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:
Capital cost increases significantly when air conditioning all the outside air.
Operating costs are lower with a combination of untreated make up air and air conditioning.
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.
> Total Kitchen HVAC Brochure (pdf, 657 kB)
> The Hershey Hotel (pdf, 139 kB)