Restaurants & Industrial Kitchens

Oily smoke odour from industrial kitchen and restaurant chimneys is subject to increasingly strict scrutiny from regulatory compliance and neighbourhood complaint standpoints. VOC and fat particle accumulation in the working environment can also create occupational health risks.

When injected into the chimney exhaust line, ozone oxidises fat- and protein-derived odour compounds and breaks down stagnant organic compounds released from chimneys. The literature demonstrates 70–95% reduction in odour through ozone application (Oxidation Technologies, industrial odour control applications). On food-contact surfaces, residue-free ozone reduces detergent dependence while suppressing bacterial load.

This system reduces environmental complaints and regulatory risk while simultaneously creating a healthier working environment for kitchen staff.