Chef Suite Richmond
commercial kitchen · food & beverage · adaptive reuse
- Location
- Richmond, VA
- Square footage
- 6,000
- Disciplines
- mechanical, electrical, plumbing, gas
6,000 SF shared commercial kitchen with private cooking suites — mechanical, electrical, plumbing, and gas design for several independent food businesses under one roof.
Overview
An old car dealership building converted to a cooking facility equipped to support Chefs seeking to tap into the food delivery market. A full-service commercial cooking facility with private kitchens rented by restauranteurs to prepare food for pick-up and delivery.
Electrical
The electrical service was designed as an 800A 480/277V WYE three-phase system. The service conductors pass through the external utility CT cabinet and then transition to the interior. They immediately terminate on an I-LINE 800A main circuit breaker service entrance-rated panel. The power is then distributed to 3-phase 480V/277 WYE 100 amp main lug-only panels through each tenant's 60A feeders protected by 60A 3-phase breakers. This project included rough-ins and considerations for a future optional standby generator in accordance with NEC 702.
Plumbing
Each dedicated kitchen space included a three compartment sink, hand sink, and prep sink served by a dedicated tankless water heater. This ensured that each tenant had hot water on demand as well as making it possible to easily submeter total water usage for each tenant. Kitchen drainage runs to a 2000 gallon grease trap in the parking area where it then joins the main sewer in front of the building.
Mechanical
Kitchen were served by dedicated hoods. The owner was willing to invest in CaptiveAire DOAS units for make up air and comfort. These units were essential for ensuring comfortable building conditions when drawing in such heavy amounts of humid Virginia air. Common spaces were served by standard rooftop packaged units.
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