Electrostatic Ionization of Sub-Micron Smoke
While baffle filters remove large grease droplets, high-heat cooking (like charbroiling) generates sub-micron smoke aerosols that easily bypass mechanical filtration. Dry kitchen scrubbers utilize Electrostatic Precipitators (ESP) to capture this smoke. The effluent passes through a high-voltage ionizing section (often 10kV), giving the particles a positive charge, which are then magnetically pulled onto grounded collection plates.
Ozone Injection and Carbon Adsorption
Extracting the physical smoke does not eliminate the Volatile Organic Compounds (VOCs) responsible for nuisance odors. Advanced dry scrubbers pair the ESP with deep-bed activated carbon matrices or UV-C ozone injection. The ozone rapidly oxidizes the complex grease and odor molecules in the ductwork, converting them into harmless carbon dioxide and water vapor before atmospheric discharge.