Category: Technical Information Associated with Halton Foodservice
Kitchen Ventilation Canopies
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Halton Foodservice Ltd
Kitchen Ventilation Canopies
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.
Technical information associated with:
Halton Foodservice - Vent Master Kitchen Extract Canopies,
Fire Suppression, Ecology Units, Ventillated Ceilings & Cyclocool
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Halton Vent Master Ltd
11 Laker Road,
Airport Industrial Estate
Rochester
Kent
ME1 3QX
Tel : +44 (0) 1634 666111
Fax : +44 (0) 1634 666333 |
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