January 21st, 2019 | Posted in Air Cleaners
Kitchen Exhaust Scrubbers (or Pollution Control Units (PCUs)) are becoming more and more popular as urban areas continue to grow and mixed-use construction becomes increasingly more popular. But just what are these units and how do they work?
There are several different technologies on the market for capturing the grease, smoke and odors from commercial kitchen exhaust, but let’s look at the two most popular technologies that are used today.
Mechanical Media Filtration is the most popular technology on the market. It is simplistic and easy to understand. The exhaust goes through a pre-filter section which pulls out large particulate. It then passes through one or more sections of high-efficiency filters to remove smaller particulate and then finally passes through an Odor Module loaded with some sort of adsorption media to remove odors and VOCs.
Although this is the most popular system due to its simplicity, it has some drawbacks.
Electrostatic Precipitators create an ionization field which will positively charge the grease, smoke and fine particulate in the exhaust. The positively charged particles then pass through collector plates which are alternately charged. The particulate is attracted to the negatively charged collection plates which capture the positive particles and hold them until they are washed off.
An Odor Control Module is placed downstream from the precipitator to capture odors and VOCs.
This technology offers many advantages over media filtration systems including:
With proper care and maintenance, an ESP system will provide decades of highly efficient filtration in a commercial kitchen exhaust application. With all things being considered, an ESP system is clearly the best option to use when a PCU is needed for the kitchen exhaust.