{"id":9452,"date":"2026-05-15T08:00:15","date_gmt":"2026-05-15T06:00:15","guid":{"rendered":"https:\/\/www.marquis.rs\/en\/?p=9452"},"modified":"2026-05-16T08:20:43","modified_gmt":"2026-05-16T06:20:43","slug":"mini-case-study-commercial-kitchen-ventilation-under-constrained-conditions-in-the-city-center","status":"publish","type":"post","link":"https:\/\/www.marquis.rs\/en\/blog\/mini-case-study-commercial-kitchen-ventilation-under-constrained-conditions-in-the-city-center\/","title":{"rendered":"Mini Case Study: Commercial Kitchen Ventilation Under Constrained Conditions in the City Centre"},"content":{"rendered":"

Commercial kitchen ventilation became a key challenge in a building that houses the headquarters of Marquis Intelligence, located in the very centre of Belgrade.<\/p>\n

A commercial space on the ground floor became available for lease. An attractive location. A representative building. Ceiling height of approximately 5 meters – almost ideal for a hospitality venue.<\/p>\n

The space was soon converted into a restaurant.<\/p>\n

However, behind this seemingly simple idea, a critical technical issue emerged: commercial kitchen ventilation. In this building, already constrained by significant technical and spatial limitations, further complicated by its status as a protected cultural heritage property, ventilation proved particularly challenging.<\/p>\n

Initial Client Requirements<\/h2>\n

From the very beginning, it was clear that standard solutions would not be applicable.<\/p>\n

It was not possible to route exhaust air to the highest point of the building, which is the conventional approach in commercial kitchen ventilation design.<\/p>\n

At the same time, uncontrolled discharge of air containing grease and odours was not an option. The building fa\u00e7ade is protected by the state, and directly above the restaurant is the office space of a company specialising in air quality.<\/p>\n

The kitchen itself presented additional constraints. It was located in a semi-basement, with windows at sidewalk level. Less than 1.5 meters above them were the windows of the ground-floor space.<\/p>\n

The client\u2019s initial request was clear: a unit for exhaust air extraction and purification – primarily to eliminate unpleasant odours.<\/p>\n

According to the initial plan, the ventilation system was to be installed by a standard contractor.<\/p>\n

Challenges Escalate<\/h2>\n

The problem quickly evolved beyond simple odour removal into controlled air management under real conditions.<\/p>\n

Although initially engaged as an equipment supplier, the Marquis Intelligence team, consistent with its professional standards and responsibility toward the surrounding environment, became involved in analysing the entire system.<\/p>\n

It soon became clear that the problem could not be addressed in isolation.<\/p>\n

In addition to odour elimination, it was necessary to ensure proper air capture and direction above cooking appliances. This required a custom-designed kitchen hood, adapted to the spatial limitations.<\/p>\n

Under these conditions, a wall-mounted inclined hood with rear connections was developed, instead of the standard top connection.<\/p>\n

The originally selected contractor withdrew from the project due to these non-standard requirements. Marquis Intelligence then took over this part of the project as well.<\/p>\n

Unexpected On-Site Challenges<\/h2>\n

During implementation, additional issues arose that were not directly related to ventilation but had a significant impact on the project.<\/p>\n

During the preparation phase, concerns emerged regarding the feasibility of transporting equipment into the basement kitchen. Detailed measurements by the Marquis Intelligence team revealed that structural columns and thick load-bearing walls – over 50 cm thick – prevented the installation of large equipment. Additionally, the existing opening between the kitchen and the restaurant area was insufficient in size.<\/p>\n

At that point, the installation of restaurant equipment had already begun, and the placement of a display counter directly in front of the opening was planned.<\/p>\n

A decision was made to adapt the project to actual on-site conditions. The installation of the display counter was cancelled. The existing opening was enlarged before tiling works began. This intervention enabled not only the installation of the ventilation system but also the smooth installation of the complete kitchen equipment – avoiding serious issues in later project stages.<\/p>\n

Technical Solutions<\/h2>\n

Taking into account all identified challenges, the system was designed as an integrated whole.<\/p>\n

Special attention was given to ventilation ducts, where welded joints were applied to ensure high airtightness and fire safety.<\/p>\n

Additional issues addressed included:<\/p>\n