Capital Health - Regional Food Services Redevelopment
Utilizing a rigorous process of life cycle costing, HIP Architects worked with Capital Health to perform a regional evaluation of existing food service facilites and processes. The study concluded that the total life cycle cost of continued maintenance and renewals across multiple facilities was significantly more costly than the upgrade and expansion of a regional food service. The process of cook-chill at the source and then re-heating at the site demonstrated to maintain the highest level of food quality and food safety.
The expansion of the regional facility included bulk food production facilities as well as the installation of a proprietary food tray assembly process that connected to existing receiving and delivery movement patterns. Careful consideration of both internal and external environmental separations was required to accomodate internal cold and warm spaces.