Professional kitchens consume a significant amount of energy when compared to other spaces on a property Typically, ventilation in a commercial kitchen operates at 100% of capacity, regardless of kitchen appliance usage. Through correct design of the kitchen ventilation and demand based ventilation & air conditioning system the energy consumption can be cut in half. This results in greater profitability for the restaurant business and at the same time improves work conditions considerably.

Typically, ventilation in a commercial kitchen operates at 100% of capacity, regardless of kitchen appliance usage. The energy consumption can be cut significantly through adoption of demand-based ventilation. With Halton Marvel system, savings are then achieved in both heating and electricity consumption. Similarly, constantly operating ventilation systems waste heating energy. Heat can be recovered from the exhaust air and used either for heating supply air or for heating water with a heat pump.

http://csp.picsearch.com/players/rutile.swf?config=http%3A//csp.picsearch.com/playlist%3Fauth%3DxbWJuTPyoecZ9RKRCUTDdVdmFUbnBJtBTlBpFD6OwyeL9IRDA4Mi3Pb0Hbz7kynVInNxO25whNTzh65RKfjS_29CHMI97SAF Energy savings affect profitability in the restaurant business substantially. A typical luncheon restaurant can save thousands of euros every year by using energy-efficient ventilation. At the same time, customer and employee satisfaction is improved as a result of a better indoor environment with right temperature, moisture level and no unwanted odours.

Halton Marvel is the first intelligent, responsive, and completely flexible demand controlled ventilation system for commercial kitchen. It surveys the status of each kitchen appliance constantly and adjusts the airflows and duct pressure levels accordingly. Adjustments are done hood by hood totally independently to keep power consumption into minimum. Halton Marvel system is also M.A.R.V.E.L. is a flexible and can be reprogrammed at any time in response to changes in kitchen or galley layout.

Halton launches the system globally. The system has been awarded with Innovation prizes already in the Netherlands (2010: Food Hospitality Innovation Award), Finland (2010: Finbuild Highlights 2010) Poland (2011: EuroGastro 2011 exhibition), Sweden (2011: nomination as the finalist in Stora Inneklimatpriset – competition. Winner will be announced in May 2011)

Energy savings affect profitability in the restaurant business substantially. A typical luncheon restaurant can save thousands of euros every year by using energy-efficient ventilation. At the same time, customer and employee satisfaction is improved as a result of a better indoor environment with right temperature, moisture level and no unwanted odours.