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Smoke and odour filter system

Smoke and odour filter system. During the frying process, some of the water contained in food products is vaporized , carrying with it traces of oil. Similarly, certain solid particles become volatile . As a result, liquids, odours and flavours are present in a gaseous state.

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Smoke and odour filter system

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  1. Smoke and odour filter system

  2. During the frying process, some of the water contained in food productsis vaporized, carrying with it traces of oil. Similarly, certain solid particles become volatile. As a result, liquids, odours and flavours are present in a gaseous state.

  3. Fast Chef Elite has an ingenious filter system for eliminating smoke, odours and active flavour particles which makes external extraction facilities unnecessary and successfully fries different products in the same oil without mixing flavours. Stainlesssteelcoil 1st Condensationphase Activatedcarbonfilter Carbonfilter box 2nd Condensationphase

  4. Smoke and odour filter system 1st Condensationphase 2nd condensationphase Filter Smoke and odour free-air

  5. The first condensation phase takes place in a specially-designed coil in which water and oil vapours and volatile active particles are condensed and sublimated by cooling. 1st Condensationphase

  6. The second phase in the system serves to condense any remaining water and oil. The water, fat particles and colloids that are extracted in this way are collected in an external tank. 1er paso de condensación 2º paso de condensación Filtrado Aire sin humo ni olores 2nd Condensationphase

  7. High density activated carbon filter, highly efficient and long-lasting. 1er paso de condensación 2º paso de condensación Filtrado Aire sin humo ni olores Filter

  8. Lastly, the air flow, which is practically dry at this point, passes through a column of high-density activated carbon which retains the smoke and odour particles. 1er paso de condensación 2º paso de condensación Smoke and odour free-air

  9. The Fast Chef Elite filter system ensures that: • The expelled air does not contain any smoke. • Relative humidity is kept below 45%. • Over 92% of frying odours are eliminated.

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