Each individual unit sits directly in the air stream of the kitchen extract duct and can feature from 8 to 24 high output UV-C lamps supplied in modules of 8. 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. 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..
|Range||Max Air Volume||Dimensions||Weight||Power|
|UV-C 1500||Up to 0.7m3/sec||W450mm | H630mm | D640mm||43KG||560W|
|UV-C 3000||Up to 1.4 m3/sec||W900mm | H630mm | D640mm||66KG||560-1120W|
|UV-C 4500||Up to 2.1m3/sec||W1350mm | H640mm | D630mm||89KG||1120-1680W|
|ESP 6000||Up to 2.8m3/sec||W1800mm | H630mm | D640mm||112KG||1680-2240W|
The design, manufacture and installation of specialist turnkey solutions for the reduction in smoke, grease and cooking smells from the kitchen extract for restaurant and commercial kitchens. Air conditioning schemes suitable for residential, commercial/business applications. Supplying both to the trade and direct to the end user, we offer full maintenance and installation back up from experienced engineers.