Insights, ideas, and practical guides

If you work around commercial kitchens, you’ve probably heard DW172 and BS6173 mentioned a lot. They’re not just box-ticking standards — they’re what keep kitchen extract systems safe, compliant, and actually fit for purpose.

In some applications, a single pass through an ESP unit may not provide sufficient grease and smoke removal. Double pass ESP systems offer enhanced...

Behind every successful restaurant is a reliable extraction and ventilation system. Its job is to remove grease, smoke, and odour from the cooking process so that clean air is safely discharged to atmosphere.

In a commercial restaurant kitchen, air filtration isn’t a “nice to have” - it’s fundamental to safety, compliance, and day-to-day performance. Cooking processes generate grease, smoke, heat, and odours that must be properly captured and treated before air is discharged.

Carbon filters are one of the most widely specified odour control solutions in restaurant kitchens — and also one of the most misunderstood.