Applications / Fine & Casual Dining

Challenges of Fine & Casual Dining

Fine and casual dining

In this segment, strict requirements are set for indoor air quality, the comfort of customers and the health of personnel.

Show kitchens are not as common as hotels kitchens but still a significant trend. It is often the case that this show kitchen is the single and most unique kitchen in the restaurant... making the requirements different compared to hotels.

Whatever the type of kitchen, closed or of the show type, the most important thing is that the guests can enjoy the experience without being disturbed by cooking emissions, odours or bad comfort conditions.

Halton recommends the following technologies which suit particularly fine dining restaurants typical requirements.
Halton recommends  the following product ranges which integrates several or all of the opposite recommended technologies.

Canopies and Ceilings
> Capture Jet Canopies
> Capture Jet ventilated ceilings

Airflow Management
> M.A.R.V.E.L. Demand Controlled Ventilation system

Special products
> Jet Extraction system

Totally tailor made products
Halton has a unique ability to design totally tailor made products to match the most audacious architectural projects.

Save money and improve staff comfort
Up to 40% reduction in exhaust airflow due to the Capture Jet technology

Further energy savings and comfort
Increase the exhaust airflow reduction up to 64% with M.A.R.V.E.L. technology

Savings on cleaning costs and Safety
Prevent grease deposits in the ductwork and reduce odours emissions due to the Capture Ray technology
Design in front cooking areas 
Free the space of the front cooking area from traditional canopies due to the Jet Extraction technology
GoTo All Halton technologies to discover all the other technologies which can be associated to get a High Performance Kitchen or which could match specific requirements. GoTo All Halton products to discover all the other products families which can be also used for casual and gastronomic restaurants.

Back | Print page