UV-C system for hoods

Maximum Hygiene and Safety: TheUV-C System for Hoods by Entasys – Advanced Sterilization for a Healthy Environment

 

Eliminates odours
and extends the life of the
vacuum system

The innovative UV technology eliminates the formation of bad odors and reduces the need for cleaning and maintenance of the extraction system.

The UV-C band eradicates Bacteria, Viruses, Fungi, Spores, Molds, and Mites by destroying their DNA, inhibiting their reproduction and proliferation.

UV-C technology is a physical disinfection method with an excellent cost/benefit ratio, environmentally friendly, and, unlike chemical agents, works against all microorganisms without creating resistance.

 

The innovative UV technology eliminates the formation of bad odors and reduces the need for cleaning and maintenance of the extraction system.

The UV-C band eradicates Bacteria, Viruses, Fungi, Spores, Molds, and Mites by destroying their DNA, inhibiting their reproduction and proliferation.

UV-C technology is a physical disinfection method with an excellent cost/benefit ratio, environmentally friendly, and, unlike chemical agents, works against all microorganisms without creating resistance.

The Revolutionary Role of UV-SMELL-SQ in Reducing Cooking Odors and Related Inconveniences

Why implement cleaning for restaurant hoods? In restaurants or industrial kitchens, cooking foods generates fats, pollution, and annoying odors. Inserted within the hood or the extraction system, UV-SMELL-SQ significantly contributes to minimizing these inconveniences.

Fats generated from cooking, complex chains primarily composed of carbon and hydrogen, when exposed to intense irradiation sistemi UV-C systems absorb such intense energy. The molecules become more reactive, because they are placed in a higher energy state, and they recombine with the oxygen present in the air, giving rise to what is called “cold combustion”.

Benefits of UV-SMELL-SQ Technology in Reducing Bad Odors and Controlling Grease Deposits

From this reaction results simple organic odourless and gaseous products, such as carbon dioxide (CO2) and water, easily disposed of in air. For these reasons, filtering the air with UV-SMELL-SQ during the normal cooking of foods significantly reduces the formation of grease deposits and the consequent risk of fire, also limiting the growth of molds that feed on the fats themselves.

UV-SMELL-SQ offers the possibility to work safely and also prevents the formation of bad odors, decreasing the need for continuous cleaning and maintenance of the extraction system, extending the life of the filters inside the hoods and their extraction performance.
UV-SMELL-SQ employs UV-C and/or UV-C+O3 (Ozone) emitting bulbs, and is the only product of its kind that can be equipped indifferently with both types of lamps, combining the two technologies even alternately.
Ozone is a gas that remains in the air for a few seconds and can prolong the UV-C effects by maximizing the performance of the system, before turning into oxygen.

The ultraviolet rays

The light is divided into visible rays, infrared and ultraviolet rays. Ultraviolet rays (invisible) are classified into:

UV – A (tanning properties)
UV – B (therapeutic properties)
UV – C (germicidal properties)

UV – SMELL – SQ reduction of fats and odours

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