Hydraulic spark arrestor (filter, water filter) — economical device for guaranteed 100% quenching sparks and flames from barbecues, grills, ovens, and other devices tandoors on burning fuel.
Hydraulic filter for a restaurant
Why do I need a hydraulic filter for a barbecue in a restaurant?
Why is there simply no way in a modern restaurant kitchen without a hydraulic filter for a barbecue or stove?
No, of course, you can do without a hydraulic filter in your restaurant. Cooking can take place in a combo steamer, or even on a stove popular in the last century. But then the restaurant menu will become poor and not at all interesting. To your guests. Now in restaurants, the leading direction has become cooking on an open fire. In the last decade, especially popular:
- Josper - the furnace on coals and wood
- Grills are ordinary
- Argentinean grills
- Wood-burning pizza ovens
All national cuisines return to their origins and traditional way of cooking. And that is understandable. For centuries, and even millennia, food has been cooked on fire. The smell of dishes cooked on fire awakens the most ancient instincts and memories in our subconscious. And we are happy to go to restaurants and order a josper menu and grill menu.
But it is impossible to install thermal equipment operating on an open fire in the premises. This is a fire hazard!
And the only option for the correct and safe connection of barbecues, grills and jospers in the restaurant kitchen is to connect via a hydraulic filter.
Hydraulic filter for barbecue
Why is it necessary?
Without ventilation, a brazier or josper does not occur to anyone to run in a room. Puffs of smoke and soot on the ceiling will quickly convince of the fallacy of such a decision.
But if you install a ventilation umbrella connected to a ventilation system over equipment operating on coal or wood, it will take several months to make sure that such a decision is wrong.
What will happen during this time?
Soot, soot and soot will settle in the ventilation system. Layer by layer. When the burning layer becomes thick enough, one random spark will be enough for the flames to flare up in the ventilation pipes and ignite the whole kitchen, and then the restaurant.
The fact is that it is almost impossible to wash the burn out of the ventilation pipes almost daily. And when a brazier is lit either as a josper, or some other furnace, then sparks will surely sooner or later be drawn into the ventilation.
Therefore, the tragic outcome of the situation is inevitable.
When you hear about a fire in a restaurant, in 99% of cases it is a barbecue or josper without a hydraulic filter.
What exactly does a hydraulic filter do for a barbecue?
The hydraulic filter filters smoke with soot and soot. Cinder settles inside the hydraulic filter on a specially adapted filter device. As a result, smoke and hot air without burning, soot and with a lower temperature go into the ventilation.
In this way, the ventilation pipes remain clean. And the hydraulic filter of our design has a washing mode. As a result of washing, the hydraulic filter is cleaned of soot, grease and soot. And once a week you turn on this mode, adding detergent.
In addition to the ceramic filtering device, there is a constant supply of water to the hydraulic filter, which makes the brazier or hosper safe even if you forget to wash the hydraulic filter on time and it has accumulated a lot of soot and soot inside. Sparks from a flame will not set fire to anything in a fine cloud of water.
But, in order for the hydraulic filter to serve you for a long time, there is no need to clean the nozzles or to do any other work, it is necessary to wash the hydraulic filter for the barbecue and hosper in a timely manner!