The Lanny D. Ledet Culinary Arts Building, the new home of the Chef John Folse Culinary Institute, features 33,000 square feet of state-of-the-start culinary facilities, complete with six kitchens, a full-size restaurant, technology-driven lecture rooms and a dedicated student study lounge.
Nicholls State University has chosen Halton Solutions for the ventilation of their kitchen.
When Nicholls State University’s Chef John Folse Culinary Institute students returned to class this past fall, 2015, their culinary world will look quite different. The Lanny D. Ledet Culinary Arts Building, the new home of the Chef John Folse Culinary Institute, features 33,000 square feet of state-of-the-start culinary facilities, complete with six kitchens, a full-size restaurant, technology-driven lecture rooms and a dedicated student study lounge.
The $ 12.6 million dollar makeover of the Culinary school includes state of the art teaching kitchens and a student run restaurant and dining room. Named in honor of legendary New Orleans restaurateur, Ruth Fertel (founder of Ruth’s Chris Steak House), the restaurant features a dedicated kitchen and a 96 seat dining room.
Greg Futch of Futch Design Associates in Baton Rouge was tasked with providing a cohesive ventilation system that maximized energy efficiency while minimizing the number of exhaust systems. Greg turned to Halton and the M.A.R.V.E.L. II system. The system allows for the independent operation of the individual exhaust hoods on a common duct and fan system. Scott Jones, Regional Manager for Halton, coordinated the mechanical interface with Craig Campbell of Asociayrd Design Group to ensure all systems are communicating with mechanical systems and the building management system.
The kitchens are equipped with Halton Capture Jet hoods, M.A.R.V.E.L. Demand Ventilation Control and KDS Utility distribution systems include:
Pastry Kitchen, Richard B. Peltier Kitchen (meat fabrication/garde manger), Louisiana Seafood Kitchen (stock/soups/sauces) and Burguieres Family Teaching and Demonstration Kitchen & Classrooms.
The use of KDS utility distributions systems allow for the easy updating or changing of appliances in order to stay on top of the latest appliance trends. Removable outlets and other utility connections make the changes easier and more economical.
The Bayou will never be the same with state of the art ventilation and the culinary masterpieces being developed in the Nicholls State kitchens!
Foodservice Consultant
Greg Futch – Futch Design Association
Mechanical Engineer
Craig Campbell – Associayrd Design Group
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