Airborne contaminants can become part of your food during preparation, cooking, and serving. Smoke and nuisance odours can permeate into the dining areas. The good news is that there have been some important advancements in filter technology that can solve your air quality issues. Comfort, fire safety, staff and customer health, food quality and customer experience can all benefit. This article will identify airbourne threats commonly found in Canadian commercial kitchens and will specify the type of air filters best for each challenge.
Commercial kitchens present many challenges to property managers and facilities managers as well as for building owners. High heat, steam, smoke, and the release of chemicals and odours can be very difficult to deal with. Poor air quality and fire hazards are the biggest issues and nuisances for people who operate commercial kitchens.
Operators of commercial kitchens must adhere to strict Canadian safety standards such as the National Fire Code of Canada. One such standard is NFPA 96, a standard for ventilation control and fire protection for commercial cooking operations for kitchen exhaust systems. The Food and Drugs Act (FDA) doesn’t directly relate to air filtration but if contaminants find their way into food, it can present a big problem in regards to compliance.
Unseen Ingredients: Air Quality Threats in Canadian Kitchens
What’s Cooking in Your Food? Identifying Airbourne Risks in Your Commercial Kitchen
The main challenges facing building operators with commercial kitchens are grease and oil vapours and smoke and particles produced by combustion. The source is combustion-related activities such as grilling, frying, griddling, meat smoking, etc.
The threat from these challenges comes from the fact that they create major fire hazards. Grease can accumulate in hoods and ducts and this is a concern under NFPA 96. It can create kitchen fire hazards. A secondary threat presented by grease and oil vapours is slippery surfaces, HVAC equipment damage, and odours released, affecting not only the immediate area but also the building where the kitchen is contained and neighbouring buildings.Typically the biggest concern is having kitchen exhaust cause issues with neighbours. This is a concern for kitchens in larger office buildings, airports, etc.
Smoke and combustion particles produced
The sources of smoke and particles produced by combustion are gas stoves and ovens and solid fuel cooking from wood and charcoal. The particles produced can lead to negative health effects such as respiratory issues from PM, nitrogen oxide (NOx), and Carbon Monoxide (CO) poisoning risks from poor ventilation and filtration, as well as cancers from carcinogens released. Other threats are odours and fire hazards from sparks and embers.
Kitchen smoke, carbon monoxide levels, and cooking emissions must be monitored and properly filtered out of the air.
Particulate Matter produced
Cooking processes involving high-temperatures as well as cleaning aerosols and outdoor air can contaminate the air in commercial kitchens, the building in which it is situated, and the surrounding areas. PM2.5 and PM1 are particularly difficult to filter out and can penetrate deeply into the body and cause respiratory and cardiovascular problems. Particulate matter can also cause haze and odours. Restaurant and commercial kitchen staff are most exposed to PM2.5 and PM1.
Volatile Organic Compounds (VOCs) produced
VOCs are produced by cleaning chemicals, sanitizers, degreasers, cooking fumes, building materials, and furniture. VOCs can cause eye, nose, and throat irritation, headaches, and long-term health effects. They can also contribute to odours. VOCs can be limited by choosing low-VOCs building materials and furniture, and can be filtered out of the air by choosing the right air filters.
Odours produced and threats from odours
Odours can be caused by grease and oil buildup, food waste, and bacterial growth. Odours can lead to a negative experience for customers and building occupants in adjacent areas. They can also contribute to an unpleasant working environment. Commercial kitchen odours can be dealt with by reducing food waste and keeping areas clean and most crucially, using high-quality molecular air filters for restaurant and kitchen odour control and removal.
Biological Contaminants of Concern for Commercial Kitchens
The sources of biological contaminants in kitchens are damp areas, condensation in ducts, and poorly maintained HVAC systems. Bacteria, mould spores, and viruses can cause serious illness and food safety issues. Mould prevention measures and thorough cleaning can reduce these threats and proper air filtration and ventilation can go a long way in creating a safe commercial kitchen.
Standards for Commercial Kitchens in Canada
In Canada, National Fire Protection Association’s NFPA 96 is used as a standard for commercial kitchen fire threats. NFPA 96 provides “preventive and operative fire safety requirements intended to reduce the potential fire hazard of commercial cooking operations.” The National Building Code of Canada requires that the design and operation of commercial cooking ventilation equipment follow NFPA 96. It applies to commercial kitchens, restaurants, hotels, and cafeterias. NFPA.org
Choosing the Right Air Filters – Filtration for Safety and Compliance: Your Guide to Commercial Kitchen Air Filters
Filter types and applications
Type I exhaust hoods capture grease and smoke from cooking appliances. This is called source capture. Exhaust hoods are the first line of defence against fire hazards and poor air quality.
Hood filters in commercial kitchens trap heavy grease and act as a fire barrier.
Intake air filters clean the outside air coming into the kitchen, removing dust, PM2.5, pollen, smoke, and other contaminants.
Duct filters play a critical role in maintaining commercial kitchens by effectively capturing oil, grease, and fine particles from the exhaust system. This prevents the accumulation of flammable substances, reduces the risk of duct fires, and reduces health risks by minimizing respiratory issues and cross-contamination risks by improving overall air quality.
Baffle and Grease Filters Explained
Baffle vs Grease filters – Function and Filtration Mechanism:
Baffle filters use inertial impaction: grease particles can’t adapt to quick directional changes and make contact with baffles and are separated. Mesh filters trap grease in the mesh and need more cleaning to prevent clogging. Baffle filters reduce fire hazards, while mesh filters accumulate grease and therefore are not as effective in reducing fire hazards. NFPA safety standards favour baffle filters for their grease handling.
Well-designed grease filters use baffle-like structures or metal mesh. They have multiple layers of roll-formed baffles or metal wire mesh for maximum grease capture and drainage. These filters are made of A. aluminum, designed to be lightweight, B. galvanized steel for extra strength and cost-effectiveness, or C. stainless steel for durability and corrosion resistance. When grease-laden air is forced to change direction quickly because of the design of filters with a labyrinth structure, heavy grease particles collide with metal surfaces and drain into a collection trough. These filters use interlocking baffles for enhanced effectiveness, and a knitted stainless steel mesh captures finer particles, boosting grease removal efficiency.
Cleaning and Maintenance Procedures for Grease Filters:
Cleaning is critical for grease filters according to NFPA 96. Daily or weekly thorough cleaning is necessary depending on cooking volume and the type of products cooked.
Panel Filters are used as prefilters to protect and extend the life of final filters in commercial HVAC systems.
In units designed for multi-stage higher efficiency filtration, An effective panel filter used in commercial kitchens is the 30/30. It’s designed to capture larger particles, like grease and dust particles, protecting more sensitive filters and extending their lifespan.
Efficiency Ratings:
- High-efficiency baffle filters from Camfil can remove over 90% of particles 7 microns or larger
- Mesh filters generally have lower grease removal capacity
General Grease Filters
| Feature | General Grease Filters (Baffle & Mesh) |
| Typical Materials | Aluminum, Galvanized Steel, Stainless Steel |
| Primary Applications | Commercial & Residential Kitchen Exhaust (Grease, Smoke, Odours) |
| Filtration Mechanism | Impaction & Drainage (Baffle), Interception (Mesh) |
| Efficiency Rating Standards | UL 1046, ASTM F2519 |
Spark Arrestor Filters For Solid Fuel Cooking
Spark arrestor filters are integrated into baffle filters or placed behind them. They prevent sparks or embers from solid cooking fuel from getting into ductwork. They are mandatory under Canadian building codes to ensure solid fuel kitchen safety in facilities that use wood, charcoal, and briquettes. Cooking fuels such as charcoal must be properly ventilated and filtered.
High-Efficiency Filters for Finer Particles
Pleated panel filters and bag filters, rated MERV 13A or higher can be used in commercial kitchens. They capture smaller particles such as fine smoke as well as bacteria and PM2.5 that is not captured by grease filters. They can be used in intake or exhaust systems. It is important to consider airflow volume when using panel or bag filters.
Molecular filters such as activated carbon for VOCs and odour control
Molecular panel or tray filters (multirack) usually contain activated carbon media. They are very effective in the function of adsorption of odour molecules and VOCs. Molecular filters must be checked regularly to ensure that they are not saturated, as they could become less effective in such a state.
An example of a multi-stage filtration system:
- MERV 8 30/30 -grease is more challenging than dust, and this filter works well to trap grease
- 15” MERV 14A filter for smoke particle mitigation
- Third stage 95-97% DOP Aeropac or Durafil MERV 16 suitable for fine particulate filtration
- Final stage molecular filter, e.g. CitySorb, for removing odours and gases common in kitchens (such as VOCs)
Compliance in Canada
To meet legal obligations, including the Occupational Health and Safety Acts and Canadian fire and building codes it is best to use high-quality products. Consulting an air filter expert that specializes in commercial kitchens in Canada can help you reach compliance and can also help you save money with filters designed to last longer and require less maintenance.
Selecting the appropriate combination of air filters is crucial for dealing with air quality threats and other hazards in Canadian commercial kitchens.
For a complimentary consultation on an air filtration design for your commercial kitchen contact Camfil today for a professional assessment of your filtration needs.
Sources: NFPA, ASHRAE, CCOHS
Where can I buy Camfil air filters in Canada?
Camfil air filters are available directly or through authorized distributors across Canada.
Contact Camfil Canada for more information or to get expert advice on choosing the right air filtration system for your needs. Start by asking for a complimentary site survey for your commercial building, public building, or other facility. Use this contact form
About Camfil Canada Clean Air Solutions
For more than 60 years, Camfil has been helping people breathe cleaner air. As a leading manufacturer of premium clean air solutions, we provide commercial and industrial systems for air filtration and air pollution control that improve worker and equipment productivity, minimize energy use, and benefit human health and the environment. Read more about Camfil Canada
Sources: NFPA, ASHRAE, CCOHS
Media Contact:
Phillip Ilijevski
Camfil Canada Inc.