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RY5000B Electrostatic Precipitator

Name: PRODUCT_NAME
Brand: Extechnology
SKU: PRODUCT_CODE
Price: PRODUCT_PRICE GBP
Availability: InStock
Rating: 5 (7 reviews)

Mid-capacity ESP — up to ~9,200 CMH per unit for heavy-duty kitchen extract.

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RY5000B Electrostatic Precipitator

Mid-capacity ESP — up to ~9,200 CMH per unit for heavy-duty kitchen extract.

Order Now

Overview

Two-cell ESP with low pressure drop. Maintains high capture with washable pre-filters; add UV-ozone for odour control.

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Key Benefits

Two-cell throughput for larger canopies

Up to ~95% capture when sized

Low static and ≈75 W power draw

Interlocks and BMS terminals

Reversible airflow for flexibility

Two-cell throughput for larger canopies

Up to ~95% capture when sized

Low static and ≈75 W power draw

Interlocks and BMS terminals

Reversible airflow for flexibility

Two-cell throughput for larger canopies

Up to ~95% capture when sized

Low static and ≈75 W power draw

Interlocks and BMS terminals

Reversible airflow for flexibility

Specifications

Weight	90kg
Power	50 Watts
Typical Airflow	5,000–9,200 CMH (and 3,000–5,400 CFM)
Efficiency	Up to ~95% (single); up to ~99% (double)
Particle Size (min)	0.01
Power	≈75
Supply/Voltage	230 V ±10%, 50/60 Hz
Dimensions (H×W×L)	540 × 1,243 × 620
Weight	≈90
Pre‑filter	Washable stainless/aluminium mesh ×2
ESP Cells	2
Standards / Compliance	ASHRAE 52.2 (MERV 15); DOP tested
Controls / Electrical	Ionizer ~12–13 kVDC / collector ~6–7 kVDC
Options / Upgrades	UV-ozone kit; stacking frames
Notes	At max capacity efficiency can drop — design with margin.
Options/Upgrades	We do not have stacking frames

Typical Applications

Commercial kitchens & restaurant chains (grills, fryers, charcoal/heavy cooking)
Centralised kitchen extract systems in malls, food courts, mixed‑use developments
Ghost/dark kitchens and compact canopies with high grease/smoke load
Food production areas with oil mist and aerosolised grease
Retrofit projects needing improved particulate capture with low pressure drop

Maintenance

Always isolate power before servicing. Maintenance frequency depends on cooking load and hours.

Pre‑filters: Remove and wash with warm water/degreaser; dry fully before refitting. Typical interval 1–4 weeks.
Collector cells: Soak/wash with approved alkaline cleaner; rinse and dry thoroughly. Typical interval 4–8 weeks (heavier loads may need more frequent cleaning).
Inspection: Check gaskets, drain/sump, door interlock, and electrical connections at each service.
Power packs: Inspect for damage/arcing; clean dust/debris.
Performance check: Verify pressure drop and airflow setpoint; confirm indicators are clear.

Typical Applications

Commercial kitchens & restaurant chains (grills, fryers, charcoal/heavy cooking)
Centralised kitchen extract systems in malls, food courts, mixed‑use developments
Ghost/dark kitchens and compact canopies with high grease/smoke load
Food production areas with oil mist and aerosolised grease
Retrofit projects needing improved particulate capture with low pressure drop

Maintenance

Always isolate power before servicing. Maintenance frequency depends on cooking load and hours.

Pre‑filters: Remove and wash with warm water/degreaser; dry fully before refitting. Typical interval 1–4 weeks.
Collector cells: Soak/wash with approved alkaline cleaner; rinse and dry thoroughly. Typical interval 4–8 weeks (heavier loads may need more frequent cleaning).
Inspection: Check gaskets, drain/sump, door interlock, and electrical connections at each service.
Power packs: Inspect for damage/arcing; clean dust/debris.
Performance check: Verify pressure drop and airflow setpoint; confirm indicators are clear.

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