TKHVAC™ concept eliminates miscommunication between the disciplines involved in Foodservice Facility design. Halton delivers an integrated design where ventilation is tailored for a specific cooking process, accounts for comfort and safety of kitchen employees at minimum energy costs. Halton’s TKHVAC™ solution integrates Capture Jet® hood technology, which achieves total thermal capture and containment at reduced exhaust rates and saving fan energy, lowering dehumidification and cooling tonnage and reducing heating capacity. Ventilation, dehumidification, cooling and heating functions are automatically controlled through a single TKHVAC™ unit which reduces construction costs and eliminates simultaneous heating and cooling. A key TKHVAC™ benefit is moisture control. Automatic control of dehumidification functions remove excess outdoor air moisture before it enters the building protecting the safety and comfort of occupants and helps protect building components from expensive and unhealthy moisture damage. Halton’s TKHVAC™ is your commercial kitchen HVAC Solution!

Benefits & Features:

• Reduces energy consumption and reduces greenhouse gases.
• Virtually eliminates costs associated with moisture and mold damage.
• Improves comfort through temperature and humidity control.
• Heat load based design method with energy modeling.
• No longer "chasing the load" with system designed without accounting for unanticipated loads.
• Overall exhaust rates reduced with High Efficiency Capture Jet® hoods allowing for reduced tonnage of integrated DOAR (Direct Outdoor Air Return)

Capital cost increases significantly when air conditioning all the outside air. 

• TKHVAC™ when coupled with High Efficiency Capture Jet® hoods are cost neutral in the vast majority of applications.

Operating costs are lower with a combination of untreated make up air and air conditioning.

• kWh usage is actually higher in a conventional system since the A/C unit has to handle unintended loads generated by un-tempered make up air regardless of delivery method. TKHVACTM reduces airflow and will require fewer or smaller blower motors. 

Un-tempered outside air has no impact on room humidity and temperature levels since it is supplied adjacent to the hood and is immediately exhausted. 

• When air is supplied outside the hood envelope, it will mix with the air in the kitchen thus affecting its temperature and humidity. MUA drives space temperature and humidity. 
  
• Moisture travels independently of the air flow and will migrate quickly throughout the space.