Kicked off by the question “How can we avoid the bad odours from deep-fat frying in restaurants and take-away food venues?” a spin-off from cold plasma experiments on the International Space Station is now improving the air in restaurants.
The cold plasma technology is inserted into the air filter on frying stations to eradicate the particles resulting in the bad odours. The short video illustrates how this is done in a commercial filter system.
First, the exhaust air is led through two conventional air filters, where fine dust, fat particles and humidity are removed, leaving the blue smoke, bacteria and the odour molecules.
Then the blue smoke from the burning fat is captured by the third filter.
In the fourth filter, germs and odour molecules are broken up by the cold plasma. The few particles that survive are then removed in a final carbon filter.
The output is only oxygen, water moisture and carbon dioxide.
Full video in German here