Skip to main content

Exhaust air purification on deep-frying systems – effectively neutralize grease, odours and VOCs

Clean Frier Air from oxytec: The direct alternative to thermal oxidation in industrial food processing (TNV)

In the industrial production of meatballs, meatballs, vegetarian patties or convenience products, large quantities of grease mist, vapors, odors and volatile organic compounds (VOCs) are produced during frying. These emissions are not only odor-intensive, but also fire-promoting, maintenance-intensive and difficult to control – especially in systems with a high throughput.

With the Clean Frier Air System, oxytec offers a high-performance, low-maintenance and energy-efficient solution for exhaust air purification in deep-frying systems.

What would you like to know?

Simply put your question to our AI. They will answer you individually:

8 to chat

Typical emissions from deep-frying processes

Emission type Origin Special features
Grease mist / aerosols From hot frying fat when the products escape Sticky, filter clogging, oxidizing
VOCs From Maillard reaction, spices, fat decomposition products Odor-intensive, oxidatively active, difficult to filter
Vapor / moisture Evaporation of product water and sauces Carries odorants and fat droplets with it
Odors Roasting aromas, meat or spice components Clearly perceptible even in the smallest quantities

Why is exhaust air purification necessary for deep-frying systems?

Odor nuisance from frying aromas quickly leads to complaints from residents or employees

Grease and oil mist builds up in pipes and technology → fire hazard, hygiene problems

VOCs from frying processes are subject to legal limits

Classic TNV is energy-intensive and requires maintenance

Authorities require exhaust air solutions in accordance with TA Luft, GIRL, BImSchG

Legal requirements

TA Luft (2021) – Limit values for organic emissions, aerosols

GIRL – Limit values for odor immission concentrations

BImSchG / 31st BImSchV – VOC limits and approval requirement

HACCP-compliant design possible on request

Occupational health and safety: Improving air quality in production areas

hier anfragen

For particularly high odor-free requirements, an activated carbon filter can be placed behind the system, which is regularly regenerated by the free radicals generated by the UV ozone system.

KAT Industry

Application examples

Meatball, meatball and patty lines

Vegan patties and vegetable products

Fish sticks and convenience frying

Pre-fried baked goods and dough pieces

Central kitchens with automated frying lines

Your benefits with Clean Frier Air

Odor reduction > 90 % for frying and deep-frying emissions

Replaces TNV – saves energy, maintenance and CO₂

No influence on product or recipe

Low maintenance, hygienic, retrofittable

Ideal for food-related, odor-sensitive locations

FAQ – Frequently Asked Questions

Which emissions does Clean Frier Air reliably clean from the deep-frying system?

The system neutralizes effectively:

  • Grease mist and oil aerosols
  • VOCs from Maillard reaction and grease decomposition
  • Vapor-borne odorous substances
  • Aromatic compounds from spices and marinades
    Even with intensive products such as meatballs, fish, vegan patties or deep-fried cheese, an odor reduction > 90 % is achieved.

Can Clean Frier Air completely replace thermal oxidation (TNV)?

Yes – as a rule, the Clean Frier Air System can completely replace the TNV .
Requirements:

  • Sufficient pre-separation of grease and aerosols
  • Adapted volume flow (controlled or constant)
  • Optional: Activated carbon downstream stage for sensitive neighborhoods

How high are the energy savings compared to TNV?

A TNV requires continuously 500-1000 kWh gas/electricity per hour

Clean Frier Air works electrically and energy-efficiently

Typical consumption: 0.5-1.5 kWh per 1000 m³ air
→ Up to 60 % energy savings possible, depending on system size and operating times.

How hygienic is the system – are there any residues in the system?

No – Clean Frier Air:

  • generates no residues or condensates in the system
  • works with UV light and ozone, residue-free
  • has a smooth, easy-to-clean stainless steel surface
    On request, the system meets the requirements of HACCP and food hygiene.

What happens to the grease? Does the system stick?

No – multi-stage pre-filtering (e.g. metal grid, coalescence filter) separates grease mist before it enters the UV chamber.

  • Filter cleaning approx. 1× per month depending on the load

  • UV chamber remains clean and functional thanks to constructive protection

  • As an option, we offer automatic filter monitoring

How long do the UV lamps last?

Service life: approx. 8,000-10,000 operating hours

Replacement can be carried out by your own personnel

Optional maintenance contracts or remote monitoring available

Is the system safe for greasy, hot air?

Yes – Clean Frier Air is:

  • temperature-resistant up to approx. 80 °C continuous air temperature
  • Ignition source-free, no open flame
  • completely electrically operated, without fire load
    On request, we can supply ATEX-compliant versions, e.g. for exhaust air particularly contaminated with grease or dust.

How is the effectiveness demonstrated to the authorities?

We offer:

  • VOC measurement according to TA Luft / VDI 3880
  • Odor measurement according to DIN EN 13725 (olfactometry)
  • Measurement protocols for approval documents
    → Clean Frier Air is officially approvable and can fulfill or replace existing requirements.

How can the system be integrated into existing frying systems?

Clean Frier Air has a modular structure and can be:

  • installed directly in the exhaust air duct behind the deep fryer
  • retrofitted as a roof or container solution
  • couple with existing ventilation systems
    Integration usually takes place without interrupting ongoing operations.