BARTON cuts off the molecular chains of active double-stranded fatty substances by use of strong UV-C ultraviolet rays (254nm), making them vulnerable to be attacked; at the same time, it oxidizes alcohols, esters, aldehydes, benzene and other molecules in the smell into harmless substances such as water vapor and carbon dioxide under the ozone photolysis and oxidation action (185nm), which are finally discharged along the air duct exhaust system. The two modes of action simultaneously react to control the fume and odor in kitchens.