Electrostatic air purification for cooking smoke, grease aerosol, oil mist and odor — for restaurants, hotels, central kitchens, cloud kitchens and food courts.
Commercial kitchen exhaust contains cooking smoke, grease aerosol, oil mist and odor that standard mechanical grease filters cannot fully capture. PENMARCH AIR kitchen ESP systems provide electrostatic precipitation as the primary treatment stage — with optional activated carbon or UV photolysis for odor control.
High-voltage ionization captures fine grease droplets and cooking aerosol that bypass mechanical grease baffles — protecting downstream ductwork and reducing fire risk.
Self-cleaning ESP with automated wash cycle — designed for high-volume 24/7 kitchen operations where manual cell cleaning is impractical.
Activated carbon or UV photolysis stage added downstream of ESP for cooking odor treatment — available as integrated units or separate modules.
Ceiling-mount, floor-mount or duct-inline configurations — adaptable to the layout constraints of any commercial kitchen exhaust system.
ESP for full-service restaurant kitchen exhaust — grease and smoke control with odor treatment for urban and residential-adjacent venues.
Large-capacity ESP for hotel kitchen operations and banquet catering — handling high-volume mixed cooking styles and continuous service.
Compact, high-efficiency ESP for fast-food and quick-service operations — heavy frying and grilling load with extended operating hours.
ESP for high-smoke BBQ and grill operations — capturing heavy particulate and visible smoke before exhaust discharge.
Auto-wash ESP for high-volume central kitchen and cloud kitchen operations — continuous 24/7 performance with minimal manual maintenance.
Multi-unit or centralised ESP for food court and canteen exhaust — serving multiple cooking stations from a single treatment system.
Fine grease droplets and cooking aerosol from frying, grilling, wok cooking and roasting
Visible and sub-visible smoke from high-temperature cooking, BBQ and charbroiling
Cooking oil vapour and mist from deep frying, wok cooking and high-temperature oil operations
Odorous compounds from cooking — treated by optional activated carbon or UV photolysis stage
KUC kitchen series ESP — purpose-configured for commercial kitchen exhaust. Airflow from 500 to 30,000 m³/h with auto-wash and odor control options.
| Parameter | KUC-K1 | KUC-K2 | KUC-K3 |
|---|---|---|---|
| Airflow Range | 500 – 3,000 m³/h | 3,000 – 12,000 m³/h | 12,000 – 30,000 m³/h |
| Grease Removal | ≥ 95% | ≥ 95% | ≥ 95% |
| Working Voltage | 12 kV DC | 12 kV DC | 12 kV DC |
| Cell Cleaning | Manual wash | Manual / Auto-wash | Auto-wash |
| Odor Control | Carbon option | Carbon / UV option | Carbon / UV option |
| Installation | Ceiling / Floor | Ceiling / Duct inline | Duct inline / Rooftop |
| Power Supply | 220V | 220V / 380V | 380V |
| OEM / ODM | Available | Available | Available |
Share your kitchen type, cooking style and exhaust airflow. Our engineers will specify the right KUC kitchen ESP configuration within 24 hours.