Fume extraction system for the kitchens of the Estival Maramar Hotel

Morgui participated in the design and implementation of the fume extraction and ventilation system for the kitchens of the Hotel Estival Maramar, a landmark establishment on the Costa Daurada renowned for its modern facilities and a culinary offering designed to provide the best possible experience for its guests.

The project, developed in collaboration with Tomàs Llobet, encompassed the complete installation of extraction systems for the hotel's various kitchen areas, including the manufacture of nine extractor hoods tailored to the specific needs of each space.

One of the highlights of the installation is the buffet's showcooking area, a high-traffic space where efficient fume extraction is essential to ensure the comfort of both customers and staff.

For this area, two BERET wall-mounted supply hoods were installed, a solution specifically designed for professional kitchens with limited ceiling height. Manufactured from a single welded piece, they incorporate a front-perforated air supply system, integrated LED lighting, and a fire suppression system, offering an optimal combination of performance, safety, and aesthetics.

Fume extraction from these hoods is handled by a UNIC 22/11 ventilation unit equipped with a fan certified to operate at 400°C for two hours. A BASIC 15/15 ventilation unit was installed for supply air, guaranteeing adequate air renewal in the work area.

In addition to the showcooking area, the hotel had a main kitchen located in an interior space, equipped with a BERET model central air supply hood over 4 meters long.

As is typical in facilities of this type, the kitchen also had industrial ovens that required a specific fume extraction system. For this purpose, a HORNO model hood over 4.4 meters long was installed, equipped with inverted filters to optimize the capture of fumes and vapors generated when the oven doors are opened.

The fume extraction from both hoods was handled by a UNIC 30/14 ventilation unit equipped with a fan rated for 400°C/2h. Air supply was provided by a CUBIC 20/20 ventilation unit, a robust and high-capacity solution with a hinged structure to facilitate inspection and maintenance.

In addition to the showcooking area, the project included the installation of various range hood models, specifically selected according to the needs of each work area. This specialization allows for optimized smoke and vapor capture in each application, improving system efficiency and environmental conditions throughout the kitchen, as seen previously with the OVEN hood.

In a second interior kitchen located on the ground floor, a BERET model central range hood with air supply was installed. Smoke extraction was achieved using a UNIC 20/10 ventilation box, while air supply was ensured with a BASIC 12/12 ventilation box, guaranteeing balanced air circulation and renewal in the space.

Also located inside was the washing area, a space where steam generation is constant. For this application, a VAPOR model range hood was chosen, specially designed for vapour capture thanks to its triple internal labyrinth, which promotes condensation and improves system performance. Extraction was carried out using a BASIC 12/12 ventilation unit.

Finally, in the outdoor area corresponding to the pool bar, a BERET hood with a CADÍ finish was installed. This hood is characterized by its angled front visor, which provides a more integrated and elegant aesthetic. Measuring 4.5 meters in length, this hood is equipped with a UNIC 18/9 extraction unit and a fan certified to operate at 400°C for 2 hours (400°C/2h), guaranteeing effective smoke evacuation even under demanding conditions.

A project of this nature, with a total of 7 exhaust hoods and 8 ventilation units, requires efficient energy management. For this reason, all the extraction and supply air units were equipped with frequency converters, which allow the motor speed to be regulated according to the actual needs at any given time.

Thanks to this regulation, it is possible to adapt the ventilation flow to the demand of each area, optimizing the system's operation and avoiding unnecessary energy consumption when maximum extraction capacity is not required.

To facilitate system control, various digital potentiometers were installed throughout the different kitchens, allowing staff to easily and quickly adjust the frequency converters according to the operational needs of each space and time.

The incorporation of regulation systems offers significant advantages: it improves the efficiency and flexibility of the fume extraction system, reduces energy consumption and operating costs, extends the equipment's lifespan by minimizing mechanical wear, and contributes to a more sustainable and environmentally friendly operation.

The result is a comprehensive extraction and ventilation system designed to meet the demands of a large-capacity hotel kitchen, guaranteeing safety, energy efficiency, comfort and environmental quality in all areas of preparation, cooking and service.