Smoki® USA is the premier provider of commercial "wet scrubber" kitchen exhaust filtration equipment. Smoki® pollution control units are exclusively designed to handle the unique challenges of wood & coal burning cooking appliances.
Learn Why
Pizza & bread ovens
BBQ & fish smokers
Grills & charbroilers
Wood-fired cooking
A high level of particulate matter in the ambient air has become increasingly recognized as a serious risk to public health. In the United states, this is a particular risk to the general public in urban & suburban spaces, where many people may live and work in an environment that faces chronic exposure to high levels of particle pollution.
Restaurants and commercial food-service operations in urban & suburban spaces are often located in mixed commercial/residential zones. The particulate matter produced by commercial-sized wood burning cooking equipment is exhausted in close quarters to the general public, increasing ambient air pollution.
Smoki® USA pollution control technology is designed to reduce this particulate matter pollution, and ensure that the impact of wood burning cooking appliances on particle pollution remains at acceptable levels.
Learn MoreExposure to such particles can affect both your lungs and your heart. Numerous scientific studies have linked particle pollution exposure to a variety of problems, including:
- premature death in people with heart or lung disease
- nonfatal heart attacks
- irregular heartbeat
- aggravated asthma
- decreased lung function
- increased respiratory symptoms, such as irritation of the airways, coughing or difficulty breathing.
If you are looking to reduce visual and odor-based emissions originating from commercial wood-fired kitchen equipment, then you will benefit from Smoki® technology.
Both the Smoke Zapper and Maxi Grill systems are installed in-line of the commercial kitchen grease duct system; i.e. the chimney. Each unit features an intake and an exhaust port for connection to the duct system. The duct system must terminally exhaust to the exterior environment.
Smoki® units are wet scrubbers. Wet scrubbers operate by exposing the dirty exhaust gas stream to a liquid - in this case, a multi-layer curtain of aerosolized water. Wet-scrubbers are a well-studied technology that can typically be found in use in large-scale industrial applications. The Smoki® innovation is based upon shrinking this effective technology to an appropriate size for commercial kitchen applications.
In independent field tests on wood-fired pizza ovens in New York City in 2016, the Smoke Zapper 200 reduced particulate matter by 93.75% (a test supervised by NYC DEP) and the Smoke Zapper 250 by 86.95% (NIOSH method 0500). Both results are well above the 75% reduction NYC DEP used as its benchmark for these tests.
Read the full reports: Smoke Zapper 200 field test and Smoke Zapper 250 field test.
Exact cost will vary per locale and Smoki® unit size, but in general, the utility cost is low. All Smoki® units require approximately 9 gallons of water per hour; in comparison, the average residential dishwasher uses about 6 gallons of water per load.
For example, in New York City as of 2019, the fresh water and sewer cost of 1 gallon of water is 1.4¢, according to NYC.gov. This means that 1 hour of operation should incur approximately 12.6¢ in water and sewer bills - or in one 10 hour day, about $1.26.
In the New York City metropolitan area, according to the Bureau of Labor Statistics website, electricity cost approximately 21¢ per Kw/hr. The Smoke Zapper 200 consumes approximately 1.12 Kw/hr - which translates to a 24¢ electricity cost per hour - or in one 10 hour day, about $2.40.
Combined, the Smoke Zapper 200 in New York City would incur an electrical and water bill of approximately $3.46 per day, according to the linked figures.
A mechanical contractor/HVAC installer that is recognized & certified by the local Authority Having Jurisdiction to perform commercial kitchen grease duct installations must perform the installation and connection of Smoki® units.
Yes, it can be. Smoki® USA has helped consult and provide units to retrofit installations around North America. Retrofit installations are typically more difficult than installations where a mechanical system has been initially designed to accommodate a Smoki® unit. Successful retrofit installations can be viewed on the references page.
The first generation of Smoki® USA technology was conceived of over 25 years ago in Italy, to address air pollution from traditional wood-fired pizza ovens. Since then, a laser focus on commercial wood-burning cooking equipment has led to the development of the complete Smoki® USA product line, now in use in over a dozen countries.
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