Commercial Restaurant Odor Control in Rialto

Odor control in a working restaurant is not a single product—it’s a complete airflow strategy. We design systems that capture at the source, move air efficiently, treat exhaust stream odors, and maintain balanced pressure so smells don’t migrate into dining rooms or out to the neighborhood.

An engineering‑first approach for Rialto restaurants

Our 4th‑generation engineering team brings 80+ years of experience to every project. Before we recommend equipment, we calculate heat and contaminant loads, measure existing airflow, verify hood capture velocity, and assess building pressure. We then design a solution that integrates exhaust, makeup air, and treatment modules, selecting AC PRO–sourced components to meet duty cycles, grease levels, and local code requirements.

What we deliver

• Kitchen exhaust systems: high‑efficiency fans, variable‑speed drives, and UL‑listed hoods sized to duty classification.
• Makeup air (MUA): heated/cooled MUA with proper diffusion to prevent drafts and ensure hood capture at the cookline.
• Odor treatment: activated carbon arrays, electrostatic precipitators (ESP), and UV‑C options for odor and particle reduction.
• Sealed, balanced ducting: leak‑tight supply and exhaust to keep odors from bypassing to undesired zones.
• Controls and sensors: demand‑controlled ventilation tied to temperature, VOC/PM, and hood status for energy savings and steady comfort.
• Air balancing and commissioning: documented readings for airflow, static pressure, and space pressurization.

AC PRO integration

We specify and source filtration media, fans, diffusers, and controls through AC PRO where appropriate, matching components to your kitchen class and maintenance capabilities. This ensures parts availability in SoCal and keeps long‑term ownership costs predictable.

Factory training where it counts

Our engineers are factory‑trained by Fujitsu (Japan), Mitsubishi Electric (Thailand), Midea (China), Gree (China), and Haier (China). For restaurants using ducted or ductless systems alongside dedicated kitchen exhaust, that training helps us integrate comfort cooling/heating with ventilation so dining rooms stay neutral or slightly positive while kitchens remain safely negative.

Compliance, comfort, and community

We design to California Mechanical Code and ASHRAE 62.1 ventilation guidance and consider SCAQMD and local ordinances where applicable. The result: fewer odor complaints, improved employee comfort, and better guest experiences—all backed by measurable performance.

Ideal for

• Full‑service restaurants, quick‑serve, ghost kitchens, food halls, and multi‑tenant retail
• Retrofits where odors persist despite an existing hood or fan upgrade
• Large or complex facilities that need staged or demand‑controlled operation

Our process

• Site assessment and testing: airflow, capture, temperature, and pressure baselines
• Design and scope: engineered drawings, equipment schedule, and controls plan
• Installation: AC PRO–sourced components, clean workmanship, safety compliance
• Commissioning: balancing, controls tuning, and documentation of results
• Training and maintenance: staff guidance and scheduled media/filter service

Service area and response

We’re based in Los Angeles and proudly serve Rialto and the greater Inland Empire, including nearby Western Riverside County. Our commercial team is optimized for fast dispatch, off‑hours installations, and minimal downtime.

Results you can measure

Every project includes documented readings and a clear maintenance plan. We align service intervals for carbon/ESP and MUA filtration with your cooking style and volume, helping you maintain capture and odor reduction during peak service.

Ready to eliminate lingering smells and complaints? Contact #1 AC Guys for a site evaluation and a right‑sized commercial restaurant odor control plan for your Rialto location.