Halton Foodservice Ltd

Capture Jet 3

Many kitchens require emission controls in their exhaust systems to comply with the increasing demand for environmentally friendly operation.

The new KVF-3 is designed for energy sustainability in an increasingly warm climate. Many kitchen designs use excessive energy and release a large amount of ozone into the atmosphere.

Halton are introducing the new generation of their patented Capture Jet™ 3 technology, which allows the canopy to operate with 30 to 40% less exhaust flow rates than conventional kitchen hoods to remove an equal heat load, (*and which features a perforated front panel that works as a low velocity diffuser to supply the kitchen with no more than 0.5 m/s, minimising the draught around the cooking area while improving the comfort of cooking staff) and all using advanced multi- cyclone KSA filter technology.

The Capture Jet™ 3 family of hood systems provides solutions for a variety of commercial food service ventilation applications for virtually any cooking process. The Capture Jet™ 3 and low pressure loss KSA Multi Cyclone™ separator combine to create the most efficient system for the removal of convective heat and effluent available;

• New generation of Capture Jet™ - Aerodynamic Extruded Nozzles

• Horizontal & vertical jet

• Side-jets for enhanced performance at the end of the cooking line

• Increases efficiency by 15%

• Requires 30-40% less exhaust than conventional hoods to remove an equal heat load

• Integrated Capture Jet™ fan (optional)

• Aerodynamic stand-off (no flat surface or bounce)

• Scientifically tested system - ASTM 1704 validated performance

• Stainless Steel Model KSA Multi-Cyclone™ high efficiency grease separator
  (*Supply air plenum works as a low velocity supply diffuser, supplying draught-free air distribution directly into the working zone)

• Adjustable personal supply air nozzles provide multidirectional airflow

• Integral TAB™ testing & balancing ports for simple & accurate field balancing

• Heat load design method

• Halton HELP™ computer design program for exhaust airflow & kitchen air conditioning load calculations

• Comfortable working conditions & increased productivity in the kitchen

• Improved hygiene & fire safety

• Fast payback time & lower running costs

Construction

The KVF-3 kitchen canopy comprises a (*supply compensation air unit with control damper type MSM), Capture Jet™ 3 unit with side jets, a Capture Jet™ centrifugal fan (optional), an IP65 light fitting, adjustment dampers, airflow measurement taps and a KSA grease separator. All visible parts of the canopy are manufactured from polished stainless steel AISI 304 and the unexposed parts from galvanised steel. Joints on the lower edge are fully welded.

A collection tray or a drain tap is fitted into the grease drain channel in order to enable the removal of the grease and dirt extracted by the KSA multi-cyclone separator.

The capture air plenum is thermally insulated using non-fibre-releasing material to prevent vapours from condensing on the inner face of the canopy above the cooking equipment. Testing and balancing taps (TAB) for flow measurement are fitted to the exhaust plenum and the Capture Jet™ air plenum.

The new Capture Jet™ family is manufactured in the form of modular sections. Large canopies are assembled using a combination of separate modules without any beams between the modules, meaning that one long section is created, which is aesthetically preferable. The modular sections make transportation and site handling easier.

Function

The kitchen canopy above cooking appliances contains the rising warm air and contaminants. The Capture Jet™3 increases the efficiency of capture of the smoke and contaminated air at both the face and sides for enhanced performance at the end of the cooking line and directs the contaminated air towards the KSA grease separator where the grease particles and other impurities are separated from the exhaust air using the cyclone separation principle. Grease and contaminants that have been removed flow into a drain channel and towards the collection tap/tray. (*Replacement air is distributed at a low velocity into the space through the front panel of the canopy).

Individual supply nozzles are adjustable to produce increased velocities in the working zone near the cooking equipment, which helps to reduce the effect of the radiant heat given off by the cooking equipment.

(*Make-up option only) KVF – Capture Jet Canopy with Supply Air.

Suggested Specifications

General

The KVF is designed for energy sustainability in an increasingly warm climate. Many kitchen designs use excessive and unnecessary energy and release a large amount of ozone into the atmosphere.

The KVF system shall be supplied complete with patented Capture Jet™3 technology, (*a perforated front panel that works as a low velocity diffuser to supply the kitchen with air flowing at no more than 0.5 m/s, thereby minimising the draught in the cooking area and improving cooking staff comfort), high efficiency Cyclone grease filters and pressure measurement taps for easy balancing on site. The Halton Capture Jet™ 3 canopies shall be constructed using stainless steel AISI 304, supply and exhaust air spigots with adjustment dampers fluorescent light fittings with an installation hatch, as manufactured by Halton SAS, France. The size shall be as indicated on the drawings.

• Outer casing panels shall be constructed from stainless steel AISI 304 in a brushed satin finish in a modular construction. The canopy is provided with a full-perimeter condensing channel and with crush-folded sloping edges, which have been properly deburred. The joints of the lower edge shall be fully welded liquid tight, ground smooth and polished. At the bottom edge of the exhaust plenum, aerodynamic stand-off (no flat surface or bounce).
   

• The KVF ends shall be of double sidewall construction (no single wall permitted).
   

• The exhaust airflow shall be based on the convective heat generated by the appliances underneath each canopy. Submittal shall include convective heat calculations based on the input power of the appliance served.
   

• The hood mounting height shall be in accordance with the drawings supplied as it would require a moderate increase in exhaust rate if the hood was installed higher than designed.
   

• The hood shall be designed with Capture Jet™3 technology. The Capture Jet™ air shall be introduced through a special discharge panel and shall not exceed 15% of the calculated exhaust airflow. The Capture Jet™ discharge velocity will be a minimum of 8 m/s. A slot or grille type discharge shall not be used. The Capture Jet™ air increases the efficiency of capture of the smoke and contaminated air at both the face and sides for enhanced performance at the end of the cooking line of the hood without disturbing the thermal plume. The Capture Jet™ chamber is to be insulated.
   

• The Capture Jet™ fan is to be of the inline centrifugal type sized to provide the required airflow at the indicated static pressure. The fan is to be provided by the hood manufacturer.
   

• (*To minimise any draught impacts on hood capture and containment the compensation air shall be introduced into spaces at the lowest practical velocity. The compensation air shall be integrated into the hood structure and the plenum shall be insulated. Access to the supply air plenum shall be provided via removal of the main casing front panels. The front panel shall be made from a perforated stainless steel sheet that works as a low velocity supply diffuser, supplying draught-free air distribution directly into the working zone while refreshing the occupied zone. The inner panels shall be constructed from stainless steel sheet to AISI 304 with a plain mill finish).
   

• The personal supply air nozzles shall be constructed from ABS plastic and shall be adjustable to provide multi-directional airflow.
   

• The hood shall be equipped with a KSA multi-cyclone stainless steel grease separator. The grease extraction efficiency is 93% on particles with a diameter of 5 microns and 98% on particles with a diameter of 15 microns or larger, as tested by an independent testing laboratory. The pressure loss over the separator shall not exceed 130 Pa at the calculated flow rates. Sound levels shall not exceed an NC rating of 55. The filter shall be NSF and UL classified. A baffle or slot type separator shall not be used.
   

• The airflows through the KSA separator and the Capture Jet™ air chamber are to be determined through the integral TAB™ (Testing and Balancing) ports mounted in the hood. The airflows are to be determined by the pressure vs. airflow curves supplied by Halton.
  (*The compensation air shall be delivered with a supply control damper type MSM).
   

• The spigot connections for supply and extraction of air shall be supplied with a sealing gasket and airflow balancing damper plate.
   

• Each canopy shall be provided with a fluorescent light fixture to provide approximately 500 lux at the cooking appliance’s work surface. The light is protected with a stainless steel hatch with a plain mill finish, surrounded by a tempered glass light diffuser; the heat tolerance of the glass shall be - 40 to +300°C. The hatch shall be hinged and held in position with screws.
   

• The kitchen hood fire extinguishing system shall protect the kitchen hood against grease fires by a completely automatic fire control system of the wet chemical type. The fire detection system shall be capable of detecting a fire in the hood, duct or surface equipment and shall automatically discharge a liquid extinguishing agent into the plenum chamber, exhaust duct collar and cooking appliance areas to ensure against re-ignition or re-flash. System components shall include a spring-loaded release mechanism, agent tank brass nozzles with blow off caps and stainless steel appliance drops, fusible link detector, wall mounted emergency pull stations, wall mounted automan and cabinet, and a mechanical gas valve installed in the gas line serving the cooking equipment (valve provided by fire protection system manufacturer and installed in gas line by plumber). System installation shall be performed by an authorised representative of the system manufacturer and conform to UL 300 requirements and local codes. The fire equipment supplier shall provide all components for a complete system.
   

• Performance criteria: other manufacturers wishing to offer an alternative to the specified manufacturer must apply for permission to do so, in writing, from the office of the specifying engineer. Any alternate system must meet the construction and performance requirements and efficiencies outlined in this specification. Requests for approval must include grease filtration performance data (micron size vs. extraction) and the manufacturer’s own exhaust airflow calculations based on the convective heat load of the cooking equipment beneath the hood. Efficiency comparison data are to be provided in accordance with ASTM Standard F1704-96 and include results for the exhaust rate for capture and containment of the convective plume, the temperature increase of the exhaust air and the heat gain in the space (kW/h). Compensation air will be calculated so that the same amount of air is taken from the zone as required by the specified system. An additional load cannot be placed on the kitchen HVAC system. The manufacturer must provide a written guarantee of performance, guaranteeing to the specifying engineer that the system will perform to the engineer’s satisfaction when installed and balanced according to design airflows and the results of the ASTM Standard F1704-96 test (as determined by TAB ports and pressure vs. airflow curves). The engineer reserves the right to reject any system which, when installed, does not perform to ASTM Standard F1704-96 for heat gain according to the engineer’s specification. The rejected system must be replaced with the specified system, with all replacement costs paid by the manufacturer of the rejected system. Any changes in the specified sizing of power wiring or gas lines due to the use of a system other than the one specified is the responsibility of the alternate hood manufacturer, and must be coordinated by the hood manufacturer and the contractors involved.

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Technical information associated with: Halton Foodservice - Kitchen Ventilation Canopies

Halton Foodservice Ltd
11 Laker Road,
Airport Industrial Estate
Rochester
Kent
ME1 3QX

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Tel : +44 (0) 1634 666111
Fax : +44 (0) 1634 666333