Presentation on theme: "Smoke and odour filter system. During the frying process, some of the water contained in food products is vaporized, carrying with it traces of oil. Similarly,"— Presentation transcript:
Smoke and odour filter system
During the frying process, some of the water contained in food products is vaporized, carrying with it traces of oil. Similarly, certain solid particles become volatile. As a result, liquids, odours and flavours are present in a gaseous state.
Fast Chef Elite has an ingenious filter system for eliminating smoke, odours and active flavour particles which makes external extraction facilities unnecessary and successfully fries different products in the same oil without mixing flavours. Activated carbon filter Stainless steel coil 1st Condensation phase 2nd Condensation phase Carbon filter box
Smoke and odour filter system 1st Condensation phase 2nd condensation phase Filter Smoke and odour free-air
The first condensation phase takes place in a specially-designed coil in which water and oil vapours and volatile active particles are condensed and sublimated by cooling. 1st Condensation phase
The second phase in the system serves to condense any remaining water and oil. The water, fat particles and colloids that are extracted in this way are collected in an external tank. 1er paso de condensación 2º paso de condensación Filtrado Aire sin humo ni olores 2nd Condensation phase
High density activated carbon filter, highly efficient and long-lasting. 1er paso de condensación 2º paso de condensación Filtrado Aire sin humo ni olores Filter
1er paso de condensación 2º paso de condensación Lastly, the air flow, which is practically dry at this point, passes through a column of high-density activated carbon which retains the smoke and odour particles. Smoke and odour free-air
The Fast Chef Elite filter system ensures that: The expelled air does not contain any smoke. Relative humidity is kept below 45%. Over 92% of frying odours are eliminated.