EXM Monitored Commercial Kitchen Ozone Odour Control

Control starts inside the duct. A variable air pressure switch in the control panel samples extract pressure through a 6 mm tube and holds the air-to-ozone ratio as the cooking load changes. Concentration stays high enough to break down the odour compounds without running the injectors harder than the airflow needs.

The second stage sits at the end of the extract. An ozone monitor reads the unused ozone at the discharge, and production is reduced once that reading meets the setpoint. The setpoint is adjustable, so discharge can be matched to what the site and local conditions require.

Ozone is generated by corona discharge from ambient air. The discharge splits oxygen molecules into single atoms, and those atoms bind to other oxygen molecules to form ozone. It is injected into the canopy plenum or the first length of duct, where it oxidises the compounds carrying the cooking odour, so the smell does not reappear further down the extract.