Innovative Air and Water Purification Systems

A frequent problem for food service establishments is having unwanted odors in their kitchen exhaust. These occur during frying, boiling, and baking as well as during food preparation that uses charcoal grills or ovens. CKA UV-C Ozone Systems and CAP CleanAir Plasma Systems – supplemented by CGA Clean Grill Air air scrubbers made especially for exhaust from charcoal or lava rock grills – offer effective and cost-efficient solutions.

Exhaust containing grease above the cooking area is purified after being passed through vortex filters. Organic substances as well as substances containing grease and odors are treated using the previously mentioned technologies alone or in combination. Grease deposits in the exhaust system are significantly reduced using this method, thereby decreasing the risk of fire.

The CKA Marine UV-C Ozone System was developed on the basis of growing requests from shipyards and shipping companies wanting their ventilation hoods and exhaust ducts to be kept as clean as possible.

On account of using a large amount of grease and oil, few areas on ships are more critical than galleys when it comes to safety and hygiene. One one hand, exhaust from kitchen processes contaminates interior air; on the other hand, grease deposits contribute to the risk of interior fires and simultaneously lower the exhaust system’s efficiency. Where safety is concerned, regularly cleaning the exhaust air ducts is an important issue for ship operators.

Together with the company Wagener Gastronomie Engineering, oxytec has developed pioneering and patented systems for extracting exhaust for ventilation hoods that comply with the requirements of shipyards and shipping companies as well as with official regulations, such as those of the USPH (US Public Health Service), for example. In addition to variations on the USPH-ventilation hoods, Galley Demand Ventilation Systems are available in combination with energy-efficient hoods, i.e., Injection Return Hoods, and these can achieve up to 65% savings on energy when compared to standard hoods, depending on the length of operation. For example, cruise ships with an exhaust air volume of 350,000 m³/h using standard hoods demonstrate a guaranteed savings of 25 to 65% in exhaust volume when using Injection Hoods, depending on the kitchen activities under the hood.

When lowering the volume of exhaust airflow by 50%, a savings up to 1500 t of fuel can be achieved per year. This corresponds to lowering CO2 production by approx. 4100 t annually. Actual savings of up to 65% on currently operating cruise ships that we have equipped show that there is distinctly higher potential for saving energy (oil and CO2).

Due to the positioning of the temperature-controlled valves on the Injection Return Hoods, these can be independently controlled without ship automation, with the simultaneous ability to operate 24-hours a day. It is thus pointless to make expensive connections from kitchen appliances to the hood for an operating signal notification system – this provides the advantage of simpler cabling and set up.