Smoke Zapper

Pollution Control for Wood/Coal Fired Ovens

The Smoke Zapper is a pollution control system that thoroughly eliminates 95% of soot and smoke particulate discharged through the chimney of a coal fired or wood fired oven - thereby preventing atmospheric pollution and greatly reducing the risk of a chimney fire. Comply with particulate emissions levels set forth by the EPA National Ambient Air Quality Standard.

Clean Air For
Your Neighborhood
and World
Low Operation Costs
At an Average
of 70¢/day
Install Inline of
The Chimney to Bring Your
Restaurant to Code
Smoke Zapper Model
Spec Sheet
Smoke Zapper 200


Smoke Zapper 250


Smoke Zapper 300


The Solution to Coal and Wood Fired Oven Pollution

Better for the Environment, Better for You

The Smoke Zapper is an elegantly designed smoke scrubbing technology built for use in commercial pizza ovens. The Smoke Zapper operates by forcing smoke through a series of highly pressurized water nozzles, stripping the smoke of particulate and gasses whilst reducing heat. The flue gasses pass through a cooled chamber and exit the unit at a an average temperature of 100°F, with an average 95% reduction of particulate matter and a 50% reduction in odor. This technology solves almost any issue regarding fire safety, neighborhood complaints, and environmental codes with wood/coal ovens.

Eliminates

Smoke Particulate 95%
Odor 50%
Installation and Maintenance

The Smoke Zapper can be installed in numerous situations, whether mounted to a wall, sitting on the floor, or even placed outside of the building. The Smoke Zapper can also be attached inline of an existing chimney stack as an upgrade. Maintenance consists of a twice monthly water tank rinse using the attached hose, and a further rinse of drains and pipes twice a year. Proper maintenance of the Smoke Zapper requires less than 20 minutes per month, without the need to purchase costly filters or hire qualified engineers to perform routine cleaning procedures.

smoke zapper explanation - clean smoke filter for pizza ovens



Smoke Enters
  By Direct Connection
      To The Oven
How it Works
explanation of smoke zapper, smoke cleaning machine for wood and coal fired ovens
     Vapor Released
    Into The
Atmosphere
A
High pressure water nozzles create a negative pressure system which pulls the smoke stream into the unit, subsequently cleaning and cooling the smoke with a continuous blast of water.
B
Soot and particulate fall into the water tank below. The smart water recycling system releases the particulate through the drain but conserves the fresh water in the tank.
C
Clean vapor is released into a chimney or directly to the atmosphere at an average temperature of 100ºF.
Smoki USA Approved by Intertek

Intertek Approved
for use in
North America 
Smoki USA Kitchen Innovations Award Winner
Kitchen Innovations® 2014 Award
presented by the
National Restaurant Association
Restaurant, Hotel-Motel Show®

National Fire Protection Assocation Member Smoki USA
National Fire Protection
Association Member