Hot pot and steamboat restaurants present a ventilation challenge distinct from standard commercial kitchens: dozens of boiling broth pots distributed across a dining floor, each continuously releasing steam, aromatic vapor, and suspended oil mist directly into the guest breathing zone. The goal is not just air purification — it is maintaining a dining experience where guests enjoy the aroma of their own pot but are not overwhelmed by the combined scent of 50 other tables.
| Parameter | Specification |
|---|---|
| Hot Pot Ventilation Characteristics | Continuous steam and vapor production (2-4 hours per table); Aromatic oil mist from boiling broth; High latent heat load (steam condensation); Spice volatiles (Sichuan peppercorn, chili oil); Moderate particulate (PM2.5-10 from oil droplets) |
| Design Approach | Individual table-level capture or zonal exhaust; Vapor condensation management; Make-up air balanced for guest comfort (avoid draft); Adjustable ventilation for peak/off-peak |
| Recommended Souniny Solutions | ESP Purifiers for zonal table coverage (4-6 tables per zone); Cabinet Purifier for centralized large-hall deployment (12-20 tables); Odor Removal Tower for aromatic and spice control |
| Design Parameters | 15-25 CFM per table (individual); 8-12 ACH dining room; Supply air 2-3°C above ambient to avoid draft; Noise under 45 dBA at guest position |
Application Scenarios
- Sichuan hot pot chain (Chengdu): A 100-table mala hot pot restaurant with ESP Purifiers deployed per zone (10 zones) and Odor Removal Tower for aromatic polishing. ESP captures oil mist at 95%+; the odor tower neutralizes lingering chili and Sichuan peppercorn aromas. Zero odor complaints from adjacent retail neighbors in a shopping mall setting.
- Japanese shabu-shabu (Tokyo): Premium shabu-shabu restaurant with 40 tables uses Cabinet Purifier centralized ESP with individual downdraft at each table. Downdraft pulls vapor downward before it reaches guest face level. Guests rate air quality 4.8/5. Architecture described as invisibly ventilated.
- All-you-can-eat hot pot (Bangkok): 200-table hot pot buffet with ceiling-integrated capture panels ducted to Heavy-duty Series centralized ESP in rooftop plant room. ESP treats 25,000 CFM at 97% removal. Vapor condensation management with sloped duct and condensate drains prevents ceiling drip issues. Zero moisture-related ceiling damage in 3 years.
- Mongolian hot pot (Beijing): Traditional copper charcoal hot pot uses individual tableside exhaust rings concealed in pot base. Cabinet Purifier per zone captures charcoal emissions plus broth vapor. Preserves traditional aesthetic while meeting modern air quality standards.
