Industrial scale food manufacturing processes are characterised by nontraditional, typically custom designed cooking equipment, for both their capacity and power requirements. They are often based on a unique type of cooking, steam-based or frying for example. The process generates significant loads of heat, mixed with as large volumes of smoke, steam and grease.
Due to the cooking equipment physical size, especially their height, and the use of lifting mechanisms or conveyors, the exhaust systems are often installed higher. The relationship of the size and location of the ventilation system make it more challenging to efficiently remove the pollutants, while also requiring to modify the shape and dimension of the system.
Lastly, hygiene is a key factor in emissions when the food processing facility is operating near residential neighborhoods.