Installation to combat persistent fish odour released during shrimp handling. 6 pieces of low-noise atomisers were placed here.

Three atomisers were placed inside and atomise near the shrimps, under the air discharge system.

Outside, three atomisers were placed equipped with a tracer(against freezing). One atomiser was placed near the filling and two in the outlet of the air discharge system.

In departments where onions are cut, employees are often bothered by the ‘onion smell’: on the one hand, the strong smell released during cutting, and on the other, irritation to the eyes caused by the onion smell.

Two atomisers have been placed near the cutter, reducing odour and eye irritation.

An Ecodor deodouriser was installed here to control highly ammonia-containing manure odour that is extracted to the outside.

14 units of high-pressure atomisers were installed here under a canopy (acting as a contact area).

During the filling and emptying of a storage container with (vegetable) fats, odours are released.

By means of overpressure in the container, the air is neutralised via an insulated contact chamber by our enzyme deodoriser Ecodor EC250.

High odour loads occur here during the baking of various snacks.

The air exiting through the roof is treated by means of 4 high-pressure atomisers.

The atomisers atomise an Ecodor EC250 : water solution in a mixing ratio of 1:250, measuring an olfactometric odour removal efficiency of 95% on average. Currently, 8 restaurants are equipped with such an installation.

The cooking fumes released during the roasting of chickens on a charcoal fire at a ‘chicken’ restaurant are emitted into the surrounding area through the roof of the restaurant with an extractor hood.

As the restaurant is located in the city centre surrounded by flats/houses, there were many complaints from local residents about odour nuisance.

Ecodor installed a low-budget deodorisation system equipped with 4 compressed air nozzles which neutralise the escaping air with deodorisation product EC250.