PlasmaStream technology forms the basis for the wide product range of BÄRO Clean Air Technologies and provides the solution to odour problems in the restaurant and food service industry, hotels and the food processing industry. It ensures that odours are efficiently reduced and grease is absorbed – without chemical additives. This is because plasma technology is based on a purely chemical and physical principle with four functional stages. Find out about the wide range of possible solutions!
ODOR ELIMINATION
CycloClean hood
The CycloClean hood with integrated PlasmaStream technology offers effective exhaust air purification with secondary air operation. Dynamic parallel nozzles extract smoke from cooking, frying or baking as soon as it is produced and channel it quickly and effectively into the system for cleaning. The same applies to the unpleasant surge of smoke when the door of an oven or steamer is carefully opened.
The effective cleaning by PlasmaStream prevents the surroundings from becoming contaminated with grease, protein, steam and odours. The CycloClean hood is fitted with a blue smoke filter for the elimination of harmful blue smoke so that the purified air can be released to the surroundings again.
The CC hood is individually dimensioned, offers multilevel operation and is quiet and energy efficient. It can be installed as a wall hood above cooking stations or as a hood attachment
for steamers, combi steam ovens and baking ovens.
Volume flow up to 2,400 m³/h freely discharged
Connected loads up to 1.72 kW, 230 V, 50 Hz
Front cooking station
A front cooking station is a mobile plug-in cooking unit that can be operated with up to three cooking stations. Thanks to guiding and locking wheels and the height-adjustable work surface that can be removed for stand-alone units, the front cooking station guarantees maximum flexibility and enables food to be freshly prepared in an almost endless number of places right in front of the customers.
Not only do the PlasmaStream and the additional blue smoke filter integrated in the front cooking station act like an invisible wall between the cooking station and the guest seating area, they also ensure that the kitchen exhaust air is freed from unpleasant cooking, baking and frying smoke and also from harmful blue smoke and can be freely discharged into the room.
Volume flow max. 1,200 m³/h freely discharged
Connected loads up to 0.75 kW, 400 V, 32 A
data sheet
Compact exhaust air unit
The PlasmaStream compact exhaust air unit reduces grease and odours from kitchen exhaust air. It is positioned as an independent ventilation unit between the kitchen extraction hood and the discharge area and dispenses with the need for an expensive exhaust air duct system, even if the site is in the direct vicinity of residential or commercial buildings. This is because with proper use the odours in the cleaned kitchen exhaust air are below the recognition threshold 1m away from the outlet and the exhaust air duct can be routed through the wall and straight outside.
As the cleaned exhaust air is virtually free of grease and odours, it can also be used for heat recovery in accordance with the provisions of the Energy Saving Directive and fed directly into heat exchangers.
The system consists of a multi-stage filter system with pre-filter, fan, plasma stage and activated carbon filter and is available as a standard unit for indoor and outdoor installation for exhaust air volumes of 1,500 m³/h to 10,000 m³/h. It can be expanded on a modular basis for higher air volumes.
For special applications or kitchen situations the system can be fitted with further filter modules such as blue smoke filters or the KitTech system.
Connected wattages from approx. 1.2 - 7.6 kW excl. ventilation (400 V, 50 Hz)
Dimensions of different unit sizes on request.
