Ping Pong

The St Katharine's Dock project required in depth liaison with both the landlord and local authority to ensure that the low level extract (under the Sir Richard Rogers designed office block) would not cause odour nuisance within this highly sensitive area. The canopies, ductwork and odour control systems were all specified by Chapman Ventilation after extensive computer modelling of the extract and supply rates required for

Ping Pong’s particular cooking methods. Their dim sum dishes – many of them steamed, many fried – created thermal plumes very different to the norm and required alteration to the standard methods of calculation. The restaurant also required comfort cooling to the dining area, and ventilation to the staff and back of house areas. The use of condenser water and other landlord supplied services led to further calculations and

discussions, but Chapman Ventilation handed over on time and on budget, with all of the various systems tested, commissioned and put into operation in this now trading restaurant.