April 26, 2025
Understanding Electrostatic Precipitators (ESPs) in Restaurant Extraction Systems
When it comes to commercial kitchen design, commercial kitchen odour control & ESP units is no longer an afterthought - it’s an essential part of every compliant extraction system.
In every busy restaurant kitchen, cooking produces fine grease, smoke, and oil vapour that must be safely extracted and filtered by a commercial kitchen filtration system before air is discharged outdoors. Traditional mesh or baffle filters capture large grease droplets, but finer particles - those that create visible smoke and odour - often pass straight through.
This is where Electrostatic Precipitators (ESPs) / restaurant air filtration systems play a vital role. ESPs are among the most effective technologies for removing airborne contaminants from kitchen exhaust, ensuring clean, compliant, and odour-free discharge.
What an Electrostatic Precipitator Does
An ESP is a filtration device that removes fine particles from a gas stream using electrostatic forces. Unlike mechanical filters that rely on physical barriers, ESPs use an electrical charge to attract and capture even microscopic grease and smoke particles.
The process works as follows:
1. Ionisation: As contaminated air enters the ESP, it passes through an ionising section where particles are given a positive electrical charge.
2. Collection: The charged particles then move through collector plates with an opposite charge, where they adhere and are removed from the airflow.
3. Clean Air Discharge: The cleaned air continues through to the next stage of filtration - typically UV-O or carbon filters - before being released.
This simple but highly efficient process can remove up to 95–98 % of fine particulate matter, significantly improving air quality and reducing odour potential.
Why ESPs Are Ideal for Restaurant Applications
Restaurants face unique air-filtration challenges due to the high grease and smoke loads generated by cooking equipment. ESPs are particularly suited to these environments because they provide:
• High Efficiency: Excellent at capturing sub-micron particles that mechanical filters miss.
• Low Pressure Drop: Maintains consistent airflow without excessive fan energy use.
• Reusability: Collector cells are washable, reducing waste and operating costs.
• Fire Safety: Removing grease from the airstream lowers fire risk within ductwork.
• Compliance: Supports adherence to DW/172 and local environmental requirements for clean discharge.
For consultants and designers, ESPs provide predictable performance, proven longevity, and compatibility with modular odour-control technologies such as UV-O or carbon filters.
Integration Within the Extraction System
An ESP typically sits downstream of the kitchen canopy and initial grease filters, but upstream of any odour-control or final polishing stages. This placement ensures that:
• Large grease particles are captured first by the canopy filters.
• Fine smoke and mist are removed by the ESP.
• Remaining odorous compounds can then be treated effectively by UV-O or carbon filters.
This multi-stage arrangement creates a complete air-cleaning system that removes both particulates and odours, ensuring a neutral, compliant discharge.
Maintenance and Cleaning
While ESPs are highly efficient, their performance depends on regular maintenance. As grease and oil accumulate on the collector plates, efficiency can drop.
To maintain performance:
• Clean collector cells and ioniser sections every 2–4 weeks depending on kitchen load.
• Inspect high-voltage power supplies for signs of arcing or carbon build-up.
• Replace or service components in line with manufacturer recommendations.
Extechnology’s ESP units are designed for easy access and cleaning, allowing servicing to be carried out quickly and safely with minimal downtime.
Energy Efficiency and Sustainability
ESPs contribute to energy-efficient kitchen operation by maintaining steady airflow at low resistance. Because there are no disposable filters, waste generation is reduced and long-term operating costs are lower. In combination with other filtration stages such as UV-O or carbon filters, ESPs help restaurants meet environmental goals by lowering particulate emissions and reducing odour pollution - key considerations for urban and mixed-use developments.
Compliance and Standards
Designing and operating ESP systems in line with DW172 and BS 6173 ensures fire safety and hygiene compliance. ESPs play a major role in meeting the standard’s requirements for grease capture and clean discharge, helping consultants and restaurant operators achieve approval from planning authorities and insurers. Every Extechnology ESP is engineered to meet or exceed the performance standards expected for commercial kitchen extraction systems in the UK hospitality sector.
Electrostatic Precipitators are at the heart of modern restaurant extraction design. By removing fine grease, smoke, and oil particles from the air, they protect ductwork, reduce odour, and ensure kitchens remain safe and compliant.
Reliable, efficient, and easy to maintain, ESPs are a long-term solution for improving air quality in any busy commercial kitchen.
For more technical information and guidance on commercial kitchen filtration, visit our Extechnology Blog.
To explore our full range of ESP, UV-O, and carbon filtration systems for restaurants, browse our products here.
In every busy restaurant kitchen, cooking produces fine grease, smoke, and oil vapour that must be safely extracted and filtered by a commercial kitchen filtration system before air is discharged outdoors. Traditional mesh or baffle filters capture large grease droplets, but finer particles - those that create visible smoke and odour - often pass straight through.
This is where Electrostatic Precipitators (ESPs) / restaurant air filtration systems play a vital role. ESPs are among the most effective technologies for removing airborne contaminants from kitchen exhaust, ensuring clean, compliant, and odour-free discharge.
What an Electrostatic Precipitator Does
An ESP is a filtration device that removes fine particles from a gas stream using electrostatic forces. Unlike mechanical filters that rely on physical barriers, ESPs use an electrical charge to attract and capture even microscopic grease and smoke particles.
The process works as follows:
1. Ionisation: As contaminated air enters the ESP, it passes through an ionising section where particles are given a positive electrical charge.
2. Collection: The charged particles then move through collector plates with an opposite charge, where they adhere and are removed from the airflow.
3. Clean Air Discharge: The cleaned air continues through to the next stage of filtration - typically UV-O or carbon filters - before being released.
This simple but highly efficient process can remove up to 95–98 % of fine particulate matter, significantly improving air quality and reducing odour potential.
Why ESPs Are Ideal for Restaurant Applications
Restaurants face unique air-filtration challenges due to the high grease and smoke loads generated by cooking equipment. ESPs are particularly suited to these environments because they provide:
• High Efficiency: Excellent at capturing sub-micron particles that mechanical filters miss.
• Low Pressure Drop: Maintains consistent airflow without excessive fan energy use.
• Reusability: Collector cells are washable, reducing waste and operating costs.
• Fire Safety: Removing grease from the airstream lowers fire risk within ductwork.
• Compliance: Supports adherence to DW/172 and local environmental requirements for clean discharge.
For consultants and designers, ESPs provide predictable performance, proven longevity, and compatibility with modular odour-control technologies such as UV-O or carbon filters.
Integration Within the Extraction System
An ESP typically sits downstream of the kitchen canopy and initial grease filters, but upstream of any odour-control or final polishing stages. This placement ensures that:
• Large grease particles are captured first by the canopy filters.
• Fine smoke and mist are removed by the ESP.
• Remaining odorous compounds can then be treated effectively by UV-O or carbon filters.
This multi-stage arrangement creates a complete air-cleaning system that removes both particulates and odours, ensuring a neutral, compliant discharge.
Maintenance and Cleaning
While ESPs are highly efficient, their performance depends on regular maintenance. As grease and oil accumulate on the collector plates, efficiency can drop.
To maintain performance:
• Clean collector cells and ioniser sections every 2–4 weeks depending on kitchen load.
• Inspect high-voltage power supplies for signs of arcing or carbon build-up.
• Replace or service components in line with manufacturer recommendations.
Extechnology’s ESP units are designed for easy access and cleaning, allowing servicing to be carried out quickly and safely with minimal downtime.
Energy Efficiency and Sustainability
ESPs contribute to energy-efficient kitchen operation by maintaining steady airflow at low resistance. Because there are no disposable filters, waste generation is reduced and long-term operating costs are lower. In combination with other filtration stages such as UV-O or carbon filters, ESPs help restaurants meet environmental goals by lowering particulate emissions and reducing odour pollution - key considerations for urban and mixed-use developments.
Compliance and Standards
Designing and operating ESP systems in line with DW172 and BS 6173 ensures fire safety and hygiene compliance. ESPs play a major role in meeting the standard’s requirements for grease capture and clean discharge, helping consultants and restaurant operators achieve approval from planning authorities and insurers. Every Extechnology ESP is engineered to meet or exceed the performance standards expected for commercial kitchen extraction systems in the UK hospitality sector.
Electrostatic Precipitators are at the heart of modern restaurant extraction design. By removing fine grease, smoke, and oil particles from the air, they protect ductwork, reduce odour, and ensure kitchens remain safe and compliant.
Reliable, efficient, and easy to maintain, ESPs are a long-term solution for improving air quality in any busy commercial kitchen.
For more technical information and guidance on commercial kitchen filtration, visit our Extechnology Blog.
To explore our full range of ESP, UV-O, and carbon filtration systems for restaurants, browse our products here.
In every busy restaurant kitchen, cooking produces fine grease, smoke, and oil vapour that must be safely extracted and filtered by a commercial kitchen filtration system before air is discharged outdoors. Traditional mesh or baffle filters capture large grease droplets, but finer particles - those that create visible smoke and odour - often pass straight through.
This is where Electrostatic Precipitators (ESPs) / restaurant air filtration systems play a vital role. ESPs are among the most effective technologies for removing airborne contaminants from kitchen exhaust, ensuring clean, compliant, and odour-free discharge.
What an Electrostatic Precipitator Does
An ESP is a filtration device that removes fine particles from a gas stream using electrostatic forces. Unlike mechanical filters that rely on physical barriers, ESPs use an electrical charge to attract and capture even microscopic grease and smoke particles.
The process works as follows:
1. Ionisation: As contaminated air enters the ESP, it passes through an ionising section where particles are given a positive electrical charge.
2. Collection: The charged particles then move through collector plates with an opposite charge, where they adhere and are removed from the airflow.
3. Clean Air Discharge: The cleaned air continues through to the next stage of filtration - typically UV-O or carbon filters - before being released.
This simple but highly efficient process can remove up to 95–98 % of fine particulate matter, significantly improving air quality and reducing odour potential.
Why ESPs Are Ideal for Restaurant Applications
Restaurants face unique air-filtration challenges due to the high grease and smoke loads generated by cooking equipment. ESPs are particularly suited to these environments because they provide:
• High Efficiency: Excellent at capturing sub-micron particles that mechanical filters miss.
• Low Pressure Drop: Maintains consistent airflow without excessive fan energy use.
• Reusability: Collector cells are washable, reducing waste and operating costs.
• Fire Safety: Removing grease from the airstream lowers fire risk within ductwork.
• Compliance: Supports adherence to DW/172 and local environmental requirements for clean discharge.
For consultants and designers, ESPs provide predictable performance, proven longevity, and compatibility with modular odour-control technologies such as UV-O or carbon filters.
Integration Within the Extraction System
An ESP typically sits downstream of the kitchen canopy and initial grease filters, but upstream of any odour-control or final polishing stages. This placement ensures that:
• Large grease particles are captured first by the canopy filters.
• Fine smoke and mist are removed by the ESP.
• Remaining odorous compounds can then be treated effectively by UV-O or carbon filters.
This multi-stage arrangement creates a complete air-cleaning system that removes both particulates and odours, ensuring a neutral, compliant discharge.
Maintenance and Cleaning
While ESPs are highly efficient, their performance depends on regular maintenance. As grease and oil accumulate on the collector plates, efficiency can drop.
To maintain performance:
• Clean collector cells and ioniser sections every 2–4 weeks depending on kitchen load.
• Inspect high-voltage power supplies for signs of arcing or carbon build-up.
• Replace or service components in line with manufacturer recommendations.
Extechnology’s ESP units are designed for easy access and cleaning, allowing servicing to be carried out quickly and safely with minimal downtime.
Energy Efficiency and Sustainability
ESPs contribute to energy-efficient kitchen operation by maintaining steady airflow at low resistance. Because there are no disposable filters, waste generation is reduced and long-term operating costs are lower. In combination with other filtration stages such as UV-O or carbon filters, ESPs help restaurants meet environmental goals by lowering particulate emissions and reducing odour pollution - key considerations for urban and mixed-use developments.
Compliance and Standards
Designing and operating ESP systems in line with DW172 and BS 6173 ensures fire safety and hygiene compliance. ESPs play a major role in meeting the standard’s requirements for grease capture and clean discharge, helping consultants and restaurant operators achieve approval from planning authorities and insurers. Every Extechnology ESP is engineered to meet or exceed the performance standards expected for commercial kitchen extraction systems in the UK hospitality sector.
Electrostatic Precipitators are at the heart of modern restaurant extraction design. By removing fine grease, smoke, and oil particles from the air, they protect ductwork, reduce odour, and ensure kitchens remain safe and compliant.
Reliable, efficient, and easy to maintain, ESPs are a long-term solution for improving air quality in any busy commercial kitchen.
For more technical information and guidance on commercial kitchen filtration, visit our Extechnology Blog.
To explore our full range of ESP, UV-O, and carbon filtration systems for restaurants, browse our products here.
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