Issue link: https://www.e-digitaleditions.com/i/58508
Foster continued spend more for the ESP unit and save the operating costs over time, particu- larly for an operation signing a five- or 10-year lease or building out a restaurant in a privately owned building. Solutions for Odor Control The largest source of complaints with commercial kitchen exhaust is not typically smoke, it's cooking odor. Odor is made up of Reactive Organic Gases (ROG's) and Volatile Organic Compounds (VOC's). These cannot be collected by mechanical means but need to be remediated with different technologies, such as the following: • Gas Phase Adsorption: This is done with activated carbon beds or potassium permanganate or a blend of the two.These materials are granulized and filled into trays or compressed into what is called a bonderized material, which prevents the possibility of the tunneling of air through granularized pellets. • Odor Control Spray: This is the process of injecting a finely atomized mist to absorb odors.Thismethod is not very effective and can be quite costly at consumption rates of 0.15 gallons per hour during the operation of the hood. • Ozone /UV in the hoods: While using a UV hood that produces ozone will reduce the cost of maintaining the carbon of the odor control section, it does not help the potassium perman- ganate.The Ozone/UV will help reduce the cost of maintaining the ESP section and will reduce duct-cleaning costs. Consult with the hood manufacturer to model your specific situation before heading down the UV path. In this author's experience,UV alonewill never be effective at odor control—even though it is presented as such in mar- keting materials. When evaluating and designing a PCU, it's important to understand the real need for odor control and the risk of not providing the odormodule.Odor control systems are usually separate modules or sections added to either ESP or bag filter systems. So if adequate space is planned into the design, the odor module can be added when required. Local code requirements for a PCU are usually based on capturing grease and smoke, not odor, which is a more subjective concern. Mandates for odor control typically come into play when odors from the exhaust plume could impact public areas, such as roof bars, pool and recreational spaces,or nearby structures with operable windows and/or balconies. Lastly,odor issues are much more critical with restaurants using lots of garlic, onions and spices. In the end, factoring these specifics into the design process will result in a continued on page 26 Another Innovation from The Cuisine Kit will easily and quickly prepare… How many R2Ns have you sold in your Career? Now, there's a new attachment that further enhances the capabilities of that old reliable R2N… The Cuisine Kit.With the new Cuisine Kit in place, that dependable R2N can now be used as a citrus press, a vegetable juicer, and even an all-natural fresh fruit sauce maker (coulis). Think of the possibilities. But more importantly, THINK OF THE OPPORTUNITIES $$$. Robot Coupe U.S.A., Inc. 1.800.824.1646 info@robotcoupeusa.com www.robotcoupeusa.com 24 FEDA News & Views (fruit and vegetable) Attachment