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Front cooking without odors

Front cooking is in demand wherever food is prepared, kept warm, or reheated right in front of customers—whether in snack bars, gas stations, hotel restaurants, supermarket cafeterias, or butcher shops offering lunch.
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 extraction—often without classic exhaust air ducting to the outside.
oxytec air purification systems for front cooking offer the perfect solution here – with exhaust air and 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 extraction pose a challenge for planning—especially when it is not possible to vent the exhaust air to the outside.

Typical requirements for planning front cooking stations

When it comes to front cooking, planners have to juggle several complex requirements—often in a confined space and while customers are present:

Air flow & air volume
Open cooking produces grease, steam, odors, and heat. Targeted capture and treatment of these emissions is crucial—often without the need for external exhaust air ducting.

Odor neutralization & air purification
Where no external exhaust air is available or desired, powerful recirculation systems with multi-stage filter technology (e.g., plasma, activated carbon, UV ozone) are required. (More on this)

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

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 unregulated air exchange.

Can we help you with anything?

The design of exhaust air solutions requires a great deal of experience and specialist knowledge. We are happy to assist you with the planning:

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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 carbon filters ensures effective cleaning with minimal space requirements and easy installation.

PFC

Convection Front Cooking Station with Plasma Technology

ODP (Optimal Direct Processing)

The ODP model is designed for permanent installation in kitchen extractor hoods. It is intended for kitchens with particularly greasy and odorous exhaust air. The combination of plasma and electrostatic technology enables highly effective cleaning and reduction of grease and odors.

Front-of-House ODP

Exhaust system for all standard counter areas

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 requirements are placed on exhaust air cleaning.

GDP

Nozzle-plate extraction system for front cooking stations

Comparison of Oxytec product models PFC, ODP, and GDP

Model Target group & area of application Technology Special features Product page
PFC Temporary cooking stations, events, flexible applications UV ozone, activated carbon filter Compact, mobile, easy to install, maximum cleaning performance for mobile applications more
ODP Kitchens with fixed extractor hoods, heavily 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 filters, electrostatic precipitators Powerful, all technologies combined, for high demands and large kitchens more

The advantages

  • Prevents cooking odors in the dining area
  • Reduces grease deposits and thus also the risk of fire and cleaning effort
  • Immediate extraction at the source, making it highly effective
  • Low maintenance requirements
  • Can be used in recirculation mode

FAQ – Frequently Asked Questions

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

The cleaning and maintenance of kitchen exhaust systems is mandatory according to VDI 2052 in order to minimize fire risks caused by grease and aerosol accumulations 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 carbon filters, and electrostatic filters are often used for front cooking. These technologies effectively reduce grease, smoke, and odors and can be flexibly combined.

How is the cleaning performance of the individual technologies evaluated?

Cleaning performance is measured by the reduction in 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?

Maintenance intervals depend on the area of application and the load. Activated carbon 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.

How does exhaust air purification affect 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 photographic evidence and reports.

Are the systems also suitable for recirculation mode?

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

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

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