Today, nutritional guidelines for school foodservice programs are more regulated and more stringent. These guidelines are being designed to help schools do their part in fighting childhood obesity by designing high quality, healthy menus for their students. The menus also dictate the kitchen cooking appliances required.

Regardless of menu, all cooking appliances generate heat in two forms: convective and radiant. Convective heat must be removed from the kitchen, or treated, to maintain a safe, healthy and comfortable environment.

Halton Recommends :

	Total Kitchen HVAC™ (TKHVAC®) Halton’s Total Kitchen HVAC is today’s intelligent outdoor air solution for commercial kitchens. TKHVACTM eliminates redundant conventional makeup air and HVAC systems. >> Read More
	Capture Jet Technology Hood selections may be Type I grease hoods or Type II heat/fume hoods. Halton’s Capture Jet design may reduce hood exhaust airflow by 30% or more for type I. Hood efficiency, hood design and appliance type drive hood airflow. >> Read More
	Displacement Ventilation Halton’s Displacement Ventilation address distribution in kitchens and surrounding spaces like cafeterias. >> Read More
	M.A.R.V.E.L. Demand Control Ventilation Halton’s M.A.R.V.E.L. control system interfaces with the cooking appliances to monitor energy consumption. M.A.R.V.E.L.  provides real-time control and modulation of exhaust hood airflow based changing appliance energy profiles. >> Read More