Build-out of an industrial-size full-service kitchen, which produces 3,000 meals a day. The construction portion of this project was 12 weeks and included successfully working with Health Department inspectors. The kitchen and dining facility is 25,000 square feet and involved the coordination and installation of all kitchen equipment including multiple ovens and cooktops.
Other unique features of this project included 200 feet of granite countertops; a full-service dish washing area; four large walk-in coolers and freezers; multiple case goods; 300 feet of grease duct; seven grease hoods; fully automated dishwashing system; polished concrete flooring; 1,500-square-foot stand-alone trash enclosure building which housed the air handling unit and large condenser; installation of a 7,000-pound pizza oven and the installation of a 1,500-gallon grease interceptor with over 1,000 feet of waste piping. Large capacity Pollution Control Units (PCUs) enable the grease duct exhaust to leave the building 99% clean – which exceeds state standards. This project also included a 200-seat dining area with creative features such as floating ceiling elements, LED ribbon lighting and banquette seating as well as a stand-alone coffee shop.
Photo Credit: Grant Mudford