Scrubber for ventilation

What is a hydrofilter and why is it needed?

Why is a modern restaurant kitchen simply impossible without a hydrofilter for a barbecue or oven?

No, of course, you can do without a hydrofilter in your restaurant. Cooking can be done in a combi steamer or even on a stove, which was popular in the last century. But then the restaurant menu will become poor and not at all interesting to your guests. 

Now in restaurants, cooking over an open fire has become the leading and even mandatory method. In the last decade, the following have been especially popular:

• Mangals,
  
• Jospers - Spanish ovens using coal and wood,
• Wood-fired grills,
• Argentine grills,
• Wood-fired pizza ovens, or Pompeian,
• Tandyres.

All national cuisines are returning to their origins and traditional cooking methods. And this is understandable. For centuries, or perhaps millennia, food has been cooked over fire. The aroma of dishes cooked on fire stirs up our oldest instincts and memories. And we gladly go to restaurants to order a barbecue or grill menu.

But it is absolutely impossible to install heating equipment that works on an open fire indoors. Because if you install a ventilation umbrella over the fire, there is a risk of ignition.

And the only option for the correct and safe connection of barbecues, grills and barbecues in a restaurant kitchen is to connect them through a hydrofilter.

A hydrofilter for a barbecue indoors - what is the need for it?

Without ventilation, it would not occur to anyone to run a barbecue or barbecue indoors. The smoke and soot on the ceiling will quickly convince you of the fallacy of such a decision.

But if you install a ventilation umbrella connected to the ventilation system over equipment that runs on coal or wood, it will take several months to be convinced of the fallacy of such a decision.

What will happen during this time?

Soot, soot, and carbon deposits will settle in the ventilation system. Layer after layer. When the layer of soot becomes thick enough, one random spark will be enough for a flame to flare up in the ventilation pipes and the entire kitchen, and then the restaurant, will catch fire.

The fact is that it is practically impossible to wash the soot from the ventilation pipes almost every day. And when you light a barbecue or a hot plate, or some other stove, the sparks will sooner or later be drawn into the ventilation.

Therefore, a tragic outcome of the situation is inevitable.

When you hear about a fire in a restaurant, in 99 percent of cases it is a barbecue or a hot plate without a hydrofilter.

What exactly does a hydrofilter do?

A hydrofilter filters smoke with soot and soot. The soot settles inside the hydrofilters on a specially adapted filter device. As a result, smoke and hot air without soot, soot and a lower temperature go into the ventilation.

Thus, the ventilation pipes remain clean.

And the hydrofilter of our design itself has an automatic washing mode. And approximately once a week you turn on this mode, adding detergent.

In addition to the ceramic filtration device, there is constant water circulation in the hydrofilter, which makes the barbecue or hotplate safe to operate, even if you forgot to wash the hydrofilter on time and a lot of soot and soot has accumulated inside it. Sparks from the flame will not set fire to anything in a finely dispersed water cloud.

But, in order for the hydrofilter to serve you for a long time, so that there is no need to clean the nozzles or do any other unscheduled work, you need to turn on the washing mode for the hydrofilter in a timely manner!

Hydrofilter price

What is the price of a hydrofilter and what does it depend on?

The price depends on the design features:

• Materials

  Our company manufactures hydrofilter housings only from stainless steel, which significantly increases the service life of the equipment. Why do we not recommend buying hydrofilters from painted steel? Because under the aggressive influence of chemicals and temperature, the protective coating will quickly collapse.

  All structural parts - pipes, nozzles, various elements in contact with flame, steam, water and detergent, are made only from stainless steel and brass. In Ukraine, we are the only manufacturer that can boast such high-quality materials for manufacturing hydrofilters forbarbecue and hospery.
  

• Automation

  The GFA restaurant hydrofilter is much more expensive than the GFL model due to the automation of all processes. In the automatic hydrofilter, all modes are switched by buttons and the processes occur automatically. Unlike the GFL hydrofilter, where the constant participation of your employees is required to ensure the operation of the device. In addition, the automatic hydrofilter saves a lot of water, which is very important for city water supply.

• Custom manufacturing

  If your restaurant has a non-standard ventilation design, or there is little space, or any other features that need to be taken into account when manufacturing a hydrofilter, then such moments can also increase the cost of production, and, accordingly, the cost of the final product.

• Spare parts

  We purchase some of the hydrofilter design elements from European suppliers. Therefore, the price of a hydrofilter partly depends on fluctuations in the exchange rates of the supplier countries in relation to the hryvnia.

Why does it make sense to buy a hydrofilter from us?

Because our talented engineers have creatively rethought the design of hydrofilters for hospers and barbecues of all world manufacturers:

• taken into account the shortcomings,
  
• checked various manufacturing options and tested them in practice,
• improved the design of hydrofilters,
• reduced the price of hydrofilters to the maximum for the Ukrainian consumer.

Buy Ukrainian!