A high degree of design flexibility to suit virtually any mixed use design.

From the design concept, Halton is prepared to meet with your design team, contractors and tenants to review the system and its capabilities.
 

Multi-tenant spaces within a mixed-use environment have significant logistical and infrastructure challenges. Creating spaces for foodservice operations before the tenant(s) have been identified while maintaining a high degree of infrastructure flexibility would be the goal, but often can fall short. Addressing odor abatement, space flexibility, residential tenant access, and fire risk must all be accounted for in the design. It is important to understand that foodservice operations are effectively production facilities with the associated effluent as a by product. In the course of production, heat, effluent, and volatile organic compounds (VOCs) are produced. These are typically exhausted to the atmosphere and carry condensable grease and odor with them. With residential properties proximate to these establishments, it creates a condition that lends itself to odor and/or smoke complaints. Fire safety is another issue that must be addressed.
 

Regular maintenance of the system components and ductwork is critical. To effectively manage cooking effluent and odors, it is essential to understand what it is made up of. The basic ingredients in cooking effluent would contain a combination of fats, oils, and grease (animal and vegetable), water vapor, by products of combustion from gas cooking and grease vapor.
 

Most of the odor from cooking is contained in the Volatile Organic Compound (VOCs). The VOCs are in vapor form. This is an essential consideration because it cannot be removed by mechanical or filtration means. Smoke and grease particulate can be removed by mechanical filtration at the hood level while grease and smoke (with the appropriate level of filtration) can be removed at the pollution control unit (also called a "scrubber) based on the efficiency of the unit. There is a variety of filtration methods that can be deployed at both the source and discharge areas for applications that are considered Odor Critical.


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A guide to successfully integrating food service venues with residential properties and avoiding odor issues!
 
A well-defined scope of responsibility is the key to a successful project.

Products recommended 

Halton recommends especially  the following product families which integrate several or all of the opposite recommended technologies.

Air Purfication Systems 
PolluStop PST-A 
PolluStop modules are designed to be incorporated into commercial kitchen ventilation systems where the control of airborne pollutants at the discharge point is a requirement.

Exhaust Hoods
Capture Ray - Capture JetTM Hood with UV Technology  
Based on Halton's patented highly efficiency Capture JetTM solution and advanced mechanical KSA filter technology, the Capture Ray™ feature with scheduled maintenance keeps the plenum and duct virtually grease-free and mitigates the cooking odor and emissions

Demand Controlled Ventilation (DCV) System
M.A.R.V.E.L.
M.A.R.V.E.L., in combination with Capture Jet™ technology, offers the lowest levels of energy consumption currently possible and provides complete comfort for users.


Duct Safety Control Systems
KGS - Kitchen Duct Grease Sensors
Halton KGS system assesses the level of grease deposits in a kitchen's entire exhaust duct network. As soon as this level exceeds the threshold defined in standard NFPA-96 (or local equivalent), an alarm is triggered and a signal can be sent to the Building Management System.