Commercial Kitchen Filtration

Commercial Kitchen Filtration removes grease, smoke and airborne pollutants generated during cooking, ensuring stable extract performance and compliance with ventilation standards. For high-duty particulate reduction, see ourelectrostatic precipitator(ESPs). These systems form the backbone of effective commercial kitchen ventilation, helping operators maintain hygiene, safety and environmental performance.

Why Kitchen Filtration?

Safer, cleaner extraction:Effective filtration removes grease aerosols and smoke close to the source, reducing fire risk and maintaining stable airflow throughout the extraction system. This supports DW/172 design principles and prevents duct contamination.Protects downstream odour stages:Removing grease and particulate before it reaches carbon stages significantly improves odour-control performance and extends carbon bed life — essential for planning compliance and EMAQ+ high-risk sites.

How It Works

Primary grease and smoke capture:Commercial Kitchen Filtration uses mechanical filters, ESPs or multi-stage configurations to reduce particulate loading and stabilise extraction rates during peak cooking hours.Designed for cooking duty:Filtration stages are matched to cooking style, airflow volume and site constraints, delivering reliable, compliant performance in restaurants, takeaways, pubs and commercial catering environments.

For more information on EMAQ+,DW172, commercial filtration and industrial air filtration, view ourblog.