The K-12 School Kitchen Ventilation provider for educational facilities

Typical challenges in K-12 kitchen ventilation in educational facilities

Today, nutritional guidelines for school foodservice programs are more regulated and more stringent.  The menus also dictate the kitchen cooking appliances required.

Regardless of menu, all cooking appliances generate heat in two forms: convective and radiant. This heat must be removed from the kitchen, or treated, to maintain a safe, healthy and comfortable environment.

The challenge is to provide a system that is cost effective for day periods that schools cook while reducing energy. It may appear that these goals are at cross purposes with each other, but Halton can provide cost effective solutions that meet this criteria.

Do you have a challenge that requires a solution?

Consult us! Let’s see if we have ready made solution for you or if we can make one together!

Why choose Halton

Halton’s provides the design and tools to develop energy efficient and sustainable K-12 kitchen ventilation and comfort.

• Design exhaust volumes based on the energy released by the equipment and the efficiency of the Capture Jet hood system
• Provide, where applicable, the M.A.R.V.E.L. fastest responding demand ventilation kitchen control to allow for modulation of exhaust rates based on cooking duty, saving energy during idle or non-productive periods. If you are not cooking, you don’t need to expend the energy.
• Utility Distribution Systems are a cost effective way to provide onsite utility connections for your appliances and incorporate safety features such as emergency shut off. Another benefit is the flexibility to change out connections if new appliances are incorporated.