Exhaust Filtration for Kitchens Without Direct Chimney Access

The KITCHEN Ecology Unit was developed specifically for restaurants and commercial kitchens where conventional roof or wall exhaust is not possible due to building layout, chimney restrictions, or proximity to neighbors. It is widely deployed in hotels, hospitals, industrial catering operations, business centers, and office buildings — wherever kitchen exhaust must be treated before it can be safely discharged or recirculated.

Matching Filtration Level to Cooking Intensity

Selecting the right KITCHEN Ecology Unit configuration depends primarily on the cooking style and intensity of the operation. The concentration of grease, steam, and particulates in kitchen exhaust air varies significantly between a light café serving sandwiches and a grill restaurant cooking red meat over open flame — so a single standard product cannot serve all applications equally well.

Catering operations are broadly categorized into four contamination intensity levels: low, medium, high, and very high — each calling for a different combination of filtration technologies.

Based on grease and odor concentration, the appropriate treatment approach is selected from the following methods:

• Low Concentration: Standard kitchen exhaust fans suitable for continuous high temperature operation would be sufficient.
• Medium Concentration: Electrostatic precipitator followed by carbon filtration with 0.1 second contact period.
• High Concentration: Two stage electrostatic precipitator followed by carbon filtration with minimum 0.2 second contact period.
• Very High Concentration: Two stage electrostatic precipitator followed by carbon filtration with minimum 0.2 second contact period and UV ozone system or carbon filtration with minimum 0.4 second contact period.