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Fish, smoke, pollutants and odor. A solution for hardship cases.

Smokehouse exhaust air purification

The situation

Smoking is a traditional method of preserving food and making it more aromatic. As the name suggests, smoke plays a central role.

The problem

Exhaust air treatment in meat and fish processing causes particular problems for the plants. Almost all emissions from smokehouse operations are of organic origin and consist of fatty, tarry or oily compounds that are also highly odorous.

This places increased demands on the filter technology to clean the flue gas. This is because the system has to separate solids (tar) and odors at the same time. To make matters worse, many conventional systems quickly become clogged with tar or grease and are soon unusable.

The solution

We install a multi-stage system that first cleans the air stream with a smoke scrubber, thus achieving a significant reduction in particle pollution. At the same time, the air is cooled down.

The downstream catalytic exhaust air purification system neutralizes the diverse carbon compounds with UV light and ozone.  Free oxygen molecules generated by the UV light react with the pollutants and keep the activated carbon filter at the end of the line free.

The result

After installation, odor pollution can no longer be perceived. 

The fats and thus the odor-bearing particles in the exhaust air are almost completely cold-burned. Soot deposits no longer form in the exhaust air pipes or in the surrounding area.

The advantages

  • Extensive neutralization of VOCs and odors
  • Compact, lightweight and quick to set up solution
  • Low maintenance costs
  • Low energy costs
  • Compliance with TA-Luft


Clean Smoke Air
Automated smoke scrubber system

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