Typical challenges

Meals in hotels can be managed in a unique production kitchen or, depending on the hotel size, in several other and complementary kitchens for the room service, the banquets or the display cooking areas installed right in the middle of the dining areas.

The production, room service and banquet kitchens, whether grouped or not, have therefore very different ventilation needs due to the use of various types of cooking appliances, from light to heavy duty profile, at very different times during the day.

Without specific provisions, and especially when several kitchens, the energy use can rapidly become a handicap for their profitability. There’s the added constraint of not annoying the guests with cooking odors when the ventilation discharge can’t be located far enough from their rooms. Maintenance and the time required to periodically clean the filters can also become a concern.

Why choose Halton

With Halton solutions, lower the part of the energy and maintenance in the meals cost and be sure the guests are not annoyed by cooking odors while in their room.

Halton’s hoods, ventilated ceilings and energy saving technologies comply with the highest hygiene, energy efficiency and staff comfort standards. We have additional solutions to free the staff from filters cleaning and to do not reduce the value of the guests rooms located close to the kitchen ventilation discharge, if it is not possible to move it away enough.

The embedded technologies benefit from advanced distant monitoring enabling the best of predictive maintenance in order to further lower the operation costs.