Specifying an ESP for Commercial Kitchens: Airflow, Pressure Drop & Capture Rate

Specifying an ESP for Commercial Kitchens: A Consultant’s Checklist

A correctly sized electrostatic precipitator (ESP) delivers high capture efficiency with minimal energy penalty. " "This guide condenses selection factors for UK projects so you can specify with confidence and defend decisions at tender and handover.

1) Duty airflow & diversity

• Confirm design CMH at the ESP location (not just fan nameplate flow).

• Apply diversity where multiple canopies share a riser; bank ESP modules if required.

2) Pressure drop (ΔP)

• ESP ΔP is typically low; request manufacturer curves at your duty point.

• Include margins for pre‑filters and fouling between cleans.

3) Capture efficiency & test data

• Ask for verified performance on cooking aerosols and the test conditions used.

• Remember: odour control is separate. Plan carbon and/or ozone for nuisance‑free discharge.

4) Access, safety & drainage

• Front access to pre‑filters and collector cells, with door interlocks and safe isolation.

• Provide drainage/sumps where grease collection is expected.

5) Controls & integration

• BMS terminals for run/fault/door signals reduce reactive call‑outs.

• Consider interlocks to fan and ozone where applicable.

6) Documentation & handover

• Commissioning records: airflow, ΔP, leakage, functional safety.

• Maintenance plan aligned with TR19, including cleaning frequency and logs.

Common mistakes

• Overlooking fouling allowance — clean performance looks fine but drifts quickly.

• Providing carbon without particulate control — short media life and odour complaints.

See our ESP range or request selections and outline schematics from our team.