UVI UV smoke cover without fresh air supply

Characteristics

The UVI smoke cover uses the new generation of vertical surround and horizontal AIRJET technologies. This system reduces the exhaust volume consumed for the same heat load by 30% to 40% compared to traditional systems. The BRETON UV-C technology reduces the odor in the emitted gases and offers an optional LCD touchscreen (Alwok touchscreen). The front integrates a replacement fresh air supply device, enhancing the efficiency of the smoke control and creating a comfortable and clean environment in the kitchen. The efficient HG cyclone filter effectively reduces the deposition of grease in the exhaust system, improving hygiene conditions and maximizing fire safety. It also reduces the cost of pipe system cleaning. The built-in position air supply device enhances the comfort of the operators. The TCB interface incorporates a balance device for regulating the exhaust and fresh air volume. The ASL kitchen-specific LED lighting energy-saving system. SUS304 stainless steel structure.

Existing functions

T.C.B Technology (for detecting/rectifying/balancing air volume and air pressure)

Cooking Lamp (Kitchen-specific LED Lighting System)

Brenton UV photolysis oxidation (neutralizes grease and reduces odor)

High-efficiency filter (cyclone separation technology)

Airjet technology (reduces exhaust volume by 30%)

Optional function

Energy-saving variable frequency (reduces emissions by 40%)

Touchscreen (LCD Intelligent Control Center)

Product Introduction

1
Breton® UV-C Photolysis Oxidation Technology

This is a system used in commercial kitchens for "oil removal" and "odor mitigation". The Breton UV-C lamps have two wavelengths: 254nm and 185nm. The 254nm wavelength UV cuts the oil molecule chains, forming small oil molecules. The 185nm wavelength UV reacts with oxygen in the air to produce ozone, which further oxidizes the small oil molecules into water, carbon dioxide and trace amounts of white powder.
2
AIRJET Technology

This is a system designed to "prevent the escape of cooking fumes" and "improve air quality and comfort". The horizontal air nozzles utilize the Venturi effect to propel the cooking fumes and steam towards the exhaust chamber. The vertical air nozzles create an air curtain around the smoke hood, increasing the sealing volume and protecting the capture area from the influence of air flow. Compared to traditional smoke hoods, the AIRIET technology can reduce the exhaust volume by up to 30-50%, enhancing the ability to capture and suppress cooking fumes.
3
ASL Commercial Kitchen Cooking Professional Lighting System

It offers multiple lighting brightness options and specific combinations. Compared with traditional fluorescent lamps, it can save 70% of energy at the same brightness level. After 60,000 hours of use, it still maintains the lighting level. The bezel-less design is easy to clean, reducing joints and corners. It can be embedded and installed on the exhaust chamber.
4
HG Cyclone Oil Filter Technology

This is an efficient technology for extracting and discharging cooking fumes. Based on the multi-stage cyclone separation principle, the oil screen filter is made up of multiple air duct structures, generating high-speed centrifugal force, which effectively separates and collects cooking fumes and water vapor. The removal efficiency for particles as small as 10 micrometers is up to 95%. It is manufactured from SUS304 brushed stainless steel. The double-layer structure provides a larger air passage area, reduces pressure loss during passage through the filter, lowers the energy consumption and emission noise of the exhaust fan, and reduces operating costs.
5
Position ventilation system

This is a ventilation technology used to improve the working environment in the kitchen. The position air supply system adopts the displacement ventilation principle, making the chefs feel comfortable. The air supply outlets are located at the lower edge of the smoke hood and can be adjusted by a regulating device to control the air volume and direction. By adjusting the air supply, a fresh air curtain can be generated around the cooking equipment to reduce the radiant heat released by the cooking equipment.
6
The front low-speed air exchange and supply air system of the cooking fume extractor

The air supply design at the front of the smoke hood is based on the principle of replacement, using the law of energy conservation to distribute fresh air throughout the kitchen. Combined with the replacement ventilation system, it reduces the required cooling capacity while maintaining the temperature in the active area. Compared with traditional fresh air diffusers, it reduces the exhaust volume of cooking exhaust from the smoke hood, saving energy and costs.

UVI UV smoke cover without fresh air supply

The front surface is equipped with an air curtain (AIRJTE) nozzle.
The UVI series smoke hoods adopt the BRETON UV-C technology. This technology can photolyze and oxidize the cooking fumes, and reduce the odors that are emitted outdoors.

1
Breton® UV-C Photolysis Oxidation Technology

2
AIRJET Technology

3
ASL Commercial Kitchen Cooking Professional Lighting System

4
HG Cyclone Oil Filter Technology

5
Position ventilation system

6
The front low-speed air exchange and supply air system of the cooking fume extractor

Phone ：86 (21) 58998716
E-mail ：ritajiang@airworksh.com.cn
Address: Room 105, 1st Floor, Building 9, No. 380, Xinming Road, Maohang Town, Songjiang District, Shanghai
Marketing Address: Room 406, Building B, No. 1018, Dongsanqiao Road, Pudong New Area, Shanghai

About Us

Products

News

Customer

Service

Lease

UVI UV smoke cover without fresh air supply

The front surface is equipped with an air curtain (AIRJTE) nozzle. The UVI series smoke hoods adopt the BRETON UV-C technology. This technology can photolyze and oxidize the cooking fumes, and reduce the odors that are emitted outdoors.

1Breton® UV-C Photolysis Oxidation Technology

2AIRJET Technology

3ASL Commercial Kitchen Cooking Professional Lighting System

4HG Cyclone Oil Filter Technology

5Position ventilation system

6The front low-speed air exchange and supply air system of the cooking fume extractor

Phone ：86 (21) 58998716 E-mail ：ritajiang@airworksh.com.cn Address: Room 105, 1st Floor, Building 9, No. 380, Xinming Road, Maohang Town, Songjiang District, Shanghai Marketing Address: Room 406, Building B, No. 1018, Dongsanqiao Road, Pudong New Area, Shanghai

About Us

Products

News

Customer

Service

Lease

The front surface is equipped with an air curtain (AIRJTE) nozzle.
The UVI series smoke hoods adopt the BRETON UV-C technology. This technology can photolyze and oxidize the cooking fumes, and reduce the odors that are emitted outdoors.

1
Breton® UV-C Photolysis Oxidation Technology

2
AIRJET Technology

3
ASL Commercial Kitchen Cooking Professional Lighting System

4
HG Cyclone Oil Filter Technology

5
Position ventilation system

6
The front low-speed air exchange and supply air system of the cooking fume extractor

Phone ：86 (21) 58998716
E-mail ：ritajiang@airworksh.com.cn
Address: Room 105, 1st Floor, Building 9, No. 380, Xinming Road, Maohang Town, Songjiang District, Shanghai
Marketing Address: Room 406, Building B, No. 1018, Dongsanqiao Road, Pudong New Area, Shanghai