Commercial kitchens generate heavy loads of heat, smoke, grease and odour. Effective extraction is essential for staff comfort, fire safety, and compliance with local emission standards.
Correct hood selection and sizing — based on appliance type and airflow calculations — is the foundation. Ecology units (using ESP, UV and carbon stages) then abate smoke and grease so emissions are near-invisible and odour is controlled.
Make-up air must be balanced to avoid negative pressure, and grease management designed in for easy cleaning and reduced fire risk.
Eco Smart delivers complete kitchen ventilation — compliant hoods, ecology units, ducting and AMC — for restaurants, hotels and central kitchens.