Problem Description

As eco-friendly concepts gain widespread acceptance across society, the issue of traditional kitchen exhaust emissions has come under increasing scrutiny. This has prompted numerous restaurants and cafeterias to undertake upgrades and renovations, moving toward a more environmentally friendly and healthy “smart cafeteria” model. The Hongxia Cafeteria, under the jurisdiction of the Shanghai Housing Construction and Apartment Management Division, has also joined this movement, committing to a transition toward a smart and healthy cafeteria. This renovation not only involves the intelligent upgrade of the ordering system—which automatically generates nutritional analysis reports by integrating with the organization’s software—but, more importantly, addresses the environmental pollution caused by traditional kitchen exhaust systems. Achieving efficient purification without relying on external exhaust ducts has become the core challenge of the Hongxia Canteen renovation.

Solution

To address these challenges and achieve the goal of a green, smart canteen, the Hongxia Canteen selected the MORK ductless recirculating direct-exhaust hood. MORK integrates a high-efficiency air recirculation system comprising no fewer than eight treatment stages (varying depending on the cooking equipment). This system is specifically designed to effectively remove grease and smoke particles emitted by cooking appliances while significantly reducing the dispersion of food odors. The filtered air can be directly discharged into the dining area.

First Layer: Dual-layer mechanical oil filter. The first-layer cyclone oil filter effectively removes particles larger than 10 microns with an efficiency of up to 95%.

Second Layer: Carbon fiber variable-frequency centrifugal filter, which effectively removes most of the moisture from the airflow as well as the majority of particulate matter generated during cooking, extending the service life of the high-efficiency filter by 80%. Only the relatively inexpensive pre-filter needs to be replaced periodically.

Layers 3–5: Three-stage filtration system (coarse, medium, and high-efficiency), where the medium-efficiency filter uses custom-made imported materials, and the high-efficiency filter is specifically designed to remove ultra-fine particles of 0.3 microns and larger.

Layer 6: Breton chemical carbon adsorption technology, which also addresses the two primary sources of odor—cooking fumes and volatile organic compounds (VOCs). The first stage uses activated carbon to remove gases. The second stage involves a chemical reaction after gas adsorption (further breaking down odors).

These technological innovations enable MORK to efficiently treat cooking fumes and odors. The purified air can be directly discharged into the dining area, eliminating the need for complex exhaust systems while ensuring a fresh and comfortable indoor environment in the cafeteria.

About MORK

MORK understands the challenges posed by limited kitchen space. Designed specifically for electric cooking appliances, MORK offers comprehensive ventilation-free cooking solutions that enable foodservice customers to open restaurants without traditional ventilation systems and explore the freedom of ventilation-free cooking. With its innovative design philosophy and technological advantages, MORK is becoming the top choice for an increasing number of environmentally conscious and health-focused dining establishments. Through its comprehensive after-sales service, MORK exceeds customer expectations and creates sustainable value for its clients.