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FCSI Roundtable on Advantages and Limitations of Ventless (Ductless) Solutions sponsored by Halton

Six of the world’s foremost design consultants plus the director of Global R&D for Halton discuss the advantages and limitations of ventless (ductless) solutions.

On Tuesday 22 June, 2021, six of the world’s foremost design consultants plus the director of Global R&D for Halton, took part in an FCSI virtual roundtable to debate the advantages – but also the challenges and limitations – of ventless solutions in foodservice spaces.

The roundtable addressed the following topics:

  • The advantages of ductless ventilation systems in foodservice
  • The implications of installing ductless ventilation on existing building infrastructure
  • Why many operators are increasingly looking at ductless ventilation systems as an option to adapt retail/office environments into hospitality spaces
  • How operators can create new avenues of F&B revenue in areas considered as non-traditional (or, previously ‘dead’) spaces through ventless/ductless ventilation systems
  • Not only the opportunities the technology presents, but also any current limitations it faces, globally
  • Any pervasive ‘myths’ about the technology and how operators and consultants can navigate a changing regulatory landscape
  • Where ventless innovation is heading and what the future looks like for the technology

A special thank you to:
Michael Jones of FCSI’s Foodservice Consultant magazine, the roundtable features Edward Arons FCSI, Colburn Guyette, (US); Edward Bircham FCSI, Humble Arnold Associates, (UK); Andrew Brain FCSI, Foodservice Consultants Australia, (Australia); Robert Doland FCSI, Jacobs Doland Beer, (US); Mildred Famero (FCSI Associate), Eminent Foodservice Design Consultancy Pte Ltd, Philippines; Laura Lentz FCSI, Culinary Advisors, LLC, (US) and Andrey Livchak, Director – Global R&D, Halton Group.

Watch this roundtable by clicking the link below:

Find out more about Halton’s Ventless (Ductless) systems

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