Typical challenges in Food Court kitchen ventilation

Food Courts are as varied as the menus created by the individual vendors. Whether a national chain or an independent,  a common challenge is to create a comfortable and energy-efficient design that allows the developer and operator to adapt to changing tenants or food trends quickly. Having a system capable of being adjusted remotely or updated for new appliances and/or tenants without wholesale changes to the property infrastructure is paramount. Also, having a system that responds automatically to changes in cooking status so you can focus on the task at hand. Also, Food Court systems typically are on a common duct, and providing independent operation for each vendor is critical. Furthermore, grease and odor abatement may be required at the discharge point.

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Why choose Halton

Halton’s Adaptive Hood System provides a myriad of configurations to meet the changing kitchen environment of Food Courts.

Halton is mindful of the requirements to provide adaptive solutions for kitchen ventilation for Food Courts while also addressing the dynamic environment. Leverage Halton’s expertise to configure a ventilation system that optimizes energy efficiency and adaptability.  From exhaust, to controls to emissions capture, Halton has the answer.  All this while maintaining quiet operation, employee and customer comfort, as well as the design aesthetic.