Electrostatic Precipitators.

Electrostatic precipitators for Odour Control

Whenever a restaurant or commercial kitchen opens it is subject to the environmental criterion that no smoke or odour should be noticed at the exhaust. The emissions from a kitchen extract are made up of two phases the particulate, or grease and smoke phase, and the gaseous, or odour phase.

Removal of Particulate Phase

One of the best methods of removing the particulate phase is by electrostatic filters. Purified Air's highly efficient Electrostatic Precipitator (ESP) range cleans the kitchen extract emissions of both the smoke and grease and can remove particulate down to sub-micron (0.01 micro) size. Filter efficiency of 98% is attained during a single pass through the ESP, based on the charging of particles by an ionisation section [2]. These particles are then trapped on the earth plates in the collector cell [3] with larger particulate in the air stream removed by the pre-filter [1]. Lastly the air stream passes through an after-filter [4] to prevent an re-entrainment and provide good air distribution.

Removal of the Gaseous Phase

To deal with the gaseous phase Purified Air developed the patented ON 100 odour control unit, which has been designed to neutralise odour-laden air from the exhaust ducts of both restaurants and industrial plants. Combining easy installation with low maintenance costs the ON 100 uses a combination of a chemical - Eliminodor, and ionisation to neutralise the cooking odours.

How it works

UV-C Technology

As an alternative to the ON 100 unit, Purified Air has developed a new odour control system which uses UV-C technology to eliminate the gaseous stage. UV-C technology is based on the synergy, which occurs when ozone and ultra-violet light are combined and Purified Air's modular system features six to eighteen high output UV-C lamps. These lamps act in the same way as strong sunlight and oxidise odours and grease permanently destroying and altering the compounds.

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