Grease & Odour Control

Cooking fumes contain grease, carbon and water vapour, released during the cooking process. These fumes must be removed from the kitchen area, and discharged to a suitable external termination...

The build up of grease within a kitchen extraction system is a high risk fire hazard, that has caused fires in many restaurants worldwide.

Unfortunately, it is a common mistake of commercial property owners to ignore cleaning of the canopies and duct-work as part of regular maintenance.

A correctly installed extraction system must have the ability to capture at least part of the grease and condensate removed from the cooking process. Below are a few popular types of filtration installed and a brief description...

Mesh type filters... These are usually installed within the kitchen canopy directly above the kitchen cooking range. They offer a limited amount of grease separation and can be difficult to clean. These filters are not common in new installations.


Baffle type filters... Usually installed as first line of defence against grease within the kitchen canopy. They offer a reasonable amount of grease separation and can be easily cleaned, these are the most common form of simple filtration.


Carbon filtration... Are installed in separate ducting plenum boxes and will offer grease and odour control. However these filters are very expensive and require regular replacement.


Ultra violet filtration... UV filters are very successful in the breakdown of grease and odours. The UV filter can be retrofitted into existing systems. They work by injecting ozone formed by UV lamps, which in turn breaks down the grease and odours into water vapour. These systems are expensive to install but compared to carbon filtration are much cheaper to maintain with only the UV lamps requiring annual replacement.

UV filter diagram

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