PRODUCTS

Integrated Fume Purification Hood for Commercial Kitchen Oil Smoke Control

Model: DL-YZ-16 to DL-YZ-24
Specification: Integrated hood with fume purification module
Size: 1600x1200x980 mm to 2400x1200x980 mm
Price: Contact us
Description: Integrated fume purification hood for low-level kitchen exhaust discharge, combining hood structure, fan selection, and purification modules in one compact system.
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Send airflow, pollutant type, material preference, voltage and destination. PureAirTek will recommend suitable industrial equipment and quote range.

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Integrated Fume Purification Hood

An integrated fume purification hood combines capture hood structure with oil smoke filtration or purification modules for commercial kitchen exhaust. It is used when the customer wants compact capture, front-end grease control and simplified installation in restaurants, food courts or small cooking facilities.

Best-Fit Applications

Application	Pollutant	Why Integrated Hood Fits
Restaurant cooking line	Oil smoke, grease and cooking odor	Combines local capture and purification in a compact arrangement.
Food court or canteen	Mixed kitchen exhaust	Useful where equipment space is limited.
Small food processing room	Intermittent oil smoke	Reduces duct grease loading when maintained correctly.
Retrofit kitchen	Limited duct or roof space	Integrated design may simplify installation compared with separate units.

Design Boundaries

The hood must be selected by cooking process, airflow, capture distance and grease load. Heavy frying, barbecue or high-oil cooking may require stronger electrostatic oil fume purification, fire safety design and regular cleaning. It should not be treated as a replacement for required fire suppression or local kitchen exhaust codes.

System Configuration

A complete kitchen exhaust system can include hood body, grease filter, electrostatic oil fume purifier, UV or carbon odor polishing if needed, fan, ductwork and discharge outlet. The capture hood design matters as much as the purifier because uncaptured smoke cannot be treated downstream.

Selection Parameters

Parameter	What to Confirm	Design Impact
Cooking type	Frying, grilling, steaming, baking or mixed	Determines grease load and purification level.
Hood size	Cooking line length and capture overhang	Controls smoke capture efficiency.
Airflow	Required exhaust volume and duct pressure	Determines fan and purifier size.
Cleaning access	Filter, cell and duct maintenance	Important for safety and long-term performance.

Common Mistakes

Choosing purifier capacity without checking hood capture airflow.
Ignoring grease cleaning access and fire safety requirements.
Using odor treatment before removing oil smoke.
Undersizing fan pressure for long ductwork.

Quotation Data to Prepare

Send cooking equipment type, hood length, kitchen layout, duct route, required airflow if known, grease load, installation space, voltage and destination country. Photos or layout drawings help size the hood and purification modules.