Air treatment for commercial kitchens
Our innovative grease & odor control devices for gastronomy.
Viruses, bacteria, mold, spores, fungus, etc. can grow rapidly inside the damp and dark HVAC systems and get distributed all over the buildings through the air-conditioning systems, making your indoor environment infectious. Our in duct installed air disinfection devices inactivate the pathogenic microorganisms “on the fly”. Facility managers should strongly consider incorporating this technology into their buildings.
The lamps installed parallel to the air-flow, we can insure longer contact time (dwell time) between the microorganisms and the UV-C light:
Features, benefits:
A radiation dose of 10 to 100 Ws/m2 is generally required to kill microorganisms, while different organisms have very different radiation sensitivities, which can range from 7 Ws/m2 (Escherichia coli) to 1.000 Ws/m2 (fungi). The effect of UVC radiation on corona viruses is known. The D10 dose is around 40 Ws/m2. The D10 value is the UV dose that reduces a certain initial number of germs by 90%.