All forms of cooking involve heat, this evaporates liquids from the food and the hot surrounding air disperses these particles throughout your kitchen. To combat this the air is removed through an extraction system which separates the contaminates from the air so that they can be easily disposed of. This not only keeps your kitchen clean & fume free but also prevents grease build-up which is a potential fire hazard.
Filters & Dampeners
Filters are the first line of treatment & can remove up to 85% of the grease particles from the cooking fumes. As the air is extracted through the exhaust hood it passes through our filters which are designed strip the grease from the air, all the while keeping the resulting pressure drop low. The dampeners, which are positioned behind the filters, allow for greater airflow control to optimise the filters effectiveness.
Our Baffle Filters are of an economic design with a robust construction. Made from stainless steel 304 they are easy to clean & light weight. The filters function by allowing the fumes to pass through a labyrinth of channels that turn the air at high velocities which separates the grease. The grease collects on the walls of these channels & then drains into collection pots for disposal.
The picture right shows the fumes passing through our baffle filter, with the colours representing air speed. The dark blue is the slowest whist the red/orange is the fastest. As the fumes make their way through the baffles there are points where the airflow sharply changes direction, this action throws the grease from the airstream which drains down the channels.
Cavalier Honeycomb Filters are designed to achieve maximum grease removal with minimal loss in pressure. The fumes pass through thousands of small winding channels that intersect one another, this causes the grease to separate & drain from the air every time the air stream changes direction.
The fumes (blue) enter the first (1) opening & winds its way through the ‘V’ shaped channel. This path intersects with four underlying channels (2-5) where the ‘V’ direction is reversed (in red). The air splits into these channels which carries into other channels also (cyan). This effect is repeated 40,000 times per square metre.
Cavalier's Electrostatic Precipitator units are specifically designed for the control and removal of grease particles. Eliminating the grease from the exhaust air stops the build-up of inflammable material within the duct system reducing the risk of a fire hazard.
Electrostatic Precipitators operate by ionizing the particles within the exhaust air and then capturing them using charged metal plates. The captured grease is then drained and collected at the base of the unit. This process purifies the once contaminated air from commercial kitchen, leaving air pollution to a minimum at the discharge location.
The ESP units are of a modular design which makes them easily stackable to treat large volumes of contaminated air, as well as being placed in series for maximum grease removal. By stacking the units, a volume of up to 4000L/s can be treated and by passing the air through three units up to 99% of grease will be removed.
Big ups to the hospitality team that took our concept renders and executed the build and delivery of the venue to perfection. You are bosses all the way, every time! To the trades, craftsmanship at its best.
Green Anvil
WINNER – Excellence in Construction Awards Massive thanks to our incredible team, site crew, and project partners who made it happen.
Mattys
We loved working with Cavalier Ventilation on the kitchen installation at North Sydney Restaurant & Bar at RAFI
Black Bear BBQ
Less then 18hr after a tree crushed our 2 extraction fans, we have 2 brand new ones that are 3 times as good and quieter thanks to Cavalier Ventilation. You guys rock!
