The microorganisms can be broken down by absorption the 200nm~300nm UV, meanwhile, the UV can be absorbed by DNA and RNA , this will cause the cross-linking reaction of the double helix structure, and prevent division and replication. The grease molecular chain can be broken by the 185nm UV from special ultraviolet light, and produce smaller grease molecular, while oxygen can react with UV ,and produce ozone, and the smaller grease molecular can be burned coldly by the ozone to produce the water and carbon dioxide and trace of white powder, so the organism in the cooking fume can be oxidized by photolysis, the odor in the hoods can be removed .

We supply Stainless Steel and Galvanize exhaust hoods for the commercial industry. We make them to an World standard suitable for large restaurants and hospitals.

Our Commercial Kitchen Exhaust Hoods are made to order and quotes are available for all sizes. Each hood is designed to suit either a Baffle or Honey comb filter and a light if required.We make them to suit cookers and fryers, and when they are over sized they can be made in modules to be assembled on site.

Our UV-C and ozone system destroys grease carried over in air from cooking and prevents the build up of grease in the duct work. It also destroys odors so the discharged is free of cooking smells.

The special lamps operate in the Ultra Vilot-C band and generate traces of ozone from the air. The UV-C light and ozone react with the grease and odours drawn into the cooker hood converting them to carbon dioxide and water.