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Hakkasan Restaurant

Las Vegas, USA (2015)

Hakkasan’s latest venue is in the MGM Grand Hotel and Casino in Las Vegas. The interior is bathed in shades of blue which is the signature to the brand that creates a relaxed and inviting atmosphere.

Hakkasan Restaurant has chosen Halton Solutions for the ventilation of their kitchen.

Hakkasan was founded in London in 2001 and has since become one of the world’s most distinguished global restaurant, lounge and nightlife brands. Hakkasan’s latest venue is in the MGM Grand Hotel and Casino in Las Vegas. The interior is bathed in shades of blue which is the signature to the brand that creates a relaxed and inviting atmosphere. At the heart of the restaurant is the kitchen headed by Michelin starred Chef Ho Chee Boon and his highly skilled wok and dim sum chefs.

The venue location provided a number of design challenges, from the type and number of appliances to controls to environmental discharge. In addition, the operator wanted to be able to have some flexibility to change equipment out as menu items dictated. The solution required over 80 feet of Capture Jet hood in 11 sections, the largest being a 36 foot long, 6 section, by 10 foot deep island hood with a KDS utility distribution system between the each half. There are a few ancillary hoods that make up the system. All Capture Jet hoods are connected to a single exhaust Ecology-E electrostatic precipitator.  The Ecology-E is in excess of 30,000 cfm and is controlled by the M.A.R.V.E.L. system.

The M.A.R.V.E.L. system provides individual control of all hoods based on their cooking status and is sending out a split signal for 2 make up air zones. The measured exhaust provides the signal for makeup air through the BMS. The system is self-balancing and all monitored points are exported to the BMS as well as controlling the maintenance schedule of the Ecology-E.

The operator indicated that the system has been virtually maintenance free since they opened the Las Vegas location. Halton’s Dallas Network Operating Center continues to monitor the system and ensure optimum operation.

Actors involved in the project

Food Service Consultant
Next Step Design

Mechanical Engineer
JBA Consulting Engineers

Architect
Alan Clayton Designs

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