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.
Functional principle
Our UVR air disinfection Rack family, i.e. our family of UV frames, is designed with different frame lengths (400, 650, 880, 1200 and 1550mm) and with different electrical power (48, 72, 95 and 155 W). We use three different types of technical designs for flexible adaptation to HVAC air duct systems:
In order to achieve the most favourable germicidal, bactericidal effect, an air speed of 2-2.5 m/s is required in the UV lamp area.
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%.
Features, benefits: