Under the new environmental protection regulations, a fresh upgrade has been implemented—this next‑generation fume extractor strengthens the defense for green development in the catering industry.

With the implementation of the new “Emission Standards for Cooking Fume in the Catering Industry,” requirements for indicators such as cooking fume emission concentration and total non-methane hydrocarbon removal efficiency have been significantly tightened, presenting entirely new challenges for cooking fume control in the catering sector. Thanks to breakthroughs in core technologies—including advanced composite purification processes, intelligent operation and maintenance, and precise system adaptation—the latest generation of cooking fume purifiers not only easily meet stringent environmental emission standards but also help reduce operating and maintenance costs for catering businesses. These purifiers have become the cornerstone equipment for achieving environmental compliance and promoting green operations in the catering industry, driving a transformation in cooking fume management from “meeting emission standards” to “high efficiency, energy conservation, and intelligent convenience.”

The new generation of fume purifiers overcomes the shortcomings of single‑technology purification by adopting mainstream composite processes such as “dual‑zone electrostatic purification + photocatalytic oxidation” and “activated carbon + UV photolysis.” The front zone uses a high‑voltage electric field to charge oil fume particles and precisely intercept them, while the rear zone simultaneously decomposes odor molecules, achieving dual‑stage purification of both oil fumes and odors. The oil fume removal rate remains consistently above 90%–98%, with emission concentrations as low as 0.5–0.7 mg/m³. The total non‑methane hydrocarbon removal rate exceeds 85%, and models used in sensitive areas can even surpass 90%, far exceeding the requirements of the new regulations—and completely resolving the longstanding issues of insufficient purification efficiency and difficulty in passing environmental impact assessments associated with traditional equipment. At the same time, the UV photolysis module has undergone a technological upgrade: ceramic nano‑coated lamp tubes reduce oil residue adhesion by 80%. Paired with an intelligent self‑cleaning system, the lamp tube lifespan is extended to 15,000 hours, significantly reducing replacement frequency.

Intelligentization and energy efficiency have become key hallmarks of the new generation of fume extractors. The devices are equipped with built‑in IoT modules that can monitor more than a dozen parameters in real time, including purification efficiency, power consumption, and component lifespan. Data is synchronized to a mobile mini‑program; when the filter becomes clogged or components start to age, the system issues a warning seven days in advance, shifting the maintenance approach from “passive upkeep” to “proactive alerting.” AI‑powered light intensity adaptive technology also dynamically adjusts operating power based on fume concentration: during peak hours, the unit runs at full capacity, while during off‑peak periods it automatically reduces its speed, cutting energy consumption by 50%. For certain models, the valley‑time energy storage module further lowers overall electricity costs by an additional 30%. After implementation in a central kitchen in Nanjing, monthly electricity bills dropped from 23,000 yuan to 11,000 yuan.

In terms of scene adaptation and safety protection, the new generation of fume extractors has undergone a comprehensive upgrade. For high‑smoke scenarios such as hot pot and barbecue, the odor removal module has been enhanced; for light‑smoke environments like noodle shops and breakfast stalls, a mini model with a 30% reduction in size has been launched, supporting wall‑mounted installation; and for sensitive areas adjacent to residential buildings, optimized fan design and the addition of sound‑absorbing cotton have reduced operating noise to just 48–52 decibels. At the same time, triple safeguards—namely an explosion‑proof quartz lampshade, a leakage protection device, and an ozone concentration monitor—completely eliminate safety hazards such as short‑circuit fires and ozone levels exceeding the safe threshold.

At present, the new generation of fume purifiers is widely used in various catering settings. After a barbecue restaurant in Chongqing upgraded its equipment, the removal rate of total non-methane hydrocarbons increased from 78% to 93%, and the facility successfully passed its second environmental impact assessment. Following installation across all stores nationwide by a leading hot pot chain, the concentration of油烟 emissions dropped from 15 mg/m³ to 0.8 mg/m³, while the annual maintenance cost per store was reduced by approximately RMB 20,000. Industry experts note that, against the backdrop of increasingly stringent environmental policies, fume purifiers will continue to evolve toward customized solutions tailored to specific business types and one-stop service offerings, providing solid support for the green and sustainable development of the catering industry.