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Odor elimination / plasma technology
The strict provisions of the German Federal Immission Control Act apply wherever air with a strong smell that could annoy local residents is emitted by restaurants, canteens, hotel kitchens or snack bars in residential or mixed zones. If residents are bothered by the smell or the authorities measure an offensive smell or environmental pollution, high penalties can be imposed or the enterprise causing the smell might even be (temporarily) closed.
BÄRO uses innovative plasma technology to ensure odorless kitchen exhaust air.
Odors are efficiently removed and grease is also completely eliminated. The operating principle of this technology is based on three interconnected physical functional stages:
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In stage 1 (preliminary stage) a preliminary filter frees the exhaust air drawn into the system from grease, solids, aerosols and very small particles. |
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Stage 2 (plasma stage) triggers an oxidation and decomposition process which eliminates almost all
odors in the pre-filtered exhaust air. |
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In stage 3 (final stage) an active charcoal filter acts as a catalyst and ensures that compounds previously not
oxidized are kept back and decomposed. |
The result is odorless kitchen exhaust air that can additionally save energy when used for heat recovery via heat exchangers.
BÄRO plasma technology is a state-of-the-art technology that complies with all legal regulations in an exemplary way. It can be integrated in existing or planned kitchen air extraction systems at any time. The effectiveness, safety and the sustained effect of BÄRO's plasma technology has been proven by an independent institute.
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Mirage Hotel
February 12-15, 2012
Las Vegas, NV
Dallas
Convention Center
May 1-3, 2012
Dallas, TX
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