Odour removal

In slaughterhouses the intestinal contents and other slaughter waste is temporarily stored in so-called condemned material rooms before these substances, which smell very unpleasant to disgusting, are to be disposed of.
In food production often deep-frying and other methods are used, that produce very intense odors, which cannot be discharged into the atmosphere without post-treatment.
Beyond these examples there are many more companies, that produce unpleasant smells. These must be eliminated in accordance with the guidelines of emission protection.

To eliminate odours, among other things so-called “ BIOBEETES” are used in Germany, which are air barriers filled with torn root woods, where certain strains of bacteria are grown, which metabolize the odour molecules and thus render them harmless.
This “Biobeetes“ have to be constantly watered to maintain the bacterial strains and may be supplied with additional nutrients, which is associated with a not inconsiderable effort.


A much more elegant and much better to be controlled process technology is the plasma- technology, often in cobination with specific catalysts.

In this field the engineering office Merschbrock is working together with the engineering office Rafflenbeul respectively the company Envisolve.
Via the physical process of dielectric barrier discharge ozone and OH radicals are formed, which eliminate the smells in combination with the downstream catalysts.
In practice large-area capacitor plates (stainless steel meshes or sheets coated with special dielectric materials) are applied with high voltage fields, which are arranged in a typical distance of 10 to 15 mm to each other and are passed through by the air to be treated.

For further details seedownload area ➞

Rafflenbeul Anlagenbau GmbH ➞

Exhaust air treatment with ozone and UVC

Another physical method for exhaust air treatment is a combination of UVC, ozone and catalysts. With ozone generating UV lamps e.g. the exhaust air from fryers, ovens and barbecues can be treated to “pulverize” the containing fat and remove disturbing odours. The degradation of liquid fat via UV-rays an ozone is called “cold fat burning” as well.