Meat and fish smoking

Meat and fish smoking Meat and fish smoking

Specific air contaminants: smoke, strong specific odor, resins, tar, phenol, furan, acrolein, bezapiren, aromatic hydrocarbons, cresol, aldehydes, ketones, etc.

Air cleaning objectives: exhaust air purification by removing any visible fumes and odors from smoking meat and fish on an industrial scale

A conventional solution (cleaning stages):
1. Hydrofilter: resins, fumes, aerosols removal
2. Electrostatic precipitation module: fumes and aerosols removal
3. Plasma module: odor and gases removal
4. Adsorption and catalyst module: air purification, excessive ozone removal

  • Cleaning efficiency: Visible fumes removal: 100%
    95% odor removal
  • Consumables for cleaning 1,000 cu.m/h: Tap water: 10 l/h
    Electric power: 1 kWh
  • Product range from 1,000 to 25,000 cu.m/h
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