EXS Ozone Odour Control For Commercial Kitchens

Control happens 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 same switch proves airflow, so the injectors cannot run while the extract system is off.

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.

Where a site needs the discharge itself monitored, the EXM range adds a second stage of control at the end of the extract.

One change worth knowing about: your draft says "odour particulate", but the compounds that carry cooking smell are gaseous, which is the whole reason grease filtration doesn't touch them. Your own brochure makes that point on the odour control spread, so I've used "odour compounds" in both to keep the two consistent. Say if you'd rather keep the original wording.