Fats and oils are part of our diets and important cooking aids. Unfortunately, they also create greasy residues that are fire hazards and require expensive cleaning. The first line of defense against greasy kitchen emissions is a single-stage filter located in the exhaust hood. Recent industry-sponsored research has produced a new ASTM standard that has shown that little of the entrained grease is captured by these devices despite the fact they get dirty with usage. This paper will describe the performance of a new two-stage filter that captures a substantially greater percentage of emitted grease. The new filter includes a baffle stage and a secondary, packed bed filter. The design and operating principle of the packed bed will be described, as well as its application, including retrofit into existing hoods in commercial kitchens.

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