Odour Control

Restaurant 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. Environmental Health Officers are able to serve notice on premises causing odour nuisance and ultimately have the power to apply for closure of the premises in the event that the operator does not improve odour emissions. 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.

Click here to download the DEFRA report 'Guidance on the control of odour and noise from commercial kitchen exhaust systems' - for a review of kitchen ventilation systems see section 4.

One way of solving these problems is by using carbon filters. However, these are not very practical for use with grease and smoke as their relatively large particles plug the micro porous structure making them ineffective.

Purified Air solves the problem of commercial kitchen smoke and odour nuisance by:

Electrostatic Precipitation
Electronic Odour Control
UV-C Technology
Passive Filters
Mixed Media Filters

Removal of the Grease and Smoke Phase

One of the best methods of removing grease and smoke 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 re-entrainment and provide good air distribution.

Removal of the Odour Phase

To deal with the odour 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 get rid of the cooking smells.

How it works

For more information click here to download our ON100 information leaflet.

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 cooking smells. 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.

UV-C Odour Control System