MODULAR KITCHEN 01 Site 02 Construction 03 Kitchen 01 Site - - PowerPoint PPT Presentation

CAC.C STUDIO V

MODULAR KITCHEN

01 Site 02 Construction 03 Kitchen

Site Analysis

Location

• South Carolina
• Charleston County
• John’s Island

Parcel Information

Parcel # 3160000123 Address 2115 Plow Ground Road Total Acres 2.0 acres

Mission

The mission of the Sweetgrass Garden Co-op, as a 501 (c) 3 Not-for-Profit Corporation, is to provide free, fresh, naturally grown, local produce to charitable food distribution agencies in South Carolina and to support that effort by growing a portion of the produce for income to sustain the enterprise.

Fields Compost Bins GAP Shed Tool Pile Legend

Trees Structure Field Property Line

01 Site

Analysis Generic Site Diagrams

CAC.C STUDIO V

MODULAR KITCHEN

1. 2. 3. 4.

Making a module for the generic site

This project is ultimately a protype for the rest of the state of South Carolina.There are a few qualifying questions need to be asked about the site to make sure that it is a proper fjt. Assuming that most farms are made up of planting fjelds, a house and a barn, or fjelds and a barn. Is it close to the town it will be serving? Is the land owned by the farmer? Do prevailing winds in the summer come from the south? Can it be positioned away from the house and out of the way of the barn? Ideally the kitchen would be located away from the house, keeping the pricay of the tenant in mind. Deploying the kitchen as far away from the barn as possible would also help with vermin control.

01 Site

Analysis Generic Site Diagrams

CAC.C STUDIO V

MODULAR KITCHEN

Plow Ground Road

Site Compost Sun Existing Entrance Government Setback Planting Site

3115 Plow Ground Rd Johns Island, SC No build area Summer/Winter Deployed structure/ Attracts bugs No build area/ Landlocks potential construction site

01 Site

Analysis Generic Site Diagrams

CAC.C STUDIO V

MODULAR KITCHEN

Trees on Site Main Site Lines Winter Wind Summer Wind Site Topography

Existing trees scattered through front portion

• f site

Foliage covers most

• f the front facing

road real estate 3115 Plow Ground Rd Johns Island, SC 1 foot lines

01 Site

Analysis Generic Site Diagrams

CAC.C STUDIO V

MODULAR KITCHEN

SIPs Paneling (Structural Insulated Panel)

Amerisips Homes Johns Island, SC Advantages

SIPs has lower operating cost due to higher insulation value after construction. SIPs paneling is modular and can be pre-fabricated ofg-site. SIP panels are very strong building method with high resistant to racking and shear loads. Panels can withstand high winds and seismic activity. SIPs construction is quick and can be deconstructed as well.

Disadvantages

SIPs paneling is more expensive than standard frame construction. SIPs paneling can be shipped and delivered in large panels that cause cranes to lift panels into place. SIPs paneling are pre-fabricated wall pannels with pre-drilled water and electric outlets. With most pre-fabrication wall pannels can become diffjcult on site to install water and electric. http://www.isocenter.com.uy/isotecnica/pps/pps_machinery.

Cost of SIP

ACME Panel’s SIP price list Panel Thickness (inches) 4.5 6.5 8.25 10.25 R-Value 16 24 32 40 Price Per Sqft $3.95 $4.30 $4.65 $5.00 Panel Size 4’x8’ $126.40 $137.60 $148.80 $160.00

02 Construction

SIPS Mobile Homes Cargotecture DHEC

CAC.C STUDIO V

MODULAR KITCHEN

Reconstructed Mobile Homes

Recycling a Mobile Home Chassis Disadvantages

Mobile Home Chassis are very limited to fjnd and come in all kinds

• f shape.

Most manufactured mobile homes follow the Federal Government HUB (Housing and Urban Development) Requirements. With the oversize load allowance for highway permits are required to transport.

Cost of Mobile Homes:

Used Mobile Homes: $2,000-6,000 Mobile Home Chassis: 1,200 lbs at $ .50 per lb* (Only the Steel Frame) *Quoted Prices

Advantages

Construction cost are very low and allow for high design. Structure is completely mobile because of the intact steel chassis and wheel axis. Reusing the chassis a very Green architecture. Overall the structure is light weight. Working within the steel chassis the design is compact.

Images Cited: http://mobilehomeliving.org/mobile-home-renovation-ideas-recycling-a- mobile-home-chassis/?utm_source=feedburner&utm_medium=feed&utm_campaign- =Feed%3A+MobileHomeLiving+(Mobile+Home+Living)

02 Construction

SIPS Mobile Homes Cargotecture DHEC

CAC.C STUDIO V

MODULAR KITCHEN

Cargotecture

According to cargotecture.com, cargotecture is, “a building built partially or entirely from recycled ISO shipping containers.” Why are we looking at cargotecture? Shipping containers are easily accessible, they come in dimensions suitabile for our project, they are moble, securable, and water tight. As of now, we are aiming to build a structure that can be modifjed and moved to the site at Sweet Grass Garden. However, once placed on the site, the building will be permanent structure for the use of local farmers.

02 Construction

SIPS Mobile Homes Cargotecture DHEC

CAC.C STUDIO V

MODULAR KITCHEN

Cargotecture

Shipping containers come either standard or insulated, and at varied prices and sizes.

Typical Dimensions & Prices 10’ Standard Dry Container 20’ Standard Dry Container 40’ Standard Dry Container 20’ Refridgerated Container 40’ Refidgerated Container Exterior Used-New Interior

10’ 40’ 20’ 19’ 10.5” 19’ 3” 39’ 5” 17’ 11” 37’ 11” 7’ 9 7/8 ” 7’ 9 7/8” 7’ 9 7/8” 8’ 6” 7’ 6” 7’ 6” 7’ 6” 7’ 8” 7’ 8” 7’ 8” 7’ 6” 8’ 6” 8’ 6” 8’ 6” 9’ 3” 8’ 6” 40’ 8’ 8’ 8’ 8’ 8’ Length Cost $1,500-$2,500 $2,350-$8,075 $2,750-$2,375 $3,625-$28,350 $6,000-$32,350 Width Height Length Weight Height

02 Construction

SIPS Mobile Homes Cargotecture DHEC

CAC.C STUDIO V

MODULAR KITCHEN

Refurbishing

Grind down the surface rust (sandblast.) Paint rusty spots with rust converter as a primer in order to paint. Use oil based paint to coat.

Refurbishing to Habitable

Sandblast structure bare. Floors in a shipping container are treated with many harmful insecticides and must be replaced. Cut openings for windows or doors with a torch or a fjreman’s saw.

Pro

Shipping containers are structurally very strong (if not compromised by holes) and durable to weather if painted and kept up. Tiey are abundant in a port town such as Charleston and a easily moveable from site to site. Tiey are designed to be moved from place to place

• n large trucks and follow DMV codes. Tiey are also low energy and

easier on the enviroment when upcycled instead of recycled.

Con

Refurbishing costs are high. Floors are treated with toxic materials. Tiere is not very much room inside a shipping container afuer it is refurbished and insulated. Industrial paints are full of toxic materials to keep salt water from oxidising metal. Tie average container produces almost 1000 pounds of hazoardous waste before it can be utilized as a structure.

Insulation

• Foam insulation
• Earth bags stufged with foam
• Pre plastered straw bales
• Gabions
• Supertherm

http://www.point2.com/blog/wp-content/uploads/2010/01/Container_Pre2.jpg http://www.croaline.nl/site/cache/com_zoo/images/supertherm-groot_397dcba3bdac2132e6395a39406e6add.jpg

02 Construction

SIPS Mobile Homes Cargotecture DHEC

CAC.C STUDIO V

MODULAR KITCHEN

Storage

Food and untensils must be stored at least 6 inches ofg the fmoor and

4 inches ofg of any surface. Food may be stored on the fmoor of the fmoor

• f the cooler. All bullk food must also be stored under its common

name .

Equipment and Tools

All equipment and surfaces must be made of a non-permeable material that can me easily cleaned. Smooth materials such as stainless steel or ceramic are desirable, so long as it is resistant to chipping, buckling,

denting and crazing. Baker’s tables may be made of wood as long as

they are dense, non-toxic and free of defects such as crevices and open

• seams. Food contact surfaces cannot have any seams and must be sealed

to each other if they are made of multiple pieces.

No galvanized metal. Copper or any copper alloy cannot be used when

cooking or preparing acidic foods such as citrus fruits. All sinks and drain-boards must be self-draining.

Cleaning

All surfaces must be cleaned when switched from raw to cooked

• preperation. Surfaces must all be cleaned at least once a day. For

washing a three bay sink must be used to clean, rinse, then sanitize the utensils or dishes. Tie sink bay must be big enough to submerge

the largest piece of eqiupment being washed to be submerge at least by two thirds. Grease traps, if needed, must be easily accessible for

cleaning. Area must be free of vermin and spaces that can harbor them. Garbage must be disposed of whenever receptacles are full.

Construction of Physical Materials

Floors must be smooth, free of junctures and have coving. Drains must be installed if they will be fmushed with water, including mopping.

A sink with hot and cold water must be provided to clean garbage

receptacles and disposal of mop water. Walls must be sealed and made of an easily cleanable surface only as far food splash could occur. Studs, joints, and rafuers cannot be exposed in the cooking area unless the are sealed and fjnished. Bulbs in cooking area must be rated at least 20 foot candles (an avergage window on a sunny day with no direct sunlight is approxamitely 2,000 foot candles.) Bulbs used in storage, cleaning and cooler must be rated at least 10 foot candles. Lights in a cooler must be mounted at least 30 inches from fmoor. Bulbs must be shatterproof or protected by a shield.

Equipment Installation

Equipment must be mounted or sealed 6 inches ofg fmoor and 4 inches

• fg any work surfaces. Appliances that mount to tables must have at

least 6 inches between each other to allow for adequate cleaning room. Portable appliances must have sanitary skids installed on them. Any appliance installed that must be fully sanitized must be designed to be taken apart by basic tools. If an object is accessible from 3 sides and is more than 4 feet but less than 8 it must be located no closer to the wall than 6 inches. If an object is more than 8 feet it must be located 12 inches from the wall. Any type of bug catcher installed must be installed no higher than 30 inches to the midppoint and away from the food prepration area, ideally near the trash receptacles.

DHEC Regulations

02 Construction

SIPS Mobile Homes Cargotecture DHEC

CAC.C STUDIO V

MODULAR KITCHEN

Commercial Kitchen

A facility used for preparing food for sale to the public or membership in an organization that uses the kitchen. There are countless examples of commercial kitchens out there. However, what we are trying to accomplish has really never been done before. What are we trying to accomplish with the program? Design a community space at is both welcoming and easy to use, that allowed the fresh produce of Sweetgrass Gardens and other local produce be accessible to the public. Although we may be using professional kitchens as precedents, the end result should be a work space that makes the farmers and growers want to come back and use it. Simple to access, simple to use, simple to maintain.

Appliances and Equipment Precedents Modular Designs

03 Kitchen

CAC.C STUDIO V

MODULAR KITCHEN

.

Vegetable Production

• Sink
• Preparation Table
• Range (For blanching and steaming)
• Cutting Table (Sanitized, cutting material,

scales)

• Packaging Table (Bagging and vacuum

sealing)

• Freezer
• Refrigerator
• Minimum Storage

Baking Production

• Sink
• Preparation Table
• Cutting Table (Sanitized, cutting material,

scales)

• Oven
• Cooling Racks
• Packaging Table (Bagging and vacuum sealing)
• Freezer
• Refrigerator
• Minimum Storage

Canning Production

• Sink
• Preparation Table
• Cutting Table (Sanitized, cutting material, scales)
• Range
• Cooling Racks
• Storage Cabinets
• Packaging Table (Bagging and vacuum sealing)
• Refrigerator
• Minimum Storage

Honey Production*

• Decapping Station
• Spinner/Press
• Stainer Station
• Preparation Table (bottling, labeling)
• Sink
• Minimum Storage

Appliances and Equipment

As with all kitchens, the possiblities are endless for tools and appliances to help arround the kitchen. As we began studies of what we may need for the commercial kitchen, we focused on the individual uses of the kitchen to begin to draw connections between them.

Appliances and Equipment Precedents Modular Designs

03 Kitchen

CAC.C STUDIO V

MODULAR KITCHEN

Honey Production*

• Decapping Station
• Spinner/Press
• Stainer Station
• Preparation Table (bottling, labeling)
• Sink
• Minimum Storage

Vegetable Production

• Sink
• Preparation Table
• Range (For blanching and steaming)
• Cutting Table (Sanitized, cutting material,

scales)

• Packaging Table (Bagging and vacuum

sealing)

• Blast Chiller
• Refrigerator
• Minimum Storage

Baking Production

• Sink
• Preparation Table
• Cutting Table (Sanitized, cutting material,

scales)

• Oven
• Cooling Racks
• Packaging Table (Bagging and vacuum sealing)
• Blast chiller
• Refrigerator
• Minimum Storage

Canning Production

• Sink
• Preparation Table
• Cutting Table (Sanitized, cutting material, scales)
• Range
• Cooling Racks
• Packaging Table (Bagging and vacuum sealing)
• Refrigerator
• Minimum Storage

3 Connections 2 Connections 1 Connections

Appliances and Equipment

After breaking the program down, we then started to look at connections between each of them and the equipment they would use. They all used very similar equipment, excluding some miscilanious items such as cooling racks, blast chiller, and the honey is its own category of design.

Appliances and Equipment Precedents Modular Designs

03 Kitchen

CAC.C STUDIO V

MODULAR KITCHEN

Bare Essentials Plan

• 1. Sink
• 2. Preparation Table
• 3. Cutting Table (Sanitized, cutting material, scales)
• 4. Refrigerator
• 5. Packaging Table (Bagging and vacuum sealing)

$1125 $200 $200 $3000 $200 (11.6 sq.ft.) 28”x60” (11.6 sq.ft.) 28”x60” (11.6 sq.ft.) 28”x60” (15 sq.ft.) 3’x5’ (9 sq.ft.) 3’ Door Swing (11.6 sq.ft.) 28”x60” 75 sq.ft. for ADA circulation space Cost: $4725 tentativelyR esult: 145.4 sp.ft or 150 total sq.ft. tentatively 1. 2. 3. 4. 5. 6.

Appliances and Equipment

From our initial studies, we were able to develop 3 difgerent equipment plans, going from very minimal to very thorough. First, the “Bare Essentials” Plan. A very simple list that could allow for much of what is needed in the kitchen.

Appliances and Equipment Precedents Modular Designs

03 Kitchen

CAC.C STUDIO V

MODULAR KITCHEN

.

The “Every Farmer’s” Plan

• 1. Sink
• 2. Preparation Table
• 3. Cutting Table (Sanitized, cutting material, scales)
• 4. Refrigerator
• 5. Blast Chiller
• 6. Packaging Table (Bagging and vacuum sealing)
• 7. Range/Oven
• 8. Cooling Racks

$1125 $200 $200 $3000 $4250 to $8000 $200 $5809 $100 (11.6 sq.ft.) 28”x60” (11.6 sq.ft.) 28”x60” (11.6 sq.ft.) 28”x60” (15 sq.ft.) 3’x5’ (9 sq.ft.) DS (11.6 sq.ft.) 28”x60” (7.25 sq.ft.) 29”x36” (3.8 sq.ft.) 21”x26” (12 sq.ft.) 3’x4’ 105 sq.ft. for ADA circulation space Cost: $11884 to 15884 tentatively Result: 189.44 sp.ft or 200 total sq.ft. tentatively 1. 2. 3. 4. 5. 6. 7. 8.

Appliances and Equipment

Next is the “Every Farmer’s” Pan. The plan has everything that each process really needs but without extra “frills.” This could be the most economic and easiest plan to assemble.

Appliances and Equipment Precedents Modular Designs

03 Kitchen

CAC.C STUDIO V

MODULAR KITCHEN

.

• 1. Sink
• 2. Preparation Table
• 3. Cutting Table (Sanitized, cutting material, scales)
• 4. Refrigerator
• 5. Blast Chiller
• 6. Packaging Table (Bagging and vacuum sealing)
• 7. Range/Oven
• 8. Cooling Racks
• 9. Storage Cabinets and Pantries
• 10. Dishwasher

*Decapping Station

• 11. Spinner/Press
• 12. Stainer Station

*Preparation Table (bottling, labeling) $1125 $200 $200 $3000 $200 $5809 $100 $4250 to $8000 $200 $3500 $150 $400 $200 $200 (11.6 sq.ft.) 28”x60” (11.6 sq.ft.) 28”x60” (11.6 sq.ft.) 28”x60” (15 sq.ft.) 3’x5’ (9 sq.ft.) DS (11.6 sq.ft.) 28”x60” (7.25 sq.ft.) 29”x36” (3.8 sq.ft.) 21”x26” (12 sq.ft.) 3’x4’ (11.6 sq.ft.) 28”x60” (4 sq.ft.) 2‘x2’ (12 sq.ft.) 3’x4’ (4 sq.ft.) 2’x2’ (4 sq.ft.) 2’x2’ (11.6 sq.ft.) 28”x60” 45 sq.ft. for ADA circulation space Cost: $16534 to 20504 tentatively Result: 281.64 sp.ft or 300 total sq.ft. tentatively

The “Everything But The Farmer’s Daughter” Plan

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.

Appliances and Equipment

Next is the “Everything But The Farmer’s Daughter” Pan. This plan has everything and more for the farmer and baker, and even the bee keeper! The most expensive out of the plans, but it covers every base and could be used for even more productions.

Appliances and Equipment Precedents Modular Designs

03 Kitchen

CAC.C STUDIO V

MODULAR KITCHEN

Kitchen Space Study

Zone-Style

In a zone-style layout, the kitchen is divided into difgerent blocks. Generally, you have a block for food preparation, a block for cooking, a block for refrigeration, and a block for sanitation and cleaning. The zone-style confjguration works well for food trucks that have many types of food on the menu. This layout allows you to prepare in one area while already-prepared food is cooked in another area.

Appliances and Equipment Precedents Modular Designs

03 Kitchen

CAC.C STUDIO V

MODULAR KITCHEN

Kitchen Space Study

Assembly-Line

The assembly-line design is ideal for a food business that produces large quantities of the same type of food. In an assembly-line confjguration, the kitchen is laid out according to the order of use, and the pieces of equipment are generally set up in a line. This style of kitchen is very much equated to the food truck industry. However, other types of mobile kitchens are becoming more prominent and permanent, such as this trailor cafe below.

Appliances and Equipment Precedents Modular Designs

03 Kitchen

CAC.C STUDIO V

MODULAR KITCHEN

72" Ceiling Mounted pot rack Mounted above warming shelf

Precedent Kitchen Layouts

Appliances and Equipment Precedents Modular Designs

03 Kitchen

CAC.C STUDIO V

MODULAR KITCHEN

1'-10 7/8" 3' 3'-3 5/8"

Appliances and Equipment Precedents Modular Designs

03 Kitchen

CAC.C STUDIO V

MODULAR KITCHEN

Single Unit Double Unit

Modular Design Possiblities

Appliances on Single Side

Space Boundaries Removed Container Edge Appliance / Table Space

Appliances and Equipment Precedents Modular Designs

03 Kitchen

CAC.C STUDIO V

MODULAR KITCHEN

Single Unit Double Unit

Modular Design Possiblities

Appliances on Two Sides

Space Boundaries Removed Container Edge Appliance / Table Space

Appliances and Equipment Precedents Modular Designs

03 Kitchen

CAC.C STUDIO V

MODULAR KITCHEN

Single Unit Double Unit

Modular Design Possiblities

Appliances on Three Sides

Space Boundaries Removed Container Edge Appliance / Table Space

Appliances and Equipment Precedents Modular Designs

03 Kitchen

CAC.C STUDIO V

MODULAR KITCHEN

Modular Design Possiblities

Combination of Modular Types

Appliances and Equipment Precedents Modular Designs

03 Kitchen

CAC.C STUDIO V

MODULAR KITCHEN

CAC.C STUDIO V

MODULAR KITCHEN

01 Site 02 Construction 03 Kitchen

CAC.C STUDIO V

MODULAR KITCHEN