持续的创新 | MORK

The revolution of zero emissions

INNOVATE

Commitment to the revolution of zero-emission kitchens

For many years, the indoor exhaust recirculation system in commercial kitchens has been regarded as the technological ceiling of the industry. Now, MORK's indoor direct exhaust hood can challenge the demanding kitchen ventilation environment. Continuous innovation to achieve differentiation is the only way for MORK's sustainable development.

MORK has extensive manufacturing and engineering experience in commercial kitchen ventilation systems (CKVS), offering a wide range of MORK indoor exhaust hood configuration products and services to meet your needs. We stand for innovation, competition and cost reduction. MORK is an indoor exhaust hood manufacturer and a provider of overall solutions for non-pipeline internal circulation exhaust hoods.

MORK "Mobile Kitchen" and Cooking Demonstrations

MFK is one of the brands under MORK. The origin of MFK has two meanings. One is "Mobile For kitchen", which means mobile kitchen. The other meaning is "Master for kitchen", referring to a kitchen for showcasing cooking skills. Today, MFK has turned the mobile kitchen into a reality. By plugging in the power, you can display your cooking skills in a mobile manner at any time. Moreover, there is no need to connect the exhaust system.
The MFK series is a completely independent mobile electrical cooking platform with plug-and-play functionality. The setup is quick and easy. Just place the cooking equipment and you can cook food anytime. It is a direct exhaust hood that allows for continuous cooking. The MFK is mainly used in open-plan restaurants or display-style cooking areas. The new design is more compact, providing a wider field of vision for both guests and the restaurant. Sales data in the catering industry prove that on-site cooking can increase the sales of the restaurant.

Still struggling with the location of your restaurant?

Nowadays, opening a restaurant in a place with high foot traffic has become increasingly difficult. Most of them encounter the problem of being unable to discharge the smoke. Many buildings do not have dedicated smoke exhaust pipes or smoke exhaust shafts. At the same time, this strong trend also contains huge business opportunities, especially in the fast food industry. Opening fast food restaurants or specialty snacks in areas with commercial value can expand the benefits. The MORK smoke exhaust hood with internal circulation and direct discharge is specially designed for cooking environments without ventilation pipes. It is an independent and efficient internal circulation system that can discharge indoors without the need to connect pipes.

Break through limitations, streamline processes, and save space.

The traditional kitchen ventilation system consists of smoke hoods, ducts, purification equipment, exhaust fans and fresh air systems. For some special locations, such as basement shopping malls, airport central islands, and central islands of shopping malls, restaurants cannot achieve the outdoor discharge of cooking smoke and exhaust gas through pipes. Therefore, the location selection of restaurants has the particularity and limitations of the site. The MORK indoor direct exhaust hood can directly circulate the smoke and exhaust gas indoors without the need for external pipes or external vertical pipes that affect the appearance, thus saving installation costs. Since there are no exhaust pipes, the engineering volume is reduced, and the speed and cost of opening a store are improved.

Streamline environmental protection procedures and reduce complaints

Common complaints from residents due to grease, odors and noise keep coming in. The MORK indoor exhaust hood can directly discharge smoke indoors instead of through the roof or commercial annex buildings.
There is no need for complex smoke exhaust pipes and shafts, which also reduces the complex problems caused by environmental protection issues, saves installation costs and reduces complaints.