Maxi Grill

Exhaust Filtration System for Wood Fired Cooking ApPliances

Maxi Grill

Pollution Control for Commercial Kitchen Hood Systems

The Maxi Grill is a pollution control system designed to eliminate 95% of soot and grease particulate in commercial kitchen hood systems – and simultaneously reducing odor and heat. Comply with particulate emissions levels set forth by the EPA NAAQS.

Cleaner Air For Your Neighborhood and City

Low Operation Costs At an Average of 70¢/Day

Install Inline of The Chimney to Bring Your Restaurant to Code

The Pollution Control System for the Modern Kitchen

The Maxi Grill is a commercial kitchen hood scrubber superbly designed for the particular demands of a modern kitchen. Unlike many existing pollution control systems, the Maxi Grill operates with a minimal water consumption of 9 gallons/hour. A patented high pressure water nozzle array and particulate filter system consecutively remove even the smallest particulate from the smoke stream. The Maxi Grill reduces particulate matter including soot and grease by 95%, odor by 50% and the final vapor stream to an average temperature of 100ºF. If complete odor abatement is necessary, an additional odor neutralizing liquid can be fed inline of the water stream for 98% odor reduction.

Installation and Maintenance

The Maxi Grill can be installed almost anywhere inline of the chimney system with access to an electrical connection and a water intake/direct drain line. The Maxi Grill can be installed inside or outside, placed on the ground, or even suspended on a wall or ceiling. Routine maintenance on the unit includes a simple rinse of the water tank and filter system. The washable filter system saves thousands of dollars per year compared to competing kitchen emission control systems which require regular replacement filters.

How the Maxi Grill Filters Wood Smoke

Vapor travels through the remaining exhaust duct and is released into the atmosphere

Smoke enters the unit passively as it travels through the exhaust duct 

A

An array of high pressure water nozzles cool and clean the smoke of large particulate and odor, pushing the particulate matter into the water tank below.

B

Soot, particulate and grease are skimmed from the water tank and discharged through the drain, utilizing less than 9 gallons of water/hour during operation.

C

The remaining smoke passes through a series of three washable filters, each removing increasingly smaller particulate and grease matter.

Speak with a Smoki Rep

Unsure of which Smoki pollution control unit is the appropriate choice for your situation? Get in touch with Smoki USA to be assigned a representative that can advise your team on the correct solution for your wood fired kitchen!

Smoki® USA is committed to improving the environment by providing commercial kitchen ventilation equipment to improve air quality