Ventilation of cafeteria kitchens for hospitals

Typical challenges

There is variety with hospital cafeterias types. For example, big health centers, especially university hospitals, have large canteens, with independent kitchens that are be comparable to those in the education sector. Smaller hospitals have more modest cafeterias whose meals can be produced by central kitchens and regenerated on site. Still the challenges are the same for cafeterias in Hospital sector.

On a smaller scale than central kitchens, canteens with independent kitchens are characterized by cooking appliances of high capacity, but the comparison stops there. As all preparation is on site, cafeterias have unquestionably a wider variety of cooking appliances, whether located in the production area or on complementary kiosks in the dining area. The variability of the exhaust needs are significant. In some configurations, the exhaust airflow needs can move from the production to the dining area.

Hygiene is crucial for such production tool. The requirements are the most stringent of the catering business, at every level, including the ventilation system which should not generate cross contamination of the air along with other demands.

Lastly, a significant trend is to create an open environment for the cafeteria production kitchens, which are not necessarily designed to do so.

Why choose Halton

With Halton solutions, decrease the portion of the energy and maintenance in the meal cost while benefiting from the healthiest make-up air and a globally safe ventilation system.

Halton’s hoods, ventilated ceilings and energy saving technologies comply with the highest hygiene, energy efficiency, and staff comfort standards. The same applies to the specific solutions for front-of-guests cooking solutions.

The embedded technologies benefit from advanced distant monitoring, enabling the best predictive maintenance to lower its cost.