Fuller’S — The Blue Boat

Overview

Combination of UV‑C/ozone and carbon stages to reduce cooking odours, integrated with upstream grease control for a compact plant room footprint.

Challenge

Sensitive location with residents and outdoor seating; stringent expectations for odour at discharge.

Solution

Primary grease control at canopy plus ESP stage upstream In‑duct or off‑duct UV‑C/ozone sized to airflow and duty Activated carbon stage to quench residual ozone and polish odours

Technology Used

RY5000B Electrostatic Precipitator ECOVENT or iDUCT UV‑C (per duct/space constraints) Site Safe Carbon Modules

Outcomes

Marked reduction in odour complaints post‑commissioning Maintainable configuration with accessible lamp arrays and carbon cassettes No additional pressure penalties where off‑duct UV‑C was selected

Consultant Notes

Carbon dwell time sized to ~0.2 s for odour and ~0.1 s for ozone quench; DP monitoring for change‑out scheduling.