On Tuesday 22 June, 2021, six of the world’s foremost design consultants plus the director of Global R&D for Halton, took part in an FCSI virtual roundtable to debate the advantages – but also the challenges and limitations – of ventless solutions in foodservice spaces.
The roundtable addressed the following topics:
- The advantages of ductless ventilation systems in foodservice
- The implications of installing ductless ventilation on existing building infrastructure
- Why many operators are increasingly looking at ductless ventilation systems as an option to adapt retail/office environments into hospitality spaces
- How operators can create new avenues of F&B revenue in areas considered as non-traditional (or, previously ‘dead’) spaces through ventless/ductless ventilation systems
- Not only the opportunities the technology presents, but also any current limitations it faces, globally
- Any pervasive ‘myths’ about the technology and how operators and consultants can navigate a changing regulatory landscape
- Where ventless innovation is heading and what the future looks like for the technology
A special thank you to:
Michael Jones of FCSI’s Foodservice Consultant magazine, the roundtable features Edward Arons FCSI, Colburn Guyette, (US); Edward Bircham FCSI, Humble Arnold Associates, (UK); Andrew Brain FCSI, Foodservice Consultants Australia, (Australia); Robert Doland FCSI, Jacobs Doland Beer, (US); Mildred Famero (FCSI Associate), Eminent Foodservice Design Consultancy Pte Ltd, Philippines; Laura Lentz FCSI, Culinary Advisors, LLC, (US) and Andrey Livchak, Director – Global R&D, Halton Group.
Watch this roundtable by clicking the link below:
Find out more about Halton’s Ventless (Ductless) systems
