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Very specific fire risks call for a very specific solution!

Heavy-duty cooking appliances, such as charcoal ovens and charbroilers have always been difficult to contend with. They are characterised by high heat loads leading to high temperatures inside the exhaust ductwork. They also generate a large quantity of FOG (Fat, Oils and Grease) in addition to carbon-based particles, especially in the case of open flame and solid fuel cooking. Charcoal ovens have the added problem of smoke every time the oven door is opened.


Why the use of heavy duty cooking appliances could prove to be an explosive cocktail?
Heat, sparks and fat: there must be an end to them!


Grease deposits combined with high temperatures and sparks. Nobody can afford to have such a threat of danger in the workplace. The smallest stroke of bad luck will inevitably lead to the same consequence - fire. Kitchen fires are among the most dangerous and frighteningly intense. Whether it starts at cooking appliance or canopy level, it easily spreads throughout the entire kitchen, restaurant or building via the exhaust ductwork. Statistics show that many restaurants never reopen after a major fire.

 

The Cold mist technology increases the safety level to the same standard as conventional cooking appliances.

The Cold Mist acts as a spark block and cools the incoming exhaust air. If sparks enter the hood the Cold Mist takes the heat away through adiabatic and evaporative cooling, thereby greatly reducing the risk of fire generating in the ductwork. The temperature is at the same time reduced to an acceptable level. The risk of fire is reduced to a minimum and "burning on" of the cooking grease is negated.

The Cold Mist technology provides a highly efficient filtration process. It does this by creating a curtain of cold water Mist inside the exhaust plenum of the hood, through which the smoke and pollutants (generated by the cooking appliances) are forced to pass through. Airborne particles (and therefore some odours) are then captured and directed towards the drain. This is a known, proven and highly efficient method of removing FOG (Fats, Oils and Grease) from the air stream.

Save 80% on water consumption with the Cold Mist On Demand (MOD)!

Water is a more and more precious resource that cannot simply be generated and enhanced at will. With this in mind, Halton has developed an intelligent technology which activates Cold Mist On Demand (MOD) i.e. only when strictly required and not on a continuous cycle.

Also used for M.A.R.V.EL. technology, Halton's patented IRIS™ sensors make an assessment of cooking appliances status and activate the Cold Mist accordingly.


How do IRIS™ sensors work?

80% savings on Water Consumption at the University College of Birmingham!

 

Cooking appliances off, idling or in cooking mode: M.A.R.V.E.L. makes the difference!

IRIS™ sensors were developed for real-time measurement and control of the thermal signature of each type of cooking appliance. They emit a beam that can instantaneously measure changes in the surface temperature of the kitchen equipment. The sensors are controlled by our special algorithm that rapidly determines when the Cold Mist has to be activated. Heat and pollutants generated by the cooking activities are then treated efficiently and appropriately with the lowest water consumption.


€2784 saved on water consumption - on only one of the eleven hood sections installed at University College of Birmingham (UCB)!

The University College of food, has key environmental targets that must be met every year to reduce the environmental impact of the site and by doing so secure their core funding. One of their kitchens is equipped with 11 Capture Jet™ hoods with "Cold Mist only" technology. They were keen to evaluate, on a one month trial, the real water saving potential of the "On Demand" technology. Two adjacent hood sections at any point similar were selected, each covering the same cooking equipment and used in the exact same conditions. One of them was updated to operate using "Cold Mist On Demand" and the results were remarkable.

 

An automatic cleaning of the exhaust plenum at the end of every operating day completes the circle.

At the end of the cooking period or at predetermined times during the day, the automatic wash cycle thoroughly cleans the inside of the exhaust plenums, removing all grease and residue by a combination of hot water and detergent. Maintenance of the Mist canopies is then reduced to the bare minimum as only the external surfaces have to be cleaned regularly.

 

The Hot Wash system 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.

Such a significant reduction in exhaust airflow rates also mean a huge saving on the energy needed to heat and cool the fresh air introduced into the kitchen.
 
How does the Capture Jets work?

And if you could save even more money?

 

 

How does it work?

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.
What will be the overall exhaust airflow reduction gained?

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.

And if you could save even more?

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.