When discharge to the outside isn’t possible, operators must find a way to balance cooking flexibility, and operational performance within the limits of the building itself.
That was the challenge at La Maison du Sarrasin restaurant, France. As external exhaust was not an option, the team drew on previous experience.
Having already successfully operated three MobiChef units for more than a decade, they chose the same approach for this new project.
The solution made it possible to cook without connecting to ventilation ductwork, offering greater freedom in how the kitchen could be organized and operated while respecting the constraints of the site.
Visit La Maison du Sarrazin website
