Well-designed exhaust system pumping, delivery systems and fresh air purification equipment, oil, smoke discharged, timely supply of fresh air, organized by the emissions of soot, is the essence of every kitchen design. 

 The existing kitchen fume purification methods and their advantages and disadvantages. Currently, the technology for purifying cooking fumes are metal mesh filter, activated carbon adsorption, transport, water, fume hoods, wet spray, electrostatic purification. Purification process of purification in the smoke, due to kitchen smoke contains fine particles, organic gases, and has strong adhesion and hydrophobicity characteristics, resulting in static technology in the application of a variety of issues. Such as wire mesh filter cleaning efficiency is low; adsorption with adsorbent material for purification of gas fumes, such as using skim feathers, such as activated carbon, the advantages of the method is clean, high efficiency, the disadvantage is the high operating costs, resistance, sorbent needs changed regularly, and by gas adsorption, water adsorption capacity of the impact of its rapid decrease cycle time, and because the scale of the problem can not be recycled. 

 Both purification methods which do not apply to Zhongshan Inspection and Quarantine of the kitchen smoke purification. The hood is the most commonly used to transport water, low investment, simple and efficient purification; washout purification method is based on an aqueous solution containing certain absorbent spray absorption of flue gas purification, the advantages of the method is low resistance, low investment the disadvantage is the large area; electrostatic method is the efficient capture of oil mist particles, with a clean, high efficiency, low energy consumption of the prominent features are the best equipment for restaurants.