Foodservice Equipment & Supplies

NOV 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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28 • FOODSERVICE EQUIPMENT & SUPPLIES • NOVEMBER 2018 That step introduced priority No. 2 when considering older build- ings: utilities capacity. With the goal of converting as many of the cooking pro- cesses as possible from gas to electric, which typically has lower cubic feet per minute (CFM) exhaust requirements, determining if the kitchen would have access to suf-cient electrical capacity preceded any design work. Collaborating with building engi- neers and a hood manufacturer, SSA's team calculated the maximum amount of exhaust that could „ow through the existing ductwork. "We got that number, and that's what we started designing to, putting as much -repower as we could under it and then convert- ing as much as we could to electric," Schwartz says. "But we ran into another challenge. There was only so much power coming into the space, and the cost to increase the power supply with new transformers, etcetera, would have added another half million dol- lars to the project, which obviously wasn't a solu- tion. We couldn't change the constraints the building presented, so we had to -gure out how to balance things out. We turned to energy-ef-cient equip- ment like induction cooking pieces and electric steam instead of gas steam. We worked with the client's culinary group and were able to juggle equipment and power sources to make it work." While that project was fairly unique, Schwartz adds, the scenario and the issues raised are par for the course in any proj- ect going into existing — and especially older — buildings. And it illustrates the importance of uncovering and addressing such issues very early in a project. Indeed, scratching well below the surface of what a particular site appears to offer and matching that up against cur- rent building codes represents a critical step, agrees Armand Iaia, FCSI, regional manager at Cini-Little's Chicago of-ce. "In a mixed-used or multitenant building that has already been redevel- Right: The fourhoods for upscale steakhouse Prime & Proper's new kitchen had to be vented outside to a back alley with a makeup air unit running 13 stories to the roof. Image courtesy of Great Lakes Culinary Designs Above left: Designers faced many structural challenges to accommodate Prime & Proper's showpiece, a massivesolid-fuel grill. Left: Diners sitting toward the back of the main dining room at Prime & Proper have an exceptional view of kitchen activity. Photos by Michelle and Chris Gerard Below left: At Prime & Proper, a new kitchen was installed in a nearly 100-year-old building that had never housed a restaurant. Low ceilings made tucking mechanicals and utility lines above a challenge. Photos by Michelle and Chris Gerard

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