RY7500B Electrostatic Precipitator
RY7500B Electrostatic Precipitator
High-capacity ESP — up to ~13,800 CMH per unit for major installations.
RY7500B Electrostatic Precipitator
High-capacity ESP — up to ~13,800 CMH per unit for major installations.
Overview
Three-cell ESP for high air volumes; reliable capture with low static. Double-pass where discharge limits are tight.
Key Benefits
Three-cell throughput for serious airflow
Up to ~95% single-pass capture
≈105 W for volume/efficiency balance
BMS terminals; interlocks; reversible airflow
Washable pre-filters and cells
Three-cell throughput for serious airflow
Up to ~95% single-pass capture
≈105 W for volume/efficiency balance
BMS terminals; interlocks; reversible airflow
Washable pre-filters and cells
Three-cell throughput for serious airflow
Up to ~95% single-pass capture
≈105 W for volume/efficiency balance
BMS terminals; interlocks; reversible airflow
Washable pre-filters and cells
Specifications
Power | 125 Watts |
Weight | 122kg |
Typical Airflow | 7,500–13,800 CMH (and 4,400–8,100 CFM) |
Efficiency | Up to ~95% (single); up to ~99% (double) |
Particle Size (min) | 0.01 |
Power | ≈105 |
Supply/Voltage | 230 V ±10%, 50/60 Hz |
Dimensions (H×W×L) | 540 × 1,790 × 620 |
Weight | ≈122 |
Pre‑filter | Washable stainless/aluminium mesh ×3 |
ESP Cells | 3 |
Standards / Compliance | ASHRAE 52.2 (MERV 15); DOP tested |
Controls / Electrical | Ionizer ~12 kVDC / collector ~6 kVDC |
Options / Upgrades | UV-ozone kit; stacking frames |
Notes | Maintain 2.5–3.8 m/s face velocity across cells. |
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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