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Time Out Market Vancouver

Delivering High‑Performance Ventilation for a Modern Food Hall

Vancouver British Columbia (Canada)

Time Out Market Vancouver is a flagship culinary destination located in Oakridge Park, bringing together the city’s top chefs, mixologists, and cultural creators under one roof. The venue spans 51,000 square feet, includes 18 professional food kitchens, multiple bars, cultural programming spaces, and seating for approximately 1,000 guests, including a large outdoor terrace.

To support the market’s diverse cooking styles, high‑volume output, and solid fuel operations, Halton engineered a complete commercial kitchen ventilation solution designed for performance, reliability, and long‑term efficiency.

Time Out Market Vancouver food hall ventilation system
Challenge
Solution
Technologies Installed
Key Outcomes
Project Team
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Complex Food Hall Ventilation Requirements

Operating one of Vancouver’s largest food halls comes with significant ventilation and safety demands:

  • 18 kitchens with varied cooking methods – from solid fuel grilling to high‑heat sautéing, frying, steaming, and baking.
  • Large, interconnected public space requiring consistent air quality without noise or odor intrusion.
  • High‑volume, long‑hour operation demanding durable, low‑maintenance systems.
  • Solid fuel cooking risks requiring advanced spark mitigation, filtration, and fire‑safety integration.
  • Architectural and guest‑experience priorities – systems needed to be quiet, efficient, and visually unobtrusive.

These challenges required a robust, scalable, and energy‑efficient ventilation strategy capable of supporting continuous operation while meeting strict safety and environmental standards.

Comprehensive Food Hall Ventilation Solution

Halton delivered an integrated ventilation approach combining advanced hood technology, pollution control, solid fuel filtration, and real‑time monitoring. This solution ensures consistent performance across all kitchens, supports energy efficiency, and provides operators with continuous oversight of ventilation conditions and equipment status.

Food hall kitchen lineup with Halton Capture Jet® hoods

Technologies Installed

Ventilation & Capture

Filtration & Pollution Control

Monitoring & Control
(Halton SafeGuard Ecosystem)

Key Outcomes

  • 18 kitchens with Halton’s advanced ventilation systems.
  • 51,000 sq. ft. food hall with seating for ~1,000 guests and a large outdoor terrace.
  • Comprehensive solid fuel safety strategy using KVE‑CM hoods, ESP filtration, and SafeGuard monitoring.
  • Energy‑efficient operation through Capture Jet® airflow reduction and UV Capture Ray™ technology.
  • Superior air quality and odor control across all dining and cultural spaces.
  • Scalable design supporting future kitchen reconfiguration and vendor changes.

Frequently asked questions

What makes food hall ventilation more complex than traditional commercial kitchens?

Food halls contain multiple independent kitchens operating simultaneously, each with different cooking styles, heat loads, and solid fuel appliances. This creates higher particulate levels, varied exhaust demands, and continuous occupancy requiring a more advanced, integrated ventilation system.

How does Halton ensure proper capture and containment across 18 kitchens?

Halton uses UV Capture Ray™ and Capture Jet® technologies to improve hood efficiency, reduce spillage, and maintain consistent capture performance even during peak cooking periods.

What systems are used to manage solid‑fuel cooking exhaust?

Solid‑fuel appliances are supported by Halton’s KVE‑CM hoods, ESP filtration, and PST pollution control units, which work together to remove particulates, smoke, and odor before exhaust is discharged.

Can this ventilation approach be replicated in other food halls?

Absolutely. Halton’s solution is modular and scalable, making it suitable for food halls, multi‑kitchen facilities, entertainment venues, and large format culinary destinations.

Project Team

Thank you to the project team for collaborating to deliver the food hall ventilation solution for Time Out Market Vancouver. Through close coordination, the team successfully integrated Halton’s Capture Jet™ and UV Capture Ray™ technologies, solid‑fuel filtration, and the SafeGuard ecosystem with M.A.R.V.E.L. demand‑controlled kitchen ventilation to support the needs of this large scale, multi‑kitchen food hall.

Foodservice Consultant
Cini-Little International

Mechanical Consultant
Introba

Foodservice Representatives
Dynamic HVAC and The Solutions Foodservice Group

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