Smoke and odourfilter 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 coil1st Condensation phase

2nd Condensation phase

Carbon filter box

Smoke and odourfilter 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.