▲ The Bright / CEO Kim Ji-soo

The Public Safety and Security Minister's 2016 report shows that 2,777 (6.3%) out of 43,413 fire accidents were occurred in restaurants. Commercial kitchens have high risks of getting a fire for constant use of fire and oil during the business hours.

Adding to this potential danger, the ducks piled up with oil stain sometimes play crucial part in causing the fire. Most ducks in commercial kitchens are narrow and long and it is hard to clean manually. A spark of fire pops up in the duck can lead to a disastrous fire accident that can never be forgotten.

Finding a way to clean the ducks in commercial kitchens easily and efficiently for many years, a South Korea company The Bright brought up with a bright idea: the duck cleaning robot named: Jetty.

Loaded with the dryice blasting technology and equipment,  cleans all surfaces and corners of the duct by moving freely and sends the video images of the process in real time. Jetty shoots strong dryice to all surfaces of the duct to fly off the dust and oil stain. This technology was formerly used by the NASA to clean the spaceships without water and also in shipyards where the cleaning must be done without liquid. 

Kim Ji-soo, CEO of The Bright, majored in Naval Architecture and Ocean Engineering at Seoul National University and worked as an air-conditioning engineer at shipyards. 

"I started to develop a dryice blasting product that can carry out the job of cleaning off the fine dust. But during the course I happened to know the difficulty of cleaning the ducts in commercial kitchens and I saw myself a great growth potential of the market. I took a research and visited many restaurants. And I was shocked by the fact that they did not have any option to clean the narrow and long ducts but just re-install it about every 10 years. In other words, the dust and oil stain have been piled up for 10 years. The oil stain on the duct at a hotel, for example, was 18cm thick and the right below was the VVIP room. The fire at the Severance Hospital food court in 2018 started at pizza brazier from which a tiny ember popped onto the oil stain of the duct. I could have been led to a disaster if not controled promptly" says Kim.

Jetty has 6 legs and 320mm in size. Jetty works itself without remote control and shoots dryice 360 degrees. The 3 to 5m dryice pellets remove the oil stain perfectly no matter how thick it is and the strong wind pushes the fallen oil stain forward. The job is done at –75℃ so it also kills bacteria and virus on the surface. 

Jetty in fact is not only works in the ducts at commercial kitchens but wherever it needs from buildings and subways to engine rooms as well as any spots that cannot be washed with water. PowerKorea → powering Korean business to the world!