Application requirements

Show kitchens are characterised by quite heavy-load appliances located inside the dining area. When heavy cooking equipment is installed (grills, char broilers, satay grill, charcoal grill, Teppanyaki table, teriyaki grill…), a lot of smoke can be generated in a very short time. What is most important is that the guests can enjoy the cooking show without being disturbed by cooking emissions or odours.

Cross-draughts are very difficult to avoid in an open kitchen. Even a small draught can push cooking odours and smoke, making the extraction system totally inefficient.

Demonstration cooking typically involves an island-type ventilation system. Here, plume development from cooking equipment is more challenging from the ventilation point of view. Island hoods require higher capture and containment exhaust air flow because of the higher air volume carried in a plume from appliances and the higher level of cross-draughts. A larger hood overhang improves performance. Exhaust airflows can be reduced by adding side skirts that work to reduce flow, contain plumes and negate cross-draught impact, but they impede the view of the cooking.

Optimal solutions

Halton recommends high-efficiency Capture Jet canopies to maintain efficient exhaust despite minor turbulence and to prevent excess heat and impurities from spreading to the dining area. Low-velocity diffusers supply the replacement air (at not more than 0.7 m/s discharge velocity) to minimise draughts. Replacement air always is supplied in the kitchen area, even in an open kitchen. The ventilation system should never be based on 100% transfer from the dining room. This will generate air movement toward the exhaust hood. Avoid locating the kitchen area close to a corridor or the entrance door.

Surface-mounted air curtains are effective in reducing exhaust requirements in island applications.

The Halton downdraught unit is a solution tailored for heavy-duty equipment next to dining areas with no exhaust system on the ceiling level.

Target conditions

• Optimal extraction efficiency without recirculation of the pollutants into the space, thanks to the unique Capture Jet system
• Optimal lighting, low noise level, and low-velocity draught-free supply air system, preventing cross-contamination of fresh air
• Aesthetic design that can be adapted to any kitchen configuration

Application based on Capture Jet hoods 

A highly efficient Halton Capture Jet canopy allows the canopy to operate with up to 30% lower exhaust flows than traditional hoods. Small air jets direct the air toward the high-efficiency KSA grease filters, where the impurities and grease particles are separated from the exhaust air via the cyclone separation principle – for up to 95% removal of particles sized 8 microns or above. Replacement air is distributed at low velocity into the space through the front face of the canopy. Individual supply nozzles are adjustable to produce increased velocities in the work zone near the cooking equipment. The solution comprises integrated lighting, balancing dampers on both supply and exhaust air connections, and TAB™ testing and balancing taps allowing accurate and simple balancing and commissioning of the airflows on the site.

Air curtain
Surface-mounted air curtains are effective in reducing exhaust requirements in island applications. An air curtain is an invisible wall created to capture the plume

• capturing the plume and transporting it into the hood cavity
• providing resistance to cross-draughts

Downdraught unit
The Downdraught unit has been specially designed for front cooking applications.
Highly efficient even with heavy-duty cooking equipment like char broilers, a downdraught unit can replace the usual exhaust hoods installed at ceiling level, to improve the aesthetics of a show kitchen.

It includes all of the best technologies developed by Halton:

• Double high-efficiency Capture Jet technology to sweep the thermal loads and pollutants toward the filters
• A double stage of stainless steel Model KSA ‘multi-cyclone’ high-efficiency grease filters (UL- and NSF-classified)
• Double-skin construction with fire-rated thermal insulation material to reduce the radiation and improve thermal comfort
• Air curtain systems to reduce customer and staff exposure to impurities and improve capture efficiency
• Full stainless steel and welded construction (AISI 304)
• The system can be used with any type of cooking equipment, even heavy-duty items such as char broilers.