The most important factor for the performance of a kitchen ventilation system is the correct selection of filters and equipment.
Various aspects must be taken into account during the planning process – such as the energy source of the cooking appliances (gas, electric, solid fuel), their dimensions , the type of food , and the operating intensity .
For standard gas or electric appliances, electrostatic filters achieve a separation efficiency of over 95% for grease and smoke particles.
However, this efficiency can decrease with solid fuel-based cooking methods – such as charcoal grills or wood-burning stoves.
The reason is that fat dripping onto the coal creates fine, sticky smoke particles that are not fully captured by a single-stage system.
In such cases, a two-stage (double-pass) electrostatic precipitator system is recommended.
In this process, two electrostatic precipitators are installed one after the other in series .
The first filter retains coarse particles, while the second captures the fine particles that pass through the first pass – thus increasing the overall performance back to over 95%.
Dual systems are particularly recommended for:
- Charcoal grills, doner kebab and rotisserie ovens,
- Cooking lines with high fat and temperature loads,
- Kitchens with continuous operation over long periods.
Ultimately, the requirements for exhaust air filtration should not be determined using a standard product , but individually according to kitchen layout, cooking intensity and operating type.
Proper planning and filter selection are crucial for air quality , fire protection , and system lifespan.
