Temporary Kitchen Requirements Document

1. Project Overview

Provide a fully functional temporary kitchen facility capable of supporting food service operations during renovation or replacement of the permanent kitchen. The temporary kitchen shall maintain efficient food production, storage, sanitation, receiving, meal assembly, and warewashing operations while meeting all applicable building, life safety, fire protection, health department, and utility requirements.

The temporary kitchen shall be a complete, turnkey installation capable of supporting uninterrupted food service operations throughout the duration of the project.

2. Facility Layout

The temporary kitchen design shall:

• Provide a functional layout that supports efficient food service operations.

• Generally follow the workflow concept provided by the VA, while allowing the contractor flexibility in the final layout and equipment arrangement.

• Maintain a logical sequence of food flow from receiving through storage, preparation, cooking, meal assembly, warewashing, and service.

• Maintain separation between clean and soiled operations in accordance with applicable health department requirements.

• Provide adequate circulation for personnel, food carts, and material handling equipment.

• Coordinate all contractor-furnished and VA-furnished equipment within the proposed layout.

• Temporary Kitchen must be tied into the building 41 loading dock. The tie in from the kitchen area to the dock must be 53 ft. long. Please refer to conceptual drawing provided.

• Approximately 900 meals per day (300 total patients). Only 150 patients will dine in the temporary kitchen area. The other patients will receive meals in their rooms.

3. Equipment Requirements

The temporary kitchen shall include all equipment identified in the Owner's conceptual layout unless specifically identified below as VA-furnished equipment.

Food Preparation Equipment

• Stainless steel work tables

• Single-compartment sink

• Three-compartment sink

• Hand sinks

• Table-mounted can opener

• Slicer (VA provided)

• Mixer (VA provided)

• Four-tier wire shelving

Cooking Equipment

• 40 lb fryer

• 36-inch griddle

• Six-burner range with standard oven

• Five-pan steamer

• Double-stack convection oven

• Steam-jacketed kettle

Warewashing Equipment

• Soiled dish table with pre-rinse

• Conveyor-type dish machine

• Clean dish table

• Mop sink

• Hose reel

Storage

• Walk-in cooler(s) (Minimum of 375 SF)

• Walk-in freezer(s) (Minimum of 375 SF)

• Dry storage area (Minimum of 400 SF)

• Chemical storage

• Wire shelving for cooler, freezer, and dry storage area.

Meal Assembly and Service

The following equipment shall be provided by the Department of Veterans Affairs (VA) and shall not be furnished by the contractor:

• Cold service tables (10 total)

• Hot service tables (4 total)

• Tray assembly equipment

• Food carts

• Desk/workstation

• Dining tables/chairs

• trashcans

• Coolers/dispensers for beverages

The contractor shall coordinate the layout, utility connections, and installation requirements necessary to accommodate all VA-furnished equipment.

4. Utility Requirements

Provide all utilities necessary for complete operation of the temporary kitchen, including:

• Domestic cold and hot water

• Sanitary sewer connections to tie into VA sanitary system.

• Electrical service sized for all connected equipment

• Electrical receptacles as required throughout the kitchen

• Interior lighting meeting applicable health code requirements

• Tempered make-up air system

• Exhaust systems required for cooking equipment

4A. Communications / Information Technology Requirements

The contractor shall provide all communications infrastructure necessary to support temporary kitchen operations.

At a minimum, the contractor shall:

• Provide a minimum of four (4) Category 6 data drops to serve temporary kitchen administrative workstations, telephones, printers, and other network-connected equipment.

• Extend the data cabling from the nearest existing telecommunications (IT/data) closet to the temporary kitchen.

• Coordinate all routing, terminations, labeling, testing, and activation with the Department of Veterans Affairs Information Technology (IT) staff.

• Install all data cabling in accordance with applicable VA standards and TIA/EIA telecommunications standards.

• Provide all conduit, cable supports, junction boxes, faceplates, patch cords, and accessories necessary for a complete and operational installation.

• Test and certify all installed data drops prior to turnover.

• Coordinate the final locations of all data drops with the Owner to support the locations of the VA-furnished desks and other network-connected equipment.

5. Fire Protection

Provide a complete fire protection system including:

• Wet-pipe automatic sprinkler system throughout the temporary kitchen and associated support spaces.

• Hood-mounted fire suppression system installed in accordance with applicable NFPA standards.

• Complete fire alarm system integrated with the existing facility fire alarm system.

• The contractor shall provide a complete fire protection system, including any water storage tanks, fire pumps, pressure tanks, or associated equipment necessary to provide a code-compliant fire suppression system. The system shall be hydraulically designed in accordance with NFPA 13 and all applicable VA design criteria. If the available site water supply is insufficient to meet the required sprinkler demand, the contractor shall provide a dedicated water storage tank and fire pump sized by hydraulic calculations to satisfy the required duration and flow.

The contractor shall coordinate with the VA COR to get fire alarm system integrated with the existing building system.

6. Loading Dock

Provide a loading dock directly adjacent to, or with direct access to, the dry storage area.

The loading dock shall:

• Support routine food deliveries.

• Be designed to withstand the anticipated weight of food shipment trucks and delivery vehicles.

• Accommodate pallet jacks, carts, and food deliveries.

• Provide safe and efficient access between receiving and dry storage.

• Be constructed to safely support repeated food shipment loading and unloading operations.

7. Grease Interceptor

Provide a grease interceptor serving the temporary kitchen that:

• Is properly sized for the anticipated kitchen operation.

• Serves all required kitchen fixtures and equipment.

• Complies with all applicable plumbing codes and local utility requirements.

• Is accessible for routine maintenance and pumping without disrupting kitchen operations.

• Contractor is responsible for cleaning/pumping out grease interceptor.

8. Food Safety and Sanitation

The temporary kitchen shall:

• Comply with all applicable federal, state, local, and VA health requirements.

• Provide adequate handwashing facilities.

• Maintain proper separation of food preparation, cooking, warewashing, and chemical storage.

• Provide adequate refrigerated and dry storage capacities.

• Utilize cleanable, sanitary finishes throughout food production areas.

9. Operational Workflow

The temporary kitchen layout shall generally follow the Owner's proposed workflow while allowing flexibility in the final arrangement. The workflow should generally follow the sequence below:

1. Receiving

2. Dry Storage

3. Refrigerated Storage

4. Food Preparation

5. Cooking

6. Tray Assembly

7. Food Cart Staging

8. Meal Service

9. Warewashing

10. Clean Dish Storage

11. Dining space (minimum of 1,000 SF)

The arrangement shall minimize cross-traffic between clean and soiled operations while promoting efficient movement of staff, food, and equipment.

10. Shop Drawing Submittal

Prior to fabrication, procurement, or installation, the contractor shall submit a complete temporary kitchen shop drawing package for review and approval by the Owner.

The shop drawing submittal shall include, at a minimum:

• Overall floor plan of the proposed temporary kitchen.

• Equipment plan identifying contractor-furnished and VA-furnished equipment.

• Demonstration that the proposed design generally follows the Owner's desired operational workflow.

• Utility plans including electrical, plumbing, mechanical, and communications services.

• Hood and exhaust system layout.

• Fire suppression system layout.

• Fire alarm system layout.

• Grease interceptor location and connections.

• Loading dock configuration adjacent to the dry storage area.

• Equipment schedules and dimensions.

• Required equipment clearances and service access.

• Coordination of all VA-furnished assembly equipment.

No procurement, fabrication, or installation of the temporary kitchen shall commence until the shop drawing package has been reviewed and approved by the Owner.

11. Construction Coordination

The contractor shall coordinate all work with the Owner to minimize impacts to ongoing medical center operations.

At a minimum:

• All utility outages shall be coordinated and approved by the Owner prior to implementation.

• Fire alarm tie-ins and testing shall be coordinated with the Owner and performed during approved outage windows.

• Fire sprinkler modifications and tie-ins shall be coordinated with the Owner.

• IT/network cutovers shall be coordinated with the VA Information Technology department.

• Shutdowns affecting kitchen operations shall be scheduled in advance and approved by the Owner.

12. Code Compliance

The temporary kitchen shall comply with all applicable codes, standards, and regulations including, but not limited to:

• National Fire Protection Association (NFPA) Standards

• National Electrical Code (NFPA 70)

• Americans with Disabilities Act (ADA)

• Applicable Department of Veterans Affairs design criteria and standards

13. Contractor Deliverables

The contractor shall provide a complete temporary kitchen installation including:

• All equipment necessary for a complete and operational temporary kitchen, including all equipment identified in the Owner's conceptual layout, except for items determined to be provided by the VA

• Kitchen Repairs must be made within 24 hours.

• Complete utility connections.

• Communications and IT infrastructure, including a minimum of four (4) Category 6 data drops from the nearest existing telecommunications (IT/data) closet.

• Exhaust and tempered make-up air systems.

• Fire suppression system.

• Fire alarm system.

• Grease interceptor.

• Loading dock adjacent to the dry storage area.

• Coordination and accommodation of all VA-furnished meal assembly equipment.

• Complete shop drawing package for Owner approval prior to installation.

The completed temporary kitchen shall be fully operational, code compliant, and capable of supporting uninterrupted food service operations for the duration of the project.