Using carbon filters in your restaurant’s exhaust ventilation system is perhaps the most effective method of odor control.

Air purifiers work by filtering and removing particles that may cause Noxious odors. That’s a polite way of saying bad smells. Restaurant kitchens produce gases or vapors as a by product of commercial cooking. In fact, any kind of Food Processing or commercial cooking particularly those involving meat, poultry, fish and that produces fats and/or grease, is going to produce odors.

When it comes out of the oven, or off, the grill smells delicious. After a few weeks, not so much. This is why you need to have your restocks cleaned regularly. Rest of the time, it’s a great idea to install Carbon filters. These special filters which are integrated into your exhaust ventilation system trap odors through a process called adsorption, which occurs when molecules attach to the outside of a surface, rather than being soaked into it.

Activated carbon removes unwanted odors by acting as an adsorbent which will trap the odor inside the activated carbon. The exhausted air, now filtered of grease, smoke, and oil particles, passes through a carbon filter to reduce odors.

Dealing with smoke and cooking emissions in a responsible way pays dividends in the way of serving up great tasting food – meaning your customers will be back.

Call us and we’ll take a look at your exhaust ventilation system and show you how adding carbon filters can pay off for your restaurant. From the Bronx to Brooklyn, Manhattan to Queens and Staten Island, NYC restaurants trust Master Fire.

Remember, when it comes to Carbon Filters NYC Restaurant Odor Control Experts Master Fire Got What You Need!