That’s where Halton stepped in. Food Service Consultant E.F. Whitney envisioned a state of the art energy efficient exhaust system with an expandable Demand Control System and selected Halton’s Capture Jet system and M.A.R.V.E.L. With 9 teaching kitchens spread throughout the facility, starting with the lowest airflow and maintaining full capture and containment was paramount. Another feature was the Capture Jet hoods are quiet. The M.A.R.V.E.L. system allowed for exhaust to mimic the cooking activity and truly modulate, maintaining balanced exhaust and supply air based on student activity. The facility can also view each kitchen online in real time and log energy use with the use of F.O.R.M., a distant management system tool that was included as part of this project and M.A.R.V.E.L. system. Typical installation equipped with the M.A.R.V.E.L. system has saved 50% on energy use over constant volume systems.

In addition to the Capture Jet hood systems and M.A.R.V.E.L., 8 KDS (Kitchen Distribution Unit) systems were also utilized to allow the flexibility to change out equipment as new technology became available.

The facility understands they are stewards of their energy cost and Halton is pleased to play a role in reducing their energy footprint.