Commercial kitchens face a constant fire risk due to grease deposits in ductwork and exhaust plenums. Even a small spark can ignite aged grease, causing a fire to spread rapidly. However, the highest efficiency mechanical extractors are not effective below 5 microns or at removing vapours, so a significant portion of grease passes through and accumulates in the exhaust system. Frequent cleaning is required, but improper or infrequent cleaning only worsens the hazard.
To address this challenge, Halton UV Capture Ray™ technology offers a proven solution – using photolysis and ozonolysis to neutralise grease vapours and fine particles at the source, thereby reducing fire risk and cleaning costs significantly.
How UV Capture RayTM Technology Works?
The UV Capture Ray™ technology is always combined with high‑efficiency KSA cyclonic filters. While primary filtration is essential for medium and large grease particles, UV neutralizes the smaller grease particles, vapours, and organic compounds that pass through. This neutralisation, as well as the mitigation of cooking odours, relies on two simultaneous reactions.
Photolysis – direct UV radiation – breaks down grease molecules by photodecomposition.
Ozonolysis – oxidation by ozone generated from the lamps – occurs throughout the exhaust plenum and ductwork as ozone travels with the airflow.
On-Demand Activation
The UV On Demand option activates the lamps only when cooking appliances are actually used. This saves up to one lamp set where other UV systems require two. Unlike systems that run continuously whenever the hood exhaust is operating, the On-Demand feature ensures energy‑efficient operation without compromising grease neutralisation.
Key Benefits
- Grease reduction – The exhaust duct and hood remain almost free from grease deposits.
- Fire safety – The likelihood of grease fires in the exhaust duct is greatly reduced, improving safety.
- Lower maintenance costs – Cleaning frequency and costs decrease, and repairs (e.g., of fans) are minimized.
- Odour control – Discharged exhaust air is nearly free from grease and objectionable odours, pleasing neighbours and the environment.
Which Types of Kitchens Benefit Most from UV Capture RayTM Technology?
- High‑temperature, high‑grease cooking environments
Deep‑frying, charbroiling, wok stir‑frying, grilling, pizza ovens – any method that generates dense grease particles and heavy vapour loads. - Large‑scale or multi‑tenant operations
Multiple cooking outlets sharing the same exhaust ductwork, or kitchens running continuously for 12–24 hours, cause rapid grease buildup and high fire risk. Examples include food courts, QSR chains, and central kitchens. - Kitchens in dense residential areas or tight spaces
Tight spaces mean narrow ducts or no rooftop access, making manual grease cleaning impossible. Dense residential areas mean neighbours below or beside the kitchen, who will complain about cooking odours.
Conclusion
With Halton UV Capture Ray™ technology, operators can significantly reduce fire risks, lower cleaning and maintenance expenses, and eliminate odours. This simple yet powerful technology transforms hazardous grease buildup into easy-to-clean byproducts, making commercial kitchens safer and more efficient.
