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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NOVEMBER 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 29 You Start it... As a restaurant owner you shouldn't worry about dirty dishes. Relax, Salvajor has your back. Our scrapping solu- tions help get those dishes clean and back out to the front where you can do what you do best, fantastic meals. Visit us at The NAFEM Show Booth #1844 salvajor.com We'll finish it. oped, for instance, you may be assured that there is existing ductwork for ex- haust," Iaia says. "But it's important to go a step further and nd out to what extent that existing system would be shared by other tenants in the building. That's going to impact your operations and your ability to tap into that same system. We had a project recently in which the client wanted a test kitchen put into an existing building, which was mostly ofces but that also had a cafe tenant on the ground •oor. We couldn't install a new shaft for additional ex- haust ducts, so we ended up having to get special variances and add an expen- sive modulating fan system so that the existing ductwork could accommodate both the cafe and the new operation and meet code requirements." Even single-use buildings that previously housed restaurant tenants and have existing kitchens in place can't be taken for granted. New owner- ship means new permits, and securing permits for kitchens in older buildings often means having to replace equip- ment and/or systems to bring them up to current environmental, health, re and safety codes. "Operators often go into these situ- ations thinking they can just use what's already there and build their budgets based on that intent," Iaia says. "But in older buildings, it's very likely that what's already there — even if it might potentially meet their menu and vol- ume needs — won't meet today's codes. That's especially true with HVAC systems, so it's really important to get advice and conrmation on that before you get too far into a project." Likewise, Iaia says, thoroughly vet utilities capacity early. "Is there enough gas and electric coming into the space for what you need? Are the water lines sufcient? If the kitchen is going to be on a higher •oor, is there gas running up there? If not, how are you going to handle it?" he asks. "Bringing gas lines up and upgrading electric can be done, but it requires forethought and plan- ning because it impacts everything you do in the kitchen and the equipment that you're able to select." Where those utilities come into the building can be important as well, Iaia notes. While undertaking utility up- grades is relatively straightforward, the farther away the point of entry sits from the desired location of the kitchen, the higher the cost of upgrades. WEIGHTS AND MEASURES At Detroit-based Great Lakes Culinary Designs, design lead Joel Schultz and his team have seen a wave of urban renewal, retrot and adaptive reuse projects the past several years. While HVAC and utilities get immediate up-front atten- tion, Schultz reviews a laundry list of additional structural factors to deter- mine if an older building can support an operator's needs without breaking the budget to get the kitchen in place. Some, Schultz says, seem pretty sim- ple but often aren't adequately researched prior to signing the lease or specifying equipment. Doorways, windows and elevators in older buildings, for instance, are often too small to get kitchen equip- ment through. And if a building has a historical designation, as many in Detroit do, making structural alterations to widen points of entry can be difcult, extremely costly or prohibited. "We immediately check for things like door entries and ceiling heights," Schultz says. "With existing buildings, we often encounter historical codes that limit what we can do, so we have to think very carefully about how we'll get equipment into the kitchen from the exterior. In those cases, equipment selection becomes a key component based off just simple things like ceiling heights, entryways and what we can ac- tually t into the building. We may be able to remove glass and get equipment in that way, but if it's a historic building, we have to replace and match that glass so as not to alter the appearance of the building, and that type of glass may no longer be available. So these are all issues that come into play." NEW KITCHENS, OLD BUILDINGS

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