Projects

Springfield Culinary and Nutrition Center

Springfield, MA

Overview

edm provided engineering services to the City of Springfield to create a food services support facility for Springfield Public Schools. The project’s goal is to produce and distribute 100,000 meals a day over two work shifts.

The existing 56,000 SF former industrial building was renovated to include a 15,000 SF production kitchen, training rooms, bulk refrigerator/freezer space, offices, and warehouse storage. This project included replacement of 26,000 SF of built-up roofing with a code-complaint single-ply membrane system and 30,000 SF of single-ply membrane metal roof retrofit system to cover an existing standing seam steel roof. In addition, all doors and windows in the building were replaced with new systems meeting the 2015 International Energy Code.

The HVAC design consisted of:
• Office Area and Training Rooms are served by two air handler units with hot water heating coils and dx cooling coils with supply and return ductwork distribution with Variable air volume (VAV) units with hot water reheat coils to serve individual zones. Main Kitchen Area and Storage Area are served by three roof top units with hot water heating coils and dx cooling coils with supply and return ductwork distribution with Variable air volume (VAV) units with hot water reheat coils to serve individual zones. Individual make-up air units with natural gas fire heaters along with up-blast exhaust fans serve each kitchen exhaust hood.
• Hot water hydronic system is provided by 2 high efficient condensing boilers with inline pumps, general exhaust fans serving bathroom areas, mechanical rooms, and below freeze pads areas. Main air cooled chiller with piping to serve kitchen process equipment, main air compressor with piping to kitchen process equipment. Full Building Management System, and all air handler units, roof top units, pumps, make-up air units, and kitchen exhaust hood fans provide with variable frequency drives.