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Campus de Groisy

Groisy, France (2022)

“Espace Olivier Couvin”: a state-of-the-art facility serving the food service sector.

The Campus de Groisy inaugurated its new multidisciplinary laboratory, the “Espace Olivier Couvin”, on 18 October 2022. With a 150m² kitchen and other facilities, this combination of innovation and performance is now one of the most beautiful training centres in France.

Head Chef Olivier Couvin, Paul Bocuse’s executive Chef, is a very talented chef who won the prestigious “Meilleur Ouvrier de France” award in 2015. He gives up two days of his free time every month to teach all these students on the campus.

Campus de Groisy has chosen Halton Solutions for the ventilation of their kitchen.

See Campus de Groisy website

Campus de Groisy: addressing the unique operational and acoustic requirements of this Culinary School Kitchen Ventilation

Culinary schools are different than the typical production kitchen but must have the ability to address intermittent and high demand quickly.

In a teaching kitchen exhaust system, demand centers around the course schedule. You would have some periods of inactivity followed by a significant uptick in cooking.
The system is required to be able to respond instantaneously as well as isolate inactive ventilation stations as well.

Halton’s commercial kitchen ventilation system, whether our Capture Jet Series of energy-efficient hoods or our ventilated ceiling systems, provide solutions that address noise and energy efficiency.
Campus de Groisy has chosen Halton to provide the ventilation solution to address the primary requirements of this culinary school kitchen: open site lines, low noise along with infrastructure flexibility, and energy savings.

Watch the video on Halton Youtube Channel

KCJ-UV ventilated ceiling, a highly efficient kitchen ventilation solution, combining extraction, makeup air, uniform lighting and rigid suspended ceilings above neutral areas!

Equipped with the Capture Ray™ technology, it keeps the plenum and ductwork virtually grease-free and reduces cooking odour emissions. The KCJ-UV ceiling is also equipped with the new generation of Capture Jet™ technology. It requires up to 15% less exhaust air volume than traditional ceilings.

It neutralises the grease carried by the exhaust air. By carefully selecting the number of UV lamps, airborne cooking odours will be so minimal that it can negate the need to discharge the vitiated air at high level from the building. Eliminate neighbourhood and safety concerns, establish your restaurant wherever you choose, and save a great deal on your energy bill and cleaning costs.

Discover this KCJ-UV ventilated ceiling equipped with Halton Skyline LED Lighting technology

Campus de Groisy (Groisy, France)

Halton Connect and Care smart services - Halton Connect IoT (Internet of Things) platform

Everything is controlled thanks to Halton Connect®

It is a state-of-the-art IoT (Internet of Things) platform whose foundation is an advanced and easy-to-use cloud-based portal.

It enables 24/7 remote monitoring of the solutions designed by Halton, allowing access to useful information along with powerful data analytics to the end-users. It also provides crucial information to our engineers.

In return, they can remotely and safely control all systems and their settings when required.

Learn more about Halton Connect

M.A.R.V.E.L. energy saving technology: designed for commercial kitchens M.A.R.V.E.L. offers unmatched savings while improving staff working conditions.

M.A.R.V.E.L. is a state-of-the-art controls platform incorporating Demand Controlled Ventilation as a key feature. The controls adjust real time kitchens exhaust airflow rates, depending on the status of the cooking appliances. If only one cooking zone is operating, only the airflow required for that zone would be automatically adjusted. The other zones would continue to operate at a low flow rate. With M.A.R.V.E.L., a zone can be as small as a hood section.

This means impressive energy savings at all levels of the kitchens ventilation, along with a sensible and tangible improvement of chefs’ and their teams comfort.