We use patented technology to scientifically treat cooking odours emitted by commercial kitchen and restaurant exhausts. Once the airstream in the exhaust duct has had the majority of the particulate contaminates removed by one of our ESP units the gaseous phase or malodour can then be treated by the O.N. 100.
The vapour from a specially blended neutralising agent, ELIMINODOR®, is mixed with ambient air drawn into the O.N. 100 and ionised to a negative potential of 15,000 volts. This ionised vapour then passes along a nonconductive tube to be discharged into the centre of the duct via a venturi spigot, the metal ducting is earthed through the same high tension circuit which makes the contaminant at an opposite potential to the negatively charged ELIMINODOR® vapour. This then causes the negative and positive particles to combine, so treating the malodour by chemical reaction.