New Technology to Remove Oily Fumes and Grease
The EMSD is committed to developing and introducing emerging technologies, so as to provide quality engineering solutions to clients. The kitchen exhaust system and its ductwork at cooked food centres are prone to grease build-up, resulting in fire incidents. In view of this, a new exhaust system was introduced to the client for the first time, in which ultraviolet-C (UV-C) ozone equipment was successfully installed at a pilot venue within a month. Its operation has been proven to be safe and effective after a half year’s testing. Full-scale installation of the equipment is being conducted at the venue, and is scheduled for completion in the second quarter of the year.
Due to the long operating hours of cooked food centres, the conventional method of using water scrubbers or electrostatic precipitators to treat oily fumes can no longer prevent the rapid build-up of grease inside the exhaust ductwork. The new exhaust system we installed for the client is a technology breakthrough, which combines the technologies of UV light (short wave UV-C) and ozone. Coupled with the special design of the exhaust ductwork, the grease molecules of oily fumes can be effectively decomposed. Moreover, the UV light and ozone can further break down the grease molecules into water, oxygen, carbon dioxide and polymerised grease. These non-sticky substances can effectively prevent accumulation of grease on the inner walls of the exhaust ductwork.
We are happy to share this new exhaust system with clients. Please contact
Mr. Sunny Pang, Senior Engineer, at 3757 6027 for details.