Specified across the UAE hospitality stack
From tower podium food courts to labour catering facilities, the constraint is almost always the same: heavy cooking output with nowhere to send it. The X33 answers that constraint.
01Hotels & resorts
Back-of-house kitchens sit directly under occupied floors. The X33 removes the odour path upward without a dedicated riser, protecting room inventory and terrace areas.
02Malls & food courts
Podium and mid-mall tenancies rarely have a chimney allocation. Recirculating discharge lets a full cooking line open in a unit that would otherwise be limited to reheating.
03Cloud & dark kitchens
Multiple operators on one plant means one heavy user degrades the whole system. Treating at each station keeps shared ductwork clean and pressure balanced.
04Catering & institutional
Airports, hospitals, labour catering and staff canteens run long cycles at full load. The X33 is specified around service predictability, not peak-only performance.
05Restaurants & grill houses
The heaviest grease and smoke profiles in the region. Mechanical stages are sized for continuous charcoal and open-flame duty rather than light frying.
What we need to size a unit
Cooking line
Appliance types, fuel, and linear metres of hot surface.
Operating hours
Daily service windows and continuous-load periods.
Site constraints
Ceiling height, available riser, structural loading.
Discharge route
Recirculation to space or short duct termination.
Next step
Tell us about your site
Send us your extraction volume, cooking line and site constraints. Our engineers return a sized configuration and installation plan.
Request a quote