Abstract: Ozone generation equipment was installed to reduce the cost of cleaning the fat out of the extract ducting system in a fast-food restaurant. The reduced fat content would also help to protect the air handling unit, which comprised recovery of heat from the extract air. However, there is a health respect for ozone, which is a highly reactive irritant. Chemical reactions may also lead to the production of nitrogen dioxide, aldehyde and other volatile organic compounds.
Read a conference paper on Ozone Treatment of Extract Air from a Restaurant Kitchen with Heat Recovery by Lars Ekberg and John Woollett which was presented at the conference CLIMA 2013, Prague, Czech Republic.
Read the full paper (click here to download). You can also check other papers from the conferences we presented at https://www.swegonairacademy.com/download/reports-and-presentations-from-conferences-we-attended .