Odour control systems
Cooking food, especially at high temperatures, involves the thermal deterioration of food oils, generating unpleasant odours and substances harmful to health. In many cases, building regulations or system constraints do not allow such fumes to be dispersed into the atmosphere, as is often the case in restaurants and fast food restaurants located in shopping centres. In such surroundings, the risk is that nearby air conditioning systems intake the contaminated air, worsening indoor air quality.
Even in historic centres or large residential complexes, olfactory impact can generate discontent and disputes in the neighbourhood. This is why it is essential to have effective solutions to abate grease and odours.
Grease and Odour Control System
The grease and odour control system is designed to capture and neutralise pollutants, ensuring the externally expelled air is clean and odour-free. Each project is customised according to the specific needs of the environment in which it is located, always guaranteeing an optimal result.
• fume trapping by inductive effect
• precipitation of fat by double filtration
• degradation and oxidation of fat and volatile compounds by UVC radiation and ozone
• release of thermally treated air into the environment
• secondary filtration of contaminants
• capture of odor molecules by adsorption process
• ozone catalyzation
• neutralization of residual odors
• deodorization of expelled air
• air extraction with variable flow rate
• ejection with atmospheric dilution
• air intake from outside
• dust filtration
• winter heating
• summer cooling
• air intake into the room with flow rate regulation