Description
The OC2 has been specifically designed for use in commercial kitchens. The system injects ozone into the kitchen extraction canopy where it reacts with odours, which are oxidized in a chemical reaction, which results in the production of carbon dioxide and water vapour. The ozone itself is consumed during the process and is converted back into oxygen.
The benefits of purchasing an OC1 unit over traditional UV/Ozone systems are as follows:
• Compact, lightweight and quiet operation so is less obtrusive
• Quick and easy low cost installation
• Low capital and running costs – up to 50% less than traditional UVC systems
• Injection into ductwork – adding negligible back pressure to the system so requiring less energy to push air through the air handling system. This means less ductwork modifications
• The OC2 professional maintains efficiency as they remain outside of the air stream, they also require less maintenance and require less cleaning.
• Tested to EN13725:2003, CE Approved
TECHNICAL INFORMATION
Ozone Output20g/hr ozone outputHousing dimensions290mm W 290mm L 290mm HHousing materialStainless Steel powder coated blackDuct work connection100mm circularVolume flow rate in ductworkUp to 2m3/s per unit, subject to cooking odoursAir residence time inside chamber>0.1 secondsPressure dropN/AWeight of unit10Kg approx.Electrical requirements240V / 1ph / 50/60HzPower requirements168W
INSTALLATION
It is recommended to locate the units with an
injection point located closest to the source of odours (i.e. Canopy plenum or
nearest accessible point on ductwork, in order to maximize dwell time. In any
case the dwell time must be no less than 1 second.
The system is powered via a fused spur/socket, which
is interconnected to the main extraction fan control to ensure that the OC2
units only operate when the main fan is operating.
THE UNIT MUST BE INTERLOCKED INTO THE FAN CONTROL
SYSTEM
