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Odour elimination: PlasmaNorm by BARO
Strict regulations apply wherever air with a strong smell that could annoy local residents is emitted by restaurants, canteens, hotel kitchens or snack bars in residential or mixed zones. If residents are bothered by the smell or the authorities measure an offensive smell or environmental pollution, high penalties can be imposed or the enterprise causing the smell might even be (temporarily) closed.
BARO uses innovative technology PlasmaNorm by BARO to ensure odourless kitchen exhaust air. Odours are efficiently removed and grease is also completely eliminated. The operating principle of this technology is based on three interconnected physical functional stages:
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In stage 1 (preliminary stage) a preliminary filter frees the exhaust air drawn into the system from grease, solids, aerosols and very small particles. |
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Stage 2 (plasma stage) triggers an oxidation and decomposition process which eliminates almost all odours in the pre-filtered exhaust air. |
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In stage 3 (final stage) an active charcoal filter acts as a catalyst and ensures that compounds previously not oxidised are kept back and decomposed. |
The result is odourless kitchen exhaust air that can additionally save energy when used for heat recovery via heat exchangers.
PlasmaNorm by BARO is a state-of-the-art technology that complies with all legal regulations in an exemplary way. It can be integrated in existing or planned kitchen air extraction systems at any time. The effectiveness, safety and the sustained effect of BARO's plasma technology has been proven by an independent institute.
Detailed information:
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Ventilation/
Air conditioning
28. February 2012
17. April 2012
12. June 2012
20. November 2012
Food industry
24. April 2012
06. November 2012
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Exhibitions in Germany
Internorga
Hamburg
09.03.-14.03.2012
Anuga FoodTec
Cologne
27.03.-30.03.2012
Iba
Munich
16.09.-21.09.2012
Süffa
Stuttgart
21.10.-23.10.2012
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International exhibitions
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