How Airflow Rates Affect ESP Performance in Commercial Kitchens

Correct airflow rates are critical to the effective operation of electrostatic precipitator (ESP) units in commercial kitchen filtration extraction systems. While ESPs are highly efficient at removing grease and smoke, their performance is directly influenced by air velocity and dwell time through the filtration cells.

If airflow is not correctly designed, particulates can pass through the ESP too quickly, reducing collection efficiency and allowing grease and smoke to remain in the airstream.

The Relationship Between Velocity and Dwell Time

ESP units rely on sufficient dwell time to electrically charge airborne particulates and collect them on the plates. When air velocity is too high, dwell time is reduced, meaning grease particles are not fully charged, smoke can bypass the collection plates, and filtration efficiency is compromised.

Conversely, airflow that is too low can lead to grease drop-out upstream and increased contamination within ductwork.

Designing Airflow to Match ESP Capability

Airflow rates must be aligned with the ESP unit’s design parameters. Oversizing fans or forcing higher airflow through an ESP than it is rated for can significantly reduce effectiveness.

Correct airflow design ensures stable face velocity across ESP cells, effective particulate charging, and consistent performance under peak cooking conditions. Airflow should always be engineered around the kitchen duty and cooking load, not assumed or increased arbitrarily.

System Performance Depends on Balance

ESP units perform best when airflow, duct size, fan selection and filtration stages are balanced as part of a complete system. Proper airflow design ensures grease and smoke are removed efficiently, protecting downstream components and maintaining compliance.