Overview
The KL-D-CV-B is a recirculating mobile cooking cart that puts a cooking top, a capture hood, multi-stage fume purification and lockable castors into one stainless steel body. It needs no external duct, no wall penetration and no ceiling connection — plug it into a 220 V socket and the station is ready to trade. It is built for indoor positions that were previously limited to pre-packed, cold or light food service: shopping mall islands, supermarket deli counters, metro retail units, convenience stores and pop-up market pitches.
| What it changes | A site that could only sell packaged or cold food becomes a live open-kitchen counter — grill, fry and teppanyaki in front of customers, with no ductwork and no building works |
| Power | 0.7–0.9 kW on ordinary 220 V / 50 Hz mains; integrated 2000 W socket powers the griddle or grill |
| Filtration | Five stages: pre-filter mesh → ESP cell → G4 filter → high-efficiency composite filter → odour module with activated carbon box |
The Constraints It Removes
| No flue, no riser | Purification happens inside the cart; cleaned air returns to the room through the side outlet |
| Landlord will not allow cutting | No wall or ceiling opening, no structural change, nothing discharged into public areas |
| Customers smell the cooking | 99% smoke removal and up to 95% odour removal keep the aisle air neutral |
| Small footprint site | 845 mm body width, 1,230 mm height; three body lengths to fit narrow or wide frontages |
| Serviced against a wall | Filters pull out from the front; 840 mm front clearance is enough for full maintenance |
| Menu may need to change | Grill / fry / griddle / hot-braised formats all run on the same cart |
How the Air Is Treated
- Capture. The hood above the cooking top holds the plume under negative pressure the moment it forms, before it can drift into the customer aisle.
- Pre-filter mesh. Knocks out coarse grease and lint so the downstream stages are not loaded with heavy particulate.
- ESP cell. The electrostatic precipitator cell charges sub-micron smoke particles and holds them on the collector plates — the stage that carries the 99% smoke removal figure.
- G4 filter. Catches residual coarse dust and protects the high-efficiency stage.
- High-efficiency composite filter. Polishes what the ESP cell leaves behind.
- Odour module + activated carbon box. Adsorbs the gaseous compounds that cause complaints, lifting odour removal to 90–95% depending on body length.
Cleaned air is discharged back into the room from the side of the cart. Nothing is sent outdoors, so there is no duct, no roof penetration and no make-up air requirement.
What Makes It Work Indoors
True internal recirculation
No external wall connection, no ceiling duct, no holes. Every treatment stage sits inside the cart body, and the outlet returns air sideways at low level instead of into the customer’s face.
Fast capture at the hood
Because the plume is contained at the source, the open-kitchen counter stays clean and odour-neutral even at peak service — the reason mall operators accept this format where they would reject a conventional grill.
Smoke and odour, not just smoke
99% smoke removal with odour removal of about 90% on the 1,300 mm body, 92% on the 1,600 mm body and 95% on the 2,000 mm body. Smoke control alone does not stop complaints; odour control does.
Plug in and trade
Ordinary 220 V / 50 Hz supply, 0.7–0.9 kW total draw, plus a 2000 W panel socket that feeds the griddle, grill or fryer. Lockable castors underneath let the whole unit move between pitches for markets and pop-ups.
Front pull-out servicing
Filters slide out from the front of the cart, so a service bay of 840 mm is sufficient. The unit can sit flush against a wall or alongside other counters and still be maintained.
Cooking Formats
The KL-D-CV-B is designed around multiple heat sources rather than a single appliance, so one cart can switch menu through the day:
| Grill | Charcoal skewers, electric skewers, teppanyaki squid, grilled cold noodles |
| Fry | Crispy pork, chicken fillet / cutlet, fried skewers, tempura |
| Griddle / teppanyaki | Teppanyaki steak, fried rice, hand-held pancakes, pan-fried buns and dumplings |
| Hot-braise / steam | Hot-braised skewers, oden, steamed dim sum, freshly brewed hot drinks |
Specifications
The KL-D-CV-B shares the same 845 mm width and 1,230 mm height across all three body lengths, so the choice is about counter length and airflow rather than a different machine:
| Body length options | 1,300 / 1,600 / 2,000 mm |
| Overall dimensions (L × W × H) | 1300 × 845 × 1230 / 1600 × 845 × 1230 / 2000 × 845 × 1230 mm |
| Airflow | 1,500 / 1,800 / 2,000 m³/h |
| Smoke removal efficiency | 99% (all lengths) |
| Odour removal efficiency | Approx. 90% (1,300 mm) / 92% (1,600 mm) / 95% (2,000 mm) |
| Rated power | 0.7 kW (1,300 and 1,600 mm) / 0.9 kW (2,000 mm) |
| Power supply | 220 V / 50 Hz, ordinary socket |
| Appliance socket | 2,000 W panel socket for grill, griddle or fryer |
| Filtration stages | Pre-filter mesh → ESP cell → G4 filter → high-efficiency composite filter → odour module + activated carbon box |
| Service access | Front pull-out; 840 mm front clearance |
| Mobility | Lockable brake castors, whole-unit relocation |
| Certification | CE certified |
Choosing the Body Length
| 1,300 mm — narrow | Convenience stores, metro retail units and tight frontages where every 100 mm counts; 1,500 m³/h, 0.7 kW |
| 1,600 mm — mainstream | Mall islands and supermarket deli counters; 1,800 m³/h, 0.7 kW, 92% odour removal |
| 2,000 mm — long | Large food-hall frontages and main market pitches with two cooking positions; 2,000 m³/h, 0.9 kW, 95% odour removal |
Maintenance
- ESP cell: washable and reusable — clean on a schedule set by service hours, not a fixed replacement date.
- Pre-filter mesh, high-efficiency composite filter and activated carbon box: replace periodically according to cooking intensity.
- All consumables pull out from the front of the cart; no need to move the unit or open the sides.
- Keeping the ESP cell clean is what preserves the 99% figure — a loaded cell loses capture efficiency long before it looks dirty.
Where It Fits
| Shopping mall island | Live grill or teppanyaki in the middle of the concourse with no flue available |
| Supermarket deli | Hot food next to chilled cabinets without a new duct drop |
| Metro / transit retail | Narrow 1,300 mm unit for hot snacks in a constrained lease line |
| Convenience store | Fried and grilled items added to an existing counter offer |
| Markets and pop-ups | Brake castors let the whole station roll between pitches |
| Enclosed event venues | Indoor service where smoke and odour complaints would end the booking |