The requirements for the refurbishment project of BGR’s staff canteen restaurant were quite high. The kitchen is divided in several zones:
– The main kitchen;
– The distribution area with two front cooking poles;
– The dishwashing areas composed of 2 poles (kitchen ware and tableware).
The main kitchen and the dishwashing areas have been equipped with Capture Jet™ ventilated ceilings enabling up to 15% reduction in exhaust airflow rates compared to traditional ventilated ceilings. The distribution area has been on its side equipped with a Capture™ Jet hood (up to 40% reduction in exhaust airflow rate compared to traditional hoods) and a Jet Extraction System (JES).
These technologies ensures that the exhaust airflow rates are reduced at their minimum level and prepares well the ground before M.A.R.V.E.L. comes in the picture.M.A.R.V.E.L. is a concentration of technological innovations.
The first one is emblematic. M.A.R.V.E.L. « scans » the surface of the cooking blocks to determine, in real time, the status of the appliances: switched off, idle or in the process of cooking. Each status corresponds to a different exhaust airflow need. The maximum value is used only in cooking mode, for a limited time period. This leads to a first drastic reduction of the exhaust airflows.