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Paris, France (2014)

The Peninsula Hotels makes its grand entrance into Europe with The Peninsula Paris.

The hotel belongs to The Peninsula Hotels group, owned by The Hong-Kong and Shanghai Hotels Limited. It is the 10th hotel of the brand and the first one in Europe.

Situated at 19 Avenue Kléber, just steps from the Arc de Triomphe, The Peninsula sits in the heart of the City of Light within walking distance of some of the world’s most famous monuments, museums and luxury shopping districts…

Peninsula Paris

Very specific building calls for very specific solutions

The Peninsula Paris is located in a late 19th century classic Haussmanian building. Built in 1864 by a Russian nobleman who didn’t really enjoy it, it became the “Palais de Castille”, to then be transformed in one of Paris’s most luxurious “grands hotels” in 1908 (Majestic hotel). During the troubled 20th century, this unique building hosted the French Ministry of Defense, the headquarters of the German Military High Command during the Second World War, the UNESCO and then the French Ministry of Foreign Affairs. The Organisation for Economic Co-operation and Development was founded at the hotel in 1960. The French government sold the building in 2008.

Steeped in history, the property has been meticulously restored and discreetly modernised.

Six years in the making, some of France’s finest artisans were hand-picked to undertake this stunning restoration that cost 430 million euros.

From the building façade to interior elements including fine marble, rich wood panelling and gold leaf finishing, the result is the ultimate in French craftsmanship.

Peninsula Paris

Peninsula Paris

The Peninsula houses 200 luxurious rooms, including 34 suites, which are among the most spectacular in the city.

Open daily, six venues showcase the very best of French cuisine – The Lobby, LiLi Cantonese restaurant, The Kléber Terrace, The Kléber Bar, The Kléber Lounge and L’Oiseau Blanc rooftop restaurant, bar and terrace, offering stunning views over Paris.

The Peninsula Hotel has chosen Halton solutions for these six venues.

Halton is proud to count among its references The Peninsula Hotel. We’re also proud of each of the references we have throughout the world, whatever its type. One of them will invariably look like your future project.

The catering facility for the hotel is structured around 3 groups of kitchens located on different floors.
– The Basement with the Cantonese, banquet and staff kitchens as well as the pastry and room service areas;
– The ground floor with two completion kitchens (Cantonese and Banquet);
– The 6th and last floor with the kitchen of the Fine Dining Restaurant.

The master word on this project was « saving »… energy savings… while considering the technical constraints linked to any old and historical building, whether concerning room heights or ductwork routes inside the building.

All kitchens have been equipped with a combination of the Capture Jet™ and M.A.R.V.E.L. technologies. The Capture Jet™ technology increases the capture efficiency of hoods or ventilated ceilings on the smoke generated by the cooking appliances. It reduces the exhaust airflow rates required by up to 40% compared to traditional hoods whilst removing the same quantity of smoke, steam and heat.

The benefit of the Capture Jet™ Technology on this project was to reduce the exhaust airflow rate from 91150 to 60000 m3/h… which represents a 35% reduction. 31500 m3/h less exhaust airflow. What does it represent?

First of all, it represents huge energy savings:
Tempering or cooling 31,500m3/h of air by just 5°C in one hour, represents an energy saving in the region of 54 kWh and, at 0.1 €/kWh, this equates to savings of 5 € per hour and at only approximately 5°C of heating or cooling.

It represents also huge savings on installation costs:
Sizing all the ductwork based on 60000 instead of 91150 m3/h represents several benefits. The cross section of the entire exhaust and supply ductworks is smaller. The exhaust fans and the supply Air Handling Units are also smaller. In addition, all the equipment is much less expensive to buy and to install. Similarly, the costs associated with the maintenance of Air Handling Units are lower, as they are equipped with less filters. The cherry-on-the-cake was that it has been easier to install such ductwork in an old building not originally intended for such technical equipment.

On top of the 35% savings on the exhaust airflow rates generated by the Capture Jet™ technology, M.A.R.V.E.L. technology brings an additional reduction of up to 40%.

M.A.R.V.E.L. is the only technology able to adjust the exhaust airflow rate of every hood, independently and in real time, while keeping the balance between exhaust and supply, whatever the number of cooking zones or the number of fans. All in all, the combination of the Capture Jet™ and M.A.R.V.E.L. technologies reduces the exhaust airflow rates by up to 64%.

M.A.R.V.E.L. also generates huge savings on the fan electricity consumption. In the case of The Peninsula Hotel, it is particularly vital as the kitchen ventilation is based on no less than 6 exhaust fans and 6 air handling units. The fact that these fans do not serve necessarily the same areas has been also a big challenge in terms of airflow management.

The kitchen serving the Fine Dining Restaurant has also been a considerable challenge. This kitchen is indeed installed in one area where the top slab is at 2630 mm from the floor and the beams at 2470 mm… which is totally unusual for a kitchen. A customised ventilated ceiling has been designed, with a specific integration of a M.A.R.V.E.L. system. To prevent grease deposits on non accessible parts, the Capture Ray™ technology has been added just on that area. This technology neutralises grease particles and vapours, radically limiting grease deposits.

Halton works with you are your team for the best possible kitchen ventilation solutions
From early stage, Halton is prepared to meet you to review the solutions, their design requirements and their capabilities.

The Place

Executive chefs :
Jean-Edern Hurstel / Julien Alvarez

Architect :
Richard Martinet (Paris)

Kitchen consultant :

HVAC consultant :
CIEC Ingénierie

Kitchen contractor :

HVAC contractors :
Cegelec/Tunzini (Elec)