Our Electrostatic Precipitators or ESP’s have been specifically designed for kitchen extract systems and have integral sumps to collect the oil, grease and smoke particles filtered out of the exhaust. This not only simplifies servicing but eradicates potentially dangerous spillage from the bottom of the units and greatly cuts down on buildups of grease within the ducting.
Purified Air use patented technology to scientifically treat cooking odours emitted by commercial kitchen and restaurant exhausts. Once the airstream in the exhaust duct has had the majority of the particulate contaminates removed by one of our ESP units the gaseous phase or malodour can then be treated by the O.N. 100.
Our UV-O range includes:
UV-O 500 which canhandle up to 1 m3/sec of air flow
UV-O 1000 which can handle up to 2 m3/sec of air flow
The UV-O range uses UV-C technology to produce ozone and hydroxyl free radicals to oxidise cooking odours through a process of ozonolysis.
Unlike other UV-C systems, our UV-O units are located outside of the kitchen extract duct and are connected via a spigot and small diameter ducting.