The Difference Between Kitchen ESP and Industrial ESP after Subtle Comparison

For cooking fume and smoke in the food service industry, specialized kitchen ESPs are commonly used. For industrial smokes and waste gases, industrial ESPs are preferred. These two types of purifiers differ significantly, and the following comparison provides detailed insights and purchasing tips for users. 

Kitchen oily smoke are mainly produced during cooking, as oils and seasonings are heated at normal room temperatures, generating fumes. These smokes typically consist of oil particles, a small amount of odor molecules, and water vapor, resulting in relatively low concentrations—usually below 10mg/m³. As a result, Kitchen ESP units are smaller in size and achieve purification efficiency of over 90%, which meets national emission standards.

Industrial emission differs significantly, with concentrations often reaching tens to thousands of milligrams per cubic meter. Processes such as frying and baking in food manufacturing generate large amounts of high-concentration fumes, containing not only oil particles but also complex pollutants like volatile organic compounds and dust. Industrial ESP units must be equipped with more powerful electrostatic fields and additional purification technologies. These units often require multi-stage systems to meet stringent emission standards and are typically large in size.

Kitchen environments are relatively smaller, with range burners and lower cooking smoke generation. Therefore, Kitchen ESP units generally have lower airflow capacities, ranging from 2000 to 20,000 m³/h. For example, a small fast-food restaurant might only need a unit with a capacity of 4000–6000 m³/h to handle its kitchen fumes effectively.

Industrial facilities operate on a larger scale, often involving high-volume, centralized processes that produce significant emissions in a short time. Industrial ESP units typically start at 10,000 m³/h, with capacities reaching hundreds of thousands of cubic meters per hour for large enterprises.

Due to the low concentration and small airflow in Kitchen ESP units, the amount of collected oil is minimal. A simple collection tray with an oil outlet at the bottom of the unit is sufficient. In contrast, Industrial ESP units handle high concentrations and large airflow, collecting significant amounts of oil mist. These systems require complex oil disposal mechanisms, including pressure-difference balancing devices for efficient oil discharge. In colder regions, oil pipes must be insulated to prevent blockages caused by solidified oil.

Additionally, Industrial ESP units face higher sealing requirements due to the large pressure difference inside and outside the equipment. Using a Kitchen ESP in an industrial setting may lead to excessive leakage, non-compliance with environmental standards, and operational failures.

Kitchen ESP units, designed for low concentrations and fewer impurities, use smaller electrode gaps and shorter high-voltage insulators to save space and cost. Industrial ESP units, however, must handle higher concentrations and larger particles, requiring wider electrode gaps and longer, pollution-resistant insulators. Using a Kitchen ESP in an industrial setting can lead to rapid accumulation of oil droplets and particles, causing electrical discharges, short circuits, and insulator contamination, resulting in unstable operation.

Kitchen ESP units, primarily used in restaurants and hotels, collect small amounts of fumes with low flammability. To reduce costs, these units generally lack fire suppression systems and focus on purification efficiency and operational stability.

Industrial ESP units, however, operate in complex environments and collect significant amounts of oil. The risk of fire is higher, especially during electrical discharge or short-circuit events. These units must include fire safety features such as smoke detection and sprinkler systems to prevent and contain fires, ensuring safe industrial operations. Using a Kitchen ESP in industrial settings may result in severe fire hazards and significant losses.

Choosing the right purifier is critical. Kitchen ESP units are designed for low-concentration, small-airflow scenarios with minimal fire risk, making them suitable for food service environments. Industrial ESP units are tailored for high-concentration, large-airflow scenarios with strict fire safety require

Kleanland is the China’s number 1 brand manufacturing electrostatic precipitators. She fabricated the first commercial kitchen hood integrated with ESP filtration 3 decades ago. Nowadays, she possesses the largest manufacturing base making kitchen ESP hoods, ducted ESP device and industrial ESP system. Kleanland products are reliable and trustworthy. If you are interested in good ESP supply, recommend you to visit their website for more information: https://www.klean-esp.com