Insights
Practical guidance on filtration, compliance, and equipment for US operators.
Commercial Kitchen Odor Control: Options, Technologies, and What Actually Works
Cooking odors are a common cause of complaints and enforcement action. This guide covers the main odor control technologies, how they work, and how to choose the right combination for your application.
Grease Duct Cleaning Frequency: What the Code Requires and How Filtration Reduces It
Grease duct cleaning is one of the biggest ongoing compliance costs for commercial kitchen operators. NFPA 96 sets the minimum frequency, but the right filtration specification can significantly reduce how often cleaning is needed.
ESP vs MFU Filtration: How to Choose the Right System for Your Commercial Kitchen
ESPs and MFUs are the two most common commercial kitchen filtration technologies. They work differently, suit different applications, and carry different costs over time. Here is how to choose.
NFPA 96 Compliance Guide for Commercial Kitchen Exhaust Systems
NFPA 96 governs how every commercial kitchen exhaust system in the US must be designed, maintained, and inspected. This guide covers what it actually requires and where operators most commonly fall short.
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