Start at the hood
Share the menu, cooking equipment and airflow in cubic feet per minute (CFM). Note changes to the cooking load during a remodel.
Applications · Restaurants
Restaurant exhaust filtration and odor control
Cooking load and discharge location shape the filtration and odor-abatement plan.
Project brief
Follow the exhaust path.
MOAS treats cooking odor. PCU filters smoke particulate and grease vapor from kitchen exhaust. Some projects use both; selection is project-specific.
A filtration review is appropriate when smoke particulate and grease vapor are part of the exhaust concern. PCU addresses these in commercial kitchens through dry filter media. An odor-treatment review considers the cooking odors, their source and where the discharge reaches people. MOAS treats odor through remote misting nozzles; PCU’s optional carbon final stage has a separate, project-specific odor role.
Where both concerns are present, review MOAS and PCU together. Include the hood’s grease-removal performance, airflow and the proposed fan in the brief. Show the filtration assembly, cabinet, solution container and service routes on the plan so the equipment can be operated and maintained in the available space. A kitchen remodel also needs a review of any change in appliances, menu or operating hours.
Trace the discharge
Identify the duct, fan, discharge location and nearby occupied spaces, especially for sidewall or ground-level exhaust.
Plan the installation
Review utilities, equipment space and service access with your design team.
Planning a restaurant kitchen?
Bring your location, project stage and available exhaust plans.