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KOAIR ONE

KOAIR ONE

KOAIR ONE

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KOAIR ONE

KOAIR ONE

KO-FILTER

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Series

Air Prevention Facility


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Description

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How does the charcoal furnace remove smoke and collect dusts

A massive smoke and smell are generated in the early combustion of oak and pine tree in furnace for approximately 20 to 30 minutes as they are combusted incompletely. At this time, the smoke is passed through the washing type KO-Filter that forces the smoke outward, a process that eliminates over 99% of smoke and smell, with the smoke and smell dramatically being reduced in 20 to 30 minutes of early combustion stage, no collector needs to be used, Rather, the emphasis has to be put on efficiently removing gases and smokes that are generated in early stage of combustion. (Over 99% of gases and smell can be eliminated only when KO-FILTER is installed.)


Type of charcoal furnace smoke removing collector

Washing type dust collector
 Washing type dust collector is one of the collecting failities that are used most commonly. This type of collector costs less and ensures over 80% efficiency. However, the shortcoming of this type is not effective when a massive smoke and smell are fenerated for the beginning 5 minutes, Nonetheless, it is used very often because the installation costs less.

Incineration
 Incineration is often used in an extremely few workplace taht use charcoal furnace. It ensures 95% of collecting smoke and gases and is similar to KOAIR FILTER in terms of convenience. Our headquarters considered this incineration type, but gave upon this because it requires high fuel expenses. (The mainte-nance cost is approximately KRW 8million a month, And the required quantity and use of furnace is 10 times higher.)

KO-FILTER
 KO-FILTER, developed by our company, is the charcoal furnace collecting apparatus, was designed to ensure high collecting performance and easy mainte-nance and manafement. Moreover, it ensures over 99% of collection that is far superior to washing type collection apparatus, and has drawn a very favora-ble reaction from consumers.


Smoke discharged from charcoal furnace & its principle

The combustion is made in a way totally different from the aforesaid fire furnace. The smoke and smell is generated usually for the first 20 to 30 minutes of combustion in the fire furnace. By contrast, the smoke is discharged continuously for 4 to 6 days in the charcoal furnace(the combustion time may vary depending on the quantity of oak inside the furnace or the size of furnace) and the sticky material appears in the smoke discharged from the charcoal furnace(so-called wood vinegar liquid) one day or two days later, which clearly removes smell and smole, At the same time, a massive quantity of water is discharged, too. This material(wood vinegar liquid) is discharged a lot at the high temperature ranging from approximately 1,200℃ to 1,300℃ in the furnace. Therefore, KO-FILTER was specially designed to take into account the properties of smoke and smell generated in a way totally different from other furnaces. In addition, KO-FILTER demonstrates the superb performance to an extent that it perfectly eliminates smell and smoke that are generated when grilling meat, as well as charcoal furnace. 


Feature of KO-FILTER

Washing type(wet Scrubber) has been commonly used, but it has the problem in removing smoke and smell, Many problems have been arising from the washing type-suvh as a massive waste water as a result of low removal efficiency less than 50%, frequent complaints from people against low removal efficiency, inconvenient maintenance, the sizzling and overflowing of water if it is used only one day, and other problems. Therefore, we would like to introduce you our KO-FILTER which ensures the convenient and perfect elimination of smoke and smell and easiest maintenance. As we understand the problem of wet type washing collection apparatus, we developed KO-FILTER, not because we cannot desifn wet washing collection apparatus, KO-FILTER perfectly eliminates smoke and smell through its collector specially designed to collect the smoke and smell.

Fire furnace workplace | Charcoal furnace workplace | Bulgogi restaurants | All workplace where


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Overview of KOAIR FILTER

A growing number of koreans relish charcoal-broiled meat outside home, As restaurants get larger, more smoke and smell are being generated as a result. The smoke and smell fenerated during gilling are polluting the environment and triggering complaints from people around restaurants, which is finally eroding the sales of restaurants seriously. KOAIR ONE ㏇,Ltd has developed KOAIR FILTER, it own brand, aiming to resolve such problems, after many trials and errors. In addition, the a application for patent and trademark of KOAIR FILTER has been filed in the Patent and Trademark Office.


Generation of smoke during grilling meat and its harm

Few people may know that the smoke generated during grilling meat contains harmful material, Harmful material(PAHs : Polycydic Aromatic Hydrocarbons) is generated when the organic materials of meat is dissolved by heat, and some of them are known to cause cancer. Generally, smoke from the furnace is discharged through duct and ventilator. Harmful materials fenerated during the grilling are expected to be controlled by new law in one to two years although no regulations are imposed under the current environment proeservation law, Those harmful materials jeopardize health of people if they are discharged into the atmosphere.


Feature of KOAIR FILTER

Many people think that the smoke generated during grilling meat may be collected through washing type collection. However, it is difficult to collect greasy smoke as it contains much insoluble materials. The greatest limit to the washing type collection apparatus is the low collection efficiency that is less than 50%, the generation of waste water, the difficuity with the maintenance, and high maintenance cost. And electric collector requires the cleansing of pollutants stuck in the eletrode after a certain time passes bu, which is very inconvenient. It is very incon-venient to use because pollutants are generated if used without cleansing. KOAIR FILTER, a superb improvement of existing collectors, ensures 99.9% collection efficiency, best performance, low maintenance cost, easy maintenance, convenient installation, and easy operation. The collector of KO-FILTER was specially designed to make smoke and smell pass through, perfectly getting rid of smoke and smell. 


Standard installation of KOAIR FILTER(based on one unit)

* Capacity of KOAIR FILTER by Model

1. KO-25
 - Smoke from roasting coffee beans(3~5kg)
- Smoke from mugwort moxa cautery
 2. KO-50 
 - Smoke from roasting coffee beans(10kg)
- Smoke from barbecue
 - Smoke from pizza oven
- Smoke from small restaurant
 3. KO-100
 - Smoke from beef grilling : 10 tables
- Smoke from grilling pork rib : 8 tables
- Smoke from grilling boned rib, duck, pork intestine, roasted meat seasoned with Korean hot pepper : 6 tables
 4. KO-150
 - Smoke from beef grilling : 15 tables 
 - Smoke from grilling pork rib : 12 tables
- Smoke from grilling boned rib, duck, pork intestine, roasted meat seasoned with Korean hot pepper : 10 tables
 5. KO-200
 - Smoke from beef grilling : 20 tables
- Smoke from grilling pork rib : 20 tables
- Smoke from grilling boned rib, duck, pork intestine, roasted meat seasoned with Korean hot pepper : 16 tables
- Smoke from roasting coffee beans(25~30kg)
 6. Barbecue and steamed meat
- The capacity is determined after visiting the site 
 7. Smoke from cooking Chinese food and kitchen
- The capacity is determined after visiting the site.

Charcoal-broiled meat restaurant | Charcoal-broiled duck meat restaurant | pork intestine, large pork/beef intestine restaurant | Charcoal-broiled boned rib restaurant | Chinese food restaurant | Charcoal eel shop | Bebecu and steamed meat restaurant | Cheese stew, hot pepper paste | Coffee shop | Other smokers | Smoke-like smoke generation place

Inquiry

Komachine Inc.
Head Office:
Ace Dongbaek Tower 1-1101, 16-4,
Dongbaekjungang-ro 16beon-gil, Giheung-gu,
Yongin City, Gyeonggido, South Korea 17015
Branch Office:
606, Seoul Stratup Center, 10,
Noryangjin-ro, Dongjak-gu, Seoul, South Korea 06938
CEOCharlie Park
Corporate #535-86-00664

ⓒ2024 Komachine Inc. All rights reserved.