Application requirementsLabour shortages constitute the greatest challenge that commercial restaurants face today. One reason for the low popularity of kitchen work is the unsatisfactory thermal conditions. Labour costs represent 18% of the cost structure of a QSR. In order to decrease employee turnover, absenteeism, and reduce recruitment costs, it is necessary to improve the working environment and its comfort and to increase productivity.Fast food restaurants are characterised by high heat loads, humidity, and significant grease vapour concentrations due to the type of cooking operations involved. What is important from the standpoint of grease extraction is the breakdown of the grease emissions into the particulate and vapour phases, and the size distribution of the grease particles. Mechanical grease filters quickly lose grease removal effectiveness as the particulate size drops below 6 microns, depending on the pressure drop across the filters. The ultraviolet light solution is the only system that reacts to small particulate and volatile organic compounds (VOCs) generated in the cooking process.Further, increasingly stringent environmental management demands and building regulations have imposed considerable constraints on the location of a food service facility. Odour and emission control and neighbourly respect are factors that need particularly careful consideration in densely packed urban environments.
Optimal solutionsHalton recommends Capture Jet canopies equipped with UV-C grease destruction system and supply air. Total system efficiency is the starting point for a fully operable UV system. The system design evaluates both exhaust and supply according to actual heat loads, the cooking operation involved and Capture Jet efficiency.
Target conditions
Application based on Halton UV-C solutionThe UVL back-shelf-type hood is designed for close-proximity cooking applications. Due to the proximity to the cooking surface, the Capture Jet is used as an air curtain, extending the physical front of the hoods toward the cooking surface without impeding the thermal plume.Available area a UVF wall-style and island-type canopy for use over back-to-back appliance layout incorporating the Capture Jet technology, UV-C system, and supply air.The UVL and UVF-type UV-C hoods are based on high-efficiency Capture Jet technology, advanced mechanical KSA filters, and a UV-C system for the destruction of grease. Putting all of these elements together results in low air flows and optimal residence time for the UV light, as well as the maximal working time for the ozone to break down long chain molecules, keeping the plenum and duct virtually grease-free and reducing cooking odours and emissions :
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