According to new DEP code 24-149-5, chances are you’ll need a electrostatic precipitator by 2020 if you have a commercial kitchen in New York City. Done Right is one of the largest distributors of Smog Hog precipitators in the tri-state area and will help you get through all City, State and Federal regulations. We’ll also install, maintain, clean and service your precipitator. Call us at (212) 660-3232 for more.
PRECIPITATOR
Precipitator Sales, Cleaning, Installation and Service for Your Restaurant or Cafeteria
(212) 660-3232
KITCHEN SCRUBBERS
PRECIPITATORS
Precipitator Sales, Cleaning, Installation and Service for Your Restaurant or Cafeteria
(212) 660-3232
We’ll Do for Your Kitchen What We Do for Theirs
STAY COMPLIANT
For some restaurants throughout New York City, it makes sense to use electrostatic precipitator (also called Scrubbers) technology to remove grease and odors from your kitchen. For most, it may even be a requirement. With new code restrictions going into effect in 2020, now’s the time to make sure you’re compliant.
The codes can get complicated, but you’ve come to the right place. Done Right Hood & Fire Safety bears a certificate of fitness from the FDNY. We’re certified with Trion and United Air Specialists and are one of the leading distributors of Smog Hog in the City. Contact us at (212) 660-3232 to see how you can stay in compliance.
INSTALLATION
Done Right is a full service electrostatic precipitator company. We will consult with you on a best solution for your business and install the right ESP. Our kitchen emission control systems are made by top manufacturers and are custom fitted within an existing structure or installed in a brand new kitchen. Your ESP can be programmed to function and self-clean as required by your business operations.
CLEANING
If you don’t keep your ESP cleaned and maintained properly, they won’t work efficiently and will clog up. Furthermore, your system must be cleaned according to code and manufacturer specifications. Most precipitator companies in New York are not certified. Done Right technicians are certified to clean your precipitator and keep you in compliance.
SERVICE & REPAIR
What happens when that service light starts blinking? Call Done Right and we’ll troubleshoot the problem and get your system working again. We’re available for regular service and maintenance calls so your system stays up to code and working efficiently.
TURNING POLLUTANTS INTO BREATHABLE AIR
A precipitator or ESP, is a sophisticated, all-in-one air filtration system that captures smoke, grease and air contaminants from your kitchen and turns them into solid particles to be discarded later.
It eliminates the exhaust and odor from your kitchen without blowing those contaminants into the atmosphere. They’re ideal—and sometimes required—in urban areas and for kitchens that produce a lot of grease and smoke.
The system works by charging the grease and smoke particles as they pass through an ionization field. Then, the charged particles proceed through a collection cell made up of oppositely charged metal plates that effectively pulls the particles directly onto the plates like a magnet. The cells help to convert smoke particles into solids that can be washed every several months. Some systems have self-cleaning features that require little maintenance.
Essentially, the precipitator acts as its own in-house filtration system. Smoke and grease get sucked up into the unit and clean air is released. The air is free of smoke, odor and other harmful airborne contaminants. They also help to regulate a steady flow of air throughout your cooking area.
NEW RULES FOR COOKING MEAT
If you’re kitchen is cooking more than 875 lbs. of protien each week, you’ll likely need an electrostatic precipitator.
The rule doesn’t specifically state the requirement for a precipitator, but your system must be capable of reducing the under fire baseline PM10 emissions of the char broilers, including condensable PM at a reduction rate of 75% or greater.
The New York City Council added section 24 – 149.4 to Title 24 of the Administrative Code in 2015 and the Department of Environmental Protection (DEP) developed an associated rule that outlines the acceptable types of emission control testing protocols, devices, maintenance, and re-certification of devices.
Not only do you need to keep charbroil emissions under tighter control, but you need to track the amount of meat you cook to comply with regulations. All systems must be used for their intended purpose and char broilers must be maintained by a certified Kitchen Exhaust Cleaning company bearing a Certificate of Fitness from the FDNY.
All this is a lot to keep track of and you can read more about the new rules here. To get a better handle on all of the requirements, contact Done Right Hood & Fire Safety today at (212) 660-3232 and we’ll answer all your questions.
THE ADVANTAGES OF AN ESP
Easy to maintain, almost no down-time and extremely dependable.
Electrostatic precipitators keep the airflow constant as they remove the grease and smoke from the kitchen area. Keeping the collection cells clean prevents the pressure from dropping and allows the system to remain constant. A precipitator will keep the smoke and grease from filling up your dining area.
The Trion and Smog-Hog precipitators that Done Right installs remove more than 95% of smoke and other air particles so your kitchen stays operational. Cleanings are fast and simple and do not require that your kitchen be shut down.
IT’S COST-EFFECTIVE
An ESP is not a cheap option to install, but it can save you a lot of money over time.
Because electrostatic precipitators are all custom fitted and installed to suit your kitchen and cooking capacity, they require an inspection and quote to determine cost. In urban areas, the location of your ESP may impact the cost of installation as well.
Once an ESP is installed, there is very little maintenance, saving you money on regular cleaning and upkeep.
For a quote, contact a representative at Done Right Hood & Fire Safety at (212) 660-3232.
IS IT RIGHT FOR MY KITCHEN?
An ESP is ideal for restaurants, cafeterias and food processing plants in urban neighborhoods like we have in NYC, New Jersey and Nassau County.
Electrostatic precipitators come in many shapes and sizes. There are units small enough for street vendors, but more often than not, kitchens such as smokehouses, grills and those that use wok frying produce a lot of smoke and tend to use ESP’s the most.
Because of the density of New York City and Nassau county, a precipitator may be necessary—and required—to collect air contaminants that would otherwise pollute close neighbors and building tenants.
It’s best to contact a Done Right at (212) 660-3232. We can answer all your questions, give you the codes regulating your kitchen and help you determine what smoke and grease filtration system is best.
WE SERVICE ROTOCLONE
They’re getting harder to find these days, but we still service and maintain old RotoClone systems.
Have an old RotoClone system? Few restaurants in New York City use RotoClone systems anymore so few kitchen hood cleaning companies know how to clean them properly. Because we’ve been around so long, Done Right Hood and Fire Safety is one of the most experienced companies for RotoClone systems within the five boroughs.
Since it is not required for kitchen hood cleaning companies to be certified for RotoClone units, be sure you hire someone who has the experience and knowledge to get the job done right. Call Done Right today to set up an appointment at (212) 660-3232.
Get Your Free Estimate
or Get Answers to Your Questions
Electrostatic precipitators come in all sizes, but many need to be lifted into location by crane. Once set, we go to work connecting all the components and testing the system for effectiveness and efficiency.
Once installed a precipitator needs very little maintenance and some are even self-cleaning. Regardless, our crews are specialists at making sure your system runs smoothly and is tuned to perform the way it was meant to.
Airborne food particles, contaminants, smoke and grease are solidified through an ionization process and attach to collection plates resulting in clean air. That air is emitted through ducts and fans we mount.
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