Marriott West India Quay*
London, United Kingdom
Conventional down draft systems (used in fast-food applications and a variety of Asian-technique cooking schemes) were dismissed because their design capacity was insufficient to employ within the Marriott scheme. A more controlled system was required, and so we looked to design an extraction unit that would capture and contain a 600cfm/linear ft. effluence stream, within a 900-mm (36-in.) working height elevation. This unit would be integrated with surround air systems to create a “frameless cooking concept.”
The system provided an odour-free, quieter, easier-to-clean operation and gave way to a new flexibility in modern show cooking.