Through the emission of UV-C ultraviolet radiations and the production of ozone inside the tunnel, through which the fumes produced by cooking foods pass, cold oxidation is achieved. This refers to the disintegration of the carbon molecule, which characterises the fat and waste oils, and its ‘transformation’ into water vapour and carbon dioxide, easily, released into the atmosphere as “clean”, decontaminated and deodourised.

Thanks to the use of the lamps with amalgam mercury technology, it is possible to have a series of benefits in economic and technical terms.

  • High level of UV-C released: the UV-C radiation power is higher than traditional UV-C lamps
  • Long lamps life: amalgam lamps’ lifespan is almost 50% longer than traditional UV-C lamps, which leads to less costs and less maintenance
  • Less lamps: the number of lamps for m3/h is smaller than traditional UV-C lamps
  • Less room: less lamps means less room taken up by the lamps and the frame on which they are fixed
  • Reduced installation time: this enables simpler and faster installation, with less cables and and less space taken up by the system.