Food Halls and Food courts, A Diverse Mix of Food with Logistical Challenges

The popularity of Food Halls and Food Courts have created a significant challenge for property developers and their designers. These developments host diverse vendors with menus from around the globe. The goal with these facilities are to create a dynamic destination space that encourages repeat visits. Along with creating a welcoming space, the kitchen exhaust system must be equally dynamic and adaptable. 
Developers are not only challenged to deliver energy-efficient designs but may have to address environmental and social issues as well. Corporate governance is front of mind for many potential customers.

Key concerns for Food Hall and Food Court developments:


Facility infrastructure flexibility

  • The system can be configured for maximum flexibility even before the vendors are known.
  • Unoccupied vendor spaces can be added to the system over time without interfering with operating vendors.
  • Fewer exhaust fans and make-up air units required.
  • The master control system monitors the entire exhaust system locally and remotely.
  • Able to quickly change ventilation settings with changing vendors.
  • Operator defined alerts for system maintenance and upkeep.
  • Control over the equipment installed –assurance of a high-efficiency, coordinated and compatible system.
  • A central pollution control system (when necessary) that multiple tenants can connect to, but operate independently.
  • Remotely manage/view your system on any cell, tablet or PC.

Vendor Operational Flexibility

  • Allocate necessary exhaust levels per vendor.
  • Maintain space air balance based on their operational requirements.
  • Allow vendors to operate independently while being connected to a common system.
Mitigation of Risk in Food Hall Ventilation  

Mitigation of Risk

  • Grease deposition sensors to monitor ductwork for proper maintenance cycles ensuring fuel source of most common fires is removed, mitigating fire risk.
  • Local or remote monitoring of system health.
  • An array of odor mitigation technology, including "Odor Critical" systems is available.
  • Odor sensors in the pollution control system to monitor its effectiveness
Comfort and Energy Efficiency in Food Hall Ventilation  

Comfort and Energy Efficiency

  • High Efficiency hoods to minimize exhaust flow rates and save energy.
  • Lower exhaust results in smaller fans and duct.
  • Lower exhaust reduces outdoor air which improves comfort.


Halton's Adaptive Hood System addresses some of the key concerns for food hall and food court developments while addressing energy efficiency, environmental factors and fire safety.


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Get a complete understanding of our Commercial Kitchen Ventilation Solution for Food Hall Developments.

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

Contact us for your Food Hall Development


Let us guide you through the process of creating a memorable customer experience while creating an adaptable Food Hall ventilation design.

Download your guide to ensure a successful implementation of your commercial kitchen exhaust system.

Halton's guide for a successful implementation of your commercial kitchen ventilation
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Expectations of a Food Hall or Food Court from a Customers Point of View

 Unique food experiences:  
 There are many food vendors and types of cuisine available.
 More choices: 
 Customers have their choice from a wide variety of food.
 Customers can access this vast assortment of food in one area.
 Providing a vibrant ambience.
 Customers know they can purchase many different dishes at a reasonable price.
  The customer experience – culinary browsing, along with the vibrant atmosphere – provides more than enough enticement.