THE COMMERCIAL KITCHEN
FILTRATION EXPERTS
When opening a restaurant or commercial kitchen it is fundamentally important to understand that odour or smoke can be found at the exhaust. The PurifiedAir is specialise in the filtration and control ofcommercial kitchen exhaust systems.
To manage the exhaust pollution properly you have to understand it is split in to two distinct phases:
1. The particulate phase; oil, smoke and grease particles.
2. The gaseous phase or odour.
Oil, Smoke & Grease Filtration – Esp’s
To effectively filter the particulate phase, we manufacture and distribute a range of Electrostatic Precipitators or ESP’s. These units utilise an ionisation process to filter particles in the exhaust down to submicron level, with efficiency of up to 98% when fitted correctly.
Odour Control
To efficiently control the gaseous phase, we manufacture and distribute a range of Ultra Violet equipment, Ozone Generators as well as our Odour Neutraliser the ON100. We also supply a full gambit of passive filtration, including Activated Carbon, Baffle, Mesh, HEPA, Bag and Panel filters.
Commercial Kitchen Filtration & Indoor Air Quality Products:
With the majority of household named restaurant and catering brands already using our systems, Purified Air covers the Fast Food, Casual Dining and Fine Dining markets by providing bespoke systems dependant 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, we are able to design and supply some of the best commercial kitchen exhaust filtration and odour control systems in the world.
Our adaptable range of indoor air quality products incorporating UVGI technology offers up to 99% efficiency and up to 99.9% kill rate for many viruses and bacteria.
The Particulate Phase
Our ESP Range
ESP-4500
ESP 1500E which can handle up to 0.7m3/sec of
air flowESP 3000E which can handle up to 1.4m3/sec of
air flowESP 4500E which can handle up to 2.1m3/sec of
air flowESP 6000E which can handle up to 2.8m3/sec of
air flow
Our ESP’s have been specifically designed for kitchen extract systems; they 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.
Our ESP units fit in-line with the kitchen ducting and can be configured modularly to cope with all extract volume requirements.
KEY FEATURES
Eliminates up to 98% of oil, grease and smoke particles
Filters particles down to sub-micron levels
Produces Ozone to help reduce malodours
Designed with an integral sump
Modular in design
Specifically designed for commercial kitchen application
Energy efficient: – uses no more than 50W
ECOLOGY UNIT
SPECIFICATIONS:
HOUSING
PRE-FILTER
ELECTROSTATIC PRECIPITATOR (Auto wash options)
FILTER SECTIONS (Bag Filter / High Efficiency Filter / Activated Carbon /Canisters Filter)
BLOWER SECTION
DIFFERENTIAL PRESSURE GAGES / SWITCHES
CONTROL PANEL / VFD CONTROL PANEL
1. Cooking particulates and odours
2. Canopy Grease Filter
3. ESP – Particulate Control Unit
4. Airflow