Kitchen and restaurant odour, grease and smoke control systems.

30 years of experience in the trade serving restaurants and the catering industry.
Electrostatic Precipitator

Electrostatic Precipitator (ESP)

One of the best methods of removing grease and smoke is by electrostatic filters. A highly efficient Electrostatic Precipitator (ESP) range cleans the kitchen extract emissions of both the smoke and grease and can remove particulates down to sub-micron (0.01 micro) size.

Odour Control Unit

Odour Control Unit

An effective way to deal with odours is an odour control unit for neutralising odour-laden air from the exhaust ducts of restaurants. Combining easy installation with low maintenance costs the unit uses a combination of a chemical and ionisation to purify the air and get rid of cooking odours.

UV-C Technology

UV-C Technology

Another method for eliminating odours is UV-C technology based on the process of combining ozone and ultra-violet light within a modular system. These lamps act like strong sunlight and oxidise odours and grease permanently destroying and altering the compounds.

Kitchen Odour Control

Kitchen Odour Control HSE Regulations

When a restaurant or commercial kitchen opens it is subject to the environmental criterion that no smoke or odour should be noticed at the exhaust. Environmental Health Officers are able to serve notice on premises causing odour nuisance and ultimately have the power to apply for closure of the premises if the operator does not improve odour emissions.

Click here to download the DEFRA report ‘Guidance on the control of odour and noise from commercial kitchen exhaust systems’ – for a review of kitchen ventilation systems see section 4.

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