VOCLEAN BROCHURE

Design criteria
The most signicant design criterion in the selection of ecology units is the type of catering establishment. Since the
amount of grease, steam, and particles in the exhaust air will vary according to the type of food cooked, different models
are suitable for various kitchens.
We can divide common catering establishment types under four main categories according to the expected density of
odour and grease. This classication of low, medium, high, and heavy density kitchen types can be seen in the following
table.
Light density:
Standard kitchen exhaust fans suitable for
continuous high temperature operation are
sufcient.
Medium density:
Carbon ltration is required with a contact time of
at least 0.1 seconds following the electrostatic lter.
High density:
A two-stage electrostatic lter followed by carbon
ltration with a minimum contact time of 0.2
seconds is required.
Heavy density:
Carbon ltration with a two-stage electrostatic
precipitator followed by carbon ltration with a
minimum contact time of 0.2 seconds and a UV
ozone system or a minimum contact period of
0.4 seconds is required.
Different levels of control are applied for different concentrations of odor
and grease. The congurations proposed by Systemair in accordance
with the kitchen densities specied in the ASHRAE 154 standard are as
follows:
Density
Light Medium High Heavy
Fast Food / Fried Food
✓✓
Middle East / Kebab Rest.
✓✓
Cafe / Tea Shop
✓✓
Indian / Thai Rest.
✓✓
Pub
✓✓
Pizza Rest.
✓✓
Dishwashing
✓✓
Steakhouse
✓✓
Italian / French Rest.
✓✓
Light density
Medium density
High density
4 systemair