The most critical factor determining the performance of a restaurant’s ventilation system is the proper selection of filters and equipment.
Several elements must be considered, such as the energy source of the cooking equipment (gas, electric, solid fuel), their dimensions, the variety of food being prepared, and the intensity of operation.
For standard electric or gas cooking equipment, electrostatic filters provide over 95% efficiency in removing grease and smoke particles.
However, in solid-fuel cooking systems — such as charcoal grills or wood-fired ovens — this efficiency may decrease.
The reason is that grease dripping onto the coal creates fine, sticky smoke particles that are harder for a single-stage system to capture.
In such cases, a double-pass electrostatic filtration system is recommended.
This setup consists of two electrostatic filters connected in series.
The first unit captures larger particles, while the second captures the finer ones that escape the first stage — restoring overall efficiency to above 95%.
Double-pass systems are especially recommended for:
- Charcoal grills, kebab or rotisserie ovens,
- Cooking lines with heavy grease and high temperature,
- Kitchens operating continuously for long hours.
Ultimately, the filtration requirements of each restaurant should be defined not by a single standard product, but according to its kitchen layout, cooking intensity, and business type.
Proper engineering and correct filter selection make a decisive difference in air quality, fire safety, and system longevity.
