Giant Eagle

This design-build project includes the retrofit of 30,000 square feet of cold storage space into a new food production facility. The new spaces include refrigerated cutting and processing rooms, refrigerated assembly rooms, large cook rooms for meat production, pasta cooking, and vegetable steaming, washrooms, growing rooms, and clean storage. The refrigeration utilized an existing ammonia system onsite. The refrigerated preparation and cutting rooms were ventilated using a desiccant-style DOAS provided and installed by NDBS. The cook rooms had multiple industrial cook appliances requiring (5) independent kitchen hoods. The grill was the largest, requiring (4) hood sections, an independent MAU, and an exhaust fan. The other hoods served a cook-quench-chill machine, works, a fryer, and (6) combination ovens. Hoods varied between grease capture (type I) and steam capture (type II) styles. A grease duct was purchased as a prefabricated item which allowed for fast field assembly. Conditioning the cook spaces was a challenge due to the amount of exhaust required from the hoods. The equipment provided included (1) DOAS, (2) rooftop units, and (5) makeup air units. The makeup air units provided heated only air and the DOAS and RTUs were sized to handle all of the cooling. The remaining HVAC system included (11) air curtains to provide thermal barriers between refrigerated spaces, (2) ducted split systems serving the gowning rooms, and (3) ductless split systems serving an IT space, a vacuum pump room, and a spice room.