Traditional Chinese cooking relies heavily on high-temperature wok-frying and deep-frying, which produce significant amounts of heat and smoke. This not only pushes kitchen ventilation systems to their limits but also creates an operational challenge for restaurateurs: if the exhaust system is underpowered, thermal current and impurities can spread into the dining area, detracting from the customer experience. Conversely, increasing the exhaust volume alone leads to excessive energy use and higher noise levels, along with uncomfortable drafts for kitchen staff.
Halton Capture Jet™ technology offers a targeted solution to this problem. Integrated into exhaust hoods and ventilated ceiling systems, this approach—both in design and application—is tailored to meet the specific demands of Chinese commercial kitchens.
Halton Capture Jet™ technology rests on the association of two sets of nozzles supplied with an extremely low supply air volume. These nozzles fit to the lower part of the hood front as well as the sides, so as to literally encircle the covered cooking areas. These nozzles form a protective air barrier around the cooking area without interfering with kitchen operations. The horizontal nozzles leverage the Venturi effect to increase the push/pull of the thermal plume and smoke generated during cooking. It helps to direct the rising vapours toward the filters, preventing them from dispersing into the surrounding environment. The vertical nozzles form a curtain of air that increases the hoods’ containment volume, protects the capture zone from draughts and minimises the dispersal of vapours. They effectively provide a physical barrier, virtually bringing the containment area closer to the cooking appliances. This technology is designed to minimize the pollutant dispersion at the source. It is the combined effect of this ‘push/pull + barrier’ mechanism that allows it to dramatically cut exhaust air rate by up to 30-50% compared to traditional hoods operating on extraction alone. It achieves this while maintaining superior capture performance and significantly reducing the energy consumption on the ventilation system.
Halton Capture Jet™ is also ideal for kitchens with ventilated ceilings. While their open layout and lack of downward hoods save space, these kitchens often face issues with recirculating cooking vapours with the fresh air supply as the thermal plume rises. Halton’s two sets of nozzles are similar to those of the hoods, but their benefit lies specifically in increasing the capture efficiency of ventilated ceilings. They constitute in effect a “barrier” between the capture zones and the makeup air zones, not only solving the problem of air recirculation but also reducing the exhaust airflow rate by 15%. The result is an open kitchen that maintains its clean, open aesthetic, without sacrificing air quality or comfort.
Halton Capture JetTM technology creates direct value for commercial kitchens through significant energy savings. It drastically reduces the exhaust airflow rate, which directly lowers the energy required for the cooling and heating make-up air systems. Furthermore, the reduced exhaust airflow rate enables the use of smaller duct and fan system, cutting down on both upfront equipment costs and installation expenses. For operators, this means dramatically lower operating expenses and a faster return on investment.
Tailored for the unique challenges of Chinese cooking, Halton Capture JetTM technology achieves a seamless integration of performance and practicality. It delivers an optimal balance of energy efficiency and improved kitchen conditions, offering the food service industry a robust foundation for sustainable and high-efficiency operations.
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