Restaurant Kitchen
Exhaust Purification Solution

Traditional mesh or baffle filters capture only a fraction of grease particles, and their efficiency drops quickly as they clog. ESP captures up to 97.6% consistently, with minimal pressure drop. ESP cells are washable and reusable (no filter replacement costs), and ESP also removes visible smoke — something traditional filters cannot do. Over a 3-year period, ESP typically cuts total ventilation maintenance costs substantially compared to traditional filters.

Yes. Our modular in-duct ESP is specifically designed for retrofit. The unit slides into your existing ductwork — no hood replacement, no structural changes, no ceiling demolition. Installation is completed in 1–2 days, usually during off-hours. Your restaurant stays open for business throughout the entire process.

Cleaning frequency depends on cooking volume and type. For a typical lunch-and-dinner restaurant, clean every 2–4 weeks. Heavy-load kitchens (Chinese wok, deep frying, charcoal grill) may need weekly cleaning. The process is simple: slide out the cell, soak in alkaline degreaser for 15–30 minutes, rinse, and reinstall. Cells can also go through a commercial dishwasher.

Significantly. ESP removes up to 97.6% of grease at the source — before it enters the ductwork. This removes most of the fuel for duct fires. Our units also include automatic power shutoff safety mechanisms and include UL Listed models (UL 867, File E522667 — 6K/12K/18K) for commercial kitchen use. Some insurers recognize the reduced duct-grease risk and may offer premium reductions for ESP-protected exhaust systems — ask your broker.

ESP is highly effective at removing visible smoke and grease particles, which clears the exhaust plume. For gaseous cooking odors (which pass through ESP), we recommend adding our optional activated carbon filter or UV-C photolysis module downstream. This combination addresses both visible emissions and odor molecules, providing combined exhaust treatment.

The LK in-duct series carries CE certification (FQC2602501); 6K/12K/18K models are UL Listed (UL 867, File E522667); the LK series is RoHS compliant; plus CQC, CCEP, ISO 9001, ISO 14001 and ISO 45001. We export to 50 countries and provide compliance documentation on request. Our company is listed on the Beijing Stock Exchange (stock code: 920802), providing institutional-level quality assurance and financial stability.

The right ESP depends on three factors: (1) your cooking type and intensity (wok vs. oven vs. fryer), (2) your exhaust airflow volume in m³/h, and (3) whether you are retrofitting an existing kitchen or building new. Share your kitchen layout, hood dimensions, and cooking type with us, and our engineering team will recommend the optimal configuration with a detailed proposal within 24 hours on business days — free of charge.

Make-up air is the fresh air that replaces what your exhaust system removes. If a kitchen draws out more air than it brings back in, the space falls into negative pressure — hoods capture smoke poorly and airflow through the ESP becomes unstable, so purification suffers. A balanced ventilation system for restaurant kitchens pairs the extract side — hood, ductwork, ESP, and fan — with an adequate make-up air supply. The ESP purifies the extracted air; it does not supply make-up air. Make-up air requirements vary by jurisdiction, so ask your ventilation contractor or local mechanical code official how they apply to your site.