Our intent is to provide industry leading content in the area of commercial kitchen ventilation with an emphasis on education. This will include information on codes, technology, research and products.
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Ghost Kitchen Exhaust Success Routine
Posted: May 21, 2020
The Ghost Kitchen or Virtual Restaurant market is rapidly growing and will likely become more commonplace in the years to come. Thankfully, the proven success routines to optimize Commercial Kitchen Ventilation design and performance in single-kitchen restaurants can be adapted and applied for use in this growing market with a few modifications.
Specifying Commercial Kitchen Exhaust Hoods
Posted: March 24, 2020
Commercial kitchen exhaust hoods are available in an almost infinite myriad of configurations and technologies to suit virtually any commercial foodservice application. These guidelines are pertinent to Type I systems specifically approved and listed for exhausting grease-laden cooking vapors.
What are the risks when foodservice facilities and residential units occupy the same property in mixed-use developments?
Demand Control Ventilation Systems for Commercial Kitchens, how do they differ, how are they the same?
How not to ruin a good thing, Make-up Air 101
What is ASTM F1704 Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems? How does it differ from U.L. 710 rating?
Posted: July 16, 2019
Simply put, the UL 710 Standard for Safety Exhaust Hoods for Commercial Cooking Equipment criteria is a fire safety test and the ASTM F1704 Standard Test Method for Capture and Containment Performance of Commercial Kitchen Exhaust Ventilation Systems is a performance based test to determine the capture and containment threshold for any given hood under […]