Following on from their successful collaboration at the The Hoxton Shoreditch the two restaurants currently occupying The Hoxton Holborn are owned and operated by The Soho House Group.
“Hubbard & Bell” and “Chicken Shop” occupy the ground and basement floors of the hotel and are served by a kitchen extraction system which runs through the hotel and exits through the top of the building.
When planning a restaurant it is vital to consider the best available root for the kitchen extract system. The main consideration at the Hoxton Holborn was that the extract duct was rising through the hotel and the client wanted to control the amount of grease depositing on the extract duct walls so that the fire risk could be reduced.
The grease control system installed at both Hubbard & Bell and Chicken Shop at The Hoxton Holborn comprised of the following:
Installed specifically to capture even more grease in the canopy
Electrostatic Precipitator double pass system comprising of 8 EX 7500 units
The system at “The Hoxton Hotel” is being maintained on a monthly basis and the performance is meeting expectations and achieving a very high level of grease control.
The ESP system installed at both our sites in Holborn are operating without fault. Extechnology engineers also maintain the system