This project required extremely close cooperation with the project architect and the foodservice design consultant. The kitchen was located in the basement of the Grade 2 listed Great Hall and the architect’s design involved creating a mezzanine floor above the kitchen which meant that the space for the mechanical services was extremely limited.
FVC designed a new ventilated ceiling system along with the complete supply and extract mechanical ventilation system to serve all the new kitchen areas.
The resulting ventilation design provided the college kitchen with a unique innovative solution that gave a bright, well ventilated working area whilst still meeting the complex demands of the architectural and building restrictions.
