With the rapid growth of the catering industry, controlling commercial kitchen emissions has become a critical challenge for urban environmental management. Recently, at the invitation of Shanghai Environmental Sciences, Halton Ventilation (Shanghai) Co., Ltd contributed an article on the application of Halton M.A.R.V.E.L. energy-saving technology in commercial kitchen exhaust system to the ‘Best Practical Control Technologies’ section of the journal’s Special Issue on Restaurant Emission Control.
This article presents an energy consumption analysis based on field investigations of Halton M.A.R.V.E.L. system implemented at a renowned 5-star hotel in Qingdao. The analysis aims to drive stakeholder recognition of energy optimization opportunities in commercial kitchen exhaust design, while providing evidence-based guidelines for system implementation. Focusing on the impact of M.A.R.V.E.L. system on commercial kitchen ventilation, the case study conducts in-depth analysis across five critical dimensions:
- Principle of Fan VFD Energy Saving
- Principle of M.A.R.V.E.L. energy-saving technology
- Application Examples of M.A.R.V.E.L. energy-saving technology
- Design of M.A.R.V.E.L. system
- Energy Efficiency Analysis of M.A.R.V.E.L. system
Halton M.A.R.V.E.L. energy-saving technology intelligently adjusts airflow in real-time, delivering significant improvements in both energy efficiency and comfort for commercial kitchen ventilation. It provides commercial kitchens with a measurable, scalable solution to reduce energy consumption and emissions — demonstrating the tangible value and future potential of smart technologies for well-being in demanding indoor environments.
We are grateful to Shanghai Environmental Science for curating this special issue and for inviting us to promote sustainable kitchen operation concepts and practices.
Access the article: 餐饮油烟治理专刊｜变风量排油烟节能技术的应用研究
