Capture efficiency is the ability of the kitchen ventilation system to provide sufficient capture and containment at a minimum exhaust flow rate. If the ventilation system is not providing sufficient capture and containment, convective and latent heat are spilling into the kitchen thereby increasing both humidity and temperature.

The high efficiency Capture Jet technology was designed by Halton and tested using the Tracer Gas technique in the 80’s to prevent spillage at low exhaust rates. More sophisticated testing using Schlieren thermal imaging, ASTM F 1704 test and Computuer Modeling (CFD) have been utilized to verify Capture Jet performance.  The Capture Jet works by delivering a small quantity of air at a high velocity across the inside face of the canopy directed towards the grease extractors at the back of the hood. This creates a negative pressure along the front edge and sides of the canopy and assists in capture and containment of heat and effluent in critical area where people are working.

• Use of high velocity Capture Jets increase face velocity of the hood with lower air flow
• Efficiency is higher and airflow rates 35% lower compared to exhaust-only hood system. Make-up air is reduced as well.
• With Capture Jet technology there is minimal impact to capture in the presence of turbulence which prevents excess heat and impurities from spreading to the occupied zone and improving hygiene
• Due to the air movement in the Capture Jet plenum radiant load is reduced coming from the face of the hood as compared to exhaust only systems.