580Current price is: 580. 
2,050Current price is: 2,050. 
FRANKE Clear the air with the UVC Gen-V filtration system
Original price was: 9,000.4,500Current price is: 4,500. * VAT will be applied at checkout
Model / Brand: Franke UVC Gen V Filtration System
Country of Origin: USA
Technology: Ultraviolet-C (UVC) Light (Photolysis & Ozonolysis)
Primary Application: Grease, Smoke, and Odor Neutralization
Installation Profile: Commercial Kitchen Hood / Duct Mounted
Key Features: Prevents ductwork grease accumulation, drastically reduces duct cleaning costs, mitigates commercial fire risks, and ensures clean environmental emissions.
Description
Manufactured to exacting engineering standards in the USA, the Franke UVC Gen V Filtration System represents the pinnacle of commercial kitchen exhaust air purification. Explicitly engineered for high-volume restaurants, heavy-duty hotel kitchens, and premium catering facilities, this advanced system is designed to “clear the air” by tackling the most persistent ventilation challenges: airborne grease, dense smoke, and heavy cooking odors.
Delivering outstanding environmental control, the Gen V system operates seamlessly within your commercial exhaust hood ductwork. It utilizes high-intensity Ultraviolet-C (UVC) light to trigger a dual-action process of photolysis and ozonolysis. This highly advanced chemical reaction literally breaks down complex grease molecules and destroys odor compounds before they can travel through your exhaust system. The result is exceptionally clean air safely expelled into the surrounding environment, keeping your operation fully compliant with the strictest municipal emissions standards.
By neutralizing airborne grease before it can stick to the internal walls of your ductwork, this system drastically reduces the accumulation of highly flammable combustible materials. This not only significantly elevates your overall kitchen fire safety profile but also slashes your mandatory professional duct cleaning costs, providing a massive return on investment over the lifespan of the kitchen, making it one of the most valuable Accessories for maintaining a safe and efficient commercial kitchen.
Built for unrelenting daily use and total operational efficiency, the dependable Franke UVC Gen V system features a modular design that can be integrated into new hood fabrications or retrofitted into existing commercial setups. The intelligent control systems and easily accessible UVC cassette racks empower your maintenance teams to keep the system running at peak performance with minimal downtime.
1. How does the UVC technology actually "clear the air"? A: The system uses high-intensity UVC lamps to break down grease and odor molecules through a process called photolysis. Additionally, the UVC light interacts with oxygen to create ozone (ozonolysis), which further oxidizes and destroys any remaining grease particles in the exhaust airstream, turning them into a harmless residue.
2. Will installing this system reduce my hood cleaning costs? A: Yes, drastically. Because the UVC light destroys grease molecules in the air, it prevents heavy grease from coating the inside of your expensive exhaust ducts and exhaust fans. This significantly reduces the frequency at which you need to hire professional duct cleaning services.
3. Does it help eliminate strong cooking odors from being exhausted outside? A: Absolutely. The ozone generated by the UVC lamps is highly effective at breaking down the organic compounds that cause heavy cooking odors. This is a crucial feature for restaurants located in densely populated urban areas or mixed-use buildings with strict odor emission regulations.
4. How difficult is the routine maintenance for the Gen V system? A: Maintenance is very straightforward. The UVC lamps are housed in accessible cassettes. Routine maintenance primarily involves wiping down the UVC bulbs with a lint-free cloth and standard alcohol to ensure the light intensity isn't blocked by dust, and replacing the bulbs annually.
5. Does this system improve overall kitchen fire safety? A: It is one of the best preventative safety upgrades available. The leading cause of catastrophic restaurant fires is grease accumulation igniting inside the exhaust ductwork. By eliminating the grease buildup at the source, you are removing the combustible fuel, massively lowering your fire risk.
6. Can this be retrofitted into my existing commercial kitchen hoods? A: Yes. The Franke UVC Gen V system is engineered with a modular cassette profile, meaning it can be seamlessly incorporated into custom new hood builds or effectively retrofitted into the exhaust plenums of your existing commercial kitchen setup.
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