Reduction of the Grease and Smoke Phase

The smoke and grease phase must be treated before the gaseous or odour control phase. One of the best methods of reducing grease and smoke is by electrostatic filters. Purified Air’s highly efficient Electrostatic Precipitator (ESP) range cleans the kitchen extract emissions of both the smoke and grease and can remove particulate down to sub-micron (0.01 micron) size. Filter efficiency of up to 98% is attained during a single pass through the ESP, based on the charging of particles by an ionisation section [2]. These particles are then trapped on the earth plates in the collector cell [3] with larger particulate in the air stream removed by the pre-filter [1]. Lastly the air stream passes through an after-filter [4] to prevent re-entrainment and provide good air distribution.

Purified Air’s ESP range is the only system specifically designed to operate in commercial kitchen extract systems.

For more information please click here to download our ESP brochure

Maintenance

All components must be washed regularly in hot water with chemicals or detergent to remove contaminants. Purified Air prefer to exchange component parts with cleaned ones, taking the dirty ones back to their factory, where they can be cleaned for future exchange.

Alternatively there is the cost effective Autowash system, which is designed to operate daily when the kitchen is closed to ensure that the electrostatic components remain in a near new condition ensuring optimum performance from the electrostatic filter.