Foodservice RFQ Guide

Air Filtration Systems for Restaurants

Supplemental dining-area filtration should be specified around verified particle clean-air delivery, gas-phase media, source capture, noise and service cost — not a generic HEPA label.

Quick answerFor restaurants, fix source capture and ventilation first. A portable or floor-standing air cleaner can supplement the dining area: particle filtration should have model-specific CADR, while odor control needs gas-phase media whose type and mass are disclosed. If grease reaches the dining area, a cleanable prefilter may protect downstream filters. The RFQ should also lock the operating speed, noise, power and replacement-filter cost.

What Restaurant Air Filtration Can and Cannot Do

Kitchen exhaust and source capture address contaminants where cooking produces them; outdoor-air ventilation dilutes the remaining indoor load. A room air cleaner is a supplemental control for the occupied dining area, not a substitute for a hood, exhaust design or local code. For particles, compare tested clean-air delivery. For odors and other gases, ask what sorbent media is installed, how much is used, what target pollutant was tested and when the media must be replaced.

Restaurant condition	Evidence to request
Smoke and fine particles	Model-specific smoke or particle CADR, test speed and room volume
Cooking odors and gases	Gas-media type and mass, target-pollutant test scope and change criteria
Grease reaching the dining area	Source-exhaust review plus cleanable prefilter compatibility and cleaning schedule
Guest comfort	Sound level and airflow at the speed that will actually be used
Operating cost	Power, filter part numbers, replacement interval, price and availability

Recommended Procurement Sequence

Document the cooking source, existing hood or exhaust, dining-area volume, occupancy and operating hours.
Define the supplemental particle and odor problem that remains after source control and ventilation.
Shortlist models using verified particle CADR at the intended speed, not filter grade alone.
Compare the exact gas-phase media, prefilter service, noise, power and replacement-filter program.
Run a pilot in the real dining area before a multi-location rollout.

Restaurant OEM RFQ Checklist

Target country, voltage, plug and required model-level compliance documents
Dining-area length, width, ceiling height, occupancy and floor plan
Cooking type, odor or smoke load, existing hood, exhaust and HVAC conditions
Verified particle CADR, test standard, test speed and sound level
Gas-phase media type, media mass, target-pollutant evidence and replacement criteria
Prefilter design, cleaning method, filter part numbers, price and supply plan
Logo, color, packaging, manual language and sample-validation requirements
Quantity, launch date and whether a pilot batch is required

OEM and Trial Boundary

LYL Clean Air can quote restaurant dining-area air cleaners with particle filtration, gas-phase media and cleanable prefiltration by model. Standard MOQ is 200 units per model, with 50–100 unit trials on selected models. The quotation should identify the exact configuration, existing reports, optional changes and any project-specific testing still required.

Preparing a restaurant air-filtration RFQ?

Send the room, source, quantity, market and service constraints. We will return model options and a list of evidence available for each configuration.

Request a Model-Specific Quote

Buyer FAQ

Restaurant Air Filtration FAQ

Can an air purifier replace a restaurant kitchen exhaust hood?

No. A portable unit can supplement a restaurant's source capture and outdoor-air ventilation in occupied dining areas, but it does not replace a kitchen hood, exhaust system, or any ventilation required by local code.

What information should a restaurant air-filtration RFQ include?

Provide dining-area length, width and ceiling height; occupancy; cooking or smoke load; existing exhaust; required voltage; noise target; hours of operation; and filter-service constraints. Ask for model-specific particle CADR, test speed, sound level, power and replacement-filter cost.

Can activated carbon remove restaurant cooking odors?

Gas-phase media such as activated carbon can reduce some odors, but performance depends on the target compounds, media type and mass, airflow, humidity and replacement timing. Ask for the exact media configuration and any model-specific test; do not treat a thin carbon sheet as a guaranteed odor solution.

Does every restaurant air purifier need an H13 HEPA filter?

Not automatically. Filter class is only one input. Buyers should compare verified particle clean-air delivery at the intended speed, pressure drop, noise, service interval and model-specific evidence rather than specifying H13 as a blanket requirement.

Can LYL provide OEM air filtration systems for restaurants?

LYL can quote particle filtration, gas-phase media and cleanable prefiltration by model. Share the market, quantity, room and source conditions, required documents, voltage and service plan; the quotation should identify what is standard, optional and still requires testing.

Evidence and Scope

This procurement guide applies U.S. EPA principles that source control and ventilation come before supplemental air cleaning. EPA’s portable-air-cleaner sizing guidance is residential, so use it here only for general filtration principles; commercial restaurant ventilation and hood requirements must be confirmed for the project location.

Smoking-room air purifier — particle and gas-media sourcing
Gas-media formats — granular carbon versus carbon cloth
Odor and smoke solution — supplemental configuration options
CADR calculator — document room-volume assumptions

General procurement information, not engineering, safety or legal advice. Confirm local ventilation and foodservice requirements, model-specific test evidence and the final configuration before purchase or marketing.