- High efficiency UV-C technology
- Reduces the need for duct cleaning
- Designed to complement our ESP system
Our UV-C (short-wavelength ultraviolet radiation) technology is based on the synergy which occurs when ozone and ultra violet light are combined.
Each individual unit sits directly in the air stream of the kitchen extract duct and can feature from 8 to 24 high output UV-C lamps supplied in modules of 8.
The number of modules specified will be dependent on the cooking process coupled with the air flow volume which will dictate the amount of ozone needed.
The ozone combined with hydroxyl free radicals, both highly reactive oxidants, act to oxidise odours and grease, permanently destroying and altering the molecular structure of the compounds.
This unit’s tried and tested UV-C technology allows for the siting of commercial kitchens in locations such as residential areas and shopping centres, where previously planning permission would not have been granted.
KEY FEATURES
High efficiency UV-C technology
Reduces the need for duct cleaning
Can reduce cooking odours by up to 90%*
Designed to complement our ESP system
Our technology incorporates:
UV-C lamps shielded by their module to reduce the collection of grease on their surface thus extending their optimum efficiency
The ability to provide the units in simple format or fully monitored with each module of lamps able to provide a local alarm or a BMS signal if in fault.
Exact sizing in line with our ESP range so that they can be bolted together for a uniform modular appearance.
HOW IT WORKS
For optimum performance we would recommend between 2 & 6 seconds of dwell time to allow the ozone to work effectively upon the malodorous gasses within the duct. When installed correctly our UV-C systems can reduce cooking odours by up to 90%**
