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 operate 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.
