Halton Skyline is the first LED based lighting technology specifically developed for professional kitchens. Everyone agrees the light it provides is simply the closest possible to natural light.
Halton Skyline combines the benefits of a Culinary Light and a Human Centric Light. Respect of the food colour and plasticity, Wellbeing of the staff and safety are the key benefits!
| || |
Halton Skyline technology is marked with the following icon in the product and reference pages
More light without dazzling the staff
Nothing has been left to chance to provide a «comfortable light». The specially designed and patented mixing chamber, used on the broad beam spots, makes the highly efficient mid-power LEDs fitted behind act as a unique, uniform and powerful luminous surface. The reflector it is combined with, exceeds DIN 12464-1(1) specifications.
(1) Light and lighting - Lighting of work places - Part 1: Indoor work places
Minimum shielding angle a specified by DIN EN 12464-1(1) for Halton Skyline
|Lamp luminance in cd/m²||Minimum Shielding angle|
| 20000 to < 50000 |
Typically also applicable to fluorescent lamps (high output)
A colour rendering and plasticity close to the one of daylight
The two spot models used for Halton Skyline technology have a CRI(1) Colour Rendering Index of 83 and 95. Halton Skyline greatly improves the control of the freshness of the ingredients, the cooking of the food and also the important final touch to the plating.
(1) The CRI is defined by the International Commission on Illumination / CIE 13.3-1995.
In contrast, the vast majority of the LED spots, the diffuser and specific reflector designed for the broad beam spots provide a uniform light, with a good balance between the direct and diffuse components. These geometrical and diffusion provisions limit the creation of shadows. The relief and shapes of the ingredients and food being prepared are clearer. They become even clearer when the broad beam spots are combined with a couple of narrow beam spots.
Providing more light where and when needed is also a question of safety and hygiene
What better example than the preparation of Fugu blowfish! Better not to make any mistake during its cutting. Benefiting from more light is also key when preparing sensitive ingredients that quickly deteriorate.
Cutting machines, for instance, are potentially dangerous and yet, they are often located close to walls, where the lighting level typically decreases. All cutting operations should benefit from a higher lighting level by using more broad beam spots.
• More light for specific cooking appliances.
Grills, woks, kettles etc, in general all cooking processes for which completion of cooking is to be watched through colour control, the lighting level should be increased with focus-type spots.
• More light for the plating area.
Precision of the plates presentation, tracking of traces, final quality control through food colour, the plating counter is key and requires also more light, based on more focus-type spots.
Efficient dirt tracking at the outlet of the dishwashing machines is key for hygiene and yet, these areas suffer most of the time from very poor lighting. Increasing the broad beam spots in all areas where visual quality control is carried out looks like a must.