Exhaust air cleaning frying line

The frying of pork fat normally leads to an unbearable odor nuisance in the surrounding area, despite filtering measures. To enable production in the inner-city plant, the manufacturer must be able to assure the residents and guests of the nearby Kneipp spa of absolutely odor-free exhaust air.

Frying bacon produces greasy exhaust air containing water vapor with a high load of VOCs and odors. Without effective filters, the air ducts through which the frying vapors pass quickly become clogged with foul-smelling grease and have to be cleaned regularly at great expense.

The frying line generates 3000 m3 of very hot, greasy primary air per hour. Conventional processes, such as thermal afterburning and biofilters, are technically extremely complex or can only mitigate, but not completely eliminate, the resulting odors and grease deposits.

We installed our compact Clean Fryer Air complete system, which was specially developed for grease-containing exhaust air from the food industry.

The built-in oxytec UV-C/ozone cleaning system for hot industrial exhaust air oxidizes fats and other odor carriers using UV-C/ozone technology and removes them with the exhaust air stream.

After installation of the Clean Fryer Ait, odor pollution can no longer be perceived. The olfactory report showed an odor reduction of 98.2%. The VOCs dropped from 629 mg/m³ to 30 mg/m³. After additional installation of a catalyst, only 2 odor units (GE) are now measured at the outlet, and even 0 GE at the plant fence.

The fats and thus the odor-bearing particles in the exhaust air are almost completely cold-burned. No grease deposits are formed either in the exhaust pipes or in the surrounding area, and the fire risk is thus considerably reduced. Very low operating costs are incurred compared to thermal afterburning (TNV).