Kitchen hygiene isn’t only about cleanliness—it’s about safety, efficiency, and prevention. At ÑAM-ÑAM, a popular restaurant inside Centro Comercial Las Antenas in Mexico City, these priorities became urgent when the mall reported several fire risks linked to grease buildup inside kitchen ducting.

Today’s restaurant operators face rising expectations for safer kitchens, cleaner air, and proactive fire prevention. This case study shows how ÑAM-ÑAM embraced a preventative approach using Biozone Scientific’s Odour & Grease Removal (OGR) System, reducing labour, strengthening hygiene, and improving working conditions from day one.

The Challenge: Grease Accumulation and Fire Risks

ÑAM-ÑAM serves 100–150 diners per day, and more than 350 customers on weekends, creating constant cooking demand. As a result, grease particles quickly collected inside the ducting system.

This buildup raised two major concerns:

• Fire risks in a busy shopping centre
• Odour hotspots affecting staff comfort and customer experience

The team needed a solution that worked continuously, prevented grease adhesion, and maintained hygiene without increasing daily labour.

Finding the Right Solution

Biozone Scientific, together with Grupo Delia, introduced the OGR System—a technology designed to stop grease and odours directly at the source. Instead of relying on manual cleaning alone, OGR uses a combination of UVGI lamps and advanced airflow design to break down grease particles before they accumulate.

After a full demonstration, both the mall management and ÑAM-ÑAM’s leadership approved the installation due to its safety, sustainability, and long-term cost advantages.

Implementation: A Preventative Start from Day One

Grupo Delia’s technical team installed two OGR units, each fitted with four UVGI lamps per hood, covering both extraction points in the kitchen.

Because the restaurant equipment was brand new, this created the perfect opportunity to integrate the system early and build a clean-from-the-start environment. The installation was also supervised by Biozone’s Mexico representative to ensure optimal setup and performance.

Results: Cleaner Ducts, Less Labour, and Fresher Air

Within the first few weeks, ÑAM-ÑAM experienced clear improvements:

• Significant grease reduction
  • Grease stopped accumulating inside the hoods, reducing fire risk and keeping extraction systems efficient.
• Noticeable odour control
  • Odours were neutralised, improving comfort for both staff and customers.
• Lower cleaning frequency
  • Previously, filters required daily cleaning. With OGR, maintenance dropped to every 15 days, and grease residue was minimal.
• Healthier, safer workspace
  • The kitchen environment felt cleaner, with less downtime and reduced manual labour for the staff.

Chef Carlos Sergio Omar Soto, Head Chef at ÑAM-ÑAM, noted:

“It improves extraction performance and optimises hood cleaning. With less adhered grease, maintenance is much easier.”

Conclusion: A Safer and More Sustainable Kitchen

ÑAM-ÑAM’s success shows how automated hygiene solutions can transform kitchen operations. By preventing grease and odours at the source, the Biozone OGR System supports safer, cleaner, and more sustainable environments.

Following these results, both the shopping centre and the restaurant group are exploring expansion of the OGR solution across additional locations in Mexico City.

For restaurants wanting to reduce fire risks, cut labour, and maintain fresher air, ongoing, preventative hygiene is the way forward.

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