Restaurants & Commercial Kitchens
NCCO technology destroys kitchen odors at the molecular level — not masking, not trapping — destroying. Engineer clean dining environments while reducing HVAC energy loads.
The Challenge
High-volume kitchens struggle with lingering food odors, smoke, and poor ventilation that affect dining areas and neighboring properties.
Exhaust systems near residential areas cause ongoing neighbor complaints about cooking odors and grease-laden air.
Pumping in constant fresh air to dilute odors drives up HVAC energy costs significantly, straining operational budgets.
The NCCO Solution
Deploy directly in dining areas or washrooms. Airflow 200–330 CMH, 60–80 W power consumption. Pre-filter, Static Filter, Active Oxygen Generator, HEPA Filter, NCCO Reactor.
Integrate into fresh air intakes. Airflow 70–230 CMH, 6–40 W. Connects to 125mm air duct, installable with fan coil. Active Oxygen Generator, HEPA, NCCO.
NCCO continuously destroys complex odor molecules — Ammonia, Hydrogen Sulfide, Amines — without masking them. Zero secondary pollution.
The Business Case
Reduce required HVAC air changes, lower energy bills, and eliminate neighbor complaints about exhaust odors. NCCO technology delivers measurable operational cost savings from day one.
30–40%
Energy Cost Reduction
12 Years
Filter Lifespan
Zero
Neighbor Complaints
Get Started
Our engineers will inspect your kitchen ventilation, measure air quality in dining areas, and provide a detailed proposal with ROI projections.
What's Included