Halving energy consumption in professional kitchens
|Its excellent track record in promoting greater energy efficiency and better indoor climates has made Halton the global market leader in kitchen ventilation.
Professional kitchens often consume unnecessarily large amounts of energy when compared to other spaces. Ventilation systems in a commercial kitchen typically operate at 100% of capacity, for example, regardless of kitchen appliance usage.
Energy consumption can be cut significantly by introducing demand-based ventilation such as the Halton Marvel system, which reduces both heating and electricity consumption. Heat recovered from exhaust air can be used either for heating supply air or for heating water with a heat pump.
Halton Marvel is the first intelligent, responsive, and completely flexible demand-controlled ventilation system for commercial kitchens. It monitors the status of each kitchen appliance constantly and adjusts airflows and duct pressure levels accordingly. Adjustments are made independently, hood-by-hood, to keep power consumption to a minimum.
The flexibility of the system means that it can be reprogrammed at any time in response to changes in kitchen or galley layout.
Better design brings other benefits as well
Energy savings can benefit restaurants’ profitability significantly; a typical diner, for example, can save thousands of euros a year by using an energy-efficient Halton Marvel system, making for a short pay-back time.
Customer satisfaction will improve, thanks to a better indoor environment with appropriate temperature and humidity levels and no unwanted odours, as will employee satisfaction. Too many kitchen staff have to put up with hot conditions, draughts, excessive humidity, noise, and poor air quality – all conditions that typically result in high staff turnover and high training and recruitment costs.
Following its launch in 2010, the Halton Marvel system has received innovation awards in a number of countries. Halton kitchen ventilation technology has also been recognised as best in class in two Foodservice innovation awards.