Cooking emissions control catalysts

Air quality is essential to enjoying the eating experience. When preparing foods in areas where there are no vents, the cooking must be done so that the smoke and odors are contained or destroyed.

BASF Catalysts develops technologies that promote healthier, safer and more pleasant eating experiences by destroying odors, smoke and particulate from cooking processes. Beyond improving air quality, these technologies can save energy and reduce maintenance costs. Energy and maintenance savings have been shown to be as much as 50%.

Our Applicat™ oxidation catalyst technology has been used for a variety of applications, such as eliminating smoke and odors from commercial and residential ovens.  It’s been proven in demanding commercial food service use.

Restaurant charbroilers, used for cooking meat, emit odorous gases and smoke-producing particulates. Charbroiler emissions have come to face increased scrutiny from regulators, as have other sources of air pollution.

As a leading manufacturer of catalytic technologies, BASF Catalysts leveraged our expertise in surface and materials science to develop the CHARCat™ charbroiler catalysts, which control the smoke and gas emitted from charbroilers.

The charbroiling process releases large amounts of organic compounds in the form of smoke and gases. Normally temperatures over 1500°F are required to completely burn these compounds. CHARCat catalysts allow for the destruction of these compounds at much lower temperatures.

The CHARCat series catalysts remove over 83% of the VOC and particulate and meet or exceed all the removal requirements for smoke and gas as measured by the South Coast Air Quality Management District's (SCAQMD) approved independent lab in California.

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