UV Filtration

UV-based odor control for commercial kitchen extract, reducing cooking odors by up to 90% through ozone and UV-C technology. Two systems for different installation requirements.

Reduces odors up to 90%Chemical-free processEasy to retrofitEMAQ compliant

Used inCatering & Kitchens|Hospitality & Hotels|Airports & Transport|Stadia & Venues|Medical & Healthcare

Destroy cooking odors with UV-C technology

UV odor control systems use UV-C light to generate ozone and hydroxyl free radicals within the kitchen extract duct. These highly reactive oxidants break down and permanently destroy the molecular structure of odor-causing compounds and grease particles through a process called ozonolysis, reducing cooking odors by up to 90% before discharge. UV systems are typically installed downstream of an ESP unit, the ESP removes grease and particulates first, then the UV system treats residual odor. Used together, they provide comprehensive kitchen extract compliance for urban environments and sites with strict planning conditions.

The benefits of UV filtration

•Reduces cooking odors by up to 90% before discharge
•Destroys odor compounds permanently, not just masking them
•Chemical-free process, no consumables other than annual lamp replacement
•Modular lamp configuration, 8 to 24 lamps depending on cooking type and airflow

Technical specifications

All dimensions in imperial. Metric shown in brackets.

UV-C Range, installed inside the extract duct

Each unit sits directly in the airstream of the kitchen extract duct. Features 8 to 24 high-output UV-C lamps in modules of 8. Number of modules required depends on cooking type and extract airflow volume.

Model	Max Air Volume (cfm)	Max Air Volume (m³/s)	Dimensions (in)	Weight	Power
UV-C 1500	1,500 cfm	0.7 m³/s	W17.7 × H24.8 × D25.2	91 lb (41kg)	560W
UV-C 3000	3,000 cfm	1.4 m³/s	W35.4 × H24.8 × D25.2	133 lb (60kg)	560 to 1,120W
UV-C 4500	4,500 cfm	2.1 m³/s	W53.1 × H24.8 × D25.2	177 lb (80kg)	1,120 to 1,680W
UV-C 6000	6,000 cfm	2.8 m³/s	W70.9 × H24.8 × D25.2	225 lb (102kg)	1,680 to 2,240W

UV-O Range, mounted outside the duct

UV-O units are located outside the kitchen extract duct and connected via a spigot and small-diameter spiral ducting. Ideal for retrofitting to existing systems where in-duct installation is not practical. For optimum performance, 2 to 6 seconds of dwell time is recommended.

Model	Best For	Max Air Volume	Dimensions (in)	Weight	Power
UV-O 500	Smaller kitchens	3,178 cfm (1.5 m³/s)	W24 × H11.8 × D7.9	24 lb (10.5kg)	140W
UV-O 1000	Larger kitchens	5,297 cfm (2.5 m³/s)	W59.9 × H13.8 × D15.9	111 lb (50kg)	640W

All UV units must be interlocked with the extract fan. UV-C lamps require annual replacement to maintain rated odor reduction performance. Contact us to discuss lamp replacement schedules.

UV-C

Best for high-volume operations or where maximum odor reduction is required. Installed inside the duct.

UV-O

Best for retrofitting to existing systems or where in-duct installation is not practical. Mounted externally.

Not sure which system suits your extract layout? Contact us and we'll advise based on your cooking type, airflow volume, and site constraints.

How it works

Cooking particulates & odors

ESP removes grease & particulates

UV-C light generates ozone & hydroxyl radicals

Odor compounds destroyed, clean exhaust discharged

UV-C light causes oxygen molecules in the air to split and recombine as ozone (O₃), while generating hydroxyl free radicals. Both are highly reactive oxidants that break down odor-causing compounds at molecular level through ozonolysis, permanently destroying rather than masking cooking odors.

UV filtration systems support compliance with local authority planning conditions and EMAQ requirements for commercial kitchen exhausts. They are particularly effective in urban environments, residential developments, and mixed-use buildings where strict odor control at the exhaust point is a planning condition.