At high-traffic locations like mall atriums, subway commercial areas, and convenience store entrances where exhaust shafts are unavailable, the MDY-N uses a six-stage indoor closed-loop purification system. This enables on-site preparation and sale of light-oil-fume items such as oden, braised dishes, and steamed buns.
In commercial complex design, exhaust shafts are typically allocated only to back-of-house areas on dining floors. High-traffic, high-value locations such as island kiosks in the atrium, subway concourse passages, and convenience store entrances often lack exhaust provisions.
These locations were previously limited to prepackaged foods and refrigerated beverages. Subway commercial spaces are enclosed; any exhaust would enter passenger corridors, so operator approval is stringent.
MDY-N is designed for light-油烟 scenarios: Smoke is drawn into the hood and passes through six stages of purification—metal filtration, bubble metal mesh, medium-efficiency filter, high-efficiency filter, honeycomb activated carbon, and UV deodorization. The cleaned air circulates indoors in a closed loop without external venting or wall drilling.
The unit features a full stainless steel body, equipped with a 350 mm multi-blade silent fan wheel and 9-speed variable frequency drive, operating directly on standard 220V household power. Three models cover widths from 1.2 to 2 meters, suitable for narrow convenience store cabinets up to standard mall stalls.
The division of labor between the heavy-oil recirculation model (MDY-ND) is as follows: select N for light-oil cooking such as oden, hot braised dishes, takoyaki, and steamed buns; choose ND for stir-frying and grilling. Deodorization and purification data are based on rated conditions; actual performance depends on test reports and on-site conditions.
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