Challenges of restaurant renovations
By: Construction DesignWorks, LLC
By Scott Hamele, DBIA President and founder of Construction DesignWorks, LLC and Nationwide Commercial Inspections, LLC
If anyone has attempted the remodel or modernization of an eating establishment, you know of the challenges of restaurant renovations. Constructing a new ground-up restaurant is in most cases a simpler process because you have the ability of pre-planning the optimal location of all the underlying equipment necessary that is part of operating a restaurant.
Major considerations of restaurant renovations
Grease tank interceptor
Most building code departments in jurisdictions throughout the United States will require a grease tank interceptor. The sole purpose of this expensive piece of equipment is to remove the fats, oil and grease (FOG) before it exits into the municipal sanitary treatment system.
Commercial kitchen ventilation
The hood above the cooking surface is just the start of the equipment required to safely vent the air and particles created from cooking food. A commercial hood not only removes heat, smoke and steam around the cooking areas, it also extracts grease-laden particles from the air by way of removable filters.
As explained above, the job of any kitchen hood is to exhaust air out of the building. In some cases, a commercial kitchen hood will exhaust up to 6,000 cubic feet per minute (CFM) as compared to a typical kitchen hood of 450 CFM. If you are exhausting that large of an amount of air through the roof, you then must replace that volume of air or "make up" that air into the space. The challenge can be the route in which the ductwork is installed to bring in fresh air from outside to the interior of the space. A make-up air unit provides several benefits for the space.
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