Three60 System Pte Ltd - Singapore, Singapore

AOM Activated Carbon Banks are great additions to ventilation systems as they are specifically made for odour abatement. Used for decades in removing harmful odours and chemicals, carbon filters work through the process of adsorption.

AOM Activated Carbon Banks are also highly effective at adsorbing surplus ozone in ventilation systems, making them an excellent solution to avoiding expelled ozone particles into the environment when paired with ozone-generating equipment.

These Activated Carbon Banks are modular in design and complement electrostatic air cleaners and fans in kitchen exhaust systems. Such a filtration process treats the exhaust air from commercial kitchens, leaving behind minimal air pollution to the environment.

AOM Ducted UVC Emitter is a great fit for new and retrofit ventilation systems to improve indoor air quality and alleviate environmental health impact. Installed from the exterior surface of ductworks, it allows for quick and easy installation. It comes with worldwide recognised CE and RoHS certifications to attest for its quality and safety.

Ultraviolet-C (UVC) irradiation has proven germicidal capabilities against bacteria, viruses, and other airborne pathogens. In addition, it can also be used in kitchen exhaust systems to complement existing air cleaning equipment (i.e. Electrostatic Precipitator) to treat oil and grease particles and cooking odour.

The restaurant exhaust fan and the restaurant hood are both integral parts of any restaurant exhaust system.A restaurant ventilation system is comprised of three main parts that have different vital functions – the exhaust fan, the exhaust hood, and the duct.

The restaurant exhaust fan uses an up blast of air motion to suck the smoke, steam, heat, grease and other food related vapors into the system. The food vapors enter the restaurant hood and channel through a duct to exit the kitchen.

A restaurant kitchen exhaust system can be a single hood and exhaust fan, or can include an entire network of hoods and fans connected through a system of multiple ducts.A correct exhaust fan is sized accordingly to the usage of each individual restaurant. A correct sizing of an exhaust fan will determine the performance of the exhaust system.There are at least 3 commonly used exhaust fans in the F&B Industry. The selection of the fan specifications and model depends on the entire kitchen exhaust system built up and design.Below are the different exhaust fans.