Food Hall
Food halls are rapidly gaining popularity because they offer a diverse range of options that cater to various tastes, food styles, and preferences. Consequently, they tend to be quite busy and necessitate specialized HVAC systems to ensure optimal space comfort and safety in the various kitchens.
Cooking Under Pressure
- The challenges of a mixed-use facility like this include high internal heat gains, varying cooking and exhaust loads, cooking effluent (grease, smells, smoke, etc.), and maintaining safety. Additionally, it’s common to allow each vendor’s kitchen to operate independently to keep operating costs efficient.
MASTERING COMPLEXITY WITH BALANCE
- Due to the multi-tenant nature of the space, our teams often get involved early in zoning and design verification to ensure space loads and building codes are met. This is also why the Paragon HVAC system is interlocked with the exhaust hoods to maintain slightly positive space pressure and adequate makeup air.
Designed for Comfortable Gatherings
- The TANK Fire System allows for overlapping coverage for future tenant’s, allowing flexibility with kitchen appliances. Paragon HVAC provides precise temperature and humidity control while ensuring a high level of indoor air quality. Interlocking kitchen hoods to Paragon HVAC ensures a consistent building balance. Modulating equipment allows for quick response to varying loads and cooking operations.
Our Mission
Our mission from Day 1 has been to provide the highest quality products and service to our users at the lowest possible price. For over 40 years, this goal has directed our every move, ensuring that our customers’ best interests always come first. We are dedicated to providing a sustainable and reliable solution for the lifetime of our products, and as a result, our customers have grown to trust CaptiveAire as a name they can count on.
Application Notes
Application Notes
ASHRAE 62.1 defines the minimum outside air requirement of 0.18 CFM/ft2 + 7.5 CFM per person for restaurant dining rooms, and a minimum exhaust rate of 0.70 CFM/ft2 for commercial kitchens.
Related Products
Related Products
Learn More about CaptiveAire products and technologies:
