What the extraction system actually needs
Grease inside an extraction system is not dust. It is cooking oil that has cooled and bonded to metal, and it holds on until heat and pressure break it loose. Cold water with a detergent and a scouring pad moves the surface layer but leaves the bonded film behind, so the same filter needs scrubbing again within weeks. That is the reason we put heat into the machine rather than into the labour.
The HW02 is a stationary unit that runs on a 220 V supply and produces steam at 160° with a vapour pressure of 0.8 MPa, with 6 kW of heating power and an 80 L SUS304 tank. It switches between dry steam and wet steam, so the operator can run dry steam to lift hardened grease from a filter or duct wall with very little moisture, then switch to wet steam where a heavier rinse helps. On the kitchen floor, low water volume matters: it keeps the area around the hood from turning into a slip hazard and lets cleaning continue while service preparation is still going on.
Where a fixed unit fits and where it does not
The word fixed is the main decision point. This machine is designed to be installed at one location and fed from a tap-water inlet with a 4-point internal-tooth joint (1/2 inch), so it suits a kitchen, a dishwashing bay, or a back-of-house corner where a water line and 220 V power already exist. It measures 1,200 × 800 × 1,200 mm including the handles, so it occupies roughly the footprint of a piece of standard kitchen equipment rather than a trolley that moves through the dining room.
If your extraction system sits on a roof and there is no usable power or water run to it, a fixed unit cannot reach it on its own. In that case we would look at a mobile steam cleaning machine from the same series for the remote part of the job, or plan a cleaning point where the ductwork can be reached from below. If you clean hoods at several branches on one round, a fixed machine at each site beats moving one machine between them.
A workflow we have seen work
1. Take the grease filters and grease cups off the hood and clean them as you normally would, so the steam reaches the duct opening and fan housing rather than a layer of loose oil.
2. Run dry steam over the inside face of the hood, the plenum and the accessible duct wall. The steam loosens the bonded film, which is then wiped or flushed off rather than scraped off.
3. Switch to wet steam on the fan housing, the external hood panels and the surrounding wall, where residual grease can be carried away with more moisture.
4. Finish with the surfaces staff touch during service: hood edges, controls, the top of the cooking line. Keeping this step on the same machine is what makes the routine repeatable week to week.
The cleaning method on this model is a high-pressure steam and water gun with a nozzle, and the unit also carries a vacuum cleaner, so the same point handles the dry debris step. The HW02 page also describes leakage, short-circuit, high-temperature, high-voltage, water-shortage and high-voltage-explosion protection, which matters when the machine is operated by kitchen staff rather than a cleaning contractor.
What to send us before we quote
We are Shenzhen PowerDe Automation Precision Equipment, an intelligent cleaning equipment manufacturer in Shenzhen, and we build these machines to order rather than ship them from stock. For an extraction-system installation, three details decide the configuration: where the machine will stand, whether 220 V power and a water line reach that point, and how far the hose has to run from the machine to the hood. A photograph of the back-of-house layout with those three answers is enough for us to recommend a model or a combination of models.
If you run a group of kitchens and want the same cleaning point specified across all of them, tell us the layout differences between sites. We will confirm the tank size, hose length and steam mode settings for each, and note which surfaces on your extraction system the steam is intended for.
