Commercial Kitchen Odour Control Units
Commercial kitchen odour control units, pollution control units and kitchen extraction filtration systems for restaurants, takeaways, food production sites and commercial kitchens with smoke, grease, cooking smell or planning concerns. Choose from carbon filtration, ESP smoke filtration, ozone odour control, pre-filter units and complete PCU packages.
Need to Reduce Kitchen Smells, Smoke or Grease Emissions?
If you are searching for a commercial kitchen odour control unit, pollution control unit, ESP for kitchen extraction, activated carbon filter unit, ozone odour control unit or a commercial kitchen smoke filtration system, this page is designed to help you choose the right route.
The right solution depends on the cooking type, airflow, grease load, smoke level, odour risk, duct route, discharge position, planning sensitivity, filter access and maintenance expectations.
Choose the Right Odour Control Option
Not every commercial kitchen needs the same odour control system. The best choice depends on whether the problem is mainly grease, smoke, vapour, cooking smell, nuisance complaints, planning conditions, or a combination of several issues.
I need a complete pollution control unit
For customers who need a combined unit with pre-filtration, odour control, optional fan/control features and a compact installation route.
I have cooking odour complaints
Useful where neighbours, landlords, building management or planning officers are concerned about cooking smells from the kitchen extract.
I need smoke and grease filtration
ESP units can help reduce smoke, grease mist and fine airborne cooking particles before the air reaches carbon or discharge.
I need activated carbon filtration
Activated carbon filters can be used to help adsorb cooking odours after suitable grease and particle filtration.
I am considering ozone odour control
Ozone can be considered for certain kitchen odour problems where it is designed, controlled and installed correctly.
Odour Control Needs the Right Sequence
Odour control normally works best when the air is treated in the correct order. Grease and smoke should be reduced before carbon or odour-control stages, otherwise filters can block quickly and performance can drop.
For stronger cooking smells, frying, grills, high grease loads or planning-sensitive locations, send us the full kitchen details before choosing a unit. This helps avoid buying a product that is too small, wrongly sequenced or difficult to maintain.
Commercial Kitchen Odour Control Packages
Pollution Control Units
Compact commercial kitchen pollution control units for grease, smoke and odour reduction in extraction systems.
ESP Smoke Filtration
Electrostatic precipitator options for reducing fine grease mist, smoke and airborne cooking particulates before discharge or carbon.
Activated Carbon Odour Control
Carbon filtration options including cartridge, panel and refillable carbon cells for commercial kitchen odour reduction.
Ozone Odour Control
Ozone injection options can be considered where the duct route, airflow, safety controls and contact time are suitable.
What Can Be Included?
Pre-Filtration
Pre-filters and washable filter options help reduce larger particles before specialist odour or smoke filtration stages.
ESP Grease and Smoke Control
ESP filtration can help remove fine grease mist, smoke and airborne particles from commercial kitchen extract air.
Activated Carbon Filters
Activated carbon can help adsorb odour-causing compounds after suitable grease and particle filtration.
Ozone Module Options
Ozone modules may be added for advanced odour control where the application, controls and duct conditions are suitable.
Internal Fan and Controls
Some units can include fan and speed control options depending on airflow, resistance and the existing extraction setup.
Refillable Carbon Options
Refillable carbon cells can reduce waste and avoid replacing complete disposable filter frames every time carbon is spent.
Designed for Planning, Neighbour and Environmental Concerns
Commercial kitchen odour control is often needed when a standard canopy and fan system is not enough. This may be due to nearby neighbours, low-level discharge, planning conditions, landlord requirements, high grease loads or cooking smells from fried, grilled or spiced foods.
- Commercial kitchen odour control units
- Kitchen pollution control units
- Restaurant smoke and grease filtration
- Takeaway odour control systems
- Activated carbon filter units
- ESP electrostatic precipitator units
- Ozone odour control options
- Planning-friendly kitchen extract filtration
- Refillable 207C carbon filter cells
- Compact retrofit options for existing extraction systems
Manufactured for Commercial Kitchen Extraction
Our odour control and pollution control solutions are built for commercial catering environments where grease, smoke, vapour and cooking odours need to be reduced before air is discharged. Systems can be configured around the cooking process, available space, airflow and maintenance access.
- Restaurants and takeaways
- Fried food and grilled food sites
- Dark kitchens and production kitchens
- Food processing facilities
- Cafeterias and dining halls
- Planning-sensitive locations
- Neighbour complaint situations
- Retrofit kitchen extraction upgrades
Need Help Choosing an Odour Control Unit?
Odour control is not usually a simple off-the-shelf purchase. The right system depends on cooking equipment, menu type, airflow, duct size, discharge height, grease loading, smoke level, odour risk, maintenance access and whether the unit is being added to an existing extraction system.
Send us your kitchen details and we will help you assess whether you need carbon filtration, ESP, ozone, a pollution control unit, a refillable carbon solution or a combined odour-control package.
Best details to send: cooking equipment list, menu type, gas or electric appliances, airflow if known, duct size, discharge location, postcode, photos of the canopy/duct route and whether there are planning or neighbour concerns.
