Commercial Restaurant Odor Control in Long Beach

Healthy air is our mission. For Long Beach restaurants, that means eliminating kitchen odors at the source, controlling smoke and grease, and keeping dining rooms inviting—all while meeting code and reducing energy waste. #1 AC Guys is a fourth-generation, family-owned engineering company with 80+ years of engineering expertise, ready to design and maintain a commercial odor control system that simply works.

What we remove—and why it lingers

Cooking generates grease aerosols, VOCs, and fine smoke particles that standard exhaust alone may not capture, especially during rush periods or when make-up air is undersized. The result: lingering smells, staff discomfort, and complaints from neighbors. Our engineered approach layers capture, filtration, and airflow control to stop odors before they spread.

Engineering-first approach

• Airflow audit: hood face velocity, exhaust CFM, and capture efficiency.
• Pressure mapping: kitchen, dining room, and outdoors to set proper balance.
• Heat and grease load analysis based on menu, appliances, and hours.
• Right-sized make-up air with tempered options to improve comfort.
• Staged filtration and controls tuned for your peak vs. off-peak needs.

Technologies we deploy for restaurant odor control

• High-capture hoods and source capture upgrades to improve containment at the cookline.
• Electrostatic precipitators (ESPs) to remove smoke and fine particulates upstream of odor media.
• UV-C within listed equipment to help break down grease aerosols and reduce maintenance.
• Deep-bed activated carbon (or blended media) for adsorption of odor-causing compounds.
• Demand-controlled ventilation (DCV) to modulate exhaust with real-time cooking load and save energy.
• Tempered make-up air and air balance strategies that keep kitchens slightly negative to dining areas.

Integrating the right sequence matters. We optimize the order of ESP → UV-C (where appropriate) → carbon media to extend media life and increase odor removal efficiency, then program controls to match your schedule and hood duty cycle.
All major components and duct materials can be sourced quickly through AC PRO to minimize downtime and speed projects.

Air balance, comfort, and energy

Odor control fails when the building is out of balance. We design make-up air to match exhaust, temper incoming air for staff comfort, and maintain a controlled pressure gradient that protects dining areas and adjacent tenants. Expect:

• Smoother door operation and fewer drafts.
• Reduced odor migration into seating and corridors.
• Lower utility costs via DCV and high-efficiency fans.

Compliance and permitting in Long Beach

We handle drawings, submittals, and coordination to help you comply with:

• NFPA 96 and the California Mechanical Code for hoods, ducts, and grease-laden vapor control.
• Title 24 energy requirements, including demand control and efficiency measures.
• South Coast AQMD rules impacting emissions and filtration performance.
• Local fire authority and health department guidelines specific to your site.

From plan check to final balancing, our team manages the details so you can focus on service.

Training, materials, and complex-project expertise

Our engineers are factory-trained by Fujitsu (Japan), Mitsubishi Electric (Thailand), Midea (China), Gree (China), and Haier (China). We leverage this advanced training to integrate ventilation, controls, and comfort cooling in ways that scale for single restaurants, food halls, and multi-tenant buildings. Professional-grade materials and equipment are readily available through AC PRO, helping us deliver durable, maintainable systems on tight timelines.

Our process

• On-site assessment: measurements, interviews with your team, and a detailed airflow/odor audit.
• Engineering and proposal: sealed design (as needed), performance targets, and a transparent quote.
• Permits and procurement: we coordinate plan check and source components via AC PRO.
• Installation: clean, code-compliant work scheduled around your operating hours.
• Testing and balancing: verify capture, pressure, and filtration efficiency; tune controls for peak periods.
• Training and turnover: staff walkthrough, maintenance plan, and documentation.

Proactive maintenance that prevents odors

• Scheduled ESP cell cleaning and inspections.
• Carbon media change-outs based on pressure drop or performance targets.
• Hood and duct maintenance aligned with NFPA 96 guidelines.
• Sensor calibration and DCV verification to sustain savings.

Service area and response

We proudly serve Long Beach—Downtown, Belmont Shore, Bixby Knolls, Naples, and beyond—as well as greater Los Angeles County and nearby areas including Orange County, Ventura County, and Western Riverside County. Priority scheduling and rapid parts supply through AC PRO keep your kitchen running.

When to upgrade your odor control

• Persistent odors in dining rooms or neighboring suites.
• Visible smoke at peak, or frequent filter change-outs without relief.
• Complaints from adjacent tenants or residents.
• Code compliance issues, or expansions that increased cookline load.

Get started

Ready to eliminate kitchen odors the right way? Contact #1 AC Guys for a comprehensive on-site assessment and a clear, code-compliant plan. Our fourth-generation engineering team brings 80+ years of expertise to your Long Beach restaurant—delivering healthier air, fewer complaints, and reliable performance with AC PRO-supplied components.