Jimco India Uvc & Ozone Technology

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During roasting and frying processes heavy fat-charged exhaust air is discharged into the air ventilation system. This leads to organic deposits – "polluting" ventilation line and air fan. Consequently fire risk increases noticeably in those areas. Sanitary problems like e.g. mold (due the nutrient grease deposits) may appear. Another common problem are unwanted odours in the kitchen's exhaust air. They not only emanate when frying, cooking and roasting, but also are caused by fat deposits found in the interior of the ventilation ducts, forcing a regular removal of this deposits.