No Grease, No Smoke, No Odour

The new filtration unit implemented by Expansion Electronic is designed specifically for the removal of smoke and grease particles from the air stream of commercial kitchen exhaust systems and for the elimination of odour. The filters inside the module guarantee a constant efficiency of filtation and, thanks to a high ability of separation and accumulation of oil, allow a remarkable energy saving and low drop pressure.The module is produced in galvanised iron and painted with epoxy dusts colour RAL 7035.


Filtration Sections

Electrostatic Filters Certified EN ISO 16890



The filters installed in the Ecokitchen system guarantee a reduction of the particulate and of the odorous components that are emanated in the air during the cooking process. The problems associated with odours caused by the fumes of cooking equipment are very common, particularly in urban areas and represent an issue for residents close to such emissions. In fact, there are often commercial establishments such as hotels, pubs, restaurants, takeaways and craft workshops such as delicatessens, bakeries etc. neighbouring private homes and often the emission of cooking fumes and odours starts from the early hours of the morning. The responsible substances mainly include fatty acids, aliphatic and aromatic hydrocarbons, aromatic amines and aldehydes. The type and amount of pollutants emitted mainly depends on the cooked products, the cooking modes and the fuel used for cooking. The filtration system must be designed, built and maintained efficiently to ensure good performance.

The system lay-out must comply with the system load conditions: for example, a high presence of fumes and odours caused by frying or cooking on the grill requires a higher filtering system compared to other cooking methods.

The factors influencing the control of odours coming from cooking activities include:
1. The size of the kitchen: this influences the intensity of the odour and the necessary ventilation;
2. The type of cooked food: this influences the chemical composition of the environment air;
3. The type of cooking and the equipment used: this influences the quantity of grease, of water drops and the temperature inside the environment;
4. The characteristics of the suction hood;
5. The presence of a fume purification system;
6. smoke evacuation duct;
7. height and structure of the chimney;
8. territorial context of the emission and specifically the proximity to settlements and the location in the old city centres.

The air treatment process has two critical aspects: on the one hand, systems that restore the air in the kitchen area, with the consequent winter and summer air-condition- ing costs, are needed; on the other hand, there is the risk of introducing into the environment air that contains combustion residues, fumes and odours.

There are technological solutions aimed at reducing energy use and reducing pollutants in output such as:
1.  Electrostatic or electronic filters, FEL SYSTEM
2.  Ozone filters, FX SYSTEM
3.  Negative ion filters, FI SYSTEM
4.  Plasma, a cylindrical cartridge system that emits ozone and negative ions. It works well
only if there is not a high concentration of humidity in the filtered air.
5.  UV lamps, a system made up of neon tubes that generate ultraviolet rays that produce ozone. They have a big limit, they last only about 4000 hours.


One of the fundamental elements for the wellbeing of your customers and kitchen staff is certainly the suction or filtration system. The propensity to purchase this equipment has been increasing in recent years, so much that aspiration/filtration is perceived essentially as a mandatory advantage and a plus. Having good suction and filtration brings a competitive advantage in terms of:


Expansion Electronic electrostatic filters are certified according to the new UNI EN ISO16890 global standard, which classifies the air filters based on their capacity to retain the dispersed airborne particulate matter (PM10, PM2.5 and PM1). This legislation is generating a general revolution in the air filtration sector. It replaces the previous and obsolete standard EN 779: 2012 (F7, F8, F9), anti-dust air filters for general ventilation.

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