Failed environmental impact assessment, small kitchen space, high operating costs, and difficulty in scaling up? What are the most headache-inducing problems for restaurant owners? Let’s take a look at how Curry Superman uses Al Walker’s Mok indoor direct exhaust hood to solve them?

Always getting stuck in environmental impact assessment?

The Mok series indoor direct exhaust hood integrates an efficient air recovery system with no less than 8 processing steps, which can effectively remove grease and smoke particles released by cooking utensils. The filtered air can be directly discharged into the catering area, ensuring that the indoor emissions meet the standards. From now on, there is no need to suspend business for rectification or secretly modify pipelines, and the environmental impact assessment review will be smoothly passed.

Not enough space?

The Mok series of indoor direct exhaust hoods bring an innovative design without pipes, completely changing the problem of traditional pipes taking up space. It replaced the originally bulky and space-consuming traditional pipes with small and flexible suspended purification units, freeing up more operational space in the kitchen and ensuring smoother food delivery during peak hours.

Costs can’t be reduced?

The Mok series of indoor direct exhaust hoods are compact and easy to maintain. Their pipe-free design eliminates the need for regular pipe cleaning, significantly reducing later maintenance costs. The EMS frequency conversion energy-saving system developed by Elwalker can also be installed to effectively save energy consumption and reduce costs in multiple aspects.

Is chain expansion difficult?

The modular design of the Mok series is suitable for all kinds of strange house types. Whether it is a shopping mall stall or a community small store, this smoke exhaust solution can be quickly replicated, allowing for more freedom in restaurant location selection and achieving the goal of chain expansion.

From single-store profitability to chain expansion, Elwalker will become the “business accelerator” for restaurant owners – reducing the hassle in the kitchen and opening up more possibilities for business.