Kitchen exhaust air without odours
Many industrial applications, but also kitchen exhaust air, produce smelly or polluted exhaust air. This must not be discharged into the environment without further measures. For decades, exhaust air has been cleaned of odorous or harmful substances with the help of activated carbon or ultra-fine dust filters. Depending on the application, the filters must be changed very frequently and disposed of at great expense.
But there is another way: More and more manufacturers are using the strong reactivity of ozone to break down and burn fats, kill viruses or greatly reduce unpleasant odours.
decrease. Ozone is a special molecular form of oxygen. An ozone molecule consists of three oxygen atoms. The combination is very unstable and reacts at room temperature with most other substances or decomposes after a short time to normal oxygen O2.
The production of ozone is relatively simple, but because it is so reactive, it cannot be stored or transported. Ozone must therefore always be produced where it is to be used. Two methods for industrial application have established themselves for this purpose. Ionisation technology is getting on in years and works with high-voltage fields.
The high voltage present in the ozone generator causes existing oxygen molecules O2 to be split into individual oxygen atoms and then combine to form ozone (O3). Another technique that has been used for about ten years is ozone production using UV radiation. Just like in the Earth’s atmosphere, short-wave UV rays break up the existing O2 molecules in a UV-C generator and ozone (O3) is formed.
The ozone obtained in this way is then mixed into the exhaust air and removes odours, bacteria, viruses and fats. Due to its broad spectrum of action, ozone treatment can be the best solution in a wide variety of problematic cases, whether in the exhaust air cleaning of animal stables or in food production. In commercial kitchens, both advantages of this technology come into their own: the exhaust air system after the extractor hood remains largely free of grease contamination and therefore hardly needs cleaning. And since a large part of the kitchen exhaust air is removed, the neighbourhood restaurant no longer “stinks”. Complaints about odour nuisance caused by the kitchen exhaust air are finally a thing of the past. (Project example: Burgerhouse Munich)