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.
Waffle & Pancake Shop Ventilation: Ductless Hoods for Griddles
The breakfast segment is one of the fastest-growing categories in foodservice, yet its ventilation needs are often underestimated. A waffle iron pulsing steam at 200 °C, a griddle…
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Grease Duct Cleaning Intervals: NFPA 96 Compliance Guide
Grease does not respect filters. However good the capture at the canopy, a measurable fraction of cooking aerosol always travels past the baffles into the plenum, the duct…
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Chinese Restaurant Kitchen Ventilation: Ductless Hoods for Wok Lines
Few mainstream kitchens ask as much of an exhaust system as a Chinese restaurant. One service line can run two or three wok burners at full roar, a…
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Reading a Kitchen Purifier Datasheet: Specs That Actually Matter
Comparing kitchen purification equipment from a datasheet is difficult in a way that comparing, say, delivery vans is not, because the most important numbers are either missing, quoted…
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Rotisserie Chicken Shop Ventilation: Ductless Hoods for Ovens
Rotisserie chicken occupies an unusual position in foodservice ventilation. The equipment is enclosed, so nobody expects a violent plume; yet the smell radiates further than almost any other…
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Kitchen Hood Capture & Containment: Face Velocity & Duty Class
Every kitchen ventilation project is decided twice, and only one of the two decisions involves the air cleaner. The first decision is whether the cooking plume rises into…
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Donut Shop Ventilation: Ductless Hoods for Fryers & Glazing Lines
Donut shops are routinely treated as the quiet corner of foodservice ventilation – a sweet retail counter, a few trays, a coffee machine. The kitchen behind the counter…
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Fish & Chips Shop Ventilation: Ductless Hoods for Batter Fryers
Few formats punish the air like a fish and chip shop. The menu looks simple – fish, chips, a pie warmer – but the kitchen runs twin vats…
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Burger Joint Kitchen Ventilation: Ductless Hoods for Smash Burgers
A busy burger joint runs on two sources of heat: the flattop griddle that sears patties by the minute, and the open fryer that finishes fries, onion rings,…
Read more →Shenzhen Shuangni Environmental Technology Co., Ltd.
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