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Odour and Infection Control

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- Ozone injecton
  
  Ozone destroys organic compounds by oxidization. This means it’s extremely useful for killing odour molecules. Our systems create ozone in various ways, destroying cooking smells fast.
  
  Electrostatic precipitators
  
  Electrostatic precipitators isolate and trap grease and smoke particles using ionization and collector cells. Our systems are designed specifically to filter complex kitchen air effectively.
  
  UV-C filtration/ photolysis
  
  In photolysis, photons (light particles) break down chemical compounds and so destroy grease and gaseous odours. We combine this with ozone for a two-pronged attack.
  
  Coil filtration
  
  Coil filters work to filter out oil and grease and stop them entering into the extraction system. They capture up to 95% of grease and oil particles.
  
  Plasma air ionisation
  
  Our plasma ionisation technology creates high levels of electrically-charged ions, which neutralise smells and destroy airborne infection.
  
  Activated carbon
  
  Traditionally, activated carbon is used as a sponge to absorb odours and soon gets saturated. We use it instead to remove any left-over ozone in our ozone-based systems.
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