Kitchen Exhaust & Ventilation — Scrubber

Dry scrubbers, wet scrubbers, exhaust air units, F300/F400 smoke spill fans & fresh air makeup units for commercial kitchens.

A commercial kitchen exhaust system is a complete ventilation solution engineered to capture, filter, and discharge grease-laden air, smoke, heat, steam, and cooking odours generated during food preparation. A properly designed system consists of a stainless steel capture hood above cooking equipment, multi-stage grease filtration (baffle filters, ESP, activated carbon), an exhaust duct network (fire-rated), a centrifugal exhaust fan, and a makeup air unit (MAU/FAU) to replace exhausted air and maintain neutral-to-positive building pressure. Without adequate kitchen ventilation, grease accumulates inside ductwork creating serious fire hazards, smoke/odour escapes into dining areas, and negative building pressure causes doors slamming, cold drafts, and discomfort.

Aerotech provides complete commercial kitchen ventilation solutions: dry scrubbers (ESP + UV-C + activated carbon) for 95–98% grease and odour removal without water, wet scrubbers for heavy solid-fuel cooking (charcoal, wood) with continuous water-wash creosote mitigation, centrifugal exhaust air units (EAU) with backward-curved impellers resistant to grease buildup, F300/F400 certified smoke spill fans for emergency extraction at 300–400°C for 2 hours, and fresh air makeup units (FAU) to prevent building depressurization and back-drafting. VFD-integrated demand control ventilation (DCV) with optic/temperature sensors for energy-optimized fan speed. Suitable for restaurants, hotels, food courts, hospitals, and institutional kitchens.