During the cooking process in restaurants or industrial kitchens, food releases fats, pollutants, and unpleasant odors. UV-SMELL, integrated into the extraction system, makes a significant contribution to minimizing these disadvantages.

When exposed to intense UV-C radiation, the complex chains of carbon and hydrogen found in cooking-generated fats absorb this high energy.

The molecules become more reactive, as they are elevated to a higher energy state, and they recombine with the oxygen present in the air through a process known as "cold combustion." This reaction produces simple, odorless, gaseous organic substances such as carbon dioxide (CO₂) and water, which are easily released into the air.

For these reasons, filtering the air with UV-SMELL during normal cooking processes reduces the formation of grease and, as a result, the risk of fire. It also limits the growth of mold that feeds on the fats.

UV-SMELL enables safe operation and, at the same time, prevents the formation of unpleasant odors by reducing the need for frequent cleaning and maintenance of the extraction system. It extends the lifespan of the filters inside the hoods and enhances their performance.

UV-KOKU-SQ utilizes UV-C bulbs and/or emitters that combine UV-C + O₃ (ozone) technologies—making it a unique product in its category with the ability to be equipped with both types of lamps. In fact, ozone is a gas that remains in the air for just a few seconds and, before converting back to oxygen, succeeds in enhancing the performance of the system by prolonging the effects of UV-C.

When combined with the very high UV-C output emitted by the UV-C lamps, it allows for more effective oxidation of pollutant particles and contributes to the overall success of odor elimination.

UV-SMELL is made of special materials to ensure water resistance (IP 55) and is resistant to high temperatures (45/50 °C) as well as to grease.