The ESP Unit addresses the core operational and safety challenge of commercial kitchen exhaust management — the continuous generation of oil mist, grease particles, water vapour, smoke, and sub-micron fume that conventional mechanical filters cannot capture efficiently and that accumulate as combustible grease deposits inside exhaust ductwork. The cylindrical honeycomb filter cell structure ensures the strongest average electric field intensity by maximising the cathode needle surface area within the cell volume, applying a consistent electrostatic charge across the full cross-section of the exhaust airstream. Electrons emitted from the cathode section and negative ions produced by co-mingling with exhaust gas molecules charge oil and grease droplets and smoke particles, which are then collected on the anode tubes held at opposite polarity — a process that captures particles down to 0.01 micron at 95–98% efficiency, far exceeding the capability of any mechanical pre-filter. The two-stage filtration arrangement — metallic pre-filter for bulk oil and grease followed by the honeycomb collection cell — distributes the contamination load to maximise collection cell service life between cleaning cycles. The PLC-controlled auto wash system sequences the full detergent wash, soak, rinse, fan force dry, and return-to-operation cycle without manual intervention, ensuring consistent cell cleanliness and sustained efficiency over extended operating periods in high-utilisation commercial kitchens. Detachable honeycomb cells reduce unit weight and volume for installation in space-constrained plant rooms and roof-mounted ductwork, and the stacking capability means the system can be scaled to any exhaust airflow requirement. All-weather proof coating and UL 867 and UL 710 certification complete a unit specification that substantially reduces grease accumulation in exhaust ducts, directly lowering the fire risk and duct cleaning service requirements of commercial kitchen ventilation systems.