The St Regis Maldives Vommuli Resort (Vommuli, Maldives)
Vommuli, Maldives (2016)
The first St. Regis located on a private island, lies in the crystal-clear waters of Dhaal Atoll. 128 km from the city of Male, this island can be reached by seaplane and boat. The resort is set on nine hectares of lush tropical gardens, powdery white sand and turquoise lagoon.
The St Regis Maldives Vommuli Resort has chosen Halton Solutions for the ventilation of their kitchens. And the end result is a stunning kitchen environment, that is a pleasure to work in.
Challenges & Solutions
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An outstanding place calling for challenging and aesthetics solutions!
The St. Regis Maldives Vommuli Resort
Vommuli, Maldives (25°4’41’N 72°52’1’E)
Vommuli island lies in the crystal-clear waters of Dhaal Atoll.
128 km from the city of Male, this island can be reached by seaplane and boat.
The first St. Regis located on a private island, The St. Regis Maldives Vommuli Resort is set on nine hectares of lush tropical gardens, powdery white sand and turquoise lagoon.
Italian, Chinese, Japanese, Indian and other international cuisines at an unforgettable setting: The St. Regis Maldives offers six distinct dining venues (Alba, Decanter, Orientale, The Whale Bar, Cargo, Crust) offering sophisticated cuisine from around the world.
Challenges & Solutions
Halton Solutions for Orientale Kitchens (Asian cuisine type)
Orientale Restaurant space is emphasized by 3 unique show kitchens, ran by Chefs offering the flavors of the region.
3 ventilated ceilings equipped with Capture Jet™ and Capture Ray™ technologies (KCJ-UV) were installed in Orientale kitchens, with special design requirements:
– They had to have a trapezoidal shape.
– The installation as well of these ceilings was challenging. Specially the passive areas as the aesthetic view was to be maintained, in addition they had to match the ceiling profile correctly with the walls of the kitchen area.
Challenges: Neighbourhood and safety concerns. Solutions: PolluStop (exhaust unit with pollution control).
Since this beachfront restaurant is on terrace floor level surrounded by villas and trees, the imperative issue was the exhaust air, the client demanded it to be odourless and smokeless, together with a fine filtration and minimum maintenance.
The Halton solution we proposed and installed as pollution control is PolluStop (eliminates odours and smoke to maximum efficiency of 99%). PolluStop is highly efficient, enables low level discharge, and thanks to this solution, grease particles are neutralised and airborne cooking odours are minimal. Neighborhood and safety concerns were eliminated.
Halton Solutions for Cargo Kitchen (Pop-up restaurant, Middle-Eastern cuisine type)
Challenges: Exhaust air quality and kitchen ventilation efficiency. Solutions: PolluStop (exhaust unit with pollution control), UVI (Capture Ray™ hood with Capture Jet™ technology).
Cargo restaurant has a very unique kitchen design, the entire cooking activity takes place inside a container. This container kitchen supplied by MSM company is equipped with Halton Capture Ray™ hood, and cooking equipment. And, once again, the challenge remains in the discharge air quality.
The only system that is able to efficiently control the ventilation emissions, eliminating to minimal cooking odors and smoke with a maximum efficiency and a minimum maintenance requirements is PolluStop. Therefore, for this unique concept we installed Capture Ray™ hood with PolluStop control system.
Halton Solutions for The Whale Bar Kitchen (Overwater tapas bar)
Challenges: Design and aesthetic requirements. Solutions: UVI (Capture Ray™ hood with Capture Jet™ technology), CMW-FMOD (Cold Mist On Demand hood), PolluStop (exhaust unit with pollution control).
The Whale Bar also known as Sunset Bar takes its name from its distinctive shape recalling the majestic whale shark. This unique architecture, the soft lighting, high ceilings, and large, intricate pieces of carved wood make for a very real ventilation challenge: there was a desire from the client to preserve this soft environment, so they should be no visible ducting, no false ceiling, no odours and no smoke at extraction air discharge point, facing the sea water.
Due to this demand and space restriction, the HVAC contractor and HVAC consultant were unable to offer right solution at that period. Halton came up with solutions including Capture Ray™ technology and PolluStop pollution control to handle the client demands and the space restriction.
Halton proposed a special L-shaped design of the PolluStop in order to outfit the available space above the false ceiling. Moreover, this PolluStop was manufactured with higher grade of insulation materials to minimize the noise while under full operation. Equipped with charcoal ovens, Halton also installed in the kitchen hoods with Cold Mist On Demand technology to drive the safety and emissions of these heavy duty cooking appliances down to the level of standard ones.
Halton Solutions for Alba Kitchen (Italian cuisine type)
Challenges: Capture and containment efficiency, heavy duty cooking appliances. Solutions: UVI (Capture Ray™ hood with Capture Jet™ technology),
UVF (Capture Ray™ hood with Capture Jet™ technology and integrated supply air),
CMW-FMOD (Cold Mist On Demand hood).
The all-day open restaurant Alba is composed of a show cooking area and a back of house kitchen as the main kitchen.
he show kitchen offers Josper charcoal ovens and western cooking blocks as live show for guests.
Halton installed hoods with Capture Ray™ technology, neutralizing grease particles and vapours, and radically limiting grease deposits.
Heavy duty cooking appliances such as charcoal ovens are challenging, that’s why Halton installed Cold Mist On Demand hoods, they have been designed to combine high Capture & Containment efficiency on smoke and heat with the maximum safety.
This was a prestigious project and we would like to thank Mr Ram Vital Rao from Vital Concept Design Pvt. Ltd for the trust he has shown in Halton solutions. Halton is proud to have been chosen for the Solutions offered, providing energy savings and improving the chefs’ and staff’s wellbeing, combined with creativity and aesthetics.
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