Huge energy savings thanks to 30 to 40% reduction in exhaust airflow rates.
This is the main benefit of Halton's Capture Jet™ technology applied to hoods – compared to traditional hoods removing the same heat load. But it is not the only advantage of this technology that Halton has improved over the years:
- Enjoy better working conditions;
- Get your money back in a very short time.
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The Capture Jet™ technology is marked with the following icon in the product and reference pages
Benefit from huge energy savings thanks to a 30 to 40% reduction in exhaust airflow rates!
All hoods fitted with the constantly evolving Capture Jet™ technology bring about an impressive 30 to 40% reduction in exhaust airflow rates, compared to traditional hoods removing exactly the same heat load. That is whilst remaining just as efficient in capturing and containing all the smoke released by cooking appliances.
And if you could save even more money?
The latest generation of the Capture Jet™ technology rests on the association of two sets of nozzles supplied with an extremely low exhaust air volume (a maximum of 30 m³/h/ml of hood). 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.
- The horizontal nozzles increase the driving speed to the lower part of the hood front (Venturi effect). As such, they push vapours back towards the filters, thereby improving capture efficiency.
- The vertical nozzles form a curtain of air that increases the hoods containment volume, protects the capture zone from draughts and considerably minimises the dispersal of vapours. Thanks to these vertical nozzles, a hood installed at a height of 2 metres is as efficient as a hood installed at a height of 1.85 m or 1.90 m.
The overall reduction depends on the model of the hood, the installation configuration and in particular the makeup air strategy used in the kitchen. Low velocity supply must always take priority and a poor design in this makeup air strategy can lead to severe smoke spillage.
Further reduce the exhaust airflow rate reduction by up to 64% thanks to M.A.R.V.E.L. technology ! The first truly intelligent Demand Controlled Ventilation system.
Get your money back in less than a year!
30 to 40% reduction in exhaust airflow rates not only leads to huge energy savings but also to significant savings on installation costs. Put these together and you'll get an extremely interesting return on your investment. Typically, this return would take less than a year – depending on the kitchen configuration.
The Capture Jet™ technology does not create extra installation cost.
The airflow rate required to operate the Capture Jets represents only 2% to 5% of the overall exhaust airflow rate. As such, it is possible to feed the jets simply with an integrated low volume and "In-Line" fan. Therefore, the Capture Jet™ technology does not need to be connected to a general or specific supply ductwork. There's no additional installation costs compared to traditional hoods. In fact, installation costs may be even lower than for short circuit hoods.
The Capture Jets can however also be connected to the general supply ductwork to match local regulations or specific requirements.
Significant savings on equipment purchase and installation.
The cross section of the entire exhaust and supply ductworks is smaller. The exhaust fans and the supply Air Handling Units are also smaller. In addition, all the equipment is much cheaper to buy and to install. Similarly, the costs associated to the maintenance of Air Handling Units are lower, as they are equipped with less filters.
Better working conditions means better wellbeing and profitability
Labour shortage is one of the major challenges faced by commercial catering. The comparatively low appeal of the Chef's position can be attributed to the unpleasant thermal comfort faced in the kitchen. This discomfort is related to air temperature and speed, the heat radiated by cooking appliances and humidity.
The Indoor Environment Quality is a more global notion that is also based on lighting, sound level and visual comfort. All these factors can be improved with a correctly designed and dimensioned air conditioning system. This is imperative as working even 10°C above the thermal neutral conditions means a loss in productivity of 30%.
The exhaust airflow reduction gained by the Capture Jet™ technology does not compromise smoke capture and removal.
A hood can operate at any exhaust airflow level. The question is: how efficient is it at capturing and removing the smoke at that airflow level. The Capture Jet™ hoods have been independently tested according to ASTM regulation. It means that even with 30 to 40% less exhaust airflow, there's no smoke spillage, unlike traditional hoods. In fact there's no heat, humidity or cooking generated pollutants released into the kitchen.
The exhaust airflow reduction provides better working conditions.
With 30 to 40% less exhaust airflow, the risk of drafts inside the kitchen is therefore limited. This in turn reduces the sound pressure generated within the kitchen by the exhaust and supply ductworks. Furthermore, air conditioning systems will also benefit as they'll only have to deal with a minimum load since all the heat released by the cooking appliances by convection is removed by the Capture Jet™ hoods. It is then far easier to maintain temperature and humidity levels close to the thermal neutral conditions required.