Re-Naa is equipped with Halton solutions

Re-Naa

Stavanger, Norway (2019)

When he decided to move his restaurant, already one Michelin Star, Chef Sven Erik Renaa wanted to provide another unique culinary experience to his guests while inviting them in the heart of his brand new kitchen.

That’s objectively what he does. Halton is proud having done its bit…

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Behind every single Kitchen ventilation design, there’s first and foremost a Culinary Experience, fruit of the creativity of a Chef and his team

The one Michelin Starred Chef, Sven Erik Renaa, was successfully heading his restaurant Re-Naa during nine years when he decided it was time for a change. Still located in Stavanger, on the South-West coast of Norway, the restaurant has fully found its place in the heart architectural master piece hotel Eiler Smith. And what better setting to provide a unique culinary experience with a design show kitchen which can’t be, in addition and objectively, further opened and near to the dining area. Sven Erik Renaa wanted his guests feeling like at home and being in a way, actor of a truly moment of sharing.

“We wanted to take RE-NAA further, renew ourselves and keep evolving. Our aim is always to play a part in the gastronomic development and participate amongst the best restaurants in Europe. The move won’t change our number of seats, but we’ll get a bigger kitchen, a new development and research kitchen, and a beautiful bar. We’ll be able to accommodate our guests even better and get an opportunity to raise the overall guest experience to an even higher level.”

“The new venue will be in the new Eilert Smith Hotel which opens in Nordbøgata 8, a newly renovated functionalism building from 1937. The building was originally designed by Stavanger architect Eilert Smith. The large windows, the beautiful facade and the view of the harbour were important factors when we decided to move. The renewal designs of architect Trodahl were also tempting. The new RE-NAA premises are tailored to us and will make it a pleasure to be both a guest and an employee.”

Renaa Stavanger

Highly awarded Norwegian chef, born and raised in Trøndelag – with an Italian father. He started his career at Britannia Hotel, where his mother also worked. He then moved to Oslo, where he worked at Anden Etage at Hotel Continental and Bærums Verk, before he went to the legendary Park Avenue Café with renowned chef David Burke.

After New York Renaa returned to Oslo as Head Chef at

Brasseriet Hansken, where he stayed for three years before he became Head Chef at ORO with Bocuse d’Or winner Terje Ness.

Renaa then left for Stavanger and The Culinary Institute of Norway, where he worked as an advisor and as Coach for the Norwegian Culinary team (junior and senior) for 8 years before he (finally!) opened Renaa Restaurants in 2009.

Moving RE-NAA, already starred in Guide Michelin, is both a bit scary and potentially risky. We are now at a level where our performance is measured every day. But the move gives me fresh opportunities to further my creativity and spontaneity – and both my wife Torill and I believe that the next step forward, after 9 years with our restaurants gathered under the same roof, is to create brand new experiences – not only for our guests, but also to further evolve ourselves and our brilliant employees at RE-NAA. So when this opportunity presented itself, we just had to take it.

Chef Sven Erik Renaa

Show kitchens’ ventilation concentrates number of technical challenges, with, on the top of that, strong architectural demands.

Most of the time, these projects require pushing the boundaries of design, making them as unique as exciting to work on. At the end, everything is pretty much just a question of balance. To mention just a few of the show kitchens’ challenges…

Halton designed a totally customized Ventilated Ceiling equipped with the Capture Jet™ and Capture Ray™ technologies

– Fully painted in a black to coordinate with the cooking appliances and floor/ceiling/walls color. Together with the round shapes, it improves the ceiling integration in the architectural project.
– The Capture Jet™ technology enables reducing the exhaust airflow rates by up to 15% compared to traditional Ventilated Ceilings. The energy savings combines with lower sound level.
– The cyclonic KSA filters combined with the UV-C Capture Ray™ technology neutralizes the grease particles carried by the exhaust air. Grease deposition level in the exhaust plenums and ductwork is limited to the minimum possible level. The Capture Ray™ technology also drastically reduces the odours emissions.
* The hygiene and especially the fire safety in this classified building reach the highest possible levels.
* The guests of the rooms close to the ventilation discharge point and the neighbourhood are not annoyed by the cooking odours.

The Ventilated Ceiling is combined with a hood equipped with the Cold Mist on Demand and Hot water wash technologies

– The Cold Mist technology is based on the use of a continuous, full-length fine Cold Water Mist facility inside the exhaust plenum of the hood. It has proved to be extremely efficient at removing FOG (fats, oils and grease) from the airstream, thus also reducing odour emissions at the point of discharge. It also acts as an effective “Spark Arrestor”. Fire safety can’t be higher for tis classified building.
– The highly efficient KSA cyclonic filters complete the action of the Cold Mist. It removes the big particles that may pass through the cold mist or continue providing a high filtration when the Cold Mist is not activated.
– The water mist is activated on demand, only when it is strictly required. This is a safe and responsible approach that saves up to 80% on the water consumption of the Cold Mist.
– An automatic wash cycle thoroughly cleans the filters and the exhaust plenum at the end of the cooking periods.

Both the Ventilated Ceiling and the hoods are equipped with Halton Skyline Culinary Light

Halton Skyline is the first LED based lighting technology specifically developed for professional kitchens. Everyone agrees the light it provides is simply the closest possible to natural light.
– Remarkably respects the food colour and plasticity from raw ingredients to plated presentation.
– Provides the best visual comfort, without alteration over time, thus also playing an active role in the kitchen safety. Among others, Halton Skyline’s shielding angle is up to two times higher than DIN EN 12464-1 demand.
– This shielding angle is key for Re-Naa restaurant. It enables the staff benefiting from a very good lighting level on the working plans thanks to light sources which have no too bright or dazzling surfaces. Both the kitchen staff and the guests are not dazzled, even if the light on guests’ side is much softer than in the kitchen.
– A state of the art lighting technology that, at its core, saves significantly on energy and maintenance.