UWI Capture Jet™ Hood with UV grease removal …...2 2 1 1 2 6 5 5 6 6 6 4 4 3 3 UWI/1303/UK UWI - Capture Jet combined with Capture RayTM and Water Wash technologies Operation and

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UWI - Capture Jet™ combined with Capture RayTM and Water Wash technologies

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• HACCP* certified (PE-567-HM02I)• 30 to 40% reduction in exhaust airflow rates

thanks to the Capture Jet™ technology• High-efficiency KSA multi-cyclone filters (UL, NSF

and LPS 1263 classified)

• Neutralization of the remaining grease particles and vapours (Capture Ray™ technology)

• Duct cleaning costs significantly reduced and enhanced fire safety

• Significantly reduces odours in exhausted air.• Automatic cleaning of the KSA grease filters, the

UV lamps and the exhaust plenum (Water Wash technology)

• Minimised maintenance requirement, reducing the work load for personnel cleaning the filters and the UV lamps

• Plug and Play CE-certified control systems

• Halton's LCD Touch Screen as user interface,

common to both technologies

• Performance tested independently in accordance

with the ASTM 1704 standard

• Exhaust airflow rates based on ASTM performance

and a calculation method of the real heat loads.

Many kitchens will require emission control solutions

in their exhaust systems to comply with growing

demands for environmentally-friendly operation.

The Capture Ray technology keeps the plenum and

duct virtually grease-free and reduces part of the

cooking odours and emissions. Ultraviolet lamps

(UV-C) neutralises grease vapours and particles and

keeps the ducts clean.

The UWI hood is equipped with the Water Wash

technology to clean the filters and the UV-C lamps at

the same time, keeping the lamps efficiency at its

maximum level.

The UWI hood is also equipped with the new

generation of peripheral, vertical and horizontal

Capture Jet™ technology. It is a highly efficient

kitchen ventilation hood that removes contaminated

air and excess heat emitted by cooking equipment.

Overall, the system requires 30% to 40% less exhaust

air volume than traditional hoods to remove an equal

heat load.

UWI Capture Jet™ hood combined with Capture RayTM and Water Wash technologies

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Operation and Description

Cooking equipment generates large plumes of hot air,

loaded with grease particles, grease vapours, water,

and odours. These plumes or convective flows (1)

naturally rise toward the kitchen ceiling.

The combination of the peripheral, horizontal and

vertical Capture Jets (2) allows convective flows to

rise freely and be removed by the extraction plenum

(3) as quickly as possible. The profile of the inside of

the hood in association with the action of the Capture

Jets allows effective containment of both regular and

sudden outputs of smoke or steam. The Capture

Jet™ technology, the low velocity supply and the

internal shape of the hood ensure the best capture

and containment capacity thus reducing the exhaust

airflows by 30% to 40%.

The UWI kitchen hood is equipped with the Capture

Ray technology. After capture, the convective plumes

generated by the cooking appliances goes through the

multi-cyclone filters (4). The largest grease particles

are removed. UV light and ozone generated by the

UV-C lamps (5) neutralize the remaining grease

particles and vapours. The efficiency of this

neutralization reaction is directly linked to the quantity

of exhaust air and the size of the grease particles. The

Capture Ray technology is therefore always most

effective when combined with the Capture Jet™

technology and the multi-cyclone KSA filters.

The filters, the exhaust plenum and the UV-C lamps

are automatically cleaned thanks to the Water Wash

technology. The exhaust plenum is equipped of

spraying ramps (6) connected to a control cabinet

which delivers hot water with detergent to the

nozzles. Washing cycles are automatically manages by

the control cabinet.

The UVI kitchen hood comprises a Capture Jet™ unit

with front and side jets, a Capture Jet™ centrifugal

fan, an IP65 light fitting, adjustable supply and exhaust

dampers, airflow measurement taps and KSA grease

filters. All visible parts of the hood are manufactured

from polished stainless steel AISI 304. Joints on the

lower edge are fully welded (HACCP certified).

Testing And Balancing (T.A.B.TM) taps for flow

measurement are fitted to the exhaust, supply and

Capture Jet™ supply air plenums.

http://www.youtube.com/watch?v=ze6nrImNdZM&list=UUoGQiihY07y-8iHmnSNnOGg&index=15&feature=plcp

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WITHOUT Capture Jets Heat spilling

WITH Capture JetsCapture & containment

Double and Peripheral Capture Jet™ Technology

• Reduces exhaust airflows and energy consumption

by 30% to 40% due to higher capture and

containment efficiency.

• Enhances UV reaction efficiency due to lower

exhaust airflow rates.

• Better indoor air quality and comfort.

The Capture Jets are a must in association with the Capture Ray technology. The lower the exhaust airflow rates, the lower the number of UV lamps, the higher

the time exposure, the higher the UV efficiency.

The Capture Jet™ technology consists of two sets of

nozzles, one vertical and one horizontal.

- The horizontal nozzles push vapours back towards

the filters.

- The vertical nozzles increase the containment volume

and prevents vapours escaping from cooking areas.

The bottom edge of the exhaust plenum is aerodynamically designed in order not to disturb the rising up of the thermal plumes, thus further improving the Capture Jets effect.

Low Velocity Make-up Air and Comfort Limit Height

The make-up-air technology and design are both vital

in order to guarantee the final total capture and

containment of the hoods and staff comfort. Poor

design would lead, inevitably, to drafts, thermal plume

spillage and the sensation of discomfort.

It is highly recommended to use low velocity units,

installed on the ceiling or wall mounted, as make-up-

air technology. Halton’s range of stainless steel low

velocity diffusers allows the fresh air to replace

exhaust air using displacement ventilation. Fresh air

naturally falls to the ground and fills the working area

from that level. The absence of draughts prevents heat

and impurities spreading to the space and also

guarantees comfort to the chef.

A comfort limit naturally appears in the kitchen’s air

levels through stratification. Below this height, air

quality is optimal.

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Efficiency curve of the KSA cyclonic filters based on the VDI 2052 method (part 1) «Ventilation Equipment for kitchens. Determination of

Capture Efficiency of Aerosol Separators in Kitchen Exhaust»

Capture RayTM UV Grease Removal Technology

• Ductwork cleaning costs are reduced due to the

absence of grease deposits.

• Heat recovery feasibility, efficiency and payback time

are improved due to lower maintenance needs (heat

exchange remains clean longer).

• Significantly reduces odours in exhausted air.

The Capture Ray technology limits the grease deposits

in the hood and exhaust ductwork and reduces the

emission of odours at discharge.

The UV neutralization operates in two simultaneous

actions. The Photolysis is the direct effect of the UV-C

radiation (light). Photolysis works by

photodecomposition which is the chemical breakdown

of the grease molecules by photons.

The parallel action to Photolysis is Ozonolysis; This

is the oxidation of grease molecules by Ozone that

is generated by the lamps. As Ozone is a gas it is

carried with the airflow, therefore the oxidation is

present in the ductwork as well as the UV chamber.

Photolysis is photodecomposition which is a chemical breakdown of the grease molecules by photons.

Ozonolysis is the oxidation of the grease particles and part of the odours by the ozone generated by the UV-C lamps.

KSA Cyclonic Filters

• Vital for the efficiency of UV neutralization process

• Minimisation of grease deposits in the ducts

• Enhanced hygiene and safety (UL and NSF approved).

The KSA cyclonic filters are also a must in association

with the Capture Ray technology. UV lamps are less

efficient on large grease particles. Therefore, it is vital

to have a high efficient first mechanical filtration

before the UV.

The KSA cyclonic filters are composed of honeycomb

profiles, which forces the air to swirl inside the

profiles. The centrifugal effect is significant and, above

all, continuous – especially in comparison to the action

of traditional filters. Particles are thus pushed against

the profiles. The collected condensation flows naturally

towards the extraction plenum drains.

The KSA filters are 95% efficient in removal of 10 mm

particles. They are UL-accredited as flame-resistant and

have NSF hygiene and safety approval. Constructed

from AISI 304 (1.4301) polished stainless

steel.

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Integration of UV lamps and UV control system

• UV control system of a compact size with increased

performance to remove the need for a control cabinet.• Integrated Capture RayTM Ultraviolet cassette with

complete controls and safety features.• Easy and totally safe access to UV cassettes for

maintenance.• Plug and Play CE-certified control system

The Capture RayTM hoods are equipped with high

efficiency UV lamps of a 13,000 hours lifetime. They

are integrated in a light stainless steel cassette,

equipped with fast connectors and an ease of grip

handle. The collection of the cassette for the regular

UV lamps cleaning is fast and facile.

The access door to the UV lamps and every filters

are controlled with maintenance free magnetic

proximity switches. Therefore UV lamps will turn off

immediately if a filter is removed or door open. This

prevents any exposure to direct UV radiation.

The control system is based on Halton Foodservice

Control Platform (FCP) controllers and relays any faults

within the system, including:

- Filter removed or UV door open

- UV lamps life time exceeded or ballast fault

- Low pressure alarm (or airflow)

- Communication error between unit.

Halton Foodservice Control Platform (FCP) includes

auxiliary modules and additional features, like:

- SMS/GSM modem for remote maintenance;

- BMS (Building Management System) connectivity;

- External input, such as fire alarm & remote shut-

down.

Water Wash technology

• Reduces the length and cost of the maintenance

operations.

• Particularly adapted to large kitchens with long

operating hours.

• Automatically controlled daily washing of the KSA

filters and the exhaust plenums.

• Cleaning of the hoods is limited to the outer surfaces

(recommended twice a year).

The Water Wash technology has been developped to

automatically wash down the filters and the exhaust

plenums, without the need for removal* of the filters

from the exhaust plenums.

Each exhaust plenum is fitted with a unique ramp

equipped with spraying nozzles. They are easily

removable without any tool, to allow a fast bleeding of

the pipework during the commissioning process. The

Nozzles located in front of blind filters can be replaced

by a cap. The number of nozzles is optimised in order

to lower the water consumption.

Each ramp is fitted with a solenoid valve, thus

reducing the size of the control cabinet. The exhaust

plenums can be connected to a collector (installed

with a slope) or directly connected to a drain to

evacuate the water during each washing cycle. The

whole pipework is contructed from stainless steel AISI

304.

* It is recommended to clean all filters in a dish washing machine twice a year.

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Water Wash control cabinet

• Automatically controls the need for the washing

cycles with limited staff intervention.

• Water powered dosing pump with limited

maintenance requirements.

• Possibility of communication with the building

management system.

• Relays any faults within the system.

• Construction in stainless steel.

• LCD Touch Screen as user interface shared with the

Capture RayTM technology.

Each control cabinet has to be supplied with hot

water. It is equipped with a detergent tank, connected

to an automatic dosing system which operates

without electricity and uses only the flow of water as

it's power source. The high dosing precision eliminates

all risks of overdosing, thus contributing to a better

environment.

A LCD touch screen, shared with the Captyure RayTM

technology, allows an intuitive and efficient interface

between the control systems and the users. The

washing cycles (pre-washing, washing, reaction time

and rinsing sequences) are fully automatic and

programmable in order to suit different operating

conditions. The washing process can be manually

overridden when required. The control system is

equipped with an interface with the Building

Management System (BMS).

The washing cycles are carried out with the fan off.

The control cabinet checks the state of the fan as well

as the water temperature and detergent level before

the start of any cycle. It can be also equipped with a

booster pump if the water pressure is too low to

ensure good washing efficiency.

LCD Touch Screen (universal user interface)

• Totally intuitive and ease of use visual navigation

• Allows the system to be used by the kitchen staff

without specific training

• Make the commissioning settings easier and faster

• Manages both Capture RayTM and Water Wash

technologies

• Universal conception to manage all technologies of

Halton’s High Performance Kitchen concept separately

or at the same time

Halton's LCD Touch Screen has been developed for

high ease of use by the staff, as well as during the

installation and commissioning of the system by the

contractor. It integrates the following functions:

- Naming of the different hoods equipped with Capture

RayTM and Water Wash technologies;

- Representation of the products with clear drawings

allowing the potential alarms to be placed where they

occur and statuses to be explicitly displayed;

- Access and modification of all the settings without

PDA for a faster commissioning (with an access

control);

- Possibility to manage easily additional functions

provided by auxiliary modules to adapt the system to

specific requirements (e.g. analog outputs or GSM

module).

The LCD Touch Screen is fully compatible with all the

other Halton technologies which can be combined

with the Capture RayTM and Water Wash technologies:

- M.A.R.V.E.L. Demand Controlled Ventilation system;

- Pollustop ecology units.

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Save thisSave thisCapture JetsCapture Jets

Capture JetsCapture JetsEnergy consumptionof a non controlled

ventilation installation

Energy consumptionof a non controlled

ventilation installation

M.A.R.V.E.L.M.A.R.V.E.L.

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Halton's Foodservice Control Platform (FCP) has been developed to handle and manage all the innovative solutions

of Halton's High Performance Kitchen (HPK) concept. Whatever the type and number of technologies installed in

one kitchen, they can all be managed at the same time by this unique control system. The standard user interface

of every technology is then replaced by a unique one: Halton’s Touch Screen.

Halton’s Touch Screen is not only able to handle several technologies at the same time, it constitutes also a

powerful communication gateway. It can manage GSM functions, being controlled by a distant computer or even

feed Halton F.O.R.M. (Facilities Optimization and Resource Management) system with detailed information. F.O.R.M.

system is then able to provide a real time global status of the equipment, energy efficiency analysis or maintenance

planning tools.

Capture RayTM and Water Wash controls belong to Halton Foodservice Control Platform (FCP)

Halton FCP's Touch Screen (option): an intuitive and fully communicative interface

M.A.R.V.E.L. controls

Water Wash controls

Pollustop controls KGS controls

Capture RayTM controls

Halton F.O.R.M.* system Distant connection GSM alerts

All in one

Rem

ote access

Intuitive Totally fl exible

* Facilities Optimization and Resource Management

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Hygiene, safety and maintenance• HACCP certified (PE-567-HM02I)

• Minimal maintenance requirements, reducing the

workload for cleaning filters

• Components are easy to access and clean

• Maximum controlled hygiene and fire safety

The Capture Ray technology limits the grease deposits

in the hood and exhaust ductwork. It spaces out con-

siderably the ductwork cleaning or limits it to the only

obligatory frequency.

In addition, due to the regular washing of the filters,

the Water Wash technology avoids any non hygienic

and long-standing grease or condensate deposits on

the filters (particularly important for cooking appliances

such as combi ovens or kettles).

The Capture Jet™ hoods are designed to reduce the

number of external stainless steel components thus

reducing the number of joints to be cleaned for

maximum hygiene. The joints of the lower edge of the

exhaust plenums are fully welded to be liquid-tight.

The bottom of the exhaust plenums is aerodynamically

designed to limit the condensation risk.

Testing And Balancing (T.A.B.TM) taps allow fast control

of the exhaust and supply airflows during the

commissioning phase or maintenance operations

during the life cycle of the kitchen.

All these features give to the UWI hoods one of the

highest levels of hygiene, safety and ease of

maintenance.

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CODE DESCRIPTION1 Outer casing – visible parts in stainless steel AISI 3042 Exhaust air connection and balancing damper3 Light casing with integrated UV control system4 Access hatch5 UV lamps rack6 Capture Jet™ nozzles

CODE DESCRIPTION7 KSA filters 8 Water wash technology spraying nozzles9 Washing water drain pipe10 Personal supply air nozzles11 Capture Jet™ fan

DESCRIPTION

QUICK SELECTION DATA

ASSEMBLY OF MODULAR SECTIONS

UWIOne open end

UWITwo open ends

UWIOne open end

* Only with small UV racks. Minimum active length for a small UV rack: 1300 mm. Minimum active length for a big UV rack: 2000 mm.

L1 (active length) L (section length)

Recommended Exhaust air volume* Capture Jets air volume (with width = 1700)

l/s m3/h l/s m3/h

1500* 1600 840 … 1308 3030 … 4716 44 1582000* 2100 1120 … 1744 4040 ... 6288 52 1882500 2600 1400 … 2180 5050 … 7860 61 2185000 5100 2800 … 4360 10100 … 15720 102 3687500 7600 4200 … 6540 15150 … 23580 144 51810000 10100 5600 … 8720 20200 … 31440 186 668

10

1250..1900

555

55540

0

1250..1900

555

55540

0

1250..1900

555

55540

0

Q*

315

250

L = 12

00..3

100

M

L1 =

1100

..300

0

M

450 205

5050

NN

Q*

315

250

M

L1 =

1100

..300

0

M

450 205

50N

N

Q*

315

250

M

L1 =

1100

..300

0

M

450 205

NN

170

L1/2

170

L1/2

170

L1/2

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DIMENSIONS UWI (2 closed ends)

LOCATION OF CONNECTIONS (mm)

For typical sizes

* 1020 (L1<=1500, 2x27W), 1320 ( L1>1500, 2x36W)** Only with small UV racks. Minimum active length for a small UV rack: 1300 mm. Minimum active length for a big UV rack: 2000 mm.

Exhaust Light

1 Ø315 2 Ø315 3 Ø315L M N M, N Q*

1600** L1/2 275 - 10202100 L1/2 275 - 13202600 - 275 L1/2, 550 13203100 - 275 L1/2, 550 1320

The dimensions below are for modular sections only; larger hoods are assembled using a combination of separate modules, which makes transportation and site handling easier.

- Number of exhaust connections to be determined based on the sections length and on the calculation of the exhaust airflow rates depending on the cooking appliances.- Other air supply possibilities of the Capture Jet fan and on request. - Other connection configurations for exhaust on request.

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1250..1900

555

55540

0

1250..1900

555

55540

0

1250..1900

555

55540

0

Q*

315

250

L = 12

00..3

100

M

L1 =

1100

..300

0

M

450 205

5050

NN

Q*

315

250

M

L1 =

1100

..300

0

M

450 205

50N

N

Q*

315

250

M

L1 =

1100

..300

0

M

450 205

NN

170

L1/2

170

L1/2

170

L1/2


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DIMENSIONS UWI (1 closed end)


For typical sizes




Exhaust Light

1 Ø315 2 Ø315 3 Ø315L M N M, N Q*

1600** L1/2 275 - 10202100 L1/2 275 - 13202600 - 275 L1/2, 550 13203100 - 275 L1/2, 550 1320

12

1250..1900

555

55540

0

1250..1900

555

55540

0

1250..1900

555

55540

0

Q*

315

250

L = 12

00..3

100

M

L1 =

1100

..300

0

M

450 205

5050

NN

Q*

315

250

M

L1 =

1100

..300

0

M

450 205

50N

N

Q*

315

250

M

L1 =

1100

..300

0

M

450 205

NN

170

L1/2

170

L1/2

170

L1/2

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DIMENSIONS UWI (2 opened ends)


For typical sizes




Exhaust Light

1 Ø315 2 Ø315 3 Ø315L M N M, N Q*

1600** L1/2 275 - 10202100 L1/2 275 - 13202600 - 275 L1/2, 550 13203100 - 275 L1/2, 550 1320

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Ø20

20 290

600

550

1420

1720

870

Ø20

Ø27

Ø27

Ø50

20 290

600

550

300

870

3619

732

2

1

3 3

2

A

B 5

6

6

5

4

4


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The Water Wash control cabinet is composed of 2

separate units to clearly segregate the hydraulic and

electrical functions for safety reasons.

A - Controls and electrical unit

B - Hydraulic unit

Controls and electrical unit1 - Emergency switch off

2 - User LCD touch screen

3 - Compression glands

Hydraulic unit4 - Water outlet - Male DN 20 connection nipple

5 - Water inlet - Male DN 20 connection nipple

6 - Backflow preventer water outlet - Male DN 50

connection nipple

General requirementsInlet water temperature: 50 - 60°C

CCW cabinet capacity: 30 l/mn max

Water flow per nozzle: 1,22 l/mn @ 3 bar

Pressure required at the nozzles: 2,0 - 3,0 bar

CCW cabinet pressure loss: 2,5 bar @ 30 l/mn

Power supply (max): 500W @ 230V/50Hz

As an option, the Touch Screen can be moved from

the CCW cabinet to a specific cabinet. The touch

screen can also be built in a wall.

Standard CCW control cabinet, with integrated Touch Screen and without Booster pump

14

Ø20

20 290

600

550

1420

1720

870

Ø20

Ø27

Ø27

Ø50

20 290

600

550

300

870

3619

732

2

1

3 3

2

A

B

C

5

6

6

5

4

4

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The Water Wash control cabinet is composed of 2

separate units to clearly segregate the hydraulic and

electrical functions for safety reasons.

A - Controls and electrical unit

B - Hydraulic unit

C - Booster pump module

Controls and electrical unit1 - Emergency switch off

2 - User LCD touch screen

3 - Compression glands

Hydraulic unit4 - Water outlet - Male DN 20 connection nipple

5 - Water inlet - Male DN 20 connection nipple

6 - Backflow preventer water outlet - Male DN 50

connection nipple

General requirementsInlet water temperature: 50 - 60°C

CCW cabinet capacity: 30 l/mn max

Water flow per nozzle: 1,22 l/mn @ 3 bar

Pressure required at the nozzles: 2,0 - 3,0 bar

CCW cabinet pressure loss: 2,5 bar @ 30 l/mn

Power supply (max): 500W @ 230V/50Hz

As an option, the Touch Screen can be moved from

the CCW cabinet to a specific cabinet. The touch

screen can also be built in a wall.

Standard CCW control cabinet, with integrated Touch Screen and Booster pump

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Notes

Asia PacificHalton Group Asia Sdn BhdPT 26064

Persiaran Teknologi Subang

Subang Hi-Tech Industrial Park 47500 Subang Jaya,

Selangor Malaysia

Tel. +60 3 5622 8800

Fax +60 3 5622 8888

[email protected]

Middle-EastHalton Middle-East FZE

Jebel Ali Free Zone

Office/Warehouse S3B3WH08

P.O. Box 18116

DubaiUnited Arab EmiratesTel. + 971 (0)4 813 8900Fax + 971 (0)4 813 [email protected]

IndiaHalton India Pvt. Ltd.No. 3580 Fremont TerracesLower Ground Floor,4th Cross, 13th G Main,Indiranagar, 2nd StageBangalore 560 038Tel. : +91 80 4112 3697Fax: +91 80 4112 3698 [email protected]

China

Halton Ventilation Co., Ltd

浩盾通风设备（上海）有限公司

Block 10,No 600 South Xinyuan Rd

Lingang New City,Pudong

Shanghai,201306

The People’s Rebublic of China

Tel.: +86 (0)21 5868 4388

Fax:+86 (0)21 5868 4568

[email protected]

JapanHalton Co. Ltd.Hatagaya ART-II 2F 1-20-11 HatagayaShibuya-kuTokyo 151-0072Tel.+ 81 3 6804 7297Fax + 81 3 6804 [email protected]

Korea representativeLe Meilleur Jongno Town #1829 Jongno 1 Ga, Jongno-gu Seoul,Korea 110-888Tel.: +82 2 2075 7990Fax: +82 2 2075 [email protected]

FranceHalton SASZone Technoparc FuturaCS 8010262402 Béthune CedexTel. +33 (0)1 80 51 64 00Fax +33 (0)3 21 64 55 [email protected]

GermanyHalton Foodservice GmbHTiroler Str. 6083242 Reit im WinklTel. +49 8640 8080Fax +49 8640 [email protected]

USAHalton Co.101 Industrial DriveScottsville, KY 42164Tel. +1 270 2375600Fax + 1 270 [email protected]

Asia PacificHalton Group Asia Sdn Bhd PT 26064

Persiaran Teknologi Subang

Subang Hi-Tech Industrial Park 47500 Subang Jaya,

Selangor Malaysia

Tel. +60 3 5622 8800

Fax +60 3 5622 8888

[email protected]

United KingdomHalton Foodservice Ltd11 Laker RoadAirport Industrial EstateRochester, Kent ME1 3QXTel. +44 1634 666 111Fax +44 1634 666 [email protected]

JapanHalton Co. Ltd.Hatagaya ART-II 2F 1-20-11 HatagayaShibuya-kuTokyo 151-0072Tel.+ 81 3 6804 7297Fax + 81 3 6804 [email protected]

CanadaHalton Indoor ClimateSystems, Ltd.1021 Brevik PlaceMississauga, OntarioL4W 3R7Tel. + 905 624 0301Fax + 905 624 [email protected]

Middle-EastHalton Middle-East FZE

Jebel Ali Free Zone

Office/Warehouse S3B3WH08

P.O. Box 18116

DubaiUnited Arab EmiratesTel. + 971 (0)4 813 8900Fax + 971 (0)4 813 [email protected]

16

WWW

www.halton.com/foodservice

Halton Foodservice International

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The company has a policy of continuous product development, therefore we reserve the right to modify design and specifications without notice. For more information, please contact your nearest Halton agency. To find it:www.halton.com/locations

http://www.halton.com/foodservice

http://www.halton.com/foodservice

Documents

UWI Capture Jet™ Hood with UV grease removal …...2 2 1 1 2 6 5 5 6 6 6 4 4 3 3 UWI/1303/UK UWI - Capture Jet combined with Capture RayTM and Water Wash technologies Operation and