UV Purification Range Hood

Integrated Hood with UV Treatment Modules

 

The UV Purification Range Hood combines cooking-fume collection, front mechanical filtration, and UV treatment modules inside one canopy structure.

When exhaust air enters the hood, larger grease particles are first intercepted by the mechanical filtering section. The air then passes through the UV treatment area, which is used to process part of the cooking odor and organic pollutants. After this stage, the air is transported through the duct or sent to additional rear purification equipment.

The integrated structure reduces the amount of separate floor or equipment-room space required for an independent treatment module. It is suitable for hotel kitchens, open restaurants, commercial complex food areas, and central kitchens that require a more integrated exhaust arrangement.

Although the hood includes additional treatment stages, it must still be connected with an exhaust fan, ductwork, and any necessary rear purification equipment.

The required treatment airflow is designed according to the hood dimensions and ventilation duct system. The number of UV modules is selected according to the cooking-fume load and actual airflow.

The filtering structure normally includes front mechanical filtration and UV photolysis modules. The front filter intercepts larger grease particles before they reach the UV section.

This arrangement helps reduce direct grease exposure to the internal treatment modules. However, filters and UV components still require regular inspection and cleaning.

The UV Purification Range Hood can use independent controls or operate in connection with the exhaust fan. Fan-linked control allows both systems to start and stop together, reducing the risk that an operator activates one component but not the other.

Actual treatment capacity must be based on the confirmed product configuration and system design.

UV equipment requires specific maintenance protection. The product should include maintenance power isolation, door-control protection, and an operating-status indicator.

When the maintenance area is opened, or when internal servicing is carried out, the relevant power supply should be disconnected. The UV section also requires shielding and leakage-prevention measures.

UV lamp replacement and internal cleaning should be completed by trained personnel. Staff should not operate or inspect the internal module without following the required safety procedures.

A modular design makes checking, cleaning, and component replacement more convenient. Regular maintenance is necessary because grease accumulation may affect filters, modules, and airflow through the hood.

Zhejiang Anneng Kitchen Equipment Co., Ltd. can review the cooking-equipment type, hood dimensions, system airflow, required UV module quantity, and control method.

The company manufactures kitchen exhaust hoods, air-moving equipment, and fume purification products. Non-standard production and OEM/ODM manufacturing from technical drawings are supported.

Connections, control methods, and safety configurations are confirmed before production. The minimum order quantity is 10 units.

Standard structures normally require 7–20 days. Customized systems generally require 1–3 months. Photographs or videos can be supplied during manufacturing.

Every finished product receives a 100% inspection before packing, and third-party inspection is accepted. Remote technical guidance, spare-parts support, and a one-year warranty are provided after delivery.