Principle of purification:
　　Using the electrons emitted by the cathode in a high-voltage electric field, as well as the negative ions produced by the collision of electrons with air molecules to capture grease particles, making the grease particles charged, then using the effect of the electric field, so that the charged grease particles are adsorbed by the anode, thereby achieving the purpose of removing grease.

　Low-altitude emission

　　Background of the solution: Oils, organic substances, and other products of thermal decomposition or rupture that volatilize during food cooking and processing. These are mixtures of gases, solids, and liquids produced by a series of reactions between edible oils and food at high temperatures, commonly known as cooking oil fumes. Cooking oil fumes mainly consist of organic compounds such as alkanes, fats, esters, alcohols, ketones, aldehydes, heterocyclic amines, polycyclic aromatics, and mutagens, which affect public health and pose significant hazards to human health. Solution description: In urban residential and commercial areas, emissions of catering cooking oil fumes are usually subject to strict requirements. Buildings' exterior walls cannot be equipped with ducts, so low-level emissions are required. Even if the emissions of cooking oil fumes meet the requirements of the "Emission Standard for Catering Industry Oil Fume" (GB18483-2001), complaints about oil fume disturbances can still occur. Therefore, higher purification efficiency is required for oil fume purification equipment, with a purification efficiency of over 95% under rated air volume.

　　Emission at height

　　Background of the solution: Oils, organic substances, and other products of thermal decomposition or rupture that volatilize during food cooking and processing. These are mixtures of gases, solids, and liquids produced by the reaction of edible oils and food at high temperatures, commonly known as cooking fumes. Cooking fumes mainly consist of organic compounds such as alkanes, fats, esters, alcohols, ketones, aldehydes, heterocyclic amines, polycyclic aromatics, and mutagens, which affect public health and pose significant harm to human health. Solution description: In urban residential and commercial areas, emission requirements for catering cooking fumes are usually stringent. Buildings' exterior walls cannot have ducts installed, so low-level emissions are necessary. Even if the cooking fume emissions meet the requirements of the "Emission Standard for Catering Industry Fumes" (GB18483-2001), complaints about fume disturbances can still occur. Therefore, the purification efficiency of fume purification equipment is relatively high, requiring a purification efficiency of over 95% under rated air volume.