If you are processing onions in any way, I don’t have to tell you how bad the burn can be from all of the onion odor and enzymes in the air. As time goes on, those odors and enzymes can build up and make processing onions almost unbearable. So how do you handle a problem you can’t see (and one that literally makes it harder for you to see)? Well, the simple answer to that question is to take the odor and enzymes out of the air! But you can’t do that with just any old air purifier, you are going to need something we like to call, an “Air Scrubber”!
The Air Scrubber is a 3500 cfm 3-stage horizontal fume scrubber for the mitigation of onion odors and enzymes. What that means, is that our Air Scrubber pulls out 3500 cubic feet per minute of contaminated air from the processing room, sends that air through 3 stages of special fume scrubbers (filtering out the onion odor and enzymes) and then pumps the filtered air back into the production room. This process is continued for as long as you are processing to help purify as much air as possible.
For more details on the Air Scrubber, please visit our website at https://hi-standardmachine.com/equipment/air-scrubber/, give us a call at (937) 539-3519, or email us at [email protected]
