Our hot gas purification technology is designed for reducing cooking and biomass combustion fumes to improve air quality. Our products can be used in a variety of applications.
The hot air which is emitted during cooking includes substances which have emanated from the foodstuffs themselves, as well as others derived from fats and oils used in the cooking process. Some of these are responsible for typical cooking smells whilst others may appear as smoke. A portion of this smoke may later condense to form greasy deposits of particulate matter in the oven itself and surrounding areas.
Solid Fuel Cooking
Solid fuel cooking appliances such as charcoal ovens, tandoori ovens and wood-fired pizza ovens are becoming increasingly popular in restaurants these days, but it is very important to deal adequately with the fumes they emit
Domestic Biomass Combustion
Woodsmoke arises due to the fact that wood is difficult to burn completely, especially under the conditions present in a relatively simple stove. Part of the problem is that there is no such thing as ‘standard wood’: one species of tree burns differently from another and the moisture content and size of the logs also plays a part, meaning that wood burning stoves have to be designed so that they are not too fussy about what goes into them.
Large-scale Biomass Combustion
As the scale of a biomass combustion system increases beyond the domestic, various other factors change too: