ODOR AND GREASE CONTROL IN COMMERCIAL KITCHENS
DALI specializes in odor and grease control in commercial kitchens by using patented UV-C & Ozone technology.
Cleaner ducting, minimized risk of fire when cooking – the exhaust fan will operate more efficiently.
For a number of years, DALI has developed and manufactured air-cleaning systems specifically for the reduction of grease and aromatic compounds in exhaust air with high temperatures (frying, boiling and deep frying processes).
DALI systems are based on UV-C & Ozone Technology that results in the cold incineration of organic matter from a process called photolytic oxidation. The process leaves no harmful residues.
Due to increasingly higher hygiene demands in the food processing industry, the use of UV-C light to eliminate microorganisms e.g. bacteria, fungi and vira is becoming more and more commonly used.
Using UV-C light to eliminate microorganisms in the air is a technique that has been known for decades. UV-C light reduces the total amount of microorganisms in the room by breaking the DNA bonds in the organisms. UV-disinfection – based on an exact calculated radiation rate – keeps the process air free of microorganisms and thus complies with local regulations.
Advantages Using DALI Technology
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Grease & fat reduction between 50 -85 %
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Eliminates the need of regularly cleaning inside the hood and ductwork
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Clean ductwork results in improved exhaust efficiency: Reduced power consumption from the fan
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Optimizing heat recovery thanks to clean air
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Decreased fire risk
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Possible insurance rate reduction
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Odor reduction to the surroundings between 44 - 91 %
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Exhaust can be placed at street level
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No complaining neighbors
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Authorities allow restaurants to be located in areas that are sensitive to odor
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Catalyst durability more than 1 and a half year
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Clean environmentally friendly technology
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No bacteria growth in hoods or ducts
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Low operation and maintenance costs
Payback of Investment
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Less duct and heat exchanger cleaning
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Less cleaning of hoods
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Fewer bag filter replacements
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Lower power consumption on fan
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Optimization of heat recovery
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High odor reduction
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Reduced insurance rate
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Less maintenance hours for staff
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Less damage to inventory
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No cleaning of roof
Environment-Friendly
DALI use the forces of nature to re-create an environmentally friendly chemical-free process for air purification, water purification and surface disinfection which is applicable in many different industries. We fight VOC’s, bacteria, viruses, mold, yeast, food waste, chemicals, fire risk, bad odor through our environmentally friendly solutions and our customers can achieve far better results using our products than using chemicals. To make our environmentally friendly solutions available all over the world for all industries and households. To educate people, governments, and authorities on the substitute solutions with better, faster and environmentally friendly results rather than chemicals. To have a chemical-free world without compromising the result.
In a world where the popularity of small local restaurants are increasing and the possibility to find new suitable locations is becoming more and more difficult, restaurant and fast food chains are struggling. The competition for the customer is becoming more fierce. The experience of the customer is very important to succeed but being in the right location is critical. Availability is one of the fundamental keys to success! Around the world new city parts are being planned and we see an increasing willingness to ban the construction of restaurants and fast food chains in these city parts. Neighbors will no longer tolerate cooking odors close to their homes. DALI’s technology opens the opportunity to actively look for locations in sensitive areas and because of DALI’s certified documentation and proven odor reduction, authorities will give any restaurant building permission in any odor sensitive area. With DALI's technology you can exhaust at street level, in parking garages and close to neighbors without receiving any complaints.
The DALI equipment uses a process called photolytic oxidation – combining photolysis and ozonolysis. Photolysis is a process of photo-decomposition where the organic molecules (e.g. fat, grease and oil) are broken down by photons, when exposed to UV-C light. Ozonolysis is the process of oxidation of the photo-decomposed molecules which, when exposed to ozone (produced by the lamps) is incinerated by means of cold incineration. The end result is grease and odor reduction from kitchen exhaust.
Exemplary installment blueprint
