KCJ – Capture Jet™ ventilated ceiling (CE)

Halton Capture Jet™ hoods and ventilated ceilings are suitable for LEED (1), BREEAM (2), DGNB (3), RE2020 (4), and any other similar program or certification, particularly when combined with M.A.R.V.E.L. airflow and energy optimization technology. They can be used in all types of kitchens - closed, opened, or show kitchens - and in general, all food-production environments.

Halton's closed ventilated ceilings offer a fully comprehensive solution, incorporating extraction, air supply, Culinary & Human Centric lighting, and suspended hard ceiling. They free up the space otherwise occupied by hoods. Thanks to their design, the entire space benefits more easily from natural daylight, complemented by Halton Skyline high-efficiency lighting beams. This enhances visual comfort and creates an unmatched sense of spaciousness. In the unlikely event of a fire, the ventilated ceiling offers excellent protection by limiting its spread throughout the building.

Unlike hoods, ventilated ceilings capture heat and vapors higher up. The Capture Jet™ technology acts as an outer barrier, confining them within the exhaust plenums' reach for more efficient removal .

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.

KCJ is typically combined with Halton suspended hygienic metal ceiling (HSC) outside the cooking areas. This combination directly contributes to an optimal hygiene, safety, working conditions for the staff, while facilitating the maintenance.

The laminar flow units (LFUs) integrated in HSC suspended metal ceiling provide a draft-free makeup air completing the action of the Capture Jets and further improving staff comfort.

Considerable energy savings

• The Capture Jet™ technology allows for up to a 15% reduction in exhaust airflow rates.
• The combination with M.A.R.V.E.L. airflow and energy optimization technology allows for drastically reducing the exhaust volumes on top of that achieved by the Capture Jets. This results in up to a 53%+ 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 also improves the working conditions for the staff.

Improved safety and maintenance savings

• TFC (twin FC) aerosol separators are constructed of stainless steel. They are of type F1 according to DIN EN 16282-6; In the event of a cooking fire, they prevent flames from entering the exhaust plenum, thereby limiting the risk of fire spreading to the ductwork. They are also up to 96% efficient at capturing particles of 10 microns or larger.
• As an alternative, KCJ ventilated ceilings can be also equipped with KSA cyclonic aerosol separators.
• KSA cyclonic aerosol separators are constructed of stainless steel in compliance with EN 16282-6. They are up to 95% efficient at capturing particles of 10 microns or larger.
• KSA separators also have a good efficiency-to-pressure loss ratio and are certified UL 1046, NSF, and LPS 1263.
• The filtration level achieved efficiently slows down the build-up of grease deposits in the exhaust plenums and ductwork that could otherwise constitute a serious hygiene and fire safety hazard.
• The cleaning frequency of the ducts is reduced, resulting in maintenance savings.

Other features and benefits

• Construction compliant with NF EN 16282-2 (5).
• HACCP (6) International certified.
• The Capture Jets are automatically switched off when the ventilation system is turned off or operates at minimum airflow.
• 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.
• Unrivalled working conditions due to optimal air quality and thermal comfort, combined with excellent visual and acoustic comfort.
• 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.
• Fully comprehensive solution that includes extraction, low-velocity makeup air, culinary and Human Centric lighting, integration of additional services, and fully consistent suspended hard hygienic ceilings (HSC) for areas without cooking or dishwashing equipment.
• Turnkey projects: Dimensioning and design of each project «made in Germany», including installation by Halton specialists.
• Ceiling for the integration of third parties services.
• Adaptable for later modifications to the layout of cooking appliances.
• Many possibilities of customization.

A perfect match with Halton HSC hygienic suspended ceiling

Halton's hygienic and rigid suspended ceiling (HSC) has been specifically designed to extend the high cleanability and long-term stability of ventilated ceilings to the entire kitchen, dishwashing area, and surrounding spaces. It stands out for its materials and design features that significantly limit the build-up of potential contaminants on its surface, thereby meeting the highest hygiene requirements while offering unique architectural qualities.

HSC ceilings perfectly integrates flush Halton's low velocity makeup air diffusers (LFUs) or isolated extraction boxes (KBOs), as well as Halton Skyline light fittings.

HSC ceilings also allow for the integration of third parties services such as emergency signs, smoke detectors, speakers, and more - either directly from the factory or on-site thanks to pre cut outs.

(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