UCH-F – Capture Ray™ condensate hood with supply air (CE)

Halton Capture Jet™ hoods and ventilated ceilings are all suitable for LEED (1), BREEAM (2), DGNB (3), RE2020 (4) etc. projects, particularly when combined with M.A.R.V.E.L. airflow and energy optimization technology. Specially designed for heavy steam producing equipment, they are particularly suitable to central kitchens, asian steam cooking and food industry.

In addition to the Capture Jets , UCH-F hoods are also equipped with the Capture Ray™ technology.

The Capture Ray™ technology is more typically used for commercial kitchens whose ducts are difficult to access for cleaning, as well as for kitchens located in classified buildings with strong fire safety requirements or with close proximity with the neighborhood.

The Capture Jet™ technology enables significant reductions in airflow rates leading to savings on construction costs, mainly due to the reduced size of ducts and HVAC equipment. It typically pays for itself upon the startup of the kitchen or within few months. The energy savings it generates then directly contribute to an increase in profitability, while the staff benefits from improved working conditions.

The Capture Ray™ technology neutralizes the small grease particles, the grease vapors and a portion of the VOCs that can't be removed by any primary mechanical filtration. It truly represents a unique ensemble of benefits, from savings on cleaning costs to optimal hygiene and fire safety levels, through to lower kitchens' environmental impact on the neighborhood.

UCH hoods are also designed to evacuate the condensation drips that may form inside their containment volume when used with heavy steam-producing equipment. The hoods are equipped with a gutter system installed on all four sides of the containment volume. This system collects water drips flowing down the sides and the hood's ceiling, whose diamond-point shape facilitates their flow. These provisions greatly improve hygiene by limiting the risk of condensation drips falling on the cooking appliance.

UCH-F hoods are lastly equipped with a low-velocity makeup air built into the front face.

Considerable energy savings

• The Capture Jet™ technology allows for up to a 40% reduction in exhaust airflow rates.
• The combination with M.A.R.V.E.L. airflow and energy optimization technology allows for reducing the exhaust volumes by up to an additional 44% on top of that of the Capture Jet™ resulting in up to a 64% total reduction.
• The energy savings on heating/cooling the makeup air then become massive (less air out, less air in!).
• The reduction of the draft risk and noise levels improves the working conditions for the staff.

Improved safety, maintenance savings and respect for the neighborhood

• Designed to channel excess condensation on hoods' interior surfaces to a perimeter gutter system to greatly improve hygiene.
• Two mechanical filtration stages. KSA cyclonic aerosol separators constructed of stainless steel in compliance with EN 16282-6. They are up to 95% efficient on 10 microns particles or larger. Also certified UL 1046, NSF, and LPS 1263. MFA Mesh filters as second filtration level to bring the total efficiency to up to 94% on 5 microns particles.
• KSA aerosol separators - together with MFA filters - only require the Capture Ray™ neutralization technology to be used for medium to small grease particles, grease vapors, and VOCs.
• The Capture Ray™ technology keeps the exhaust plenums and ductwork virtualy free of grease deposits. The ductwork cleaning operations are cut down to the minimum legal frequency (if applicable) or to the strict minimum, leading to important savings.
• Hygiene and fire safety levels of the extract circuit are moreover kept at an optimum level.
• The Capture Ray™ technology also significantly reduces the odors discharged outdoor and thus lowers the kitchens' environmental impact on the neighborhood and the risk of complaints or legal action.
• The UV On Demand option activates the lamps only when cooking appliances are actually used. It saves up to one lamps-set where other UV systems require two.

Other features and benefits

• Construction compliant with NF EN 16282-2 (5).
• Integrated fan for the Capture Jet™ technology. No additional duct is required.
• Capture Jets are automatically switched off when the hood is not used or operates at a minimum airflow.
• Total access security to UV-C lamps that includes the detection of each filter presence.
• Advanced 24/7 distant monitoring capabilities thanks to Halton Connect IoT (Internet of Things) platform.
• Highest value of ownership thanks to Halton Connect & Care smart services available as an option from kitchens commissioning.
• Halton Skyline (HCL) LED culinary light provides the best visual comfort while contributing to further improve safety and energy savings.
• When extended to the whole kitchen and surrounding areas, the Human Centric version of Halton Skyline (HCL) directly contributes to chefs' and their teams wellbeing.
• Better capture efficiency and comfort for the staff thanks to a low-velocity diffuser built into the front.
• Exhaust airflow rates are determined using an EN 16282-1 based calculation method, which takes into account the loads of the cooking or dishwashing equipment, the makeup air strategy, the configuration of the hoods or ventilated ceilings, and their capture and containment efficiency.
• Capture and containment efficiency tested in accordance with the ASTM 1704 standard.
• Quick and easy commissioning. Hoods delivered "ready to install", with all accessories included, such as light fitting, T.A.B.™ airflow measurement taps, and dampers for quick balancing on-site.
• Sturdier and easier to clean (less parts and fewer joints). Stainless steel construction.

(1) LEED - Leadership in Energy and Environmental Design (2) BREEAM - Building Research Establishment Environmental Assessment Method (3) DGNB - German Sustainable Building Council (4) RE2020 - French Environmental Regulation 2020 (5) NF EN 16282-2 Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 2 : kitchen ventilation hoods - Design and safety requirements (6) HACCP - Hazard Analysis Critical Control Point