Which kitchen ventilation system captures airborne by-products of cooking?

An updraft ventilation system effectively captures airborne by-products of cooking by drawing air upwards through a series of filters and vents. This type of system is typically located above the cooking area and is designed to remove smoke, grease, steam, and odors by pulling these contaminants up and out of the kitchen. As air rises, it passes through filters that help clean and purify it before it is either exhausted outside or, in some cases, recirculated back into the kitchen in a filtered state.

Other ventilation systems, while they may provide some level of air movement or circulation, do not specifically target the capture of airborne by-products as efficiently. For example, a natural ventilation system relies on the movement of air due to temperature differences or wind, which may not actively capture cooking by-products; instead, it allows fresh air to enter while contaminated air escapes, leading to less targeted ventilation. Recirculation systems often filter air but may lack the powerful upward airflow characteristic of updraft systems, and passive ventilation systems do not utilize mechanical means to control air movement, making them less effective in managing kitchen pollutants.