Maintaining a clean and safe environment in commercial kitchens is essential for both health and operational efficiency. At Plasma Clean Air, we offer advanced solutions to tackle the challenges of grease and smoke buildup in kitchen extraction systems.
Electrostatic precipitators (ESPs) are advanced filtration devices designed to remove fine particles such as grease, smoke, and other airborne contaminants from the air. They are particularly effective in commercial kitchen environments, where high levels of grease and smoke are produced during cooking.
In addition to capturing grease and smoke, our ESPs are highly effective in controlling odours. By removing airborne grease particles, we prevent the buildup of unpleasant smells that can permeate throughout the kitchen and dining areas, ensuring a more pleasant environment for both staff and patrons.
Our ESP captures up to 95% of smoke and grease particles and works as part of your odour control solution to meet DW/172, DEFRA and EMAQ+ guidance.
The collector cells must be cleaned regularly to maintain capture efficiency. Typically we recomend every 3-4 months and the correct interval depends on the type and volume of cooking and may range from monthly in very high use kitchens to quarterly in lighter-duty applications. Our service team can establish and manage a suitable cleaning schedule.
ESPs capture airborne grease and smoke particles, while UV-C and ozone systems treat grease vapour and odour within the extract system. Kitchens with both particulate and odour challenges may benefit from a combined solution, such as Electro-clean UV. We specify the treatment stages according to the cooking processes and site conditions.
ESPs generally use relatively little power compared with the extract fan. They also have a low air resistance when correctly sized and maintained, helping to minimise the additional load on the ventilation system. A typical ESP will draw less than 100W of power.
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