Nozzles for odour control

Unpleasant odour is a common by-product of many chemical, food processing and industrial applications. Odour is caused by airborne particles or gases.  In order to remove odour causing particles a fine spray can be introduced which will either absorb or react with the particles to eliminate odours.

A number of different odour-fighting chemicals can be sprayed.  Regardless of the type of liquid being sprayed the ideal spray characteristics are the same; namely to deliver as great a surface area per volume of liquid sprayed as possible.   This is achieved by ensuring the spray is very finely atomised.

Nozzle selection

The key engineering challenges faced when selecting nozzles for odour control applications are discussed in the Engineering Considerations pages of this section.  These can be accessed by the blue menu to right hand side of this page.  Information on the various nozzle designs that meet the challenges presented can be accessed by the grey menu to the right hand side of this page.

All the information on engineering challenges and 

nozzle design types is summarised in the “Odour Control Nozzle Selection Cheat Sheet” which can 

be accessed by the clicking on the orange button to the right.