AIRGUARD FILTERS
ASL Materials Group manufactures a Patent Pending series of filters for reducing volatile cooking smoke, particulate matter and organic compounds in cooking smoke.
These filters can be used with or without catalysts. Non catalytic filters capture grease particles and other matter while filters coated with precious metal catalysts convert the gas stream into stable organics such as Carbon Dioxide and water vapour.
NC – Airguard Filters (non-catalytic)
Can be mounted in the venting systems to trap grease particles. These can replace aluminum grease particle filters which are a fire hazard and banned in many locations.
The filters are constructed of multi layers of stainless steel expanded into a unique pattern of apertures arranged in an array. The layers are stacked in such a manner that when the smoke is passing through the filter matrix the pathway of the smoke is labyrinthine. The filters mounted in frames are permanent and washable.
C – Airguard Catalytic Filters
Work in high temperature areas ranging from 300 degrees to 1100 degree Fahrenheit. They are positional above broilers or other forms of cooking equipment to reduce volatile particulate matter and organic compounds. Up to 85% of hydrocarbons and particulate matter can be destroyed. A chemical reaction takes place on the catalyst surfaces of the filter substrate converting the gases.
Specifications
Filters can be constructed to any standard size and thickness. The number of matrix sheets may be varied to accomplish the target.
History
The use of filters for reducing volatile broiling smoke particulate matter and organic compounds in cooking smoke emissions has, of course, been known for many years. Typically, the filters are placed at a selective distance from the source of the cooking smoke emissions and the filters substantially overlie the cooking source.
In many instances during food preparation the burning of organic materials including fats, proteins, and/or carbohydrates generate large amounts of smoke. Particularly in restaurants and especially fast food restaurants where the preferred method of cooking is broiling by using such cooking devices as broilers and fryers, large amounts of carbon monoxide, organic vapours and aerosols from the emissions of broiling fatty food such as fatty hamburgers or the like may be generated which can cause environmental, health and fire hazard. In order to subside the amount of broiling smoke generated it is common practice to blow large amounts of air into and through the kitchens such that the smoke can escape through exhaust hoods and chimneys to the outside environment. This method of diluting the broiling smoke is expensive as heating or cooling consumes a large amount of electrical energy. Blowing the smoke away from the source simply transfers the smoke from indoors to outdoors. It does not reduce the amount of particulate matter and organic compounds found in broiling smoke.
In order to improve the air we breathe it is important to reduce the broiling smoke emissions from broilers and other cooking equipment at the source.
