CRUISESHIP TECHNOLOGY
NCL adds super-luxury ship A
T the end of November, the leading German builder Meyer Werft handed over to
Norwegian Cruise Line the 93,500gt Norwegian Pearl. This is the third of a series of four sisters for this owner and is once again based on the so-called free-style cruise concept combining ‘event gastronomy’ with highly luxurious and extravagant interiors and state-of-the-art technical standards. Some 70% of the cabins (792) face the sea,
with most of them having their own balconies. Total passenger capacity is 2394, served by 1100 crew. As is fairly standard today, Norwegian Pearl
is powered by a diesel-electric plant featuring azimuthing propulsors, in this case twin ABB Azipods, each of 19,500kW. Primary power is supplied by a bank of five diesel-alternators; these comprise 14,400kW MAN 12V48/60B medium-speed engines driving 11,000kVA ABB alternators. The newest environment-friendly features are included in the engines: these incorporate invisible-smoke technology, claimed to result in no exhaust smoke being shown when under load, and oil/water-emulsion fuel injection, which is expected to give significant reductions in exhaust-gas NOx levels. The hull lines have been carefully refined using
computer analysis and are expected to result in outstanding seakeeping and manoeuvring, with low levels of vibration. A redundant and de-centralised control and monitoring system is employed with numerous workstations for retrieval of technical data. An integrated navigation and command system
is included, based on a SAM Atlas Marine Electronics NACOS 65-4 integrated system, with high-resolution colour monitors on the bridge. Three tunnel bow thrusters can be linked to the Azipods by joystick for manoeuvring, and in addition the ship can be controlled by a dynamic positioning system for automatic berthing or when it is in the vicinity of sensitive coral reefs, which can be damaged by anchors. Lifesaving equipment comprises ten enclosed
lifeboats mounted on each side of the hull (six of these are designed to act as passenger tenders for shore operations), also two fast rescue boats. Norwegian Pearl is additionally installed with four marine evacuation systems (MES).
Water supply and disposal An extensive desalination plant, including a reverse-osmosis system, supplies all the liner’s normal fresh water, although it is also possible to take on water from shore. To ensure economic use, condensed water from the airconditioning system is collected and re-used in the laundry. Steam is used to heat water. All black water from toilets is led to four
vacuum-collection tanks, and from here both black and grey water (the latter from basins and showers) are processed in a biological-chemical plant which includes a bio-reactor. Cleaned water is piped to a storage tank for further use as service water. Remaining sludge is dried and burned in an incinerator. Norwegian Pearl’s classification includes a Det Norske Veritas ECO CLEAN notation.
38
Among a host of super-luxury amenities on board is the Summer Palace restaurant (the design is based on a Russian tsar’s palace). Here, up to 600 guests can be seated, and six-course menus are offered; a full-width window overlooks the ship’s stern.
One of the incredibly luxurious suites of various grades.
The 93,500gt Norwegian Pearl is the third of four new cruise liners for Norwegian Cruise Line (NCL) ordered from Meyer Werft. She follows the current trend in having hull decorations.
Super-luxury accommodation The super-luxury accommodation includes two Garden Villa suites, each of 311m2 a garden and sundeck; six 77m2
and including Owners’ suites
with two balconies (both these grades have direct access to the exclusive Concierge Lounge on Deck 14, where there is a swimming pool, jacuzzi, and sundeck). Also offered are 38 Penthouse suites of 51m2
,
and the Courtyard Villa with dedicated balcony, dining area, separate bedroom, separate children’s room, with butler and concierge service, also access to the Concierge Lounge. Further possibilities are 132 mini suites (26m2
) and of
course, for mere mortals ‘ordinary’ cabins (which include 27 for disabled passengers). As might be expected with such a grand
collection, there is an excellent selection of restaurants and cafés, including the 600-person Summer Palace restaurant, with six-course menus and a full-width window overlooking the ship’s
stern. Next to this is Le Bistro for 300 guests, while on Deck 12 is La Cucina Italian restaurant, also the Garden Café and Kids Café; and on Deck 13 is Cagney’s Steakhouse. All these are supplied by seven galleys and various pantries and bars. Allied to all these are a wonderful collection of lounges and bars, as well as a library, card room, Lifestyle room, Aqua Kids Club, Metro Centre, and many other attractions.
THE NAVAL ARCHITECT FEBRUARY 2007
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