Production kitchens for airports and travel hubs can produce more than 25,000 meals a day, 365 days a year. Supply chain, hygiene and energy efficiency are the key concerns. Supply chain interruptions can create a significant financial penalty.
In-flight catering is probably one of the most complex operational systems in the world. It serves more than 1 billion passengers each year. Large-scale flight catering production units produce as many as 25,000 meals per day during peak periods. The hot kitchen is often not more than 10% of the total floor area. The rest is mainly dedicated to logistic. All things being equal, this applies to all on-board catering for airports and travel hubs.
Supply chain, hygiene and energy efficiency are the key concerns, supply chain whose interruption can have heavy financial consequences.
Halton’s ventilated ceilings and energy saving technologies comply with the highest hygiene, energy efficiency and comfort for the staff standards. The embedded technologies benefit from advanced distant monitoring enabling the best of predictive maintenance in order to lower the risk of ventilation down times.
* Hazard Analysis Critical Control Point
Our reference cases will provide you with an overview of the ventilation solutions we have designed for customers all around the world, for the production kitchens in airports and travel hubs.
Visit our full reference gallery and browse our project book. You will certainly find some that will appeal to you and see Halton is the global technology leader in demanding indoor environments.
Innovation is paramount to address all challenges for commercial kitchen ventilation and our customers’ needs. It is the cornerstone of our High Performance Kitchens designed to combine Health and Safety, Indoor Environment Quality (IEQ) and Sustainability.
Here are few of our innovations that are particularly suitable for the ventilation of production kitchens for airports and travel hubs.
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