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❑ Halton Foodservice CD-ROM
❑ Kitchen Design Guide
❑ Capture Bar
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In this Issue :
• Living Tomorrow Breathing Healthier Air with Capture Bar
• Halton Capture Bar – Enhanced Comfort for All
• Building the Kitchen of Tomorrow Together
From the President’s Desk
The violation of Human
Rights in Foodservice
Facilities
The human right to a healthy indoor environment includes
the right to breathe clean air, the right to thermal comfort,
and the right to visual health and visual comfort (WHO/
EURO 2000).
Meeting the demands of human rights in terms of a
healthy indoor environment is a challenging task in
foodservice facilities. According to WHO, temperatures
indoors should not rise higher than 31 degrees and should
not drop lower than 17 degrees. However, in foodservice
facilities there are cooking areas where temperatures rise
extremely high and also, there are refrigeration areas
where the temperatures are extremely low.
In addition, there are several studies which clearly indicate
that during the cooking process, pollutants are produced
that have negative health effects. In dining areas and bars,
smoking, is a major health concern to employees.
We at Halton take human rights seriously and see meeting
their demands as a challenge. We have invested heavily in
R&D to improve the indoor environment in foodservice
facilities. The investments made in new technologies have
been productive and several new technologies and
products have been introduced to the business. The latest
one is the Capture Bar that reduces bar tenders’ exposure
to secondary smoke and also improves the quality of air
around the customers.
We hope that you as a foodservice expert will find these
new products and technologies useful while designing
and building better foodservice facilities for your
customers.
We Care For Indoor Air
Olli Sipilä, Director
Halton Foodservice