WILD WING'S CAFE
Location:
Raleigh, NC
Size:
10,000 SF
Services:
Plumbing, Mechanical, and Electrical Engineering Designs
Description:
Wild Wings Café Restaurant is a 10,000 SF stand alone restaurant that consists of 6,850 SF of dining area, 3,000 SF of commercial kitchen and an additional 150 SF of office area. In total, the dining hall is approved to accommodate 685 occupants. The restaurant also includes a high end bar area for viewing athletic events with multiple large screen viewing areas and also equipped with AV stage lighting and sound components to support live musical performances as well as outdoor seating. This project contains numerous sustainable features.
The commercial kitchen area features full commercial kitchen with gas ranges, fryers, and ovens as well as electric food preparation equipment, refrigeration equipment, dishwashing station and walk-in cooler/freezers.
The project incorporates global and network programmable building controls for lighting and AV, full fire alarm system, packaged rooftop units and commercial kitchen hoods. These lighting and dimming controls used the incorporation of theatrical style stage lighting and sound components for live music. The fire alarm system
monitors the building sprinkler system and kitchen hood fire suppression system. Other special considerations were made for upgraded and high-end lighting
fixtures, as well as extensive AV components. The mechanical system consists of constant volume, packaged rooftop A/C units with natural gas heat.
The kitchen is equipped with three Type I hoods over the cooking appliances and one Type II condensate hood over the dishwasher. The outdoor dining patio features gas radiant heaters for winter operation.
Challenges for the electrical and fire alarm systems generally focused around the high-end areas such as the AV/broadcasting room, the theatrical stage, and the integration of controls and interconnections of 4 commercial kitchen hoods and the respective fans. The complexity of the lighting and power for the AV room and stage required meeting with the owners vendors and understanding the system they were trying to implement. Complexities regarding the gas kitchen equipment required in depth coordination between kitchen equipment vendors, mechanical, electrical, and sprinkler engineers. Design for the lighting system throughout the building involved meeting the owner’s strict usage and appearance requirements for a diverse group of scenes as well as focusing on effective, efficient and budget-responsible solutions.
Raleigh, NC
Size:
10,000 SF
Services:
Plumbing, Mechanical, and Electrical Engineering Designs
Description:
Wild Wings Café Restaurant is a 10,000 SF stand alone restaurant that consists of 6,850 SF of dining area, 3,000 SF of commercial kitchen and an additional 150 SF of office area. In total, the dining hall is approved to accommodate 685 occupants. The restaurant also includes a high end bar area for viewing athletic events with multiple large screen viewing areas and also equipped with AV stage lighting and sound components to support live musical performances as well as outdoor seating. This project contains numerous sustainable features.
The commercial kitchen area features full commercial kitchen with gas ranges, fryers, and ovens as well as electric food preparation equipment, refrigeration equipment, dishwashing station and walk-in cooler/freezers.
The project incorporates global and network programmable building controls for lighting and AV, full fire alarm system, packaged rooftop units and commercial kitchen hoods. These lighting and dimming controls used the incorporation of theatrical style stage lighting and sound components for live music. The fire alarm system
monitors the building sprinkler system and kitchen hood fire suppression system. Other special considerations were made for upgraded and high-end lighting
fixtures, as well as extensive AV components. The mechanical system consists of constant volume, packaged rooftop A/C units with natural gas heat.
The kitchen is equipped with three Type I hoods over the cooking appliances and one Type II condensate hood over the dishwasher. The outdoor dining patio features gas radiant heaters for winter operation.
Challenges for the electrical and fire alarm systems generally focused around the high-end areas such as the AV/broadcasting room, the theatrical stage, and the integration of controls and interconnections of 4 commercial kitchen hoods and the respective fans. The complexity of the lighting and power for the AV room and stage required meeting with the owners vendors and understanding the system they were trying to implement. Complexities regarding the gas kitchen equipment required in depth coordination between kitchen equipment vendors, mechanical, electrical, and sprinkler engineers. Design for the lighting system throughout the building involved meeting the owner’s strict usage and appearance requirements for a diverse group of scenes as well as focusing on effective, efficient and budget-responsible solutions.