APPLICATION WITH CHARCOAL GRILLS
In kitchen projects utilizing coal grills, a two-stage electrostatic precipitator (ESP) is recommended to achieve an efficiency of 99%. The second chamber of the electrostatic precipitator re-filters the air that has been cleaned by the first chamber of the electrostatic precipitator, thereby increasing the efficiency to 99%. For example, a coal grill hood with a flow rate of 5,000 m³/h can be filtered with a two-stage 7,500 m³/h capacity Euromate Electrostatic Precipitator, achieving 99% efficiency. When examining the efficiency of the aforementioned filter with a capacity of 7,500 m³/h for 5,000 m³/h, it is found to be 96%. The first chamber of the electrostatic precipitator demonstrates an exceptional capacity to filter impure air with remarkable efficiency. The second chamber of the electrostatic precipitator employs the same filtration process as the first chamber, resulting in a 99% efficiency rate. It is important to note that the fuel in question is coal. In standard cooking units, the release of fat, smoke, and odor from the food being cooked is inevitable. However, the combustion of coal, a fossil fuel, generates a range of post-combustion products, as well as auxiliary materials used to ignite the coal. The incomplete combustion of coal, a fossil fuel, results in the formation of soot, which is a consequence of the incomplete combustion. The combustion products of coal and food combine and enter the system for filtration. In the event that combustion products resulting from the combustion of food were the sole byproducts, a single-stage electrostatic precipitator would prove sufficient. However, given the presence of additional products, it is recommended that a two-stage electrostatic precipitator (ESP) be employed. In a two-stage electrostatic precipitator system, the air filtered by the first chamber is subjected to a second filtration process with the same level of efficiency, resulting in a maximum efficiency of 99% for particles between 0.3 and 5 microns in size. The discovery and implementation of this solution method are based on our extensive experience in the sector and are firmly grounded in our expertise.
APPLICATION IN CHARCOAL GRILLS WITH NATURAL GAS SYSTEMS
In cooking processes where the fuel type is natural gas, the combustion process will not occur completely if there is not enough air in the environment. In the case of incomplete combustion, toxic gases such as CO and N are produced. Similarly, since coal, a fossil fuel, can never burn completely, the process concludes with incomplete combustion, which generates toxic gases. In kitchens with charcoal grills and in our successful projects that work properly, the request was to solve the coal grill and natural gas systems together in a single filter. However, since it causes a fire risk due to hazardous gases emerging as a result of incomplete combustion from natural gas and coal sources, the Chamber of Mechanical Engineers does not approve the connection of these two systems to a single filter system.
Our company will not accept any responsibility in case of a request for a filtration system that combines charcoal grills and natural gas cookers in a single filter.
INFORMATION ON CHARCOAL GRILLS – HOOD DESIGN
1- Fire Risk Information
The hood shown in Figure 1 poses a high risk when examined according to both domestic and international fire safety regulations due to its structure.
• There is no grease/flame arrester filter system inside the hood.
• The distance between the cooking grid and the lower edge of the hood is well below the required value.
• Since there is no filter, all the grease will leak from the duct.
• Due to the lack of a grease/flame arrestor filter and the small distance between the grill and the hood, if sparks or flames jump from the grill, the flame will grow through the hood and spread into the duct. This will also affect the filter system, which will make the fire grow.
2- Precautions to be taken
• An oil/flame arrester filter system should be used inside the hood.
• To minimize the risk of fire when cooking with coal, the distance between the grill and the lower edge of the hood should be approximately 120 cm.
• This distance can be reduced up to 100 cm in coal applications, provided that you take the risk.
• Installation of fire extinguishing equipment, if applicable.
• It is imperative that the filters located within the hood, the inner surfaces of the exhaust duct, and the filter system components be cleaned on a regular basis in order to mitigate the risk of fire.
In Picture 2, as a sample application, you can examine the model which features an elevated interior hood and the requisite oil/flame arrester filter system.
3- Device Fire Risk and Warranty
It is recommended to use the damper described above as a precautionary measure to help minimize the potential fire risk. While having provided these instructions, Alize Mühendislik cannot be held liable for any fire, post-fire damage, or liability issues.