When combining the Capture Ray™ technology with PolluStop exhaust Air Handling Units, and by carefully selecting the number of UV lamps, airborne cooking odours will be minimized to a point that it can negate the need to discharge the effluent at a high level from the building. The ductwork can then follow the most direct and cost-effective route to outside, usually at street level. In that case
Integrated in Capture Jet™ hoods and ventilated ceilings, the UV-C Capture Ray™ technology is designed to neutralize small grease particles, grease vapours and organic compounds which are not captured by the primary filtering system, despite its efficiency. An efficient primary filtration remains a must as it is more effective on medium and large sized grease particles than the UV-C neutralization. So, the Capture Ray™ technology is always combined with the high efficiency KSA cyclonic filters.
Given that a large proportion of kitchen odours are carried by grease, it follows that a reduction of this grease leads to a simultaneous reduction in odour emissions to the outside. By increasing the number of UV-C lamps to a carefully calculated level, the odours carried through the air are mitigated to a point that it may no longer become necessary to discharge the air at roof-top level.
Capture Ray™ technology is based on the use of UV-C lamps. The Neutralisation of grease particles and vapours as well as the mitigation of the cooking odours depend on two simultaneous reactions.
Photolysis is the direct effect of UV-C radiation. It works by photodecomposition whereby grease molecules are broken down by photons.
Ozonolysis is the oxidation of grease molecules by ozone that is generated by the lamps. As ozone is a gas, it is carried with the airflow. Oxidation therefore takes place in the hoods’ and ventilated ceilings’ exhaust plenum as well as in the ductwork.
This technology is based on Halton’s IRIS sensor (Infrared Radiation Index Sensor). Also used for M.A.R.V.E.L. Demand Controlled Ventilation system, it scans the surface of the cooking appliances to monitor, in real time, the cooking appliances activity. This enables activating the UV lamps only in cooking mode and not continuously, as soon as the fan is switched on.
This is a safe and responsible approach that saves a significant amount of lamp life. So, this technology reduces the maintenance costs while also saving energy.