Commercial Restaurant Odor Control in Los Angeles

Odor control succeeds when capture, airflow, and filtration are engineered as one system. Our approach starts with source capture at the hood, stabilized duct velocities, correctly balanced make‑up air, and multi‑stage odor mitigation tailored to your menu, hours, and neighborhood sensitivity. The result is cleaner discharge, fewer complaints, safer kitchens, and consistent comfort for staff and guests.

What we solve

• Persistent cooking odors (charbroil, fry, spice, smoke) leaving the roof and impacting neighbors
• Undersized or noisy exhaust fans and negative pressure pulling odors into dining areas
• Grease carryover, rapid filter loading, and smoke haze under hoods
• Hot, uncomfortable kitchens from poor make‑up air design
• Compliance issues related to NFPA 96, California Mechanical Code, and local nuisance ordinances

Our process

• Site assessment and airflow mapping: hood capture velocity, duct static pressure, fan curves, and building pressure
• Odor profile analysis by cooking line and operating hours to match filtration media and stages
• Design‑build plans, permitting support, and coordination with landlords and AHJs
• Precision installation, TAB (testing, adjusting, balancing), and commissioning
• Performance verification with pressure readings and scheduled media changeouts

Core technologies we integrate

• Capture & containment: proper hood sizing, baffle upgrades, and improved overhang/CFM per NFPA 96
• Exhaust & controls: high‑efficiency fans with VFDs for demand‑based ventilation and quieter operation
• Make‑up air: tempered, filtered MUA to stabilize pressure and keep odors from migrating
• Particulate reduction: electrostatic precipitators (ESP) to remove smoke and grease upstream
• Odor mitigation: UV‑C and ozone solutions where allowed, plus activated carbon scrubbers sized by residence time and airflow
• Ecology units: compact multi‑stage systems for sensitive neighborhoods and mixed‑use buildings

Every kitchen is unique. We match technologies to your cooking load, roof space, and code requirements to avoid over‑ or under‑engineering—protecting both performance and budget.

Compliance and documentation

We align designs with NFPA 96, California Mechanical Code, LA County Health requirements, and local city ordinances. We also consider South Coast AQMD expectations for nuisance odor reduction. Our submittals include equipment schedules, control narratives, and maintenance plans that help keep you inspection‑ready.

Design‑build for complex sites

In dense Los Angeles neighborhoods, mixed‑use towers, and historic shells, routing ducts, managing sound, and meeting setbacks demand engineering foresight. As a fourth‑generation family of engineers with 80+ years in engineering, we thrive on these challenges—coordinating structural, architectural, and landlord constraints while preserving airflow, service clearances, and safe access for maintenance.

Training and craftsmanship

Our engineers have trained at the factories of Fujitsu (Japan), Mitsubishi Elektrik (Thailand), Midea (China), Gree (China), and Hier (China). That depth shows up in our attention to controls tuning, media selection, and commissioning details that drive long‑term odor performance and energy savings.

Service and maintenance

• Planned filter and carbon media replacements based on pressure drop and odor breakthrough
• ESP cell cleaning schedules to maintain capture efficiency
• Hood, duct, and fan inspections; belt and bearing checks
• Controls verification and seasonal setpoint optimization
• Emergency support to minimize downtime

A proactive service plan keeps odor levels stable, reduces energy waste, and prolongs motor and media life. We document readings so you see performance trends over time.

Who we serve

• Independent and multi‑unit restaurants, food halls, hotel kitchens, breweries, ghost kitchens, and commissaries
• New construction, tenant improvements, and sensitive retrofit sites
• Service areas: Los Angeles County, plus Orange County, Ventura County, and Western Riverside County

Our mission

Healthy indoor air is healthy living. That’s our mission—creating safer, cleaner, more comfortable spaces for your team and guests while being a good neighbor to the community around you.

Get started

If you’re facing recurring complaints, visible smoke, or inconsistent airflow, we can help. Schedule a site assessment with #1 AC Guys, and our team will deliver a clear, engineered plan for commercial restaurant odor control that fits your kitchen, your building, and Los Angeles code requirements—so you can focus on great food and a great guest experience.

#1 AC Guys—fourth‑generation family engineers with 80+ years in engineering, bringing commercial‑grade odor control to restaurants across Southern California.