Grease and cooking fumes: ongoing impact on air quality
Cooking processes such as frying, grilling and wok cooking generate grease particles and cooking fumes. When oils and fats are heated, fine grease droplets and airborne by-products are released, which can spread throughout the kitchen via extraction systems and airflows.
Although professional kitchens are equipped with mechanical ventilation and extraction hoods, not all grease particles are fully captured. A proportion of these droplets remains airborne or deposits in extraction ducts and on surfaces.
What are the health risks?
Long-term exposure to grease particles and cooking fumes can lead to:
- Irritation of the eyes and respiratory tract
- Coughing and shortness of breath
- Odour nuisance and reduced indoor air quality
A stable and clean indoor environment is essential for comfort, hygiene and overall experience.
Operational and safety risks
In addition to health effects on employees, grease deposits can lead to operational and safety risks, including:
- Accumulation in extraction hoods and ductwork
- Odour nuisance for guests and surrounding areas
- Increased cleaning frequency
- Reduced efficiency of ventilation systems
- Increased fire risk due to insufficient maintenance
According to Dutch building regulations and applicable fire safety guidelines, extraction systems in professional kitchens must be cleaned periodically to limit grease accumulation and reduce the risk of fire.
Clean air as part of professional kitchen management
Filtering grease-laden air offers significant benefits. In many cases within the hospitality sector, a dedicated kitchen air filtration system provides an effective solution.
A combination of well-maintained ventilation and additional air filtration contributes to:
- Improved working conditions
- Reduced cleaning costs
- Limitation of grease build-up
- A cleaner and more pleasant environment for staff and guests
"The unit works perfectly and helps us eliminate cooking odours and fumes."
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