Kitchen Equipment Layout Design & Implementation for a Premium Hotel in Wisconsin, USA

Project Overview

Client goals

The feedback from Architectural & Lighting Consultants

Applicable Codes and Standards

NEC 210.8 (B): Mandates automatic gas shut-off valves or shunt trip breakers for cooking equipment under hood fire suppression systems.
IBC 302.1 Occupancy Classification: Groups R-1 through R-4 define Residential occupancies ranging from hotels (R-1) to apartment buildings (R-2), as well as one- and two-family homes (R-3) and residential care facilities (R-4).
Local Building Codes: Wisconsin state and local municipality regulations for commercial kitchen safety.

Local Authority Requirements

Challenges Faced

Space Constraints: Limited space under the kitchen hood for installing shunt trip breakers and GFCI outlets.
Code Compliance: Ensuring compliance with NEC 210.8 (B) requirements without compromising kitchen efficiency.
Equipment Integration: Integrating new cooking equipment with automatic shut-off features or shunt trip capabilities.

Our Solutions /Approach

Executive Steps by Edifice Expert

Equipment Installation: Deployed shunt trip breakers and integrated gas shut-off valves for gas-fired equipment.
Shock Block GFCI Installation: Installed LittelFuse Shock Block GFCI SB5000 series for 3-phase electrical equipment under the kitchen hood.
Testing and Certification: Conducted rigorous testing to ensure functionality and compliance with safety standards.

Benefits of the implemented solution

Additional Information

BIM Information

Technological Integration: Leveraged advanced GFCI protection devices to meet unique project requirements.
Space Planning: BIM models helped in accurately planning the placement of equipment, including shunt trip breakers and gas shut-off valves, under the kitchen hood while considering spatial constraints.
Clash Detection:BIM allowed for clash detection between different systems and elements, ensuring that the placement of electrical and mechanical components did not interfere with each other or violate safety codes.
Coordination: It enabled seamless coordination among various disciplines (architecture, MEP [Mechanical, Electrical, Plumbing], fire protection) involved in the project, ensuring all design aspects were integrated cohesively.
Visualization: BIM provided realistic 3D visualizations that helped stakeholders, including the client and regulatory authorities, more intuitively understand the proposed design and safety measures.

Impact / Result

By creatively integrating Littelfuse Shock Block GFCI SB5000 series devices and adhering to NEC 210.8 (B) regulations for shunt trip breakers and gas shut-off valves, the project successfully enhanced the safety and efficiency of the commercial kitchen in the premium hotel.

The collaboration among stakeholders and meticulous planning ensured compliance with local codes while meeting the client’s goals of safety and operational excellence.

Environmental Impact

Better Production Control

Real-time Correction

Accurate Cost Estimation

Life Cycle Management

Kitchen Equipment Layout Design & Implementation for a Premium Hotel in Wisconsin, USA

Project Overview

Client

Size

Building Type

Facility Type

Location