Smoke extraction system for the Jaume I Hotel in Salou

Morgui participated in the installation of the ventilation and smoke extraction systems for the new showcooking space at the Hotel Jaime I, a project developed in collaboration with Tomas Llobet and designed to offer an open, functional, and comfortable gastronomic experience for both guests and staff.

The scope of the project included the design and supply of the entire extraction system, comprising extractor hoods, ventilation boxes, control equipment, and ductwork.

This project had two distinct cooking areas. On one side, there was the open buffet section for rice dishes, and on the other, the meat and fish section.

For the first area, extraction is handled by a UNIC 22/11 unit with 400º/2h certification. Air is also supplied through the extractor hood with a BASIC 18/18 ventilation unit.

In the second kitchen, fume extraction is also provided by a UNIC 22/11 unit, and air is supplied by a BASIC 12/12 ventilation unit.

All the fans in these boxes are regulated with frequency converters that regulate the rpm of the motor and, therefore, adjust the speed at which the fan will rotate according to the actual need. In order to remotely control these VFD, digital potentiometers were installed.

For the rice preparation area, an INDOK hood with an internal air induction system was installed. This technology optimizes smoke capture by directing it towards the filters, minimizing its dispersion into the environment.

Its operation makes it a particularly suitable solution for kitchens open to the public and spaces where the visual experience is part of the culinary offering.

The meat and fish area was equipped with two hoods. First, a smaller INDOK wall-mounted hood was chosen compared to the one used in the rice section. Second, a BERET central hood was installed, a well-proven solution for facilities with height limitations. Its design allows for high extraction efficiency without compromising the system's integration into the available space, guaranteeing reliable operation and a comfortable environment for users and staff.

All three hoods incorporate fire suppression systems.

Within the facilities, a dedicated room has been set up for cleaning utensils and dishes using machine-assisted washing systems. These processes generate large quantities of steam, so four VAPOR model hoods (two central and two wall-mounted) equipped with an internal triple labyrinth were installed.

Thanks to this system, the steam undergoes successive changes in direction and acceleration, promoting condensation, improving steam capture, and helping to maintain optimal working conditions in the room.

In this case, the ventilation unit installed to extract the generated steam is the BASIC 15/15 model. Since the extraction process is clean, without grease, smoke, or high temperatures, a unit with a fan certified for operation at 400°C/2 h was not required.

The result is a ventilation and extraction system designed to meet the specific needs of each work area, ensuring proper evacuation of fumes and vapors, greater energy efficiency and maximum comfort in a gastronomic environment open to the public.