Fumé, Dubai- ESP system


End User: Fumé
Location: Dubai
Problem: Aggressive cooking techniques - needed to divise a filteration system to eliminate grease,smoke and odour
Solution: Electrostatic Precipitator (ESP) system

 Early in May, Fumé opened in the heart of Dubai Marina on the first floor of the new Pier 7 restaurant tower. It is the first of its kind in the region to offer unpretentious and affordable home-style dishes designed to reflect Dubai’s multicultural population. The menu has been developed by British chef Grant Brunsden, inspired by his adventures throughout Europe and North and South-East Asia, and features hot and cold smoking, curing and slow cooking.

The 140-seat restaurant has an industrial feel with beautiful panoramic views of the Marina. The interior is quirky with unique pieces of artwork and striking hanging chandeliers. The international dining concept serves simple but classic food from around the world- from European classics to Asian favourites such as charcoal oven cooked steak and seafood, French onion soup, steak tartare, braised beef cheek and black cod siew-mai.

With food being cooked at high temperatures and intensities, we had to install a system to cope with cooking styles from around the world. With our expert knowledge and years of experience, we knew exactly what to install to ensure a fresh and cool kitchen and restaurant environment. That’s why we installed an Electrostatic Precipitator (ESP) to cope with high levels of smoke and grease. Not only that, our ESPs are one of the most sustainable systems on the market today with efficiency levels in excess of 95% and almost zero waste to landfill.

With beautiful views and a variety of food to suit everyone’s needs, this restaurant has proved to be a popular dining destination even in early days of its opening! If you want home food away from home this is the place to go.

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