Domino's — Port Orange

Project Overview

The Domino's in Port Orange, Florida is a 1,400-square-foot restaurant with a customer area, production area, dry storage, a walk-in cooler, and ancillary spaces. BEED Engineering provided MEP engineering design services.

A pizza production kitchen is a small building with a high exhaust load. HVAC, kitchen hood exhaust, grease waste, hot water, and lighting have to work together in 1,400 square feet. BEED completed similar Domino's projects in Gainesville and Ocoee, Florida.

The Challenge

Food-service MEP is not a scaled-down office design. The production line, walk-in cooler, and seating area share one rooftop and one electrical service. Exhaust air has to be replaced. Grease has to be trapped. Hot water has to be available at the fixtures that need it.

The design had to:

• Provide rooftop HVAC and controls for mixed customer and production spaces
• Include kitchen hood exhaust and a grease trap
• Specify water-efficient plumbing fixtures and an instant gas-fired water heater
• Provide LED lighting, occupancy sensors, a main electrical disconnect, and electrical panels

BEED Engineering's Scope

BEED provided mechanical, electrical, and plumbing engineering design for the Port Orange store, including HVAC, kitchen exhaust, plumbing, lighting, and electrical distribution.

Construction administration was not listed as part of this assignment.

Engineering Solutions

A rooftop HVAC system with HVAC controls conditions the 1,400-square-foot building. Kitchen hood exhaust serves the production area. A grease trap and water-efficient plumbing fixtures handle kitchen waste and domestic water. An instant gas-fired water heater supplies hot water without a large storage tank.

Electrical design includes LED troffer and recessed lighting, occupancy sensors, a main disconnect, and electrical panels. Those systems are the working interior of a small restaurant whose public face is the Port Orange storefront.