Burger King, Paddington - Case Study
Burger chains require high levels of grease, odour and smoke control. The London site, managed by National Rail, developed very high levels of grease, smoke and odour in a public area.
This sensitive site managed by Network Rail had very high levels of grease, smoke and odour being emitted directly onto the station concourse.
Plasma Clean’s high efficiency Coil Filters were the starting point – to remove nearly 100% of grease, These were combined with an Electrostatix ESP UV, to keep ductwork free from remaining grease. As a final polish, our Activated Carbon was installed to remove residual ozone before extraction, as well as further oxidising any residual odour molecules that become trapped on the activated carbon surface. Vital when the extraction point is low, or when it’s close to an open window or an air-intake louvre.
