KITCHEN Ecology Unit

Design Criteria

The most important criterion for selecting an air filtration device is the type of catering operation. Depending on the type of food being cooked, the amount of oil, steam, and particulate matter in the exhaust air varies. Therefore, different air filtration device models should be chosen for different kitchens.

Catering operations can be classified based on the intensity of oil and odor into four main categories: low, medium, high, and very high intensity. In the table below, the recommended air filtration systems for these kitchen types are examined in detail.

In the light of these information; different levels of control are being applied for different concentrations of odour and grease. Despite there are other evaluation criteria, these control methods of odour and grease can simply be listed as:

Low Concentration: Standard kitchen exhaust fans suitable for continuous high temperature operation would be sufficient.

Medium Concentration: Electrostatic precipitator followed by carbon filtration with 0.1 second contact period.

High Concentration: Two stage electrostatic precipitator followed by carbon filtration with minimum 0.2 second contact period.

Very High Concentration: Two stage electrostatic precipitator followed by carbon filtration with minimum 0.2 second contact period and UV ozone system or carbon filtration with minimum 0.4 second contact period.