Quality Management System scope: Design, manufacture and installation of ventilation systems.

Focussed on establishing world-class business perfomance by means of Lean and Six Sigma techniques and tooling. In 2004 Halton Foodservice Ltd. invested in Lean and Six Sigma Green Belt training for the Workshop Team Leader and Quality Manager. Having seen impressive results from projects to reduce process times and improve efficiencies, the Quality Manager has since completed training to Black Belt level.

The FCSI's Mission Statement is:
"To promote professionalism in foodservice and hospitality consulting while returning maximum benefits to all members"
Halton Foodservice Ltd. has always worked closely with FCSI members in order to promote the highest possible standards in commercial kitchen ventilation. These higher standards are not only in appearance and performance, but also in Health and Safety. Halton Foodservice Ltd. ensures regular contact with all UK-based FCSI members thereby ensuring a regular 2-way flow of information and ideas.

In response to an industry-wide request for a UK standard covering all aspects of commercial kitchen ventilation, DW171 was first published in 1999.

Over the past 5 years this publication has been a 'best seller' for the HVAC & has been widely adopted by specifiers, manufacturers and end-users alike.

It was proposed that certain key changes and updates be incorporated into a re-issue (DW172) of this important document - the most crucial of all being that it will now become "a specification" rather than "a standard".

DW172 was released in Summer 2005.