When a restaurant or commercial kitchen is opened it is subjected to the ecological criterion that no smoke or odors should be noticed in the exhaust. You can also look for high efficiency commercial kitchen odour control systems through various online sources.
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Environmental health officials can relay a message to a site that causes an unpleasant odor and ultimately have the authority to request closure of the premises if the operator does not correct odor emissions.
To avoid this problem, many companies offer odor control systems to make commercial kitchens safe, clean, and compatible.
One way to solve this problem is to use a carbon filter. However, they are not very practical for use with grease and smoke because their relatively large particles clog the micropore structure, making them inefficient.
The most effective odor control system to address this problem is to remove or neutralize odorous air, either through an electrostatic precipitator or through an ultraviolet (UV-C) system.
As part of a custom commercial kitchen ventilation system design, designers will include the most suitable odor control system based on the size of the kitchen, the type of cooking, and the odors and fumes produced.
Combining the easy installation with low maintenance costs, this device uses a combination of chemicals and ionizers to remove cooking odors.