Case Study
Commercial kitchen engineering covering ventilation, fire protection, plumbing, and gas, delivered in phased execution.
Section 01
This project required integrated MEP and life-safety design for a commercial kitchen environment, with deliverables sequenced to match phased execution.
Commercial kitchen environments present unique engineering challenges, requiring careful coordination between ventilation systems, fire protection systems, plumbing, and gas line design. The project was structured in three phases to align with the client's construction schedule.
Section 02
IFEL sized equipment and systems, produced layout and installation documentation, and provided specifications to enable procurement and commissioning. We focused on compliance, operability, and clean coordination between systems.
The ventilation system design addressed commercial kitchen exhaust requirements, including proper capture of smoke-laden air and adequate airflow rates. Fire protection design included both standard sprinkler coverage and specialized wet chemical fire suppression systems for cooking equipment.
Plumbing and gas line design encompassed domestic water distribution, waste systems, and gas line sizing with proper pressure regulation. Throughout the design process, careful attention was paid to system coordination to ensure all systems could be installed without conflicts.
Section 03
The client received a clear, phased design package that supported installation and commissioning with minimal disruption to operations planning. The phased delivery approach allowed the client to proceed with construction activities in a logical sequence.
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