In order to eliminate cookery black in restaurants, based on the principles of centrifugation, liquid collision, oleophilic and hydrophilic features, used the experience of existing cookery black purifiers, the high efficient cookery black purifiers have been manufactured, combining centrifugalization and filtering, implementing the first level cookery black treatment.

2 mm were compared using the Lipophilic Hydrophilic Ratio(LHR) concept which was defined on the basis of the Washburn equation, and their surface free energy components were also estimated using the Washburn equation and van Oss-Chaudhurry-Good(vCG) theory with n-hexane,α-bromonaphthalene, formamide and water as probe liquids.