Get to know us
Our team is developing a compact cooking extractor that is more efficient at capturing grease, smoke, and odours than recirculating fans and is easier to install.
Product USPs
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Stats & Facts
of total PM2.5 emissions in London are estimated to come from commercial cooking, making it the third-largest single source of particulate matter in the city.
38% of deaths due to air pollution are attributed to household air pollution
State Of Global Air (2024)
reduction in household air pollution-related death rates since 2000, thanks to improvements in cooking fuels and stove technology
Our Timeline​
Development and Trials
We are currently refining our working prototype and designing internal components to reduce cost. Each version is evaluated in both controlled and real-world cooking environments to assess performance and filtration efficiency. Pilot trials are planned for this autumn with small commercial restaurants and individual users.
From Neal's Lab
From pan-seared steaks to deep-fried snacks, Neal (our Chief Scientific Officer) has been testing it all. This is where we break down the unexpected science behind everyday cooking—and share the data that’s driving our product development.
Insights
Over 90% of harmful particles captured in real-world cooking test
A dedicated filter was found to capture over 90% of PM2.5 particles before the air was recirculated back into the kitchen during the cooking of a typical pasta carbonara.
What Happens to the Air When You Make Carbonara?
Measurements taken with a commercial PM sensor showed that cooking a pork belly dish for two people produced an average PM2.5 concentration of 371 μg/m³, with peak levels reaching up to 988 μg/m³ at the cooking source.
Dangerously High PM Levels During Everyday Cooking
Pork belly cooking
spikes PM2.5 to
nearly 1,000 μg/m³
According to peer-reviewed research published in Environmental Science & Technology, preparing a typical roast dinner can expose you to three times more fine particulate matter (PM2.5) than walking through a heavily polluted urban street.
Roast Dinner or Rush Hour?
Cooking a roast can expose you to 3× more PM2.5 than a city street
The Problem
Why We Care
Cooking releases ultrafine particles, oil droplets, and harmful gases into the air, many of which linger long after the meal is done. It’s pollution you can’t always see, but it’s affecting your health every day.
Air pollution starts indoors.
Every home is exposed
Standard kitchen extractors rarely capture pollutants effectively, especially in small or poorly ventilated spaces. The result? Trapped air that circulates fine particulates throughout your home.
Ventilation often falls short.
Exposure to PM2.5 and airborne oils has been associated with respiratory problems, cardiovascular stress, and worsened indoor air quality; particularly for children, the elderly, and people with asthma.
The Health Risk is Real
Long-term health issues
Latest News
Want to Know More?
We’re not the only ones thinking about air pollution and commercial kitchens. Here’s a selection of articles and reports that dive into the problem—from air quality stats to overlooked industry impact. We’ll keep adding as we go.
© 2025
FAQs
01
Why does someone need this?
02
What stage are you at?
03
Will your solution affect kitchen operations?
04
What makes your approach different from existing solutions?
05
What impact do you hope to have in five years?
06
Are you looking for collaborators or partners?
07
How are you funded?
About us
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Patent pending technology