PRINCIPLE OF OPERATION OF KILLING SMOKE AND STEAM FOR COOKING FOOD

PRINCIPLE OF OPERATION OF KILLING SMOKE AND STEAM FOR COOKING FOODThe extraction of the fumes and the cooking vapors, in the preparation of foods of the kitchen area, takes place by means of a special fan with air flow rate detected by analysis of the UNI CIG and the standards of the ventilation technique according to ASHRAE HANDBOOK APPLICATION 1999 Chap . 30 "kitchen ventilation".The plant concerned consists of two sections, wet and dry, respectively.The blast smoke called wet scrubber is of the high-average water jet pressure can break down the soot particles, oils and fats present in the fumes / vapors of cooking facilities. Said component consists of the plenum in sealed steel, inside which is present one or more distribution ramps of the countercurrent water-jet in the air flow that passes through it. For water sampling was envisaged a sump plastic upstream dell'allaccio, the demolition of the kitchen air flow.The dry scrubber smoke consists of more filtering sections, with the dual function of retaining the gaseous substance into suspension and eliminate the influence of malodorous fumes. This system is managed by means of accurate maintenance plan that provides for the control of the filters and the replacement of the same in the time period of the processing cycle. For the sampling is provided a fitting for inspection and sampling of the diameter of ½ "to place the chiller Dry upstream and downstream of the air flow adduct outside in the atmosphere.The air is invoked outside of the area not feasible in order to not cause inconvenience and disturbance to the neighborhood.The noise produced by the operation of installations in terms of ventilation unit is contained within the limits imposed by the regulations on noise pollution (Law 447/95 and DPCM 14/11/97) .depuratori smells smoke hoods
Here are some photos of the blast production of soot Ventiltecnoful srlVentiltecnoful srl producing soot, it is a 'company with a very long experience (the early 80s) in the of' air treatment industry and purification of industrial fumes.
Its inception and over the years Ventiltecnoful Srl, specializing particularly in the purification of flue gas and industrial sectors catering, originated and developed several major projects in this area.
Today Ventiltecnoful Srl, famous for its lines of blast soot, each able to satisfy a different need (from catering to the bakery, from small spaces to the constraints of the buildings on which you can not mount the chimneys, etc.) Of each customer type, is strong of a production quality by which its soot does not fear comparisons with the competition, both in terms of used materials (steels, components and also the equipment used for the 'assembly are first choice ) and in terms of accuracy of processing (the workers, already purely artisan nature, are constantly being upgraded to keep pace with the times both in terms of new materials with regard to new construction methods and new industrial equipment) as well which, of course, in terms of the production system as a whole.
The most important material of all our scrubber, for example, the 'steel, stainless steel is escluivamente of great depth, the welds are robotic and certified. The on-board accessories are always and exclusively of the most famous houses costruttici for quality and efficiency, including Lowara, Parker, Ticino, Sirai, etc.

PRINCIPLE OF OPERATION OF KILLING SMOKE AND STEAM FOR COOKING FOOD