Commercial Kitchen Filtration
15 Feb 2026
ESP, Carbon & Ozone: Building a Compliant Kitchen Extract System in the UK
How to combine electrostatic precipitation (ESP), activated carbon and optional ozone/UV‑C to control grease, smoke and odour in UK kitchens while aligning with TR19 and EMAQ planning.
Designing a Compliant Kitchen Extract: ESP, Carbon & Ozone Working Together
For most commercial kitchens in the UK, reliable odour and grease control demands a layered approach. " "Electrostatic precipitation (ESP) removes particulates with low pressure drop, ozone/UV‑C helps break down odorous compounds, " "and activated carbon polishes remaining VOCs before discharge. When sized and maintained correctly, this train aligns with " "TR19 hygiene good practice and common EMAQ/DEFRA expectations at planning stage.
Who this guide is for
M&E consultants preparing specifications and compliance statements. Mechanical contractors tasked with delivering a predictable, low‑risk solution. Restaurant groups and independent operators who need fewer complaints and lower running costs.
The treatment train (typical)
ESP — captures grease and smoke particulates; keeps downstream ducts cleaner and protects carbon media. Ozone/UV‑C (optional) — oxidises odorous compounds and reduces carbon loading, particularly useful for charcoal/heavy cooking and late trading. Activated carbon — final polishing step; dwell time is key to consistent neighbour‑friendly discharge.
Design principles that prevent issues
Airflow & dwell time : size the ESP for duty CMH with margin; set carbon face velocity to achieve meaningful contact time. Pressure drop (ΔP) : ESP adds minimal ΔP; include allowances for pre‑filters and fouling. Keep the system inside the fan curve. Safety & interlocks : door interlocks, airflow proving, and BMS status/fault terminals reduce call‑outs. Drainage & access : service doors, removable cells and sumps make cleaning safe and quick. Discharge strategy : where possible, discharge above roof level and well away from air intakes and sensitive receptors.
Maintenance schedule (typical)
Item Action Interval (guide) Pre‑filters Wash with warm water/degreaser; dry fully 1–4 weeks ESP cells Soak/wash with approved alkaline cleaner; rinse & dry 4–8 weeks (heavy loads more often) Carbon Replace before breakthrough; log change‑outs As required by odour performance UV‑C/ozone Replace lamps around 12,000–13,000 hrs; verify interlocks Annually or per runtime
Documentation & compliance
Provide commissioning evidence (airflow, ΔP, leakage checks) alongside a documented cleaning plan and logbook. This " "supports TR19 hygiene audits and typical planning conditions informed by EMAQ/DEFRA guidance. " "Link the maintenance schedule to your planned maintenance provider to avoid drift.
Common pitfalls to avoid
Specifying carbon without controlling particulates first — media blocks early, odour returns, and energy use climbs. Under‑sizing ESP or carbon dwell time — initial performance looks fine, but complaints arise at peak load or after fouling. No interlocks — ozone without airflow proving and door interlocks is a safety and compliance risk.
Next steps
Explore our ESP range and carbon modules. Request a free odour assessment and treatment schematic. Bundle with Arden Environmental maintenance for guaranteed uptime.
FAQs
Do I always need ozone?
No — it’s most valuable for persistent odours, charcoal grills and long duct runs. We risk‑assess site by site.
Will ESP remove odour?
ESP targets particulates; odour control typically requires carbon and/or ozone.
Is the system noisy?
ESP itself has no moving parts; total noise depends on fan selection and layout.
Emergency ESP Replacement Following Restaurant Fire
Emergency ESP Replacement Following Restaurant Fire Project Overview Extechnology was appointed to supply a rapid replacement ESP solution following a fire at a commercial restaurant kitchen. The fire had damaged the existing extraction and filtration equipment, leaving the restaurant unable to operate until the system was replaced. With business downtime directly affecting revenue and day-to-day operations, the project required a fast and straightforward solution that would allow the restaurant to reopen as quickly as possible. As the existing extract system had already been designed around a specific airflow requirement, the replacement ESP equipment needed to provide a like-for-like solution that could integrate easily into the existing setup without unnecessary redesign work or site modifications. The Challenge The restaurant required an urgent replacement of the damaged ESP equipment within a very short timeframe in order to minimise disruption to the business. Key challenges included: Rapid specification and supply of replacement ESP equipment Minimising operational downtime and financial losses Matching the existing airflow and system performance requirements Avoiding unnecessary ductwork or system alterations Supporting a fast-track installation and recommissioning programme With pressure to reopen quickly, maintaining speed throughout specification, processing and delivery was critical to the success of the project. The Solution Extechnology worked closely with the client and installation team to quickly identify a suitable like-for-like ESP replacement based on the existing system airflow and operational requirements. Using the original system information, the replacement ESP unit was selected to maintain the required airflow performance while integrating directly into the existing extraction arrangement. This simplified both specification and installation, avoiding delays associated with redesign or major system modifications. The focus throughout the project was to keep the process straightforward and efficient. Once the system requirements were confirmed, the replacement ESP equipment was rapidly processed and delivered within a short lead time to support the installation programme and help return the kitchen to operation as quickly as possible. Technology Used Like-for-like commercial kitchen Electrostatic Precipitator (ESP) Existing extraction system airflow configuration retained Washable ESP filtration technology for grease and smoke removal Compatible integration with existing ductwork and extraction layout Project Outcomes Rapid turnaround from enquiry to delivery Minimal downtime for the restaurant Fast-track installation and recommissioning Reduced disruption and business losses Successful reopening within a short timeframe Happy client and fully operational kitchen Consultant Notes The replacement ESP equipment was selected to match the airflow and operational characteristics of the original system, allowing the installation to proceed without significant modifications to the existing extract arrangement. By maintaining a like-for-like approach, the project avoided unnecessary complexity and enabled a faster overall delivery and installation programme, helping minimise disruption to the client’s business operations.
Hook, Camden Town
Extechnology delivered an odour control solution to support planning and neighbour acceptance while keeping pressure drops predictable.
Hoxton Hotel, Holborn
High‑efficiency ESP stages with low static and washable cells, supporting reliable operation and simplified servicing for a busy hospitality environment.
