In this study, the odor causing in the under-fired charbroiling restaurant was reported in literature investigation,pilot test and field experimental verification. The charbroiling restaurant causes odor complaints of Neighbors soefficient reduction method is requested. Acetaldehyde, ammonia, sulfur compound and the oil mist of white smokeare found to cause odor from the charbroiling restaurant. Pilot test results show that in the removal efficiency ofodor, Electrostatic Precipitation was 67.4%, absorption was 81.2%, adsorption was 74.2% and the ElectrostaticPrecipitation & Adsorption the hybrid system with 85.7% respectively. In the same condition of the hybrid system(Electrostatic Precipitation & Adsorption), the odor removal efficiency were higher when the design parameterssuch as the discharge voltage and current were high. The process efficiency were higher when as the implanterpole was cylindrical. However, the process efficiency rapidly reduced due to the contamination of the processcomponent or material, as the operating time of the equipment is increased. Therefore, fixed maintenance and repairof the equipment is found to be are very important, for long term operation. Therefore, as the experimental resultof this study, applying hybrid system removed odors caused in under-fired charbroiling restaurant which areunregulated, is more effective device that settle civil complaints and preserve environment.