Here are a few of Plasma Clean's varied Case Studies

Brasserie Blanc, London

Upscale brasserie with classically French menu, devised by Raymond Blanc

Headingly Carnegie, Leeds

The state-of-the-art Pavilion is home to the Leeds Met. Uni training kitchen

Wellington College, Berkshire

A consultant-led project, working with partners HMA Ventilation

South Lodge, West Sussex

A 5* hotel with an award winning restaurant, situated in the South Downs

Infamous Diner, Manchester

American Diner, serving classic USA eats in Manchester’s Northern Quarter

Elta Fans, West Midlands

Elta wanted to safeguard and ensure the best possible office environment for their staff.

East Riding College, Yorkshire

A consultant-led project for with HMA Ventilation

Langham Hotel, London

Partnered with Meiko, during an £80m restoration of this 5* London hotel

The Architect, Chester

An excellent, traditional pub serving fresh food, cask ales and fine wines

Cobra Restaurants, UK

The control of cooking odours in paramount in this retail / residential area

Harpers Fish & Chips, York

The Harpers chain have a well-deserved reputation throughout the UK

Burger King, London

Burger chains require high levels of grease, odour and smoke control

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Download our White Paper

At Plasma Clean, we’re trusted pioneers in Indoor Air Quality solutions. We’ve researched the issue since 2008, with clients that include Tesco and McDonald’s. At the heart of everything we do is a belief in creating a happier, healthier, more-productive workforce.

So, when our Founder and Technical Director, Dr David Glover, published a White Paper on Indoor Air Quality in November 2019 – that’s exactly what we called it.

Latest Kitchen Ventilation News

How to prevent commercial kitchen ventilation going up in flames

The high volume of covers produced from busy commercial kitchens often means that high levels of grease are being produced. Significantly increasing the risk of fire. There are ways to reduce oil and grease in ductwork. However, some restaurants don’t consider this and it can have considerable impact on business.

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Commercial kitchen design considerations

There are a wide range of commercial kitchen design considerations to act upon when planning a commercial kitchen. Grease, smoke and odour produced by commercial kitchens are becoming an increasing concern for Environmental Health Officers (EHO’s). David Glover, Co-founder and Technical Director of Plasma Clean, discusses five things to consider

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Infection Control

Protect people, disinfect surfaces and create a safer, cleaner environment with research-led expertise in infection control.

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Indoor Air Quality

Protect people’s health, increase productivity and profit.

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Kitchen Ventilation

Destroy grease and odours, prevent fire.

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Service & Maintenance

Keep equipment running at peak efficiency.

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