Project description
The fit-out included dining areas, a bar/lounge, and a full-service kitchen with two Type 1 grease hoods and a dish machine, along with other typical commercial kitchen equipment. The space is served by two roof-mounted HVAC units, a roof-mounted make-up air unit, and roof-mounted exhaust fans. The level above the tenant space was occupied, so the design provided measures to minimize disruption to those occupants during construction.
Guiding Principles for the Design
- Operational Efficiency
- System Integration
- Occupant Protection
- Safety and Compliance