The Wood´s Airmaster ozone generators are suitable for a range of uses in restaurants. Here are some examples:
General odour elimination e.g. in conference rooms or dining halls. To eliminate odours caused by nicotine and food. It should always be used at night, as nobody may enter the room during the procedure or controlled by an ozone monitor to ensure a low and safe ozone level.
Long-term installation in refuse rooms and grease separators, to kill off bacteria and microorganisms, to break down grease and thereby to eliminate unpleasant odours. It replaces costly cooling.
Long-term installation in sanitary facilities, to ensure a good indoor climate and to minimise odours. In this case it is important with a low ozone concentration, below the prescribed maximum value of 0.1 ppm of ozone, as people are entering the area. The ozone generator should be regulated by an ozone monitor also called ozone controller to ensure a safe ozone level.
Exhaust air treatment for cooker hoods and ventilation ducts / flat pipework is possible by means of an ozone unit with a hose connection, connected to the exhaust air duct, in order to eliminate odours and grease. This minimises, for example, problems with neighbours who are bothered by kitchen odours. As the ozone breaks down grease and fat, it ensures clean ventilation ducts and minimises maintenance work. Air supply also remains constant.
We recommend our Wood´s Airmaster with ozone tubes for restaurants, as this series comprises particularly robust machines that can be used in difficult and harsh environments. They also have the ability to be connected with a hose to reach spaces that are difficult to access.
During an ozone treatment you should not enter the area being treated, as ozone is harmful for the airways.
Brief ozone exposure (e.g. in refuse rooms etc.) is not harmful.