The project consisted of a complete remodel of the 30,000 sq.ft. Watterson facility into an elaborate dining hall with multiple food venues and seating areas. Also included in the project was a re-designed kitchen area. maintaining an open facility through a 6 phase construction process his was necessitated all work be closely coordinated with end users, administrators, and contractors during all phases of construction.
Services Rendered: Plumbing, HVAC, Electrical and Fire Protection.
Project Features:
- All the existing MEP systems had to be assessed Prior to starting the design to determine which equipment, etc. could be re-used and which needed replacement.
- Constructed in six phases.
- Facility remained in operation throughout all six construction phases.
- Complete kitchen re-design, including numerous exhaust fans for hood exhaust.
- Variable speed exhaust fans with sensors to control make-up air.
- Variable air volume (VAV) make-up air unit, designed to adjust make-up air levels based on the hoods operating at any given time.
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