Yatagan SmokeHouse (modules DUK/GRY/SE)

Smoke house

Intended use: The Yatagan SmokeHouse comprehensive air cleaning gas converter for restaurants completely cleans kitchen exhaust air from smoke, oil and fat aerosols, and food odors generated by any cooking equipment: smokers, woks, choppers, PKM, hookahs, barbecues, deep fat fryers, coffee roasters, regular fryers... (except for grills and other open flame or charcoal ovens.)

Cleaning efficiency:

  • Smoke: up to 100%
  • Odor: up to 100%
  • Fats: up to 100%
  • Soot: up to 100%

Yatagan SmokeHouse principle of operation:

  1. Electrostatic precipitation module. An electrostatic cell of the “free-hanging filament in a pipe” type is used. The device’s large capacity is sufficient to catch smoke particles. It is resistant to harsh operating conditions.
  2. Plasma air cleaning module. Inside the plasma module “cold plasma” field is generated by high voltage. The air to be cleaned passes through it, and the particles (odors) are destroyed and oxidized by the oxygen in the air.
  3. The final cleaning module consists of cartridges with self-regenerating adsorbent and catalyst. The module retains the remaining smoke and odor particles that have managed to pass through the previous sections.
  4. Yatagan SmokeHouse online health and service intervals monitoring by the vendor’s tech support team.
  5. Emergency alerts (the fan stops, etc.) with text messages or emails.

Yatagan SmokeHouse specifications:

Model Capacity, up to cu.m/h Length (D), mm Height (H), mm Depth (V), mm Operating weight, kg
Yatagan «SmokeHouse 1,0» 1000 1150 1550 475 250
Yatagan «SmokeHouse 2,0» 2000 1150 1650 675 350
Yatagan «SmokeHouse 3,0» 3000 1650 1800 700 475
Yatagan «SmokeHouse 4,0» 4000 1950 2200 700 650

* The specifications listed above are for reference only; the actual specifications may vary

Yatagan SmokeHouse installation and operation

Yatagan SmokeHouse installation and operation
  1. Yatagan SmokeHouse can be installed in any room where the temperature is above freezing in winter.
  2. The Yatagan SmokeHouse unit installation procedure is conventional for any HVAC equipment: it can be wall-mounted with brackets, floor-mounted on a support, bolted or attached by brackets to the ceiling, etc.
  3. With the adaptive flanges of the Yatagan SmokeHouse unit, customers can select the best mounting location and integrate it into the exhaust HVAC system. It saves significant floor space inside the restaurant.
  4. Yatagan SmokeHouse is connected to the 220 V mains.
  5. Only the front side shall be made accessible for easy operation and maintenance. It would be sufficient for monitoring, regular service, and gel container replacement.
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