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UVF – Capture Ray™ hood (CE)

UVF hoods are particularly suitable for LEED 1 projects and can be used in all closed or open kitchens (hotels, hospitals, gastronomic restaurants, central kitchens, etc) , especially those located in dense urban areas or whose ducts are difficult to access for cleaning.
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Overview

UVF hoods are particularly suitable for LEED(1) projects, especially when combined with M.A.R.V.E.L. airflow optimization technology. They can be used in all closed or open kitchens and in general all food producing environements - especially those located in dense urban areas or whose ducts are difficult to access for cleaning.

UVF hoods are equipped with the UV Capture Ray™ technology. It neutralises the grease carried by the exhausted air. The airborne cooking odours will be so minimal that it can negate the need to discharge the air at high level from the building. Eliminate neighbourhood and safety concerns, save on construction and installation costs, establish your restaurant wherever you choose, and reduce your operation costs.

UVF are also equipped with a low-velocity makeup air system built into the front face.

  • Up to 40% reduction in exhaust airflow rates due to Capture Jet™ technology.

  • Possibilty to reduce the exhaust volumes by up to an additional 40% on top of the Capture Jet™ reduction with M.A.R.V.E.L. airflow optimization technology.

  • Two mechanical filtration stages. KSA cyclonic aerosol separators constructed of stainless steel in compliance with EN 16282-6. Up to 95% efficient on 10 microns particles or larger. Also certified UL 1046, NSF and LPS 1263. Mesh filters as second filtration level.

  • Neutralisation of remaining grease particles and vapors after mechanical filtration thanks to the Capture Ray™ technology.

  • The drastic reduction in grease deposits greatly lowers the cleaning costs for the ductwork and the exhaust plenums. Hygiene and fire safety are at an optimum level.

  • The Capture Ray™ technology also reduces drastically the odors emissions and enables establishing restaurants in dense urban sites.

  • The UV On Demand option activates the lamps only when cooking appliances are actually used and saves up to one lamps-set where other UV systems require two.

  • HACCP(2) International certified.

  • Integrated fan for the Capture Jet™ technology. No need for an extra duct.

  • Capture Jets are automatically switched off when the hood is not used or operates at a minimum airflow.

  • Total access security to UV-C lamps.

  • Equipped with Halton Connect IoT (Internet of Things) platform with advanced 24/7 distant monitoring capabilities.

  • Highest value of ownership thanks to Halton Connect & Care smart services available as an option from kitchens commissioning.

  • Halton Skyline LED culinary light provides the best visual comfort while contributing to further improve the safety and the energy savings.

  • When extended to the whole kitchen and beyond, the Human Centric version of Halton Skyline directly contributes to chefs' and their teams wellbeing.

  • Better capture efficiency and comfort for the staff thanks to a low-velocity diffuser built into the front.

  • Capture and containment efficiency tested in accordance with the ASTM 1704 standard.

(1) LEED - Leadership in Energy and Environmental Design

(2) HACCP - Hazard Analysis Critical Control Point

Dimensions

- Above 3100 mm, hoods are an assembly of separate sections to make transportation and site handling easier.

- Number of connections to be determined based on the sections length and on the calculation of the airflow rates depending on the cooking appliances.

- Rectangular connections on request.

Monobloc island configuration

Admissible and calculated airflows

Admissible airflows

(1) QE Min/KSA = 505 m3/h @ ∆PT.A.B. = 105 Pa | QE Max/KSA = 685 m3/h @ ∆PT.A.B. = 190 Pa

(2) W=1300 mm

Calculated airflows

The calculated exhaust airflow rates are determined with a EN 16282-1 based calculation method. It relies on the evaluation of the convective volumes (air mixed with heat, steam, grease, smoke and other pollutants) generated by the cooking appliances, depending on their type, on the energy used and their installation conditions (central, on a wall, in an angle).

The air volume required to remove the convective loads is then calculated depending on:

  • The hood or ventilated ceiling installation height;

  • The makeup-air strategy (mixing or displacement);

  • The hood or ventilated ceiling capture efficiency according to ASTM 1704-12 standard.

UVF hood reduces the exhaust airflow rates(1) by up to 40% compared to traditional hoods.

(1) This scale is indicative and based on wall mounted hoods, opened on 3 sides, equipped with a same cooking bloc, whatever it is. For each hood model, the exhaust airflow variation is due to the makeup-air type (mixing or displacement). Other parameters do impact the final airflow rates. Our sales teams are at your disposal to provide you with a calculation note depending on your kitchen configuration.

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