Problem Description

As a leading brand in the Chinese fast-food chain industry, Yonghe King faces common challenges with traditional kitchen exhaust systems during store upgrades and standardized operations: many locations are situated in prime urban commercial districts or older commercial buildings, lacking the infrastructure for external exhaust ducts; simultaneously, venting cooking fumes outdoors often leads to environmental complaints and makes it difficult to meet increasingly stringent environmental assessment requirements. Furthermore, traditional exhaust systems are noisy, complex to maintain, and space-consuming, which negatively impacts kitchen efficiency and the customer experience. How to achieve efficient, quiet, and eco-friendly kitchen operations without relying on external ductwork became the key challenge for Yonghe King in creating its next-generation smart kitchen.

Solution

Yonghe King has overcome these limitations by successfully creating a new generation of “Three-Free” smart kitchens—free of ducts, smoke, and pollution. At the core of this innovation is the adoption of the MORK ductless internal circulation direct-exhaust hood. This equipment requires no connection to external exhaust ducts; it can be put into operation simply by suspending the entire unit above the stove, completely resolving location challenges such as the absence of exhaust ducts and non-compliant exhaust conditions.

MORK employs multi-stage high-efficiency purification technology to powerfully adsorb and filter high-concentration cooking fumes generated during the cooking process. It offers high purification efficiency, low operating noise, and minimal energy consumption, significantly reducing operational costs. Its ductless design truly achieves pollution-free indoor environments and zero outdoor emissions, ensuring easy compliance with environmental assessments and helping stores launch quickly and operate in full compliance.

The CFW grease separator and HG high-efficiency metal centrifugal separator can effectively capture particles 5 microns and larger with an efficiency of up to 99%.

The composite, multi-stage high-efficiency filtration process effectively removes water vapor, grease, and smoke particles released from cooking equipment, while significantly reducing odor emissions.

The EC variable-speed motor control system offers three selectable speeds to maintain a constant recirculation airflow, saving energy, reducing operating costs, minimizing noise, and enhancing workplace comfort.

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 ventilation-free 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.