Ventilation of central kitchens for educational facilities

Typical challenges

Producing a large number of well balanced meals in perfect safety and with strong financial constraints. This is the equation the public or private operators of central kitchens for educational facilities have to solve. It is clear it is not an easy one.

Central kitchens are characterized by a limited number of cooking appliance types of high capacity. They are often grouped by type, and certain groups are generally not used all times. It results in a significant amount of exhaust variability during normal operation. High demand in exhaust airflow moves or splits between groups of appliances, depending on their use.

Hygiene is then vital for such a large scale production operation. The requirements are the most significant of the catering businesses, at processes, including the ventilation system, which shall not generate cross-contamination of the air.

Why choose Halton

With Halton solutions, lower the part of the energy and maintenance in the meal cost while benefiting from the healthiest make-up air and a globally safe ventilation system.

Halton’s hoods, ventilated ceilings and energy saving technologies comply with the highest hygiene, energy efficiency and staff comfort standards. The embedded technologies benefit from advanced distant monitoring enabling the best of predictive maintenance in order to lower its cost.