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Norwegian Sun kicks off wave of NCL ship upgrades

Norwegian Sun kicks off wave of NCL ship upgrades
Norwegian Sun re-entered service today after undergoing a multimillion-dollar, 12-day drydock at Grand Bahama Shipyard for extensive renovations including the addition of a Moderno Churrascaria.  

The new restaurant follows the popularity of the Brazilian steak house on Norwegian Epic where passadors serve skewered meats tableside. Additional work on the 2001-built Norwegian Sun included enhancements to restaurants, public areas and suites, as well as improvements to back-of-house areas to improve efficiency and safety.

Norwegian Sun is the first of three ships this year that will undergo drydock enhancements, along with several that will take place in 2012, according to NCL president and ceo Kevin Sheehan.

Also scheduled for work in 2011 are Norwegian Dawn in May and Norwegian Spirit in September.

On Norwegian Sun, Moderno Churrascaria took over the space formerly occupied by Pacific Heights. Further refurbishments included updated décor in all 33 suites, improvements to the Kids Crew area and new carpets and wall coverings throughout the public areas.

Technical changes included an energy conservation project focused on the ship’s HVAC system to save an estimated six million kilowatts per year (when complete in May), replacement of all potable water piping (continuing over the next 12 to 18 months) and propeller and rudder modifications to reduce power consumption by 6%.

Also, lifeboat davit hooks were replaced with updated hooks to further ensure passenger safety.

Norwegian Sun sails alternating Eastern and Western Caribbean itineraries from Port Canaveral. Beginning in May, the ship will introduce NCL’s first sailings from Copenhagen, nine-day ‘Baltic Capitals’ cruises.

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