MRV – M.A.R.V.E.L. energy saving technology (CE)

With an annual energy consumption of 800 TWh/m² (7), the foodservice industry is the highest energy-consuming sector among all commercial and residential buildings in the United States.

HVAC systems typically account for 40 to 60% of a restaurant’s energy bill. That’s as much as 320 to 480 TWh/m² in energy use.

Kitchen ventilation alone can consume as much energy as the cooking equipment itself. This is a widely observed trend across the industry. It also highlights a major opportunity for energy savings — provided ventilation is intelligently managed and optimized.

Considerable energy savings

• Up to 44%+ additional reduction in exhaust airflow thanks to M.A.R.V.E.L. optimization. This comes on top of the savings already achieved by the Capture Jet™ technology integrated into Halton hoods and ventilated ceilings.
• When factoring in a 35% reduction provided by Capture Jet™, the total exhaust airflow reduction can reach up to 64%.
• Less extracted air means less supply air is needed - air that must otherwise be heated in winter or cooled in summer.
• On that point, the rule is simple: a 64% reduction in airflow equals a 64% saving on the energy bill for heating or cooling the makeup air.
• M.A.R.V.E.L. also features an advanced algorithm for controlling exhaust fan speed. It adjusts both airflow and pressure, rather than maintaining constant pressure - whether it’s a simple exhaust fan or a pollution control unit like PolluStop.
• This ensures the fan always operates at the lowest possible speed. This significantly reduces noise levels in the kitchen.
• It especially delivers substantial electricity savings for the exhaust fans, both in transporting air and overcoming the filtration stages of pollution control units.
• These savings come in addition to the energy savings achieved on heating and cooling.
• The end result is unparalleled energy and cost savings compared to all other demand-controlled ventilation (DCV) systems.

How does M.A.R.V.E.L. reduce exhaust airflow so effectively?

• M.A.R.V.E.L. features the Halton Thermal Imaging Sensor. It continuously monitors the surface temperature of cooking appliances for variations linked to cooking activity - directly at the source and without delay.
• The M.A.R.V.E.L. algorithm then cross-references this activity data with an assessment of the heat loads generated by the cooking appliances.
• Exhaust airflow can then be continuously and accurately adjusted across three levels - appliances off, hot/standby, or cooking. It ensures optimal performance at all times.
• M.A.R.V.E.L. settings are fully configurable to accurately adapt to the layout of cooking blocks, regardless of the type of cooking appliances.
• Each hood section is equipped with an ABD (Automatic Balancing Damper), allowing exhaust levels to be adjusted independently for each section.
• For example, if a kitchen has 10 hood sections and only one is in use, only the airflow for that active hood will increase. The others remain at their minimum flow rate.
• The same logic is applied to each of the zones/subdivisions that make up a ventilated ceiling.

Halton Connect™ and Automated Energy Reports

• Actual airflow data measured by M.A.R.V.E.L. is automatically transmitted to the Halton Connect™ IoT (Internet of Things) platform.
• This data is processed to generate monthly reports detailing the energy savings achieved by M.A.R.V.E.L.
• The reports support energy-efficiency and sustainability goals with concrete data.

Optimized ROIs

• M.A.R.V.E.L. is a fully modular platform, with components that can be selected and combined based on requirements. It enables simplified configurations for small kitchens and advanced setups for larger ones.
• This approach maintains performance levels while optimizing return on investment (ROI).

Optimal Indoor Environement Quality

• By continuously adjusting airflow downward and keeping fan speed to a minimum, overall ventilation noise - including peak levels - is significantly reduced. Peak levels are only reached during brief rush periods.
• The optional Halton AirWatch sensor ensures that energy savings are not made at the expense of Indoor Environmental Quality.
• Halton AirWatch helps maintain optimal working conditions, staff wellbeing, and productivity.
• It includes safety loops for the most critical pollutants generated by kitchen processes or ventilation malfunction, thereby also enhancing overall safety.

Additional Fire Prevention Feature

• Choosing M.A.R.V.E.L. provides access to Halton FireWatch technology.
• Halton FireWatch detects thermal anomalies that may signal potential fire hazards and alerts staff to take preventive action.
• This proactive feature complements mandatory fire suppression systems, enhancing overall fire safety.
• It also helps prevent costly shutdowns and revenue losses caused by false activations of the fire suppression system.
• Additionally, Halton FireWatch may contribute to reduced insurance premiums.

Other benefits and features

• Compatible with all Capture Jet™ hoods, ventilated ceilings, Jet Extraction Systems, and Halton Air Handling Units.
• Supports the most complex kitchen configurations by independently controlling up to 4 exhaust fans and up to 12 zones with individual temperature and CO₂ monitoring, or up to 4 zones with IEQ monitoring.
• Coordinates supply VAV boxes to consistently maintain proper air balance.
• Equipped with the Halton Connect IoT platform, offering advanced 24/7 remote monitoring capabilities.
• Maximizes ownership value through Halton Connect & Care smart services, available as an option from kitchen commissioning.
• Provides multiple options for fire alarm management and integration with Building Management Systems (BMS).
• Complete solution—exhaust, supply, and VAV boxes—from a single supplier with comprehensive control.
• Fully self-balancing system that eliminates time-consuming manual balancing.

About MA.R.V.E.L. MaaS

Further information is available through Halton representatives.

About MA.R.V.E.L. ready option

(1) LEED - Leadership in Energy and Environmental Design (2) BREEAM - Building Research Establishment Environmental Assessment Method (3) DGNB - German Sustainable Building Council (4) RE2020 - French Environmental Regulation 2020 (5) EN 16282-2 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 2 : kitchen ventilation hoods - Design and safety requirements (6) HACCP - Hazard Analysis Critical Control Point (7) Energy Efficiency in Buildings, Transforming the Market (WBCSD World Business Council for Sustainable Development)