An oil smoke filtration system

Abstract

The invention relates to an oil smoke filtration system. The system includes an exhaust cylinder, the head end of the exhaust cylinder is provided with a gas collecting cover, the gas collecting coveris positioned above a stove, the tail end of the exhaust cylinder is an exterior wall discharge end, and an oil filter membrane device, an oil smoke separator, a modification composite membrane device and a blower fan are arranged in order between the gas collecting cover and the exhaust cylinder of the exterior wall discharge end; the oil over membrane of the oil over membrane device is comprised of a fiber glass micropore filtration membrane, a polytetrafluoroethylene membrane and a polyethersulfone membrane which are layered and stacked in order along the direction of oil smoke discharge;the modification composite membrane of the modification composite membrane device is comprised of a polycarbonate membrane, an oxidized graphene filter membrane, a nitrobacteria pellicle and multi-wall carbon nanotubes which are layered and stacked in order along the direction of oil smoke discharge, and the airing rate of the oil over membrane and modification composite membrane are both no lessthan 30%. The removal efficiency of the oil smoke can be reached to 99.6%, the oil smoke can be directly discharged, and the cleaning and maintenance of the smoke evacuation system is avoided.

Description

technical field [0001] The invention relates to kitchen equipment, in particular to an oil fume filtering system. Background technique [0002] Oil fume itself is a serious air pollution. The cooking fume we usually emit is a large amount of thermal oxidation decomposition products produced by cooking oil and food under high temperature conditions. When cooking, the fat is heated. When the temperature reaches the smoking point of edible oil at 170°C, the blue smoke of initial decomposition appears. As the temperature continues to rise, the decomposition speed accelerates. It has a pungent smell, and the particle size of oily fume is between 0.01 micron and 0.3 micron. Relevant departments analyzed the oil fume samples collected from residents’ households and found more than 220 kinds of chemical substances, mainly including aldehydes, ketones, hydrocarbons, fatty acids, alcohols, aromatic compounds, esters, lactones, and heterocycles. compounds etc. Known mutational carc...

AI Technical Summary

Problems solved by technology

These methods have the defects of high initial investment or high operating cost, or the defects of complicated operation and maintenance, and the defects of incomplete oil fume treatment. Therefore, the smoke exhaust system of the general catering industry needs to be professionally cleaned every six months. Once, but the cleaning of the smoke exhaust system will affect the normal business and the cost is not low

[0005] In summary, the oil fume purification treatment in the catering industry mainly has the problems of incomplete treatment of oil fume, high cost of oil fume purification equipment and troublesome cleaning and maintenance.

On the one hand, cooking fume is an important emission source of PM2.5, which not only pollutes the environment, but also directly affects the life and health of residents; on the other hand, the treatment of cooking fume is a considerable economic expenditure for hotels and restaurants , increasing the operating cost of the catering industry

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