The new filtration unit implemented by Expansion Electronic is designed specifically for the removal of smoke and grease particles from the air stream of commercial kitchen exhaust systems and for the elimination of odour. The filters inside the module guarantee a constant efficiency of filtration and, thanks to a high ability of separation and accumulation of oil, allow a remarkable energy saving and low drop pressure.The module is produced in galvanised iron and painted with epoxy dusts colour RAL 7035.
The quality of the air in professional kitchens is a very important parameter that most of the insiders underestimate. Managing it correctly affects security of the workers (cooks, help cooks, waiters, etc.) but also the quality of the room, because there is nothing worse for a customer than coming out of the restaurant with soaked clothes from unpleasant odours of food. At the same time, healthy and suitable working conditions must be guaranteed for all workers. An adequate system of aspiration and treatment of fumes, finally, also benefits from neighbourly relations.
The extractor hood or filtering hood is in- tended to provide a comfortable environment for the operation of the kitchen staff and not only. The non-optimal functioning of an air treatment system (filtering or suction hood, filtering ceiling and deodorising unit) leads to higher maintenance costs of the premises and poor hygienic and safety conditions, both for the customers and for the operators. It is therefore essential to gear up to be up to standard. Each cooking equipment emits fumes or vapours produced by combustion during food preparation.
The function of the hoods is that of capturing and expelling such fumes, in addition to reducing in part the contribution of heat from the equipment.
The air treatment process has two critical aspects: on the one hand, systems that restore the air in the kitchen area, with the consequent winter and summer air-condition- ing costs, are needed; on the other hand, there is the risk of introducing into the environment air that contains combustion residues, fumes and odours.
There are technological solutions aimed at reducing energy use and reducing pollutants in output such as:
1. Electrostatic or electronic filters, FEL SYSTEM
2. Ozone filters, FX SYSTEM
3. Negative ion filters, FI SYSTEM
4. Plasma, a cylindrical cartridge system that emits ozone and negative ions. It works well
only if there is not a high concentration of humidity in the filtered air.
5. UV lamps, a system made up of neon tubes that generate ultraviolet rays that produce ozone. They have a big limit, they last only about 4000 hours.
One of the fundamental elements for the wellbeing of your customers and kitchen staff is certainly the suction or filtration system. The propensity to purchase this equipment has been increasing in recent years, so much that aspiration/filtration is perceived essentially as a mandatory advantage and a plus. Having good suction and filtration brings a competitive advantage in terms of:
It is essential to size the suction volumes, the filter unit and the flue that conveys the fumes to the roof of your building, in relation to the equipment in the kitchen. In addition, careful attention must be paid to the direction the fumes will take once evacuated, considering the distance and location of your neighbourhood. At this point, once the hood has been sized, it is necessary to decide what to install as an aspirating and/or filtering element.
• traditional hoods with suction box.
• compensating hoods with labyrinth filters and filtering unit.
• suction ceilings (they also function as filtration).