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40% Savings in Energy Consumption at the University College of Birmingham (UCB).
UK, Birmingham


University College Birmingham is based in Birmingham City Centre, there are 7,500 students on Further and Higher Education programs including 1,100 international students from 65 countries. One of its key areas is its Culinary Arts department. Due to ever increasing demand, an existing room, which was already used by the department, was required to be refurbished and brought up to the standard of a commercial kitchen.

Located on the second floor, and with all mechanical risers already full, this brought its own unique challenges in being able to provide a suitable kitchen ventilation system capable of handling an extract volume of nearly 8 m3/s (28,800 m3/h).

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University College of Birmingham has chosen Halton solutions for the ventilation of their kitchens with three major benefits: 40% reduction in energy consumption, low emissions level at the discharge point, best level of hygiene and fire safety.
The Project Challenges and Halton Solutions

Following discussions with the University, Architects & Structural Engineers, there was no route to high level discharge. It has been decided that the extract route would actually penetrate the floor entering into the main plant room below with a discharge point at the same level. This created a problem as potentially we could be discharging cooking fumes that may re-enter the building in the floors above. Using Capture Ray™ canopies with and additional treatment via Halton’s Pollustop (EcoloAir) system this issue was eliminated.

During initial design meetings UCB advised of its plans to reduce its Carbon footprint. Also equipped with the Capture Jet™ technology, the canopies selected have been equipped with M.A.R.V.E.L. Demand Based Ventilation System. This second combination was able to reduce the kitchen ventilation energy consumption by 40%.

In addition to these major technological choices:

  • The fresh air is brought in the kitchens via the low velocity units integrated on the front of the canopies, using a LPHW (Low Pressure Hot Water) system to suitably temper to the required level;
  • M.A.R.V.E.L., the Capture Ray™ technology and the Air Purfication unit are controlled by the mean of a unique and intuitive LCD user interface (Halton’s Touch Screen);
  • A fire suppression system has been pre-installed from factory and completed on site for a better integration.

Products and Technologies Installed
The products or technologies described above have been combined with other solutions which give to UCB kitchen the status of High Performance Kitchen.  

Products installed:
           Capture Ray, M.A.R.V.E.L., Air Purification, Fire Suppression

Technologies and features on-board:

 Capture Jet Technology
Capture Jet Technology

 Capture Ray Technology
Capture Ray Technology

 M.A.R.V.E.L. Demand Control
M.A.R.V.E.L.
Demand Control Ventilation
 KSA High Efficient Cyclonic Filters
KSA
High Efficient Cyclonic Filters
 Touch Screen
Touch Screen
Control Panel
 Fire Suppression System
Fire Suppression System
 Test & Balance Technology
T.A.B. system for Test and Balancing
 


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