Enters the duct.
Cleans everything.

VentBot is inserted via an access panel. Four telescopic legs extend outward, gripping the duct walls with drive wheels. The robot traverses the entire system — vertically, horizontally, around bends — up to 70 metres from the entry point.

A spray arm orbits 360° around the inside circumference, blasting dry ice pellets at every surface. At −78.5°C, the thermal shock converts grease and carbon into fine dust. No water. No chemicals. No residue.

• 01Robot inserted via standard access panel — no building modifications
• 02Four extending legs grip duct walls in any geometry
• 03360° orbiting spray arm blasts dry ice at −78.5°C
• 04Grease and carbon sublimated to fine dust — zero residue
• 05Front and rear cameras document every centimetre
• 06Round, square, and rectangular ducts: 250mm–900mm
• 07TR19 and NFPA 96 compliant report with photos

We bring the robot.
We do the clean.

VentBot is a service, not a product you buy. Our technicians deploy alongside your existing vent hygiene partners, coordinating deep cleans across your entire estate.

• ✓No hardware for you to buy, maintain, or store
• ✓Site survey to assess access and complexity
• ✓Coordinated deployment across multi-site estates
• ✓Full TR19-compliant documentation after every clean
• ✓Works best paired with Pro-Vent for ongoing prevention

Bacteria that eat grease.
Every night. Automatically.

Four ultrasonic nozzles disperse 600ml of probiotic liquid as ultra-fine fog (10–50 microns). Three strains of spore-forming Bacillus bacteria germinate on contact with grease, producing lipase, protease, and amylase enzymes.

• 01Patented technology — UK approved, EU/US applications in progress
• 024 ultrasonic nozzles fog 600ml/day overnight
• 03Spore-forming bacteria survive fogging and colonise surfaces
• 04Lipase, protease, amylase break down all grease components
• 05Fully automated — no staff involvement required
• 06Monthly service by FBIS: check, replenish, report
• 07Best results after VentBot deep clean

Captures grease.
Before it enters the duct.

Standard baffles let fine grease particles pass straight through. Venturion uses compound-curve geometry to accelerate air through a narrowing throat, forcing fine droplets to collide and merge. Larger droplets are captured by the curves and drained through an integrated capillary system.

• 01Air accelerates through baffle throat — fine droplets collide
• 02Coalescence zone merges fine particles into larger droplets
• 03Compound curves capture merged grease on contact
• 04Integrated capillary drainage prevents re-entry into airflow
• 0550% more grease captured than standard baffle filters
• 06Zero moving parts — passive, maintenance-free operation
• 07Pairs with Pro-Vent and GreaseEye for complete extraction hygiene

Measures grease.
Predicts when to clean.

GreaseEye uses optical sensing to measure grease depth across your extraction system every day. The proprietary FBIS algorithm tracks accumulation rates, adjusts for seasonal cooking pattern changes, and predicts exactly when the cleaning threshold will be reached.

• 01Optical sensors measure grease depth to 0.1mm precision
• 02Strategic placement: canopy, vertical risers, horizontal runs
• 03Proprietary FBIS algorithm — patent pending
• 04Tracks daily accumulation rate and predicts threshold date
• 05Auto-books cleaning when threshold reached — no calendar guesswork
• 06Validates Pro-Vent and Venturion effectiveness with real data
• 07Feeds data to Kitchen-IQ for autonomous system management

One platform.
Every system connected.

Kitchen-IQ is the management layer that turns individual products into a coordinated system. It receives live sensor data from GreaseEye, adjusts Pro-Vent fogging schedules based on actual grease levels, monitors Venturion filter status, tracks Steri-Ice cycles, and schedules VentBot deep cleans — all autonomously.

• 01Receives real-time data from GreaseEye sensors
• 02Controls Pro-Vent dosing based on actual grease levels
• 03Monitors Venturion filter performance
• 04Tracks Steri-Ice sanitisation cycles
• 05Schedules VentBot deployment when deep clean needed
• 06Single dashboard for entire extraction estate
• 07Autonomous decisions — no manual intervention required

Continuous ozone.
Clean ice, always.

Steri-Ice retrofits to any commercial ice machine. Once installed following a deep clean, it generates ozone continuously — eliminating mould and bacteria around the clock.

• 01Retrofits to all major commercial ice machine brands
• 02Continuous 24/7 ozone sanitisation
• 03Dramatically extends manual cleaning intervals
• 04Installed by your existing refrigeration partners (we train them)
• 05Annual ozone cell replacement
• 061-year full replacement warranty

Electromagnetic field.
Clean lines, less often.

InnPulse sends a pulsed electromagnetic field through beer lines, preventing yeast, bacteria, and proteins from aggregating. Paired with EcoZenze Activ — pH-neutral, biodegradable, 99.9999% kill rate.

• 01Extends cleaning from every 7 days to every 28 days
• 0275% reduction in wasted beer, water, and staff time
• 035-year hardware guarantee, ultra-low energy
• 04Compatible with beer, cider, and soft drink lines
• 05EcoZenze: pH-neutral, biodegradable, no caustic chemicals
• 0699.9999% kill rate against key spoilage organisms

One pod. One dose.
Perfect every time.

InnLine is a cleaning concentrate in a dissolvable PVA film. Drop the pod in, the film dissolves, and you get exactly 10 litres. No measuring. No chemical contact. No GHS hazard classification when diluted.

• 011 pod = 10 litres of perfectly dosed solution
• 02PVA shell: zero skin contact with concentrated chemicals
• 03No GHS hazard classification when diluted
• 04Eliminates dosing errors that cause under-cleaning or taint
• 05Works for beer and wine lines
• 06Compact, lightweight, easy to store