Air pollution and odor emissions from food production pose a global challenge, negatively affecting both the environment and local communities. Additionally, there is increasing pressure on the food industry to improve energy efficiency and reduce CO2 emissions.

By implementing advanced UV-C and ozone technology, our solutions can reduce ammonia and hydrogen sulfide in exhaust air by up to 98%, while significantly minimizing odor. This technology not only improves air quality but also contributes to reduced CO2 emissions and energy consumption.

Results show that the factory’s odor emissions were reduced by over 98%, and annual energy savings of up to 10 MWh were achieved. This equates to a reduction of approximately 2,500 tons of CO2 per year, supporting a more sustainable future for food production.