Electrostatic Precipitator (ESP):
Removes grease particles and aerosols from the extract airstream. Highly effective for visible plume and grease odour. Requires periodic electrode cleaning. Suitable as a standalone solution for many sites.
UV-C Photolysis:
Destroys odour molecules using ultraviolet light. Effective against food cooking odours and VOCs. Low maintenance with annual lamp replacement. Often combined with ESP for comprehensive treatment.
Activated Carbon Filtration:
Adsorbs residual odour molecules passing through upstream treatment stages. Used as final polishing stage on sensitive sites. Carbon media requires periodic replacement based on duty.
CVAC International will survey your site and design the most cost-effective solution to meet planning requirements. Contact us for a free odour control assessment.
Odour Control Systems
Engineered odour control solutions for commercial kitchens — ESP, UV-C, and carbon filtration systems designed and installed by CVAC International.
About This Service
CVAC International designs and installs complete odour control systems for commercial kitchens, industrial process exhausts, and sensitive urban environments. We offer Electrostatic Precipitator (ESP) systems, UV-C ozone systems, activated carbon filtration, and bespoke hybrid solutions. All systems are sized to kitchen output, cooking type, and local planning requirements — with full compliance documentation and maintenance programmes available.
Service Detail
How Odour Control Systems Work
Odour control systems treat extracted air to neutralise or remove odour-causing compounds before discharge.
Odour Control Technology Comparison
SERVICE ENQUIRY
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