At 800 kWh/m², the catering business is the most energy-consuming activity out of all commercial and residential buildings in the United States, far ahead of the hospital sector (at 600 kWh/m²)(1). This observation may also be considered valid in many other countries.
This video presents the key features and innovations Halton’s engineers thoroughly developed to offer the most efficient energy saving technology for commercial kitchens.
(1) Energy Efficiency in Buildings, Transforming the Market (WBCSD World Business Council for Sustainable Development).
M.A.R.V.E.L. is based on the innovative and patented Halton’s IRIS infrared sensors. The sensors “scan” the surface of the cooking blocks to monitor the cooking activity directly “at the source”. There is no lag in response time waiting for the smoke to rise and break a light-beam of traditional detectors or to wait even longer for temperature only sensors. M.A.R.V.E.L responds instantaneously to any change in cooking status as soon as it occurs. This instantaneous reaction time allows the exhaust to increase to quickly extract heat and vapors during cooking periods.
M.A.R.V.E.L.’s algorithm compares readings from multiple sensors, infrared, exhaust plenums temperature and space temperature sensors installed in each of the kitchen zones. The temperature can actually decrease initially during the start of a cooking process (frozen product into deep fryer for instance), but the M.A.R.V.E.L. system interprets this change to a cooking activity. That is not possible with temp only type systems.
This unique combination and M.A.R.V.E.L. exclusive algorithm enables safely modulating between off, idle or cooking, whatever the cooking appliances’ type.
Depending on the kitchen configuration, every hood module, ventilated ceiling’s exhaust plenum or ductwork branch is equipped with an ABD Automated Balancing Damper, whether the kitchen ventilation is managed by one or several fans. The ABD’s are continually self balancing based on input from M.A.R.V.E.L.’s algorithm. All dampers independently adjust their position based on the required exhaust level to “deliver” the right exhaust airflow at the right time.
This means that If just one cooking zone is operating, only the airflow for that zone will be automatically adjusted. The others will 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.
The vast majority of the DCV systems switch the entire kitchen to the maximum exhaust airflow as soon as the smallest zone requires virtually eliminating any potential energy savings.
Reducing the peak exhaust airflow rates and adjusting them for appliance activity impacts the capacity and energy use of the air conditioning and heating systems, therefore the cost to treat the make-up air.
The simple equation is, the least amount of exhaust coming out of a kitchen equates to the least amount of make-up air that has to come in. This reduction contributes to the least amount of energy to filter it, cool it, warm it up and “deliver” it to all the kitchen’s/restaurant’s areas.
The Capture Jet™ technology reduces the peak exhaust airflow rates required compared to conventional suction only hoods. M.A.R.V.E.L. permanently, accurately, and reliably adjust them, reducing overall exhaust levels to an unmatched 64% or more.
Did you know that when the fan rotation speed is decreased by 40%, its electricity consumption decreases by 78%?!
M.A.R.V.E.L. intelligent and exclusive algorithm continuously adjust the rotation speed for the fans to deliver the right exhaust airflow rates at the lowest possible pressure. Easier said than done for a system that has the ability to constantly adjust the exhaust airflow rates regardless of type of appliance, activity level or configuration of the kitchens.
M.A.R.V.E.L. is fully capable of matching exhaust requirements, excels in simplifying very complex challenges and optimizing the ventilation performance. The fans run at the lowest possible rotation speed while all hoods or ventilated ceilings areas do have the correct exhaust airflows. This maximizes the savings made to filter, cool or warm up the make-up air