Electrostatic Precipitators are advanced air-cleaning systems used to capture grease, smoke and fine airborne particles from commercial kitchen exhaust.
They are typically specified where conventional filtration cannot meet emission, nuisance-effluent or odour-control requirements, offering high efficiency with low pressure drop and long service life.
Cyclo International supplies ESP systems through trusted Australian manufacturers and provides local technical guidance, sizing support and project coordination to help ensure each installation meets its performance and compliance objectives.
Clear, measurable performance characteristics for demanding commercial kitchen applications.
Efficiency at 0.3 micron, with EN 1822-5 HEPA
equivalency.
Minimal impact on system performance
and operating costs.
Tested to UL 867 and UL 8782.
Power pack operation optimises energy
consumption.
System status and fault
indication support
ongoing peration.
Metal cells minimise waste and reduce long-term operating costs.
A four-stage process that ionises and captures airborne grease, smoke and fine particulate before discharge.
ESP systems are commonly specified for projects where smoke, grease mist, nuisance emissions or site constraints make conventional canopy filtration insufficient. Typical applications include fast food rollouts, charcoal cooking, shopping centres, mixed-use developments and sites requiring improved discharge performance or compliance with AS 1668.2.
Use the guide below as a simplified indication of when an Electrostatic Precipitator may be optional, recommended or required.
| COOKING TYPE | DISCHARGE | SURROUNDS | ESP REQUIRED / RECOMMENDED |
|---|---|---|---|
| Type 1 – Light | Vertical | Commercial | Optional |
| Horizontal | Residential | Recommended | |
| Type 2 – Medium | Vertical | Commercial | Recommended |
| Horizontal | Residential | Required | |
| Type 3 – Heavy | Vertical | Commercial | Recommended |
| Horizontal | Residential | Required | |
| Type 4 – Charcoal / Solid Fuel | Any | Residential | Required |
The above is intended as a general selection aid only. Final ESP requirements should be confirmed against the project specifications, applicable standards and local authority requirements.
Whether you’re designing a new commercial kitchen or upgrading an existing exhaust system, our team can help with product selection, sizing advice and practical project guidance.
Complete the form and our technical team will review your project and recommend the right ESP solution for your application.
Airflow, cooking type and project name.
Arrangement, surrounds and effluent risk.
Available space and special requirements.
Restricted access installation.
Mixed-use residential installation.
Commercial kitchen serving residential surroundings.
Multiple tenancy exhaust system.
An Electrostatic Precipitator (ESP) is a high-efficiency filtration system designed to remove grease mist, smoke and fine airborne particles from commercial kitchen exhaust air. Using electrostatic charging and reusable collection cells, an ESP provides exceptional filtration performance while maintaining low system pressure drop.
ESP systems are commonly specified where conventional canopy filtration alone cannot adequately control grease, smoke or nuisance emissions. Requirements depend on factors such as the cooking process, discharge arrangement, surrounding environment, project specifications and applicable standards, including AS 1668.2 where relevant.
An ESP is highly effective at removing grease mist and smoke particles. Where odour reduction is also required, ESP systems are often combined with activated carbon or other odour control technologies to suit the application.
Yes. ESP systems can be installed in either horizontal or vertical ductwork, depending on the available space and project requirements. Installation configuration should always be confirmed during the design stage to ensure suitable access for maintenance and servicing.
In many cases, yes. ESP systems can often be incorporated into existing commercial kitchen exhaust systems, provided there is sufficient space, suitable duct configuration and an appropriate electrical supply. Every retrofit project should be assessed individually.
ESP systems are designed to operate with relatively low pressure drop compared with many conventional filtration methods. The exact pressure drop varies depending on the selected model, airflow rate and maintenance condition, and should always be considered during fan selection.
Cleaning frequency depends on the cooking application, operating hours and grease loading. High-grease applications generally require more frequent servicing than lighter-duty kitchens. Regular cleaning helps maintain filtration efficiency and system performance.
Yes. ESP collection cells are manufactured for repeated cleaning and reuse. This helps reduce ongoing operating costs, minimises waste and eliminates the need for frequent replacement of disposable filter media.
Each ESP power pack requires a 240 V AC, 50 Hz power supply and consumes approximately 75 watts during normal operation. Larger ESP systems fitted with multiple power packs will require proportionally more power. Our technical team can confirm the electrical requirements during the specification process.
Correct ESP selection depends on several factors, including exhaust airflow (L/s), cooking type, discharge arrangement, surrounding environment and any site restrictions. Our online Project Assessment Tool or technical team can assist in selecting the most appropriate configuration for your application.
Our team of ventilation specialists are ready to help
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