Commercial kitchen odour control
Reduce extract odour with a compact, correctly sized system.
Define airflow, filtration, contact time, controls and acceptance criteria before you commit.
System sequence
Every stage
has a job.
A generator cannot compensate for poor grease capture, inadequate smoke filtration, insufficient contact time or a weak discharge strategy.
Capture
Canopy and airflow matched to the cooking process.
Pre-filter
Grease and particulate control appropriate to the load.
Controlled ozone
Variable dose with proving and shutdown logic.
React / polish
Contact time plus carbon or destruction where required.
Discharge
Project-specific assessment of the final arrangement.
Product platform
Controlled dosing
for the actual duty.
System selection accounts for the complete extract arrangement rather than airflow alone.
Request a project quote ↗Project inputs
What we need
to size correctly.
We can provide a project-specific planning support pack and statement template. Approval remains a matter for the relevant authority and the complete proposal. The withdrawn government kitchen odour and noise guide may provide historical context, but it is not presented as binding current law.
Open the Technical Centre ↗