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.