Our UV-C (short-wavelength ultraviolet radiation) technology is based on the synergy which occurs when ozone and ultra violet light are combined. Each individual unit sits directly in the air stream of the kitchen extract duct and can feature from eight to twenty hour high output UV-C lamps supplied in modules of eight. The number of modules specified will be dependent on the cooking process coupled with the air flow volume which will dictate the amount of ozone needed.
Our UV-C units also feature a photo-catalytic liner which enhances the production of hydroxyl free radicals when exposed to UV light. The ozone combined with the hydroxyl free radicals, both highly reactive oxidants, then act to oxidise odours and grease, permanently destroying and altering the molecular structure of the compounds.
The ozone combined with hydroxyl free radicals, both highly reactive oxidants, act to oxidise odours and grease, permanently destroying and altering the molecular structure of the compounds. When installed correctly our UV-C systems can reduce cooking odours by up to 90%.
Our UV-C Range includes: –
UV-C 1500 which handles up to 0.7m3 /sec of air flow
UV-C 3000 which handles up to 1.4m3/sec of air flow
- UV-C 4500 which handles up to 2.1m3/sec of air flow
Our UV-C Range incorporates: –
UV-C lamps shielded by their module to reduce the collection of grease on their surface thus extending their optimum efficiency
The ability to provide the units in simple format or fully monitored with each module of lamps able to provide a local alarm or a BMS signal if in fault.
Exact sizing in line with our ESP range so that they can be bolted together for a uniform modular appearance.