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Burger King

London Paddington

As per DEFRA 2005 Guidance, burger bars are likely to require high levels of grease, odour and smoke control.

Issue:

This sensitive site managed by Network Rail had very high levels of grease, smoke and odour being emitted directly onto the station concourse.

Solution:

High efficiency coil filters, Combined ESP / UV-C, Activated Carbon for final polish

Result:

complete reduction of emissions and 66% average reduction in grease build up on ductwork surfaces after equipment, well within TR/19 parameters.

Product:

Combined ESP UV-C

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