UCB

Birmingham, United Kingdom

University College Birmingham is based in Birmingham City Centre, there are 7,500 students on Further and Higher Education programmes including 1,100 international students from 65 countries. One of its key areas is its Culinary Arts department. Due to ever increasing demand, an existing room, which was already used by the department, was required to be refurbished and brought up to the standard of a commercial kitchen.
Located on the second floor, and with all mechanical risers already full, this brought its own unique challenges in being able to provide a suitable kitchen ventilation system capable of handling an extract volume of nearly 8 m3/s (28,800 m3/h).

University College of Birmingham has chosen Halton solutions for the ventilation of their kitchens with three major benefits: 40% reduction in energy consumption, low emissions level at the discharge point, best level of hygiene and fire safety.
 

Team

Client: Ducatt Building Services

Architect: Glenn Howells

Products and Technologies

Following discussions with the University, Architects & Structural Engineers, there was no route to high level discharge. It has been decided that the extract route would actually penetrate the floor entering into the main plant room below with a discharge point at the same level. This created a problem as potentially we could be discharging cooking fumes that may re-enter the building in the floors above. Using Capture Ray™ canopies with and additional treatment via Halton’s Pollustop (PST) system this issue was eliminated. During initial design meetings UCB advised of its plans to reduce its Carbon footprint. Also equipped with the Capture Jet™ technology, the canopies selected have been equipped with M.A.R.V.E.L. Demand Based Ventilation System. This second combination was able to reduce the kitchen ventilation energy consumption by 40%.
In addition to these major technological choices:
 
- The fresh air is brought in the kitchens via the low velocity units integrated on the front of the canopies, using a LPHW (Low Pressure Hot Water) system to suitably temper to the required level;
- M.A.R.V.E.L., the Capture RayTM technology and the PST unit are controlled by the mean of a unique and intuitive LCD user interface (Halton’s Touch Screen);
- A fire suppression system has been pre-installed from factory and completed on site for a better integration.

The University College of food, Birmingham (UCB) has a large number of cold mist / hot wash canopies installed that are currently under a Halton service & maintenance agreement. UCB have key environmental targets that must be met every year to reduce the environmental impact of the site and by doing so secure core funding. UCB were presented with the principal of CMOD and were keen to understand the potential savings the system could provide, subsequently UCB agreed to a 1 month trial of CMOD in 1 section of cold mist canopy for evaluation.
Figure 6.5.1 shows the trial kitchen canopy selected for the site trial. Two adjacent sections of canopy were selected, each covering the same cooking equipment and both connected to pipework with the same distance from the hydraulic panel. Each section has 10 cold mist spray nozzles.
 
Fig. 6.5.1 Canopy Drawing showing selected trial sections
 
Section 1 was fitted with a water metre and a solenoid valve to measure the water use with the CMOD controls, section 2 was fitted with only a water meter to provide a direct comparison. All parts were installed in the void between each section allowing for easy access to monitor the water meters. This site trial will be controlled by only IR sensors in order to activate the cold mist in only cooking conditions. The NTC sensor version of the system will need to be tested on solid fuel type appliances. It is expected that the NCT version will have low potential savings as the cold mist will be on during both idle / prep mode and cooking mode.

Products installed

 UVF  with M.A.R.V.E.L.
(Capture Ray™ Hood with Capture Jet™ Technology and Integrated Supply Air)

 MRV 
(M.A.R.V.E.L. Intelligent Demand Controlled Ventilation system for professional kitchens)

 CMW-FMOD 
(Cold Mist On Demand Hood with Capture Jet™ Technology and Integrated Supply Air)

 FSS 
(Fire Suppression System - Ansul® R-102™ fire suppression system for professional kitchens factory-installed)

Note: Halton has a policy of continuous product development. The products visible on the pictures used to illustrate our references may differ, whether it comes to the appearance or the technical specifications, compared to the technologies and products described on this website.

Downloads & Media

Halton-FS-Reference-uk-UCB-University-College-Birmingham
Type
Reference Case
Language
English (United Kingdom)
Size
3.4 MB