Kitchen Ventilation

Burger King, Paddington

Burger chains require high levels of grease, odour and smoke control. The London site, managed by National Rail, developed very high levels of grease, smoke and odour in a public area.


This sensitive site managed by Network Rail had very high levels of grease, smoke and odour being emitted directly onto the station concourse.


Plasma Clean’s high efficiency Coil Filters were the starting point – to remove nearly 100% of grease, These were combined with an Electrostatix ESP UV, to keep ductwork free from remaining grease. As a final polish, our Activated Carbon was installed to remove residual ozone before extraction, as well as further oxidising any residual odour molecules that become trapped on the activated carbon surface. Vital when the extraction point is low, or when it’s close to an open window or an air-intake louvre.


Complete reduction of emissions and 66% average reduction in grease build up on ductwork surfaces after equipment – well within TR/19 parameters.

More Case Studies

Brasserie Blanc, London

Upscale brasserie with classically French menu, devised by Raymond Blanc. Extremely high duct cleaning costs due to a long duct run through a multi-storey building.

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Wellington College, Berkshire

A consultant-led project, working with partners HMA Ventilation. Odour and grease control required for varied college menu, within a listed Independent School in Berkshire.

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South Lodge, West Sussex

A 5* hotel with an award winning restaurant, situated in the South Downs. 100% odour control performance requirement due to proximity of kitchen extraction to guest bedrooms.

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Infamous Diner, Manchester

American Diner, serving classic USA eats in Manchester’s Northern Quarter. A busy city centre restaurant with low level extraction near neighbouring properties.

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