Designed by Moffat Kinoshita Architects Inc.
Photos by Alina Cornea Architectural Photography
Originally built in the 1980s, the new facility includes a three-storey 18,000 square food glass and steel addition, two floors of kitchen cooking labs, and classrooms. The scope of work also included extensive and complex renovations to the existing areas, especially the reconfiguration of the building's central atrium space.
Each new cooking lab has a dedicated system incorporating constant volume make-up air handling unit, with bypass cooling coil and pre and after heating coils. The kitchen exhaust for each lab has an ecology filter/exhaust unit with heat recovery coil. Heat reclaimed from the kitchen exhaust is used, via a run-around-loop, to pre-heat the make-up air. A separate air handling unit with variable frequency drive is provided to serve the new classrooms (3rd floor) with induction type variable air volume boxes. The expansion space is provided with an additional centrifugal chiller and cooling tower for cooling, but the existing boiler plant is utilized for supplementary heating. To maximize floor space, heating is supplied by perimeter radiant ceiling panels.