Commercial kitchen extract monitoring puts a unit at each extract discharge that reports grease, particulate, airflow and fan and filter status, alerts your team when any of them crosses its limit, and keeps a timestamped record for every site to support your compliance.
A retrofit monitoring layer for commercial kitchen extract, configured to each site. We fit a unit at the discharge, monitor the signals that matter (grease and particulate, PM2.5, CO2, airflow, fan and filter status, duct temperature), turn anything trending the wrong way into an instant alert, and log it as compliance-ready evidence for the teams who run QSR and restaurant estates.
How it works
A small monitored unit fits at the extract exhaust with a probe in the airflow — no major works — and reads continuously.
The monitored set is matched to the kitchen — grease and particulate, PM2.5, CO2, airflow, fan and filter status, duct temperature — so different sites and cooking loads get the right sensing.
A degrading filter shows as a rising trend, so it becomes a planned change rather than a complaint, an overdue clean or a failed inspection.
Real-time status and trends across every site on a single view, alerts routed by site and team, and a timestamped record that supports planning conditions, environmental-health discussions and your compliance.
A retrofit unit at each extract discharge reports from every kitchen in the estate to the same dashboard, alongside your existing filters and cleaning regime, with the evidence to support your compliance.
Every commercial kitchen vents grease, particulate and odour through its extract. Get it wrong and the consequences are practical and expensive: blocked filters and ductwork, planning and environmental-health attention under the DEFRA odour and noise guidance, and a buildings-insurance expectation that the system is maintained. The hard part for an operator is not knowing the rules — it is knowing, across dozens or hundreds of sites, which kitchens are drifting out of line right now.
We add a retrofit monitoring unit at the extract discharge — a small enclosure outside the building at the exhaust, with a probe in the airflow. The monitored set is configured to each site: grease and particulate, PM2.5, CO2, airflow and fan status, filter condition and duct temperature. It reads continuously, so a degrading filter or a rising emission shows as a trend long before it becomes a complaint or a failed inspection.
The moment a reading crosses a threshold, that event is pushed as a real-time alert and the site's status updates on a live dashboard. Routing is shaped around how the estate is run — by site, region, team and escalation path — so a kitchen quietly venting over the limit reaches the person who can act, instead of surfacing as an environmental-health letter weeks later.
It is built for retrofit and for scale. The units are low-cost to install with no major works, designed for long service life, and the same architecture runs a single restaurant or a national estate of kitchens on one consistent feed, with a timestamped record throughout.
It is the live air-quality and compliance evidence layer for your kitchen estate. It tells you when something is trending the wrong way, gives you a timestamped history to act on and to show, and works alongside the cleaning and filtration you already run — supporting your obligations under the relevant guidance rather than leaving you to find out after the fact.
The blind estate
Operators run extract systems site by site and rely on periodic cleaning and inspection. Between visits there is rarely any real-time picture of which kitchens are pushing grease and particulate over the line — until a neighbour, a planning officer or an inspector raises it.
Early warning
Continuous monitoring catches the upward trend in emissions as a filter degrades, so the fix is scheduled on the data rather than triggered by a problem that has already left the building.
Compliance evidence
Every reading and alert is timestamped and retained, giving operators a trend record that supports maintenance decisions, planning conditions and discussions with environmental health.
Deployment route
A practical route from kitchen-extract brief to live monitoring — covering the discharge points, unit retrofit, thresholds, alert routing and estate rollout.
The process is specific to kitchen extract: understand the sites and cooking loads, fit the monitoring units at the discharge, set sensible thresholds and alert routes, prove it in the field, then scale across the estate.
Map the estate: number of sites, cooking types and loads, current cleaning and filtration regime, and who needs to know when a kitchen drifts.
Estate brief
Profile the extract discharge points, unit mounting, power and the connectivity at each site.
Site profile
Fit the monitoring units at the exhaust with no major works, and configure the sensor set, thresholds, dashboard views and alert routing.
Units fitted
Run a controlled period to confirm readings follow real cooking loads, alerts fire correctly and thresholds are sensible.
Pilot proven
Roll the monitoring layer out across the estate, with status, alerting, reporting and the trend record built in.
Estate rollout
Running kitchen extract across a QSR estate, restaurant group, pub chain or hospitality portfolio?
Book a site surveyWhere it applies
High-throughput kitchens where heavy cooking loads push grease and particulate hard between cleans.
Single sites and groups where a planning condition or a neighbour complaint can put the extract under scrutiny.
Contractors running extract across many client kitchens who need one view and a defensible record.
Sites where odour and particulate limits are tightest and evidence matters most.
Condition and air-quality monitoring across plant rooms, comms rooms and controlled spaces.
Bring multi-site monitoring, status and alerting together across an estate.
Device selection, RF behaviour, gateway placement and field reliability.
FAQ
It is a retrofit unit at the extract discharge that monitors grease and particulate levels, PM2.5, CO2, airflow, fan and filter status and duct temperature in real time, raising an alert when anything trends the wrong way.
Because extract problems surface as odour complaints, neighbour disputes and enforcement pressure long after the underlying filter or fan issue began — monitoring makes the problem visible while it is still cheap to fix.
Airflow, pressure behaviour and particulate trends change as a filter loads or fails; the system reads those signals continuously and alerts before performance collapses or grease carry-over builds up.
It produces time-stamped readings, exception records and maintenance evidence that support your compliance position with landlords, environmental health and insurers — it does not certify compliance by itself.
Yes. Every kitchen reports into one estate dashboard, so operators see which sites are healthy, which are trending the wrong way and where maintenance budgets should go first.
Tell us how many sites you run and your current cleaning and filtration setup. We will shape a practical pilot that puts the estate on one live view.
Direct contact
Location
Venator House, Unit 9, 15-17 St Stephen's Road, Bournemouth
Dorset, BH2 6LA · VAT GB 409644484
Tell us about your sites, cooking loads, current extract setup and how alerts need to reach your teams. An engineer will review it.