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Designed for light and medium duty Commercial Kitchen Ventilation (CKV) operations, the CKV Dry scrubber removes grease droplets, carbon particulate and odors.


  • Commercial Kitchen Ventilation

  • Food Manufacturing

  • Rendering



The CKV Dry Scrubber is designed to work with light to medium duty cooking. The scrubber is connected to a commercial cooking exhaust hood via a grease duct. The grease duct transports cooking effluent to the inlet of the scrubber.


Upon entering the dry scrubber the air velocity is decelerated in order to effectively capture the constituents of the cooking process. The dry scrubber is intended for light to medium duty cooking; it is not intended for heavy duty cooking or live fuels. 


The scrubber incorporates three filter banks. Each filter bank serves a unique purpose.

  1. The first series of filters consist of aluminized media. This media serves as a grease droplet and carbon particle trap. There are two filters for each stage positioned side by side. There may be as many as three consecutive stages of aluminized media. Three stages of the same media provide a progressive path for the larger sized pollutants. The aluminized filters are permanent, washable filters.

  2. The second stage filters are designed to capture odors in the gas phase. The gas phase filters are expendable. Replacement frequency depends on the loading placed on the filters, based on the number of cooking hours and types of food cooked

  3. The third stage filters are designed to capture fine particulate such as smoke. These filters are also expendable; their usable duration will be limited depending on the restaurants unique cooking operations.


Odors are associated with each constituent of commercial cooking effluent including oil vapor, oil droplets (solids), carbonized food particles and smoke.

After the air passes through the dry scrubber, it enters a special area prior to entering the rotating fan wheel. The fan wheel generates air volume and static pressure necessary to overcome the total system resistance across the hood, grease duct, scrubber filters, fan inlet section and exhaust duct.

Precautions should be taken to insure dry chemical fire suppressant is properly incorporated into the system. Consult your fire protection professional for recommendations.


Air movement through the hood is managed by the system control panel. The system is designed to monitor the filter differential pressure across the entire scrubber. At initial startup with new filters, the differential pressure is at the lowest point. The fan control scheme will generate the required flow by varying the motor speed. The flow rate is selected at time of purchase based on the hood size and total static pressure requirements.


As the filters accumulate resistance over time, the pressure drop across the filters will increase. As this occurs, the fan will compensate by increasing motor speed. Depending on the options selected, some control schemes monitor differential pressure as well as temperature in order to establish a specified air flow as well as offering energy savings during low-use periods.


  • Suitable for light and medium duty commercial cooking

  • High effluent removal efficiency with very low energy consumption

  • Heavy-duty all welded construction

  • Hands free operation offers automatic fan speed adjustment

  • Compact design means a small footprint for over ceiling installations

  • Removable service panels with hand knobs for quick and easy access

  • Intermediate and larger units designed to fit your available space

  • Vertical or horizontal configuration

  • Interfaces easily with fire alarm and other CKV control schemes

  • Unit comes fully assembled, requiring minimal installation and setup

  • Automated controls permit continuous, high-efficiency operation

  • Ease of maintenance – serviceable by unskilled labor