TION – CLEAN AIR FOR EVERY RESTAURANT
TOBACCO SMOKE, KITCHEN SCENT, SMOKE FROM CHARGRILLS AND STOVES ARE A NATURAL BY-PRODUCT OF WORK OF EVERY RESTAURANT, BAR OR COFFEE SHOP, AS WELL AS FOOD LEFTOVERS AND SANITARY WASTE. LOTS OF PEOPLE KNOW TYPICAL DIFFICULTIES FACED BY RESTAURANTS AT THE STAGE OF OPENING OR GROWTH: COMPLAINTS OF DWELLERS, ATTENTION OF CONTROLLING AUTHORITIES, TECHNICAL COMPLEXITIES OF VENTILATION OUTPUT TO THE BUILDING ROOF, INEFFICIENT VENTILATION IN THE HALL.
CATERING AREA (COFFEE SHOPS, BARS, RESTAURANTS)
It is installed in the exhaust ventilation duct for smoke and kitchen scent removal. Installation options: in a separate ventilation chamber, outside.
It is installed in the supply ventilation duct for inflow and recirculating air treatment. Installation options: behind boarded ceiling in the premise, in an individual ventilation chamber, outside.
It is installed autonomously in order to increase the rate of air change, reduce air contamination and infection load.