Problem Description

At the Burger King location inside Hangzhou’s Rotten Apple Park, despite being only about 10 square meters in size, the restaurant attracts long lines of customers waiting for their meals thanks to its open-kitchen design and efficient service. Although food is prepared right inside the store, customers do not detect any cooking fumes or unpleasant odors. As a brand that champions authentic grilling techniques, how did Burger King manage to open a store in such a compact space while effectively addressing the challenge of cooking fume exhaust? Specifically, in a complex environment without traditional exhaust ducts, how did they ensure air quality and the customer experience?

Solution

Burger King chose to install MORK’s newly developed MCF series of mobile recirculating hoods. This plug-and-play, fully self-contained mobile cooking platform allows restaurants to completely break through spatial constraints and achieve efficient operations anytime, anywhere.

The MCF Series Mobile Internal Circulation Hood is a portable cooking station featuring plug-and-play functionality for quick setup. It is equipped with a direct-vent hood for convenient cooking. The ergonomic design provides chefs with a comfortable working environment, while the glass partition allows guests to clearly view the cooking process and enjoy the spectacle. Additionally, AIRjET technology helps capture grease and smoke generated during cooking, keeping the environment clean and preventing the glass partition from fogging up.

As a mobile unit, this hood can be flexibly positioned in various locations to meet the needs of different scenarios. It is suitable for use as a standalone or mobile demonstration cooking station in airports, banquet halls, restaurants, cruise ships, golf courses, stadiums, and hotels. The glass panels on the front and sides allow customers to view food preparation while keeping them separated from cooking fumes.

About MORK

MORK’s ductless recirculating exhaust hoods offer full-lifecycle services—from R&D and design to manufacturing, commissioning, and product support—and are dedicated to empowering the foodservice industry to achieve the freedom of ductless cooking. Its ductless internal circulation direct-exhaust hood integrates a multi-stage physical and chemical purification system capable of simultaneously treating cooking fumes, odors, hot air, and fine particulate matter. It is suitable for a wide range of restaurant formats, including Chinese fast food, Western cuisine, desserts, and bakeries. With its product advantages of “multi-stage purification and indoor direct exhaust,” MORK is becoming the top choice for an increasing number of restaurant chains looking to build smart kitchens, comply with environmental regulations, and optimize their back-of-house space.