ANWENDUNG

•   Discharged air
•   Sterilisation
•   Wastewater

Gastronomy

During roasting and frying processes heavy fat-charged exhaust air is discharged into the air ventilation system. This leads to organic deposits – "polluting" ventilation line and air fan. Consequently fire risk increases noticeably in those areas. Sanitary problems like e.g. mold (due the nutritient grease deposits) may appear.
Another common problem are unwanted odours in the kitchen's exhaust air. They not only emanate when frying, coocking and roasting, but also are caused by fat deposits found in the interior of the ventilation ducts, forcing a regular removal of this deposits. This originates high costs, just offering a solution for a short time and giving unsatisfying results. Many places in the duct system turn out to be unreachable, e.g. because of a lack of revision openings. Traditional cleaning methods are also problematic particularly in older duct systems due the used aggressive high-performance chemical agents.

oxytec's UV-C-/Ozone systems offer a more efficient and economic solution in this case. With oxytec's air purification devices the fat-charged exhaust air is cleaned directly over the coocking station after passing the grease catch basin.

All advantages at a glance:

• significantly increased fire protection: extensive and suistanable prevention of grease accumulation in the interior of air ducts
• free of grease in exhaust cap, ventilation ducts and subsequent devices such as air fans and chillers
• considerably less cleaning/manteinance work and therefore lower manteinance costs
• possible use of the kitchen's exhaust air for heat recovery matters
• Elimination of odours: better air quality inside and outside of the building
• Hygiene: no accumulation of microorganisms