Problem Description

As a leading brand of Shanghai’s local cuisine, “Su Xiaoliu Dim Sum” has successfully expanded into major high-end shopping malls nationwide, with its signature handcrafted, freshly made xiaolongbao at the heart of its offerings. Its stores typically feature open-kitchen designs that showcase the entire xiaolongbao-making process in real time, creating an atmosphere of “freshness you can see” and a vibrant, lively ambiance. However, this open, highly visible cooking model places extremely high demands on the kitchen environment: the steaming process generates large amounts of heat and steam, accompanied by small amounts of frying fumes and the aroma of pastries. If not properly managed, this not only affects customers’ perceptions and dining experience but can also fog up glass partitions, cause slippery floors, and even interfere with the open-kitchen display. More critically, shopping malls typically lack external exhaust ducts, making it difficult to install traditional exhaust systems. How to efficiently, quietly, and compliantly manage steam and cooking fumes without compromising the aesthetic appeal of the open kitchen became a core operational challenge for Su Xiaoliu.

Solution

To balance the visual appeal of the open kitchen with the functional needs of the back-of-house, Su Xiaoliu conducted a rigorous evaluation process and ultimately selected the MORK Open Kitchen Steam and Fume Glass Indoor Direct Exhaust Hood. This equipment is primarily used in open-concept restaurants or show-cooking settings; its compact design provides guests and staff with a wider field of view. At the same time, it effectively captures steam generated during cooking, primarily targeting cooking equipment that produces non-greasy fumes.

The product features custom-made tempered glass panels on all four sides, creating a transparent and aesthetically pleasing design. This effectively prevents steam from escaping while enhancing the display effect of the open kitchen, thereby improving the sense of openness and the overall quality of the environment. The range hood features a flush-mounted island design with V-shaped exhaust vents, which increases the hood’s internal volume and improves grease and smoke capture efficiency. Additionally, the flush-mounted design enhances the product’s appearance and aesthetic appeal.

With this solution, Su Xiaoliu has managed to preserve traditional craftsmanship and a warm, inviting atmosphere while meeting the multiple standards of high-end shopping malls regarding environmental sustainability, safety, and aesthetics, thereby continuing to earn the praise of consumers and the recognition of business partners.

About MORK

MORK specializes in the niche market of ductless indoor exhaust hoods. With the core objective of creating a “zero-emission kitchen,” the company is dedicated to providing modern restaurants with ductless exhaust solutions that overcome traditional ventilation limitations. MORK’s indoor direct-vent hoods integrate multi-stage filtration, heat recovery, quiet operation, and modular maintenance, truly achieving “no smoke escaping the room, air circulation, and a space-saving design.” With its exceptional purification performance and deep understanding of the food service industry, MORK is becoming the partner of choice for an increasing number of quality- and experience-focused restaurant brands seeking to create ideal kitchen and dining environments.