacking device
By increasing the number, the capacity increases. Channel type or a
It can be applied to a plant.


At points where cooking intensity is heavy
It applied. Particles that the first filter will miss
the second pass holds the filter. It can also be applied by stacking.
There is no limit on airflow. Depends on the situation
It can be applied in three passes. Channel type
or it can be implemented in a plant.


Pre-filter, electrostatic precipitator, activated carbon filter and
Implemented as fixed or modular, consisting of fan
is a compact system that knows. Attic, roof, terrace
etc. in environments that may be exposed to external factors such as
can work comfortably.

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Preventing Commercial Kitchen Fires

commercial kitchen fire

Nearly 40% of all fires are kitchen originated.

Grease vapour accumulation is the most serious danger for cooking areas in kitchens. During cooking, fats and grease change from solid or semi-solid to the liquid phase. Then, atomized grease is filled with steam. This grease mist also contains water molecules in the form of steam. This mixture in aerosol form is transported from the cooking surface to the hood and from there to the ducts with the negative pressure created by the heat currents emitted from the ventilation system (fan) and the cooking appliance. We can see this as a rising cloud of grease and smoke.

At high cooking temperatures, more grease vapour is formed. When the grease vapour cools, it becomes solid again. These grease residues that accumulate in the canals are flammable. The ignition temperature of the grease residues is slightly lower than the initial ignition temperature. This situation brings with it the risk of fire in hoods and ducts. Especially fish and meat cooked in grills using solid fuel form high volumes of grease vapour. When the steam comes into contact with the metal surface, it forms a dry but sticky layer. Ash, unburned carbon, etc., which is relatively heavier on this layer. Combustion products such as accumulate over time. In these systems, accumulation of grease, ash, and soot can cause excessive accumulation, especially in horizontal channels.

In order for the grease inside the chimney and smoke channels to ignite, the accumulated oil must first turn into the gas form or evaporate. As soon as these vapours reach a sufficient amount, they form a flammable mixture. In order for the mixture to reach the self-ignition temperature, the heat source must reach a sufficient temperature.

Often excessive heat and flames on the cooking surface bring along a glow. The ignition that occurs when the grease vapour formed as a result of cooking is exposed to excessive heat or directly touches the flame is the most common cause of glare. This flare creates rising flame beams, and the flames thus touch the hood and grease filters. If the glare is of an appropriate intensity or continues for a sufficient time (about 2 minutes), the accumulated grease deposits in the hoods and ducts can easily ignite.

Fire Propagation Basically Occurs In Kitchen Exhaust System Two Way:

– First of all, flammable grease deposits in the exhaust duct ignite and fire continues in the ducts and chimney,

– In the second stage, this fire that occurs in the canals continues towards the fan and the metal forming the canal gets hot. It can be ignited by heat energy emitted by radiation from metal surfaces, wooden building materials, plastic, etc. building elements burn and cause a fire.

Electrostatic Precipitators are excellent tools to prevent fires. Since electrostatic precipitators filter the grease vapor formed during cooking, the risk of fire is greatly reduced. When supported with ozone generators or UV modules, they almost completely eliminate the risk of duct fire, as they will completely eliminate grease buildup in the ventilation ducts.