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.
Philippines Kitchen Ventilation: Fire Code & Ductless Hood Guide
The Philippine foodservice scene is expanding faster than almost anywhere else in Southeast Asia. New cafes, fried chicken counters, Korean grill tables and resort restaurants open every month…
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Fried Chicken Shop & Fry Station Ventilation: Ductless ND-series
No foodservice category generates more grease-laden vapor per square metre than fried chicken. A pressure fryer running six batches before the lunch rush, an open fryer blanching french…
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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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