enginnering project

In 2001, SBEC was selected to design the renovation of Farrand Hall’s kitchen area and dining facility.  The renovation featured an “industrial” theme, with industrial lighting fixtures, exposed ductwork and garage doors as room dividers for flexible use of the space.  In addition, Farrand was occupied during phased construction with extremely limited ceiling space.

SBEC’s mechanical and electrical scope of work consisted of the following:

  • Code review and analysis
  • New air handling units with 100% outside air supply
  • Indirect/direct evaporative cooling capabilities
  • Building automation system (BAS), DDC controls
  • Grease duct with fire rated wrap, routed five floors to roof
  • Steam cooking equipment
  • Grease interceptor
  • Replacement of building electrical service
  • New building transformer
  • New service elevator
  • New main switchboard
  • New fire alarm systems
  • Interface with hood fire suppression
  • New mechanical/fire alarm interface
  • New walk in refrigerators/freezers with remote compressor units
  • New lighting in kitchen and dining areas
  • Microprocessor lighting controls
  • New service entrance
  • New ADA notification
  • All new kitchen equipment
  • Interface with voice/data and A/V systems
Area:16,621 GSF