Made in Egypt
Local engineering, fabrication, service and spare parts.
COMMERCIAL KITCHEN EXHAUST ENGINEERING
Purify kitchen exhaust before it becomes a problem.
Egyptian-engineered systems for removing grease, smoke and airborne particles from commercial-kitchen and industrial exhaust, using electrostatic precipitation and Water Mist technology.
Every system is designed around cooking equipment, airflow, emission load and site conditions.
MADE IN EGYPT — SITE-SPECIFIC DESIGN — WASHABLE CELLS — INSTALLATION & SUPPORT
98%PURIFICATION EFFICIENCY
Designed for the site
Capacity follows airflow, equipment and duct routing.
Stainless steel
Built for commercial operation and repeated cleaning.
Washable cells
Reusable electrostatic cells reduce consumables.
THE REAL CHALLENGE
The smoke you see is not the only problem.
Commercial-kitchen exhaust contains oil mist, grease, fine particles and odors that move through the hood, ducts and fans. Continued operation builds deposits, increases maintenance and raises operational risk.
Grease accumulation
Grease adheres to hoods, ducts and fans, reducing extraction performance.
Smoke and odors
Cooking smoke and odors may migrate to neighboring spaces and public areas.
Fire-risk factors
Deposited grease increases risk when an ignition source is present.
Difficult stack routes
Long external discharge routes can be costly or impractical.
PURIFICTION SOLUTIONS
Start with the exhaust. Then engineer the right solution.
Not every kitchen needs the same system. Three core configurations operate independently or as one integrated treatment line.
01
Electrostatic Precipitator — ESP
High-voltage electrostatic fields charge grease and smoke particles and collect them on removable, washable metal plates.
- Capture oil and grease aerosols
- Reduce visible smoke
- Protect fans and ductwork
- Reduce consumable filters
02
Water Mist Hoods
Fine water droplets treat exhaust at capture point, helping separate heavier grease and cool hot vapors.
- Separate part of the grease load
- Cool the exhaust stream
- Support high-heat cooking
- Improve extraction conditions
03
Integrated System
Water Mist + ESP + Odor Control for high grease, smoke and odor loads in grills, central kitchens, hotels, malls and food factories.
- Multi-stage treatment
- Flexible system configuration
- Independent maintenance stages
THE TECHNOLOGY
Advanced science. Noticeably cleaner air.
Polluted air moves through successive treatment stages, from initial separation to electrical charging and metal-plate collection.
Initial capture
Larger droplets and particles are intercepted before the electrostatic cell.
Electrical charging
A high-voltage field charges smoke and oil-mist particles.
Collection
Charged particles migrate to washable metal collector plates.
Odor treatment
A dedicated stage can be selected for the site’s odor profile.
Treated air
Air leaves with reduced grease, smoke and fine-particle content.
WHY ELECTROSTATIC TECHNOLOGY?
More than a filter. A system designed for smarter operation.
01
High collection efficiency
Correct sizing and maintenance capture a large share of grease aerosols and smoke.
02
Washable metal cells
Cells can be removed, cleaned and returned to service.
03
Flexible installation
Install above the hood, in-duct, externally or within an ecology unit.
TREATMENT AT CAPTURE POINT
Capture grease. Cool exhaust. Protect the system.
Water Mist Hoods are designed for high grease and heat loads such as charcoal grills, open grills, frying lines, central kitchens, hotels and food-processing facilities.
Learn about Water MistAPPLICATIONS
Designed for demanding operating environments.
PURIFICTION systems are configured for commercial kitchens and selected industrial processes that generate grease, smoke and airborne particles.
Restaurants & charcoal grills
Hotels & resorts
Central kitchens
Food factories
TECHNICAL SELECTION
Do not select the filter by kitchen area alone.
Capacity is selected according to airflow, cooking equipment, grease and smoke load, temperature, operating hours and installation method.
01 — Airflow02 — Equipment type03 — Operating hours04 — Service space
Standard units from 4,000 to 12,000 m³/h, with larger custom capacities available.
Find the right capacity
MADE IN EGYPT
Local manufacturing. Closer, faster support.
PURIFICTION systems are designed and fabricated locally in stainless steel, with dimensions, capacities and treatment stages tailored to each project.
- Project-specific engineering
- Standard and custom capacities
- Pre-delivery testing
- Installation and commissioning
- Local maintenance and spare parts
FREQUENTLY ASKED QUESTIONS
Important questions before choosing the system.
Can ESP eliminate the need for an external stack?＋
It can support constrained sites by treating exhaust before discharge, but the final design still depends on ventilation design, site conditions and local requirements.
Does ESP remove odors?＋
ESP primarily captures grease, smoke and particles. Strong odors may require an additional treatment stage.
Do the cells need replacement?＋
The metal cells are washable and reusable, with periodic cleaning and inspection required.
How often should the system be cleaned?＋
The interval depends on cooking type, operating hours, airflow and observed grease accumulation.
REQUEST A SITE SURVEY
Every kitchen has a different exhaust. Every solution should be different too.
Send site photos, hood dimensions, cooking-equipment details, available airflow and a description of the smoke, grease or odor issue.