.jpg){kind=logo}
For restaurant owners:
Steamex solves unsolved problems
An end-to-end environmental friendly solution for kitchen duct channels and FTX units. We make them clean, safe and improves the operating economy and the outer environment.
The Steamexmethod support complying with laws and standard.
Due to accumulation of FOG kitchen ductchannels are hard to clean
in it’s entirety, which causes a range of disadvantages.
The Steamexmethod can help to:
- increase the energy recovery
- reduce FOG in the nature
- reduce the risk of fire
- improve the working environment in the kitchen
The Steamex solution includes continuous effective cleaning with patented high energy steam.
The cleaning is done through installing a steam generator that with periodicity generates steam into the duct channel and the FTX unit. Periodic cleaning of the whole system must also take place.
Once the ductchannel and FTX unit has been cleaned thoroughly -
no chemicals for cleaning is needed.
The Steamexmachine can also be equiped with a servicehose that delivers 140 C steam which can be used for cleaning and disinfections of surfaces in the kitchen.
Energy recovery
70-90% of the energy can be recovered. This could save for example 250 kSEK per year for a medium-sized restaurant
Less impact on the environment
Lower carbon dioxide footprint enabled through the energy recovery and that less fat is let out into the nature
Increased fire protection
Improved
working environment
Steamex reduces the risk of fire as dirt, fat and oil is continuously removed from the duct channel
Amount of fat in the air in the kitchen and restaurant is reduced as ventilation is improved
Example of estimated energy saving
Small
restaurant
Medium-sized restaurant
Large restaurant
95 kSEK/year
250 kSEK/year
560 kSEK/year
Assumptions: Energy consumption: 100, 270 vs 600 kWh/year • Energy recovery: 75% • Cost of energy: 1,25 SEK/kWh
Steamex is based on a patented steam technology
Less impact on the environment
Lowered carbon footprint through energy recovery. Between 600-6000 kg of fat per year could also be saved from the nature per restaurant (pending on type of food, volume, etc)
Energy recovery
70-90% of the energy that goes out through the duct channel can be saved. For a medium-sized restaurant this could mean 250 kSEK per year. This is not possible today as the energy recovery units gets covered in fat
Fire prevention
The risk of fire is lowered when the duct channel and filters are continuously cleaned from the fat and dirt.
Improved working environment
Higher quality of the air in the kitchen as the amount of fat in the air is reduced