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TPS - Commercial Kitchen Emissions Remediation System
Research carried out by Universities and Environmental Protection Agencies has found that commercial chargrills produce greater amounts of air pollution than diesel trucks. Studies claim that the amount of particulate matter (PM) that these cooking systems send into the ecosystem is far more than trucks and factory smokestacks.
Why Inhaling Burgers is Unhealthy
When grease drips onto a flame, it forms soot, which is composed of very fine particles that can work their way deep into the lungs. A high-fat hamburger cooked on a flame charbroiler emits significantly high amounts of PM. Research has found that every 1,000 pounds of hamburger cooked on conveyor broilers creates 25 pounds of emissions.
A Growing Appetite for Cleaner Air
Pressure continues to mount for heightened regulatory policy to curb harmful emissions. An increase in mixed-use building construction is also driving peer pressure to lower particulate, smoke and odor emissions from neighboring commercial kitchens.
While some solutions to post-treat the exhaust from industrial grills have emerged, they are costly and difficult to implement and maintain. Transient Plasma Systems emissions solutions hold the promise of exceptional PM mitigation performance, deep smoke and odor removal, and low maintenance. And that’s a breath of fresh air for commercial grill operators.
- Plasma Technology Eliminates Particulates, Smoke, and Odor
- Simple System with Low Maintenance
- Easy Integration with Kitchen Ventilation Systems
- Minimizes Footprint and Eliminates Expensive Ductwork