Don't think your kitchen ventilation is automatically going to be efficient - put all the odds in your favour!

Schlieren technology allows you to visualise the thermal plumes released by the cooking appliances. An asset used to accurately measure the capture efficiency of hoods and ventilated ceilings.

It allows you to objectively determine the exhaust airflow rate required by any hood in any kitchen.

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Schlieren technology sees what can't be seen.

Schlieren photography is a visual process that is used to photograph the flow of fluids of varying density. It is widely used in aeronautical engineering to photograph the flow of air around objects. The basic optical Schlieren system uses light from a single "collinear" (light whose rays are parallel and disperse minimally) source shining on a target (or from behind a target). Variations in refractive index caused by the density gradients in the fluid distort the light beam. This distortion creates a spatial variation in the intensity of the light, which can be visualised directly with a shadowgraph system.

In brief Shlieren technology allows you to see what cannot be seen with the naked eye. When applied on kitchen ventilation solutions, it allows you to visualize the thermal plume generated by the cooking appliances, mix of heat, steam, particles and other pollutants.

Note: The Schlieren video shown here demonstrates the heat released at the opening of a convection oven.

Our Schlieren test benches match ASTM requirements and are prepared for the upcoming European regulation.

Schlieren technology allows you to watch the periphery of the hoods or ventilated ceilings and see whether there's smoke spillage or not. By decreasing or increasing progressively the exhaust airflow rates, it is then easy to determine accurately the so called "Capture and Containment" point. It corresponds to the exhaust airflow rate just required to capture, contain and remove the pollutants released by cooking appliances.

Above that point, the hood or ventilated ceiling wastes energy. Below that point, the hood or ventilated ceiling spills and the air quality therefore decreases rapidly.

Our two main laboratories match the requirements of ASTM (American Society for Testing and Material) - Protocol F 1704-99 «Test Method for Performance of Commercial Kitchen Ventilation Systems». They are also prepared for the upcoming European regulation in that domain.

Our hoods are tested based on ASTM F 1704-99 protocol.

Note: The Schlieren test here opposite shows the difference of efficiency in two different configurations.

H.E.L.P. puts ALL the odds in your favour!

H.E.L.P. (Halton Engineering Layout Program) is an internal designing tool which calculates the exhaust airflow rates to be used by Halton Capture Jet™ hoods and ventilated ceilings as well as by Jet Extraction Systems.

H.E.L.P. calculates the "thermal plumes" released by the cooking appliances depending on their type, input power, the intensity of usage (simultaneous factor), the free height between them and the hood or ventilated ceilings, the makeup air strategy (mixing diffusers or low velocity units) and the position of the cooking blocks (wall mounted or island).

To close the circle, it is vital to consider the capture efficiency of the ventilation solutions used, which is not the case in open calculation methods. H.E.L.P. integrates the capture efficiency of our products, tested in our research centres, in accordance with ASTM F 1704-99 protocol. H.E.L.P. then provides reliable exhaust airflow levels. A ventilation system is never an exact science.

Put all the odds in your favour with H.E.L.P. reports.