|One of the latest exhibitors to support HVACR Live is Purified Air which has been striving to find the best and most cost effective filtration and control for oil, smoke, grease and odour produced by commercial kitchens.|
With the majority of household named restaurant and catering brands already using its systems, Purified Air covers the fast food, casual dining and fine dining markets by providing bespoke systems dependent on the type of food cooked, the type of cooking process used and the volume of air being extracted through the exhaust.
By working with these variables the business is able to design and supply some of the best commercial kitchen exhaust filtration and odour control systems in the world.
The 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.
The ionisation voltage has been designed to run at a negative potential which enhances the ionisation of particles and also produces more ozone which is helpful in reducing cooking odours. The ESP units fit in-line with the kitchen ducting and can be configured modularly to cope with all extract volume requirements.