In restaurants or industrial/ community kitchens, during food cooking phases, fats, pollutants and unpleasant smells are generated; this may be disputed by authorities and give often rise to legal issues within the neighbourhood. UV Odour
Applied inside kitchen hoods and aspiration systems, the UV Odour Control system contributes significantly to minimising these problems; fats are carbon and hydrogen compounds, with a structure made of complex chains. If fats are exposed to intense UV-C irradiation, they absorb part of this powerful energy, and molecules, placed in a higher energy state, become more reactive. For this reason, they recombine with oxygen present in the air.
This process causes a particular and immediate chemical reaction, the “cold combustion”. Results of this reaction are organic and odourless short-chain gases, such as carbon dioxide (CO2), water, etc.., normally present in the air.
So the air filtered by a UV odour control system during normal cooking, reduces the formation and deposits of fat and the consequent risk of fires, limiting also the growth of moulds that feed usually on fats.
UV-SMELL-SQ reduces the need for aspiration system cleaning and maintenance, extends filters’ life but, more importantly, offers the possibility to work safely.
UV Odour control system uses UV-C lamps and/or UV-C+O3 (Ozone) lamps, and it is the first device in the market that can handle ozone or ozone-free lamps, alternatively or even combined together, according to clients’ needs.
In this kind of application, UV power is often enough to reach great results, but ozone, persisting in the air for a few seconds before turning into simple oxygen, maximizes UV-C performance.