Engineered Air Purification for the World's Commercial Kitchens
Ductless purifiers, ESP electrostatic precipitators and mobile food carts that capture grease, smoke and odor at the source — compliant, energy-efficient, and built for export.
Souniny on Site
Real installations, showrooms and exhibitions — engineered air purification working in commercial kitchens worldwide.
Three Core Product Lines
From ductless retrofits to centralized ESP systems and mobile carts — one source for every kitchen air-quality need.
Ductless Range Hoods
Self-contained units with integrated multi-stage filtration — no ductwork required. Ideal for retrofits and island cooking.
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ESP Purifiers
High-efficiency electrostatic precipitators for centralized exhaust, with self-cleaning and water-spray options.
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Ventless Catering Carts
Turnkey ventless carts for street food, events and compact F&B outlets — cook and purify in one footprint.
View series →Built for Exporters, Trusted by Kitchens
A vertically integrated manufacturer with R&D, certification and global logistics under one roof.
In-house R&D
Continuous innovation with a dedicated engineering team and a growing patent portfolio.
CE Certified
Products carry CE marking for smooth market access across Europe and international destinations.
Custom OEM & ODM
Branding, voltage, sizing and function tailored to your market and catalog.
Global Shipping
EXW / FOB / CIF options with experience shipping to 80+ countries.
Low Maintenance
Auto-cleaning ESP and washable filters cut downtime and service cost.
Factory Pricing
Direct-from-factory pricing with stable lead times and full QC.
Solutions for Every Cooking Scenario
Matching the right unit to the right kitchen — from light sauté stations to heavy wok and BBQ exhaust.
Latest News & Insights
Product guides, technology deep-dives and industry know-how from the Souniny engineering team.
Low-Ceiling Kitchen Ventilation: GC10 & GC11 Cabinet Units
Across Germany and much of continental Europe, the kitchens that most need modern exhaust purification are the ones that physically cannot accept it. A Gründerzeit Altbau dining room,…
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Ferry Terminal & Passenger Port F&B Ventilation
Ferry terminals and passenger ports push air-fume load profiles that no inland Range Hood has ever met. The cooking line ramps from idle to peak in the seven…
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Kiosk and Grab-and-Go Kitchen Ventilation: Ventless Hood
The kiosk is the smallest cooking footprint in commercial foodservice, and the highest-value square meter a food operator will ever lease. A mall island unit, an airport concourse…
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Railway Station Food Court Kitchen Ventilation: Ductless Hood
A railway station food court is the most schedule-driven foodservice environment in commercial catering. Service intensity follows the timetable, not the clock: a surge of passengers hits the…
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Hotel & Resort Poolside Bar & Grill Kitchen Ventilation
A poolside bar and grill is the hardest venue in a hotel F&B portfolio to ventilate, because three competing constraints meet at the cookline. First, the kitchen sits…
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Deli & Sandwich Shop Kitchen Ventilation: Ductless N-series
In a delicatessen or sandwich shop, the most valuable square meter in the store is not the kitchen — it is the display case. Bread, cheeses, sliced meats,…
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Wine Bar & Tasting Room Ventilation: Ductless ND-series
A wine bar’s worst engineering mistake is to let the kitchen reach the guest’s nose. The glass is the instrument, the sommelier is the reader, and the kitchen…
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Fine Dining Kitchen Ventilation: Ductless N-series & Odor Control
A guest paying two hundred dollars for a tasting menu notices things a casual diner never will. The temperature of the butter. The acoustics of the room. And…
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BBQ & Smokehouse Kitchen Ventilation: ND-series & Odor Removal
A real American-style barbecue restaurant does not cook like a French bistro, an Italian pizzeria, or a Korean grill room. The exhaust stream it produces is its own…
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