New Concept Catering Equipment

Air Filtration

Filtration Equipment

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Air Filtration

New Concept has successfully helped many of our clients with local planning applications with regards to the problem with odours generated by commercial kitchen extraction systems.

Activated carbon has been utilised for many years to reduce fumes and gases from the air. Currently a wide range of carbons is available for this purpose in the continuous battle against the emission of unpleasant or even dangerous odours and fumes from a wide variety of sources. The ever-increasing awareness of this problem by the public health authorities and environmentalists has resulted in a corresponding increase in the use of activated carbon filters.

Since carbon filters remove odours by adsorption, any build-up of dirt or grease on the carbon face will result in the blanking or encapsulation of the open porous structure of the carbon, and will inhibit or totally destroy the process.

It is therefore essential that a suitable pre-filter is provided to protect the carbon filters, and this should be of the highest grade economically viable.

We can provide and install all sorts of filtration from baffles and panel filters, to carbons, electrostatic precipitation and UV keeping in tune with EHO and local authority department’s requirements.

Electrostatic precipitators and UV-C units are the newest thing when it comes to kitchen emissions.

The ESP units are designed to catch grease and hydrocarbons (smoke) in the extract air stream. They are highly efficient and can remove particulate down to sub-micron (0.01 micron) size. The filter efficiency of up to 98% is attained during a single pass through the ESP, based on the charging of particles by an ionisation section which are then trapped on earth plates in the collector cell. Larger particulate in the air stream would be removed by the pre filter pre-filter and lastly through an after-filter to prevent any re-entrainment and provide good air distribution.

UVC technology uses UV-C (ultra-violet light) to eliminate cooking odours and alter the make up of grease to a better-managed compound.

UV-C is based on synergy, which occurs when ozone and ultra-violet light are combined. Our modular system features 6 to 18 high output UV-C lamps. These lamps act to oxidize odours and grease permanently destroying and altering the compounds. Some of the lamps are designed to produce UV light at 185nm, which converts ozone from the oxygen present in the air. Ozone is highly reactive oxidant which interacts with most contaminates and allergens it encounters rendering them harmless, and at the same time removes odours. The remaining lamps in the system combine to produce UV light at 254nm, the most efficient UV-C wavelength, which converts the ozone to hydroxyl free radicals. Free radicals are natural air cleansing agents and are strong oxidants. They are significantly more powerful than plain ozone.