Scientific maintenance is the key to ensure the long-term and efficient operation of commercial kitchen electrostatic smoke filter, but many catering businesses have misunderstandings in daily maintenance, which not only cannot play a maintenance role, but may also damage the equipment. The following are four common misunderstandings and correct practices.
Misunderstanding 1: Use a high-pressure water gun to directly flush the inside of the commercial kitchen electrostatic smoke filter
For convenience, some businesses directly use a high-pressure water gun to flush the inside of the commercial kitchen electrostatic smoke filter, which will cause a short circuit in the circuit and rust of components. Especially for electrostatic purifiers, the core component, the dust collecting plate, is tightly connected to the circuit, and water may burn the power module.
Correct approach:
Disassemble the parts and clean them separately: remove the dust collecting plate, filter and other detachable parts, soak them in warm water and degreasing agent for 30 minutes, and then brush them;
Wipe the circuit part only: wipe the device housing and circuit interface with a dry cloth to avoid water.
Misunderstanding 2: Do not clean the filter/dust collecting plate if it is "visually clean"
The grease in the oil smoke is sticky, and some oil stains will adhere to the deep layer of the parts. It looks clean to the naked eye, but there are still residues. If it is not thoroughly cleaned for a long time, the purification efficiency will continue to decline and the equipment load will increase.
Correct approach:
Clean according to a fixed cycle: Regardless of whether the appearance is clean, it must be cleaned at a frequency of "once every 3 months for light oil smoke and once every 15-30 days for heavy oil smoke";
Check the cleaning effect: After cleaning, observe whether there is an oil film on the surface of the component to ensure that there is no residue.
Misunderstanding 3: Maintenance only focuses on purification components and ignores fans
The fan is the "power source" for the operation of the equipment, but it is often neglected for maintenance. The oil stains on the blades will cause unbalanced rotation, increase noise and energy consumption, and in severe cases, cause the motor to overheat.
Correct approach:
Check the fan blades every month: use a soft brush to remove the surface oil stains, and soak them with degreasing agent if necessary;
Lubricate the bearings regularly: add special lubricating oil to the fan bearings every 3 months to reduce wear.
Misunderstanding 4: Self-disassembly and repair after failure
When the equipment has problems such as abnormal noise and reduced purification effect, some merchants will disassemble and repair it by themselves, but if they do not understand the internal structure, they may damage the core components (such as the plates of the electrostatic field).
Correct approach:
Self-check for simple problems: If the filter is blocked, you can replace it by yourself, and if the power indicator light is not on, you can check whether the plug is loose;
For complex faults, please ask professionals: For problems involving core components such as circuits and motors, contact the manufacturer or professional maintenance personnel for processing.
Avoiding these maintenance misunderstandings can effectively extend the service life of commercial kitchen electrostatic smoke filter, reduce the occurrence of failures, and keep commercial kitchen electrostatic smoke filter in an efficient operating state at all times, providing continuous protection for the kitchen environment.
