Geary Engineering, Inc. provided the mechanical, electrical and fire protection engineering for the Kitchen and Dining Room Addition to Eastmont Towers. The existing kitchen was too small to serve all of the residents because the facility had been added on without any expansion of the food service facilities. It was determined that a kitchen addition could be constructed while the existing kitchen remained in operation. The Dining Room was also expanded to handle the increased number of residents. The existing mechanical and electrical systems did not have the capacity to serve the addition. Since all of the HVAC in the existing mechanical room was obsolete, the entire heating and cooling plant was upgraded. Almost 50% of the cost of the project was contributed to the mechanical and electrical systems. The construction budget for the project was $1,500,000.00.
New waste and vent piping was designed for the new kitchen. A new exterior grease interceptor was designed for the kitchen load. Domestic hot and cold water was extended from the existing mechanical room. A new hot water circulation pump and piping was added for the kitchen. Fire sprinkler systems were designed for the addition as well as the existing mechanical room in the basement and the renovated areas. Hydronic piping design included layout of new heating hot water, chilled water, and condenser water piping to replace the existing piping in the mechanical room.
The boilers had been recently replaced and were sized to handle the load of the addition. An existing modular chiller provided the cooling. A new chiller module was added to handle the increased load and was sized to add the sixth floor onto the central cooling plant. The existing cooling tower was retrofitted to increase the capacity for the additional chiller module. New hot/chilled water, chilled water, and condenser water pumps were installed. New variable air volume (VAV) air handling units were designed for the Kitchen, Dining Room, and existing dining areas. VAV boxes were installed to provide individual temperature control to each space. A variable volume exhaust hood was designed for the kitchen equipment. The variable volume hood provides a tremendous energy savings over the conventional constant volume exhaust hoods.
New lighting was installed in the existing dining room to increase the lighting levels. Recessed compact fluorescent downlights were used in the dining areas. The lighting throughout the facility is controlled with occupancy sensors to meet the requirements of the International Energy Conservation Code.
The existing electrical distribution panel was not large enough to serve the additional load of the Kitchen and HVAC equipment. A new distribution center was designed to replace the existing electrical panel.
The existing fire alarm system was expanded to serve the addition. New ADA compliant strobe/horns were installed in all the renovated areas.
A portion of the basement was designed for a future laundry facility and break room for employees. All plumbing, HVAC and electrical systems were designed for the future laundry and break room.