Grease, Smoke, and Odor Abatement for Commercial Kitchen Applications

The quality of the air we breathe is increasingly becoming a world-wide concern. In Canada and the United States all levels of government are involved in the regulation of air quality. On the federal level, the Clean Air Act (CAA) and its amendments were enacted to oversee and regulate the impact of air pollution caused by industry.

The Environmental Protection Agency (EPA) was created as the primary support and implementation body for the CAA. The actual enforcement of the CAA is delegated to local government regulatory agencies called Air Quality Management Districts (AQMD's). In some areas, such as Southern California, the AQMD, South Coast Air Quality Management District (SCAQMD), has found it necessary to evaluate and regulate sources of pollutants not previously recognized. In the past, the need for pollution control equipment in commercial kitchen exhaust systems has been required only in particular situations, such as an existing high rise building, where it was impractical to run new ductwork to the roof. Increasingly, environmental control agencies are making more demands for the elimination or reduction of pollutants from commercial kitchen exhaust systems. In fact current legislation was adopted by SCAQMD in November 1977 requiring pollution control devices over chain driven and under-fired charbroilers. It is probable that such legislation will be applied to other regions in the U.S. in the near future.

The Quiet-Aire Ecology Air Purification Unit (APU) utilizes a three stage filtration system to eliminate grease particulate and smoke from the kitchen exhaust airstream. An optional odor removal module is also available. Through the use of odor media trays or a liquid odor system, objectionable odors from commercial kitchen cooking can be controlled effectively.

"...a three stage filtration
system to eliminate particulate grease and smoke from the kitchen exhaust air stream..."