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.
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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.
Noodle & Dumpling Bar Ventilation: Ductless Hoods for Steam Lines
Hand-pulled noodles, soup dumplings, pho, udon, gyozo – the noodle and dumpling bar has become the defining open-kitchen format of the past decade, from shopping-centre food halls to…
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Poke Shop & Salad Bar Ventilation: Ductless Hoods for Sear Stations
The poke bowl started as a Hawaiian snack and became one of the fastest-growing fast-casual formats of the past decade, with build-your-own salad bars riding the same wave…
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Kitchen Ventilation Inquiry Checklist: What Buyers Should Prepare
Most misquoted kitchen ventilation projects trace back to the same moment: an inquiry email that says “we need an air purifier for our restaurant kitchen” and offers nothing…
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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…
Read more →Shenzhen Shuangni Environmental Technology Co., Ltd.
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