UV-C systems for smells and grease reduction in kitchen hoods
In restaurants and community kitchens, food cooking phases generate fats pollutants and unpleasant smells. Besides these inconveniences, those deposits are very dangerous for fire risks, and for this reason continuous maintenance operations are necessary. Furthermore food cooking bad smells may be disputed by authorities and give often rise of legal issues with the neighborhood.
Fats are complex chains of carbon and hydrogen compounds. If fats are exposed to an intense UV-C irradiation, they absorb part of this powerful energy, and molecules, placed in a higher energy state, become more reactive. For this reason they recombine with oxygen present in the air. This process causes a particular and immediate chemical reaction, called “cold combustion”. Results of this reaction are organic and odorless gases, such as carbon dioxide and water, normally present in air. Light Progress UV Germicidal technology is a useful solution because:
SAFETY IMPROVEMENT, FIRE PREVENTION
Fire protection with the prevention of highly flammable fats’ deposits in the hoods and inside exhaust-air ducts. Maximum safety for employees.
IT’S EASY TO APPLY, YOU CAN TRUST ON US!
Quick installation, maintenance and lamps replacement are easy. Our team will help you and guide you in choosing the solution that suits your needs best.
IT WORKS AGAINST SMELLS, GREASES, BACTERIA AND MOULDS WITHOUT ACTIVE CARBONS
Important reduction of odors and smells coming from kitchen ventilation system. No germs proliferation (bacteria and moulds) on fat deposits. UV-S systems may replace the use of active carbons.
MAINTENANCE COSTS SAVING
Less maintenance interventions, deep surface cleaning without the continuous use of high pressure equipments and chemical products, usually very expensive. Significant improvement of ventilation system performances
IT IS A PHYSICAL PROCESS, SAFE AND ECO - FRIENDLY
Ecological Treatment (cold and dry) without any chemical spray or agent, dangerous for the environment.