EXM Monitored ozone odour control range

The first stage of control is inside the duct. A variable air pressure switch in the control panel samples extract pressure through a 6mm tube and holds the air to ozone ratio as the cooking load changes, so the concentration is high enough to break down the odour particulate without running the injectors harder than the airflow needs.

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

Ozone itself is generated by corona discharge from ambient air: the discharge splits oxygen molecules into single atoms, which bind to other oxygen molecules to form ozone. Injected into the canopy plenum or the first duct run, it oxidises the organic particulate carrying the cooking odour, so the smell does not reappear further down the airflow