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CESA Young Engineer of the Year Winner 2018

We are proud to announce that Emrys Hughes, our Plasma Clean Applications Engineer, won the CESA 
Foodservice Equipment Industry Apprentice Award!

At the CESA (Catering Equipment Suppliers Association) 2018 Conference on November 15th 2018, 
Emrys was presented with the award.

Emrys, a qualified Welding Fabrication Engineer, specialises in Technical Sales – advising customers on the 
specific applications of the products and their role within each project. He manages and assists Plasma Clean 
customers from initial enquiry to post installation maintenance, ensuring customer satisfaction throughout.

If you wish to contact Emrys about any grease, odour or smoke control issue, please call him:
+44 (0)161 870 2325 or drop an email to ask@plasma-clean.com.

Well done Emrys! 
We all knew you were a star - now recognised by CESA as Young Apprentice of the Year! 
Well deserved.

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Come and see us on Stand 5 @ the Annual CIEH Food Safety Conference

Plasma Clean are excited to be exhibiting at the Annual CIEH Food Safety Conference! Come see us on October 31 2018 in London.

CIEH Safe Food Conference, organised in partnership with UK Hospitality, will bring an update on the latest trends, innovations and challenges in the safe food supply chain.

A bit about us

Plasma Clean are an innovative and research-led UK technology company. The business started in 2002, the brainwave of University of Manchester scientists Dr David Glover and Professor Christopher Whitehead.
Working across the UK and beyond, we provide grease, odour and infection control systems.

We work within food and drink industries. Utilising our technological expertise we can work with you to create custom systems to increase food safety.

We offer consultancy, survey, supply and commissioning; creating a cleaner, safer environment.

Where?

The event is being held at 15 Hatfields, Chadwick Court, London, SE1 8DJ on 31st of October 2018. Our founder David Glover will be at our Stand, No. 5.  Amy Parry, our Plasma Clean National Sales Manager, will also be there.

This event is a one day one-stop shop for professionals across the industry. Starting at 9 am. You can pre-book appointments with us to maximise your visit. Alternatively just pop over to say hello!

How?

To pre-arrange a meeting with David and Amy or if you have any questions please contact us:
ask@plasma-clean.com
Or Call 0161 870 2325

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Choosing and using UVC and ozone equipment

Recent advancements in technology have changed how we treat odours and grease in commercial kitchen ventilation.

Historically companies relied on carbon filtration, in combination with panel, bag and HEPA fine filtration methods, to treat odours and grease. Under current DW/172 guidelines carbon filters are ‘increasingly not accepted by Local Authorities as the primary means of odour control’.

What is being used now?

A combination of equipment, depending on the expected level of pollution, according to DW/172. These can include Ultraviolet Lamps (UV-C), Ozone injection systems, Electrostatic Precipitators and Activated Carbon Filters.

When should you use UV-C and ozone?

Electrostatic Precipitators (ESPs) are not a primary means of odour control. They provide reduction/treatment of particulate matter such as grease and smoke particles.

Where odour control is a key concern the choices should include UV-C and ozone systems. For complete solutions odour control is used with ESPs and/or carbon filters. For example, Plasma Clean offers a combined ESP/UV system. This provides grease, smoke and odour control in a single packaged unit.

It is important to place ozone injection or in-duct UVC after effective grease control. High efficiency canopy grease separators such as Coil Filters or an ESP.   Otherwise the grease in the air stream quenches ozone or contaminates UVC lamps, reducing their performance.

What to check and look for when CHOOSING your UVC and ozone units:

  • Is your ozone source free of NOx?

NOx is a pollutant. It mixes with water vapour in kitchen extraction systems producing nitric acid. This can rot the ductwork and fan.

  • Are the ozone outputs per hour within safety regulation limits?

Low level discharge, or discharge close to a supply air intake, requires ozone control. We use specially formulated activated carbon. It is recommended to reduce ozone levels to below 0.1ppm at the extraction point.

  • How many lamps per unit vs the stated ozone output?

Too few lamps will not provide sufficient odour control performance.  High grease and odour applications will require more powerful odour control.

  • Does the maximum capacity match the system flow rate?

If equipment is over or under sized for the flow rate, the unit will not be as effective. Also if the speed of the air through the system is too fast (over 9m/s usually) the ozone will not have time to react with the odour molecules.

Further Health and Safety Considerations

The Control of Artificial Optical Radiation at Work Regulations came into force on 27 April 2010 and aim to protect workers from the risks to health from hazardous sources of artificial optical radiation (AOR).

Ozone is a cleaning agent, it is also an irritant. Ultra-violet light in the C Band can damage the skin and eyes. Any manufacturer and supplier of ozone and UVC equipment should demonstrate awareness and understand of AOR, working with UV-C light as well as UK Health and Safety Executive Ozone Guidelines.

Best practice for USING your UVC and ozone equipment:

  1. INTERLOCK – ensure all systems are provided complete with interlocks. When no air flow or limited air flow is present the unit will not switch on.

Units should have, or be supplied with, an appropriate differential pressure switch:

  • Prevents build-up of ozone when the extraction system is not running
  • Stops surplus ozone coming into the kitchen (ozone is heavier than air).
  • A fan run on ensures the extraction system is flushed through once ozone generating equipment is switched off
  • Limits potential exposure to UVC. For example when a canopy filter is removed, canopy UVC system will automatically switch off.

*Plasma Clean have a range of interlock and advanced control panels available on request.

  1. Use good quality light guards to prevent exposure to UVC. Check using a UVC light meter during the commissioning phase – speak to us about this.

Positioning in system:

  • Locate ozone injection systems early in the extraction system to maximise contact time – minimum of 2 seconds is recommended.
  • For moderate to high levels of grease position the ozone or UVC system downstream of grease controls i.e. Coil Filters, Electrostatic Precipitators. [Ozone is quenched by grease and will be ineffective against odour if not properly protected. UVC lamps will become coated and therefore effectiveness reduced.]
  • Check pressure resistance of grease and odour control systems vs fan capacity
  • Use activated carbon to reduce ozone when used in low level extraction. (As per DW/172 Section 24.8)
  • Finally, always locate grease, odour and smoke control system before the fan.

 

Plasma Clean offer consultancy services and site surveys. We’d be happy to help with any UV-C and odour control queries, system recommendations and commissioning visits. Get in touch with us today – 0161 870 2325.

 

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Plasma Clean at Food & Drink Business Europe Conference and Exhibition 2018

Plasma Clean are excited to be exhibiting at the Food & Drink Business Europe Conference and Exhibition.

This exhibition is the largest gathering of food and drink industry professionals in Ireland.

Plasma Clean started in 2002, in Manchester University. An innovative research-led company, we work within food and drink industries throughout the UK and overseas. We provide grease, odour and smoke control and UV disinfection systems. Creating a cleaner, safer environment.

Where?

The event is being held at CityWest, Dublin on 5th September 2018! Our founder David Glover will be at our stand RO6C.

This event is a one day one-stop shop for professionals across the industry. Starting at 8.30 in the morning until 5pm. You can pre-book appointments with us to maximise your visit.  Alternatively just pop over to say hello!

How?

First of all register for free delegate access – https://www.fooddrinkevent.com/delegatesregister/

To pre-arrange a meeting with David or if you have any questions please contact us:

ask@plasma-clean.com

Or Call 0161 870 2325.

https://www.fooddrinkevent.com/

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Why did we refresh our logo?

Ever wondered what it takes to create a logo?

In the world of business, it’s all about creating that “wow” factor and stating something that characterizes the company.

Being a symbolic sign, a logo is one of the most important parts of a company or project identity. It should combine lots of magic ingredients of success: pure and distinctive shapes and colours as well as being both original and meaningful.

The Plasma Clean Logo

Our has changed a few times over the years.  Plasma Clean was born out of ground breaking research at The University of Manchester. Spun out by its founders Dr David Glover and Professor Christopher Whitehead, the original technology used non-thermal plasma– hence our name.  Following several years of R&D and product development, we launched our first product the Xtract 2100 in 2008. So we believe, 10 years later, is a perfect opportunity to refresh our logo and state our vision.

We are a UK company that produces, sells and installs equipment to create a cleaner, safer environment. All our products are energy efficient, quiet and effective – so we take good care of our environment. For commercial kitchens we have grease, odour and smoke control products and services. We have solutions for large, medium and small commercial kitchens and we work in the UK and overseas.

Our knowledge and understanding are the keys to our success. We offer CIBSE accredited CPD Seminars to consultants and Environmental Health officers. Our professional staff is always ready to give our customers the best service they can get. From consultancy to supply, commissioning and service packages we can help from start to finish.

So, why do famous brands change their familiar logos?

It’s simple: Tastes change with time. It’s all about creating a brand image that’s relevant to your audience.

What did we do?

We just wanted to be clearer about what we believe in. Not only are we odour and infection control, not only do we supply air purification solutions –we create a cleaner, safer environment. In any environment that requires it.

The logo should, of course, be consistent throughout the marketing media platforms of the company. The website, social media, files, presentations, email signatures and so on should say the same thing. Being constant in the eye of your audience is the base of brand awareness and audience preference.

And one last positive note. In a logo, and in life, always be positive. A logo should be fresh & positive with hopeful values and words. As the saying goes, ‘what you say is what you get’.

Happy 10 years of trading Plasma Clean!

Vered Halifa

Marketing Planner

Plasma Clean Ltd

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