Kitchen & building
Share the foodservice concept, cooking equipment, airflow, and hood, duct and fan arrangement.
Applications · Airports & hospitality
Airport and hotel kitchen exhaust
Coordinate kitchen exhaust with neighboring tenants, public spaces and building operations.
Project brief
Plan for a shared building.
MOAS addresses cooking odor; PCU provides dry filtration for kitchen exhaust. Selection and installation require project-specific coordination.
A concession or hotel restaurant may discharge near other kitchens, guest areas or building air intakes. Identify which kitchen connects to each exhaust path and where its air leaves the building. Include the cooking equipment, airflow and operating schedule so the project team can review the discharge alongside the surrounding occupied spaces.
MOAS treats cooking odor with a cabinet outside the duct and nozzles in the exhaust. PCU removes smoke particulate and grease vapor from kitchen exhaust; its optional carbon final stage is evaluated separately for odor. Plan cabinet and filter access around the facility’s service routes. PCU needs at least 30 inches on the service side, and its resistance must be included in fan selection. Equipment listing does not replace the building’s project review.
People nearby
Identify neighboring tenants, public spaces, outdoor-air intakes and the discharge location.
Access & operations
Plan access for qualified service and monitoring around foodservice hours.
Molitron has installation history at Denver International Airport. This identifies experience, without implying endorsement, sponsorship or a current commercial relationship.
Planning guides & manualsPlanning an airport or hotel kitchen?
Share the facility, kitchen plans and operating constraints.