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Front cooking without odor

Front cooking is in demand wherever food is prepared, kept warm or reheated right in front of the customer – be it in the snack bar, at the petrol station, in the hotel restaurant, in the supermarket catering or in the butcher’s shop with lunch counter.
What is a real added value for operators in terms of freshness, transparency and customer experience presents planners with complex technical challenges: limited space, open cooking areas, demanding hygiene requirements and the need for efficient odor and smoke separation – often without classic exhaust air ducting to the outside.
oxytec air purification systems for front cooking offer a perfect solution here – with exhaust air and in recirculation mode.

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The problem

Front cooking generates emissions where they are particularly critical – directly in the guest area. Limited space, open cooking areas, demanding hygiene requirements and the need for efficient odor and smoke separation are a challenge for planning – especially when it is not possible to exhaust air to the outside.

Typical requirements for the planning of front cooking stations

When it comes to front cooking, planners have to reconcile several complex requirements – often in the tightest of spaces and during ongoing customer operations:

Air flow & air volume flows
Open cooking generates grease, steam, odors and heat. Targeted capture and treatment of these emissions is crucial – often possible without external exhaust air ducting.

Odour neutralization & air purification
Where no external exhaust air is available or desired, powerful air recirculation systems with multi-stage filter technology (e.g. plasma, activated charcoal, UV ozone) are required. (Read more)

Fire protection & safety
Open flames, hot surfaces and grease deposits make front cooking a sensitive area in terms of fire protection. Solutions must meet the requirements of the Fireplace Ordinance and, where applicable, the Model Kitchen Directive.

Hygiene & cleanliness
Grease separation, smooth surfaces, easily accessible filters and HACCP-compliant design are mandatory – especially in open areas with customer traffic.

Indoor air quality & energy efficiency
Efficient air flow ensures a pleasant climate for guests and staff – without unnecessary energy losses due to uncontrolled air exchange.

Is there anything we can do for you?

The design of exhaust air solutions requires a great deal of experience and specialist know-how. We are happy to support you with the planning:

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The oxytec systems for front cooking

PFC (Portable Front Cooking)

This model is particularly flexible and mobile. It is ideal for use at events or in temporary cooking stations. The combination of UV ozone and activated charcoal filter ensures effective cleaning with a small footprint and easy installation.

PFC

Umluft-Front Cooking-Station mit Plasmatechnologie

ODP (Optimal Direct Processing)

The ODP model is designed for fixed integration into kitchen extractors. It is aimed at kitchens with particularly greasy and odor-intensive exhaust air. The combination of plasma and electrostatic technology enables very effective cleaning and reduction of grease and odors.

Frontcooking ODP

Absauganlage für alle handelsüblichen Thekenbereiche

GDP (Gastronomy Direct Processing)

The GDP model is the most powerful solution and combines all available cleaning technologies. It is suitable for commercial kitchens and demanding environments where particularly high demands are placed on exhaust air purification.

GDP

Düsenplattenabsauganlage für Front Cooking Stationen

Comparison of the oxytec product models PFC, ODP and GDP

Model Target group & area of application Technology Special features Product page
PFC Temporary cooking stations, events, flexible inserts UV ozone, activated carbon filter Compact, mobile, easy to install, maximum cleaning performance for mobile applications more
ODP Kitchens with fixed fume cupboards, highly greasy/odorous exhaust air Plasma, electrostatic Modular system, fixed installation, particularly effective against grease and odors more
GDP Commercial kitchens, demanding environments, high exhaust air volumes UV ozone, plasma, activated carbon filter, electrostats Powerful, all technologies combined, for high demands and large kitchens more

The advantages

  • Prevents cooking odors in the dining area
  • reduces grease deposits and therefore also the risk of fire and cleaning effort
  • Direct extraction at the point of origin, making it very effective
  • Low maintenance requirements
  • Can be used in recirculation mode

FAQ – häufige Fragen

What legal regulations apply to exhaust air purification in the catering industry?

The cleaning and maintenance of kitchen exhaust air systems is mandatory according to VDI 2052 in order to minimize fire risks due to grease and aerosol accumulation and to ensure air quality. Cleaning must be carried out and documented by certified personnel.

Which cleaning technologies are particularly suitable for front cooking?

UV ozone, plasma, activated charcoal filters and electrostats are often used for front cooking. These technologies ensure effective reduction of grease, smoke and odors and can be flexibly combined.

How is the cleaning performance of the individual technologies assessed?

The cleaning performance is measured by the reduction of grease, blue smoke and odor. Modern systems achieve reduction values of up to 95 % for grease and odor, depending on the technology used and its combination.

How often do the filters and components need to be serviced?

The maintenance intervals depend on the area of application and the load. Activated charcoal filters and pre-filters should be checked regularly and replaced if necessary. Regular cleaning extends the service life of the system and reduces operating costs.

What effect does exhaust air purification have on fire protection?

Modern exhaust air purification systems significantly reduce the risk of fire by effectively separating grease and aerosols and preventing the accumulation of fire loads in the exhaust air system.

Yes, after cleaning, the exhaust air can be used for heat recovery, which increases the energy efficiency of the kitchen

Yes, after cleaning, the exhaust air can be used for heat recovery, which increases the energy efficiency of the kitchen.

What documentation is required for exhaust air purification?

Cleaning and maintenance must be documented in accordance with VDI 2052, including pictorial evidence and logs.

Are the systems also suitable for recirculating air operation?

Many systems can be used in secondary air mode (recirculation), which is particularly advantageous for locations without a direct outside connection.

What must be taken into account when planning exhaust air systems in order to comply with VDI 2052?

Cleaning access, cleaning openings and sufficient space for maintenance and cleaning must be provided for at the planning stage.


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oxytec s.r.o
Revoluční 1082/8
11000 Prague

FON: +42 07 229 084 26
FAX:  +49 40 480 967 72
Mail:  polak@oxytec.cz

Your contact person:
Ing. Jiri Polák

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