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.