RAPPAHANNOCK REGIONAL JAIL AUTHORITY Choice Proposal.pdf · Project Characteristics, Project...

RAPPAHANNOCK REGIONAL JAIL AUTHORITY

KITCHEN RENOVATIONS / FLOOR SYSTEM / ROOFDESIGN AND REPLACEMENT

PPEACONCEPTUAL PHASE

June 15, 2015

VOLUME IIPROJECT CHARACTERISTICS, PROJECT BENEFITS, AND COMPATIBILITY

PROPRIETARY AND CONFIDENTIAL

VOLUME II | RAPPAHANNOCK REGIONAL JAIL | 2

A. TABLE OF CONTENTS

14.2.2. Volume II – Project Characteristics, Project Benefits, and Compatibility

Tab 1

Tab 2

Tab 3

Tab 4

Tab 5

Tab 6

Tab 7

Tab 8

B. Narrative explaining project characteristics .........................................................................................3

C. Project schedule ..................................................................................................................................4

D. Floor plans, block and stack diagrams .......................................................................................... 5-12

E. Concept roof plan including typical roof sections / systems proposed .........................................13-16

F. Site plan with circulation and proposed temporary kitchen space.................................................17-18

G. Optional information not covered above that the Proposer deems relevant .....................................19

H. Other options to meet related challenges facing the Rappahannock Regional Jail ..........................20

Appendix - Kitchen Corps Capability Statement ...............................................................................21-29

**PRICING CONTAINED HEREIN (SEPARATE SEALED ENVELOPE)


B. Narrative explaining project characteristics

Project Characteristics, Project Benefits, and Compatibility

All narratives are included in following respective tab sections.

VOLUME I | RAPPAHANNOCK REGIONAL JAIL | 4

Activity ID Activity Name Original Duration Start Finish

RappahaRappahannock Regional Jail 332 15-Jun-15 21-Sep-16

MilestonesMilestones 34 15-Jun-15 03-Aug-15

A1000 Submit Proposal 0 15-Jun-15*

A1010 Comprehensive Agreement 0 06-Jul-15*

A1020 Notice to Proceed 0 03-Aug-15*

Kitchen ReKitchen Renovations 164 03-Aug-15 24-Mar-16

A1030 Submit Temporary Kitchen Design 0 03-Aug-15

A1040 New Kitchen Design 22 03-Aug-15 01-Sep-15

A1050 Temporary Kitchen Approvals 20 02-Sep-15 30-Sep-15

A1060 Complete New Kitchen Design 22 01-Oct-15 30-Oct-15

A1070 Temporary Kitchen Set-up 20 02-Nov-15 01-Dec-15

A1080 Building and Health Department Approval 0 01-Dec-15

A1090 Kitchen Demolition / Order Equipment 20 02-Dec-15 30-Dec-15

A1100 Kitchen Renovation 15 31-Dec-15 21-Jan-16

A1110 Kitchen Finishes 15 22-Jan-16 11-Feb-16

A1120 Kitchen Equipment Installation 20 12-Feb-16 10-Mar-16

A1130 Health Department Inspection 0 10-Mar-16

A1140 Remove Temporary Kitchen 10 11-Mar-16 24-Mar-16

Roof ReplaRoof Replacement 298 03-Aug-15 21-Sep-16

A1150 Design Roof System 22 03-Aug-15 01-Sep-15

A1160 Building Official Approval 20 02-Sep-15 30-Sep-15

A1170 Address Building Officials Responses 10 01-Oct-15 14-Oct-15

A1180 Order Roofing Material 0 15-Oct-15

A1190 Procure Roofing Material 30 15-Oct-15 25-Nov-15

A1200 Install Roof System 160 30-Nov-15 21-Sep-16

ec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Jan Feb Mar Apr May Jun Jul2015 2016 2017

21-Sep-16, Rappahannock Regional Jail

03-Aug-15, Milestones

Submit Proposal

Comprehensive Agreement

Notice to Proceed

24-Mar-16, Kitchen Renovations

Submit Temporary Kitchen Design

New Kitchen Design

Temporary Kitchen Approvals

Complete New Kitchen Design

Temporary Kitchen Set-up

Building and Health Department Approval

Kitchen Demolition / Order Equipment

Kitchen Renovation

Kitchen Finishes

Kitchen Equipment Installation

Health Department Inspection

Remove Temporary Kitchen

21-Sep-16, Roof Replacement

Design Roof System

Building Official Approval

Address Building Officials Responses

Order Roofing Material

Procure Roofing Material

Install Roof System

Rappahannock Regional Jail General Update 12-Jun-15 09:22

Remaining Level of EffortActual Level of Effort

Actual WorkRemaining Work

Critical Rem...Milestone

Page 1 of 1 TASK filter: All Activities

© Primavera Systems, Inc.

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D. Floor plans, block and stack diagramscontinued


TEMPORARY KITCHEN

As requested in the RFP, a temporary kitchen will be provided while the existing main kitchen is being renovated. This temporary kitchen is to be located outside of the Community Custody kitchen location and will be constructed as two prefabricated modular units. The production kitchen size is 24’ x 40’, and walk-in cooler/freezer unit size is 12’x40’. The production kitchen unit contains a fully-functional commercial kitchen with food preparation units, dishwashing area, dry storage and toilet facilities. A fully enclosed walk way (with egress and exit doors provided) will connect these temporary kitchen units with the existing Community Custody kitchen. The temporary kitchen units will be provided with electrical, plumbing, and mechanical systems that meet current NEC, IBC, and federal Health codes.

Floor plans are included on the following pages.

FOOD SERVICE EXISTING KITCHEN

General OperationThe kitchen is to function using conventional cook-serve production methods. Food items are to be freshly prepared for each meal period (breakfast/lunch/dinner) with a total of 6,000 meals daily. Food will then be placed on trays and carted to inmates.

Storage Supplies are received at the loading dock and staged in the receiving area for checking, weighing, and approving. Products then move either directly into the cold storage assembly or into the dry storage room without traversing through the cooking area. The food bank cooler has a direct door opening into the prep area.

Shelving in the cold storage is in good shape and can remain. The track shelving and dunnage racks in dry storage are adequate and can remain.

The cold storage assemblies will need replacement. It is recommended that the grid heating elements remain in place under the freezer compartment. The box will be removed including 4” of insulation, 4” topping slab, and quarry tile.

Two options are recommended for replacement:

The first option will be to provide a new box including the manufacturer’s integral 5”- deep structural floor with a 5,000 lb/ft rating. The current insulation will be replaced with a new laser level concrete topping pad 5” thick over top of the 5” thick integral manufacturer insulated floor. The concrete floor will be topped with 1/4” thick Ucrete non-slip floor for a non-porous surface.

The second option will be to provide a new box including the manufacturer’s integral 5” deep structural floor with a 5,000 lb/ft rating. The current insulation will be replaced with a new laser level concrete topping pad 3” thick over top of the 5” thick integral manufacturer insulated floor. The concrete floor will be topped with a non-slip quarry tile with a 2” thick set bed.




PreparationThe food production areas are equipped with all required processing equipment, tables, sinks, and cooking equipment to offer a full menu selection of service. Preparation equipment includes all vegetable processors, meat slicers, worktables, and sinks in keeping with the established program. Replacement of the slicer and food processor is recommended.

The bake preparation area is also in a dedicated space, which is remote from the main cooking area to prevent operational congestion and overlap. Equipment included are mixers, pan rack, worktables, and a rotary rack oven. Replacement of the small mixers and rack oven is recommended. The addition of a two-compartment sink and divider rounder is also recommended.

CookingThe cooking area has a Type 1 exhaust hood with an internal makeup air and fire system that is in decent condition. A stainless steel utility chase/distribution system is provided for each hood group to conceal gas, water piping, and electrical lines. Cooking equipment will be primarily gas-heated. Equipment includes two double stack convection ovens, two griddles, two braising pans, and two kettles. All cooking equipment will need replacement. The floor trough is not flush with the floor and will need replacement.

Tray Makeup/DeliveryFood service tray makeup occurs on both sides of the cooking hood with the JDC tray makeup near the preparation area and the main corridor. Proper temperature is maintained through the use of mobile hot food cabinets, hot food wells, and cold food wells. It is recommended that the main components of tray makeup line get replaced including hot wells, cold wells, tray line, plain counter, and hot cabinets. Currently trays are placed in a hot and cold insulated food delivery cart and delivered to inmates. Recommend replacing with smaller two-section insulated food delivery carts for hot food only.

DishwashingSoiled trays are returned in a Cambro-type enclosed bussing cart. A large soiled dish drop-off table is provided directly off the main food service traffic corridor to allow bussing staff to pre-scrap and sort dishware at the point of drop-off. The soiled dish table is double-sided and provides for several scrap stations on the dish room side of the table for stacking and pre-rinsing of dishware made ready for loading into the dishwasher. The running water scrap trough is built into the table feed directly into a large capacity disposer. Dishes are washed in a high-capacity conveyor machine with multiple compartments for pre-wash, wash, rinse, and sanitize functions. This machine has an integral booster heater for high-temperature final rinsing. Replacement of the entire dish wash is recommended.




Pot WashingPot and pan washing is located near the dish wash room and is provided with large three-compartment sinks that include an oversized soak vat. Pans may also be run through the adjacent dish machine for final sanitation. Replacement of the sink is recommended as it does not meet NSF.

Support areasOther general support areas include administrative offices, staff toilet, break room, and janitor closets, which are all adequate and meet the program requirements.




HVAC

During preliminary site visits to the jail, a condensation issue associated with a number of supply grilles in the kitchen was reported by the jail staff and subsequently observed. The RFP mentioned providing insulation for ductwork serving the kitchen in an effort to resolve the condensation issue. The design team further investigated the issue through site visits and examination of the existing building drawings. The team determined the condensation was occurring only on the grilles associated with heating and ventilating unit H&V-2. It was discovered that H&V-2 is equipped with only a heating coil, no cooling coil. This means when the weather is warm and humid, the unit introduces that air directly into the space with no cooling occurring. During these times, due to the unconditioned air being introduced to the space, condensation is forming on the supply grilles.

To resolve the issue, H&V-2 will be replaced with a unit that includes a cooling coil. This results in the unit delivering conditioned air to the space at all times, thus removing the possibility of condensation forming. Insulating the ductwork serving the kitchen as mentioned in the RFP is not required with this solution.

Kitchen Painting: The existing exposed painted surfaces will be cleaned, prepared, primed, and repainted. The appropriate primer or bond coat and semi-gloss water-borne polyamide-epoxy enamel finish will be provided.

1. No painting required for pre-finished surfaces and stainless steel surfaces.

2. Bonding Primer (previously painted CMU wall and HM doors and frames): Acrylic bonding primer for exceptional adhesion. Test for adhesion. Brush, spray or roller apply and back roll.

Ben Moore/Insul-X: Stix Bonding Primer. S-W: Luxon Block Surface

3. Bonding Primer (previously painted gypsum board ceilings): Acrylic bonding primer for exceptional adhesion. Test for adhesion. Brush, spray or roller apply and back roll.

Ben Moore: 253 Super Spec Latex Enamel Undercoater & Primer Sealer. S-W: PrepRite 200 Latex Primer

4. First and Second Coats: Two-component, semi-gloss water-borne polyamide-epoxy enamel applied at a DFT of 1.5 to 4.0 mils per coat.

Ben Moore: P43 Waterborne Polyamide Epoxy Gloss Coating S-W: Water Based Catalyzed Epoxy, B70 Series B60V25 <15 g/L


LANDING

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TEMPORARY

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(3'-0" AFF)

ENCLOSED CONNECTOR

ENTRY DOOR AT

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1016.41 SF

Dry Storage

2

431.38 SF

Freezer

3

209.57 SF

Freezer

4

337.70 SF

Cooler

5

326.41 SF

Cooler

6

126.53 SF

Recycle

7

68.08 SF

Office

8

45.84 SF

Laundry

9

70.62 SF

Lockers

10

26.07 SF

TLT

11

86.33 SF

Storage

12

32.83 SF

Storage

13

37.56 SF

Storage

14

312.39 SF

Break Room

15

140.61 SF

Office

16

40.30 SF

Inmate TLT

17

92.50 SF

Office

18

41.97 SF

Inmate TLT

19

614.52 SF

Carts

20

5404.62 SF

Kitchen

21

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DATE DESCRIPTION

KITCHEN PLAN



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1. EXISTING FLOOR DRAINS WITH NEW SLOPES TO THE DRAIN

2. NEW FLOOR DRAINS WITH SLOPES TO THE DRAIN

3. EXISTING DRAWINGS INDICATE AS FLOOR SINKS. THIS PROJECT SHALL

INCLUDE NEW FLOOR SINKS

4. EXISTING DRAWINGS INDICATE AS FLOOR DRAINS AND SINKS

5. NEW MEAT PEP SINK TABLE WITH FLOOR SINK AND HW & CW SUPPLY

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REVISIONS

DATE DESCRIPTION

KITCHEN PLANSINKS AND DRAINS




E. Concept roof plan including typical roof sections / systems proposed

RRJ ROOF

Concrete Deck Roof Sections• Remove existing roofing and insulation to concrete deck• Prime asphalt residue surface of concrete deck with Carlisle 702 LV primer• Install one layer of Carlisle 725 self-adhering vapor barrier• Apply FAST insulation adhesive with beads 4 inches o.c.• Install one layer of 20 PSI 3.0” Carlisle HP isocyanurate insulation• Apply FAST insulation adhesive with beads 4 inches o.c. for subsequent layers of

tapered insulation• Install 20 PSI ¼ slope Carlisle HP tapered insulation starting at ½ minimum at drains.

Crickets will be ½ inch slope• Apply FAST insulation adhesive with beads 4 inches o.c. for cover board• Install ¼ inch primed densdeck cover board over tapered system• Install fully adhered .090 Carlisle EPDM roof system • Replace existing coping with kynar finished .050 aluminum coping in a standard color to

meet ANSI/SPRI standards• Replace existing skylights designated for replacement with new double domed OSHA

fall rated units

Steel Deck Roof Sections• Remove existing roofing and insulation to steel deck• Install one layer Carlisle VapAir Seal MD vapor barrier• Install one layer 20 PSI 3.5 inch Carlisle HP isocyanurate insulation • Mechanically fasten insulation to the steel deck • Install ½ slope 20 PSI Carlisle tapered insulation crickets at perimeter walls to provide

slope to drains• Apply FAST adhesive with beads 4 inches o.c. for cover board• Install ¼ primed Densdeck cover board over insulation system• Install .090 fully adhered Carlisle EPDM roofing system• Replace existing coping with kynar finished .050 aluminum coping in a standard color to

meet ANSI/SPRI standards• Replace existing skylights designated for replacement with new double domed OSHA

fall rated units


.090 ADHERED EPDM

1/4" DENSDECK PRIME

ADHESIVE LAYER

2 LAYERS OF 1.75" ISO INSULATION 30 PSI

(3.5" TOTAL THICKNESS)

725 VAPOR BARRIER

CONCRETE DECK PREP & PRIMED

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LIGHTNING PROTECTION SYSTEM

The lightning protection system will be removed and replaced with new components on the roof portions being completed for this project. Labor costs and time will increase due to the requirement of materials being re-cleaned at all connection points. In addition, damaged conductor sections will require splicing with new conductors between damaged sections, including conductor sections that become kinked after removal.

It is important to note that Underwriters Laboratories (U.L.) recommends the use of new components when inspecting for certification. All materials, installation, and workmanship will be in accordance with U.L. standards for lightning protection systems. The existing lightning protection will be removed prior to demolition of the existing roof in increments to which the roof is being replaced in order to limit building exposure to the roof areas being worked on. Prepping of the existing through-connections to the grounding system installation of the new lightning protection components will occur after the new roof section is complete. In addition, interconnections to existing roof top equipment will be completed. The lightning protection system will be tested per U.L. master label for certification.




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REPLACE SKYLIGHTS

REPLACE SKYLIGHTS

REPLACE SKYLIGHTS

REPLACE SKYLIGHTS

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CONTRACTOR STORAGE

CONTRACTOR LAYDOWN AREA

CONTRACTOR ACCESS ROAD

RAMP

CONTRACTOR PARKING

INFILL AREA AND EXTENTION OF STORM DRAIN

(THIS WILL ALLOW ACCESS FOR TRUCKS AND

CRANES TO MANEUVER THRU THE GATES)

EXISTING BERM - LOCATION OF MATERIAL FOR

NEW INFILL AREA INDICATED BELOW FOR TRUCKS

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6' - 0" +/-

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The site improvements and activities will generally consist of a temporary kitchen and canopy during interior kitchen remodeling, a construction trailer and laydown/storage area, and approximately 350 +/- linear feet of a permanent gravel access road.

The construction trailer and laydown/storage area will reside in a gravel area that was used during previous construction activities on the site. This area is currently being used by the jail facility for storage of various equipment and vehicles, and will have minimal impact to the site.

In order to complete the proposed roof improvements and perform associated construction activities, a permanent access road is proposed off of the existing gravel loop road that surrounds the jail (see sketch and images below). In addition, jail officials have indicated that this road will be utilized in the future to enhance operation and maintenance activities.


F. Site plan with circulation and proposed kitchen spaces


The images on the previous page depict the existing ditch that the design-build team will fill in to construct the access road. These photos reveal:

• Picture #1 (Top Right): View showing where the contractor will cross the ditch line without having to be in the existing detention basin at this point.

• Picture #2 (Center Right): View looking just south from where picture #1 was taken. This shows how the existing detention basin opens up and becomes wider.

• Picture #3 (Bottom Right): View that shows the area the contractor is looking to borrow dirt from (towards the right of the picture), and in the middle of the picture is the “low area” that will be filled in for crane/truck maneuvering.

Since earthen material is being removed from one portion of the existing detention basin to be used as fill in another area, reducing the size of the basin is not planned, and an increase in the overall size of the basin in a re-configured manner will likely occur. Based on discussions with Robert L. Waslov (Civil Engineer for Stafford County Department of Planning and Zoning), this approach is permissible and will require compensatory cut/fill calculations to prove that the amount of fill is compensated by an equal volume of cut elsewhere in the detention basin. At the end of construction, the volume and functionality of the detention basin will essentially be the same for the post-developed conditions as the pre-developed conditions.

The introduction of new impervious area (i.e. the gravel access road) to the project will require meeting the new Virginia Stormwater Management Regulations. This will necessitate performing water quality and water quantity calculations for the design. Detention from the increased runoff will likely occur within the existing detention basin, and water quality will require some form of non-proprietary treatment or payment to an accredited nutrient bank for the appropriate amount of nutrient credits. The design will also require an erosion and sediment control plan and a stormwater pollution prevention plan to be submitted to Stafford County for review and approval. Since this will be greater than 2,500 square feet of total land disturbance, the appropriate review process for this project is assumed to be an “Infrastructure Plan (Linear Projects) submitted through the Planning Department.

Finally, as there may be “constructed” or naturally occurring wetlands within the proposed areas of land disturbance, any impacts will have to be permitted and mitigated at a 2:1 ratio through DEQ and/or the USACOE. This will be reviewed and analyzed during the design process.

Please reference Section D. Floor Plans, Block and Stack Diagrams for proposed temporary kitchen layout.


F. Site plan with circulation and proposed kitchen spaces


During our research for your RFP for the kitchen flooring replacement, Moseley Architects invited numerous kitchen flooring manufacturers to its office to review design procedures and samples. This investigation reviewed quarry tile system and epoxy seamless flooring system. We will review with the Owner’s staff as to the pluses and the cons of each system, installation methods, discuss warranty packages, etc. The FirstChoice team is considering the installation of Ucrete seamless floor system. Our design team also suggested that the several floor drains be relocated and several floor drains be replaced with a floor sink being installed in its place. The use of a floor sink will limit the amount of water being drained on the floor and being tracked around the kitchen.

Also, the FirstChoice team reviewed the single membrane roofing systems - TPO and EPDM. Again, we will review with you our findings for each system. Currently FirstChoice is leaning towards the installation of a 90 mil EPDM system with a 25-year warranty.

The roof insulation will be replaced with 3.5 inches of polyisocyanurate resulting in a R-value of 20.5. The cost of increasing this insulation depth two additional inches as compared to the cost of energy saved appears to have a simple pay back in excess of 50 years. Due to this, the FirstChoice design team does not recommend adding additional insulation.

The FirstChoice design team reviewed the condensation on the kitchen diffusers and determined the condensation was caused by an existing HVAC unit not providing temperate air properly. This HVAC unit will have a cooling coil added to aid in tempering the air so condensation will not be produced on the kitchen diffusers. The good news is the kitchen HVAC ductwork will not need to be re-insulated. Therefore, the existing ceiling will remain intact with the existing kitchen lighting remaining. The existing kitchen ceiling will be repainted. The FirstChoice design team feels that your budget dollars best be used in other areas of higher priority.


G. Optional information not covered above that the proposer deems relevant.



H. Each proposer may also include other options to meet related challenges facing.

Working within an occupied facility presents the greatest challenge for FirstChoice. Each of our team members have coordinated activities with security and operations in correctional facilities for over 20 years. Strict procedures and processes to maintain security for the inmates and safety for the staff is always a high priority. The majority of our correctional projects have included a plan for phasing and security within operational facilities. We work with the Rappahannock Jail Authority representatives and warden to develop clear lines of communication and acceptable protocol while working in and around this operational facility. Requirements for personnel clearances, courts, processing of materials, equipment, tools and personnel ingress and egress are all coordinated with special concern.


Appendix | Kitchen Corps Capability



THE SOLUTION TO KEEP YOUR CLIENT’S FOOD SERVICE OPERATING…


3724 Cook Blvd. Chesapeake, VA 23323 (757) 487-8977

VENDOR INFORMATION

BUSINESS CLASSIFICATION: Service Disabled Veteran-Owned Small Business

TAX ID: 54-1852405 DUNS: 035933030 CAGE Code: 1RFY2

CONTACT: Sarah Rogers EMAIL: [email protected]

PHONE: (757) 487-8977 FAX: (757) 487-8927

WEBSITE: www.kitchencorps.com

ADDRESS: 3724 Cook Blvd., Chesapeake, Virginia 23323

NAICS CODES:

236220 Commercial and Institutional Building Construction 332311 Prefabricated Metal Building and Component Manufacturing 423440 Other Commercial Equipment Merchant Wholesalers 423740 Refrigeration Equipment and Supplies Merchant Wholesalers 624230 Emergency and Other Relief Services 722310 Food Service Contractors

722330 Mobile Food Services

PRODUCT SERVICE CODES (PSC):

X1FD Lease/Rental of Dining Facilities X1JZ Lease/Rental of Miscellaneous Buildings W054 Lease/Rental of Prefabricated Structures and Scaffolding W073 Lease/Rental of Food Preparation and Serving Equipment Y1FD Construction of Dining Facilities Z2FD Repair or Alteration of Dining Facilities 7320 Kitchen Equipment and AppliancesC1FD Architect and Engineering – Construction of Dining Facilities R429 Professional – Emergency Response/Disaster Planning/Preparedness

FEDERAL SUPPLY CODE (FSC):

7310 Food Cooking, Baking, and Serving Equipment 4110 Refrigeration Equipment 5410 Prefabricated and Portable Buildings 5450 Miscellaneous Prefabricated Structures



Capability to provide Full Service Temporary Kitchens

CAPABILITY STATEMENT

Since 1997, Kitchen Corps has been one of the nation’s leaders for providing temporary kitchen facilities to universities, military bases, correctional facilities, hospitals, disaster relief, organizations, and corporations that are experiencing new construction, renovation, long-term events, or disaster relief.

On almost any day of the year, our temporary kitchens across the U.S. are serving as many as 9,000 meals per day, or as few as 90 per day, and can normally be on-site and operating anywhere in the continental U.S. within 7-30 days of the initial call depending on the requirements of the project.

As a Service Disabled Veteran-Owned Small Business, Kitchen Corps relies on its top-notch professionals, strong alliances, and “best practice” management and processes to ensure its many clients achieve their temporary kitchen goals with 100% Satisfaction.

Products and Services Include:

An industrial kitchen equipped with production, preparation, dishwashing, dry storage, and walk-in cooler/freezer areas.

Production areas that consist of UL listed commercial cooking equipment and UL listed hood systems with NFPA certified fire suppression systems.

Facilities built to meet all International Building Codes. Guarantee to meet and pass all federal health codes. Bathrooms, dining facilities, generators, decks, ramps, and lift systems upon request.



PRODUCTS

TRAILER UNITS – Temporary units constructed in an 8’6” x 48’/53’ semi-trailer. These trailers are customized to become a fully functional commercial kitchen, preparation unit, dishwashing area, dry storage, or cold storage. All units are constructed with all food grade material, electrical systems that meet the current NEC, plumbing and mechanical systems that meet the current IBC. Some units are single trailers while others are multiple trailers that are combined on site without interior walls for a larger foot print. Kitchen Corps, Inc. models and standard equipment are as follows:

KCKXX-Production Kitchen: 30’ Exhaust Hood, Fire Suppression, 8’ x 10’ Walk-In Refrigerator, Stainless Steel Prep Tables, 3 Compartment Sink, hand sinks, and commercial cooking equipment specific to client

KCFPXX-Preparation/Freezer: 8’ x 10’/15’ Walk-In Freezer, Prep area with prep tables, prep sinks, and hand sinks

KCDPXX-Dishwasher/Preparation: Hi-Temp Rack Type Dishmachine with dirty and clean dish tables, Garbage Disposal, 3 Compartment Sink, Prep area with prep tables, prep sinks, and hand sinks.

KCDXX-Dishwasher: Flight Type Dish Machine, 3 Compartment sink, garbage disposal, and hand sinks.

KCKXXABC-Kitchen Facility: 3 total trailers combined, Production Area, Preparation Area, Dishwashing Area, 8’ x 10’ Walk-In Refrigerator and 8’ x 10’ Walk-In Freezer

KCKXXABCDE-Kitchen Facility: 5 total trailers combined, Production Area, Preparation Area, Dishwashing Area, 8’ x 10’ Walk-In Refrigerator, 8’ x 53’ Dry Storage, 8’ x 24’ Walk-In Refrigerator, and 8’ x 24’ Walk-In Freezer



MODULAR UNITS – Temporary or Semi-permanent facilities constructed from a prefabricated modular building. These modulars are constructed to become a fully functional commercial kitchen, preparation unit, dishwashing area, dry storage, cold storage, or dining facilities. All units are constructed with all food grade material, electrical systems that meet the current NEC, plumbing and mechanical systems that meet the current IBC. Each piece of a modular unit is 12’ x 60’ then combined with other pieces to create the required square footage and/or layout. Some examples of Kitchen Corps, Inc. modular models and standard equipment are as follows:

KCK29ABCD-Production Facility: 4 total modular pieces combined, 1-30’ Exhaust Hood, 1-40’ Exhaust Hood, Commercial cooking equipment, Stainless Steel prep tables, 3 Compartment Sinks, 2 Compartment Sinks, Hand sinks, Rack Type Dishwasher with clean and dirty dish tables.

KCKDINXX-Dining Facility: Any combination of units combined for a dining area, tables, chairs, and serving equipment available upon request.



ADDITIONAL PRODUCTS – In addition to the temporary kitchen facility we offer other equipment and facilities.

KCRRXX-Rapid Response Unit: 53’ trailer unit used for emergency relief, unit is ready to transport within 24-48 hours.

Walk-In Cooler and Freezers: Range of sizes. Units can be connected to other units to allow for transitional ease. Units can be placed on ground level or decking.

Additional Equipment: Hot food lines, cold food lines, drink stations, tray assembly lines, dock Lifts, shelving, table top equipment, etc.



SERVICES

LEASE/RENTAL – With the majority needs of only needing a commercial kitchen for temporary purposes, Kitchen Corps maintains a fleet of units to lease/rent to clients. A minimum rental period of 1 month or up to multiple years are available. Each rental includes the following services:

Delivery of a fully functional, maintained, and cleaned facility to the client’s site of choice.

Placement, blocking, and leveling of facility on site. Project Manager to represent Kitchen Corps from delivery until the facility is operational. Initial fire up and training of facility and equipment. Optional Service and Preventative Maintenance plans. Ongoing customer service throughout the term of the lease period. Teardown and removal of facility at end of lease period. Project Manager to represent Kitchen Corps during teardown of facility. New Commercial Equipment for your renovated kitchen at a discounted cost.

DESIGN SERVICES – With over 60+ years of combined food service and temporary kitchen experience, the staff at Kitchen Corps is able to design and construct the absolute best solution for a smooth temporary food service operation. With a knowledgeable sales team and in house design services, a client can be confident in the temporary facility offered is the best solution for their project.

PURCHASE OF CUSTOM UNITS – Although Kitchen Corps main business is leasing, there are some clients that need a custom built unit to purchase for a permanent operation. Kitchen Corps uses the same professional practices to design and construct the best solution for a client’s requested unit for purchase.

“The layout and design of your 15,000 square-foot temporary kitchen exceeded expectations and provided the platform needed to offer patient and retail meals to a campus with over 9,000 people, in an organized and consistent manner.” Allen Pemberton, Senior Director of Food Services, Morrison Healthcare

"I would use Kitchen Corps for future mobile kitchen issues and I would recommend them, and only them, to anyone else experiencing a need for a temporary kitchen.”

Frank Martin, Maintenance Supervisor, Heritage Manor Nursing Home

"Thank you for a superior product, a pleasant working experience and for taking care of the customer the way you did. Service companies of all types could take a lesson from Kitchen Corps.”

Gino DeSanto, AIS Commercial Parts and Services



SEPARATE FROM THE REST

Although there are few companies that provide similar products and services, Kitchen Corps prides itself in being the best!

Customizable Cooking Equipment List – For rental purposes, the temporary facilities have most likely been constructed prior to a project. However, Kitchen Corps is able to change a “cook-line” to each specific client’s needs. A client will not have to be concerned about changing meal plans based on lack of needed equipment.

Temperature Controlled Facilities – All units are provided with a HVAC to control temperatures. In addition, Kitchen Corps provides Tempered Make-Up Air units that assist keeping comfortable temperatures for clients in harsher or extreme conditions.

Pride In Workmanship – All Kitchen Corps units are constructed, maintained, repaired, and cleaned by the same personnel. Each and every unit gets the same care before and after each project by the professionals and experts of each unit.

KITCHEN CORPS IS NOW YOUR EQUIPMENT DEALER!

Starting in 2015 all of Kitchen Corps’s clients now have the option of purchasing their new commercial kitchen equipment through Kitchen Corps during their rental of our temporary kitchen units. Kitchen Corps will extend its dealer discount to each client. Let our expertise and relationships in the industry help you get your new equipment for your newly renovated facility at the cheapest price available. There is no need to go through yet another dealer or company. Let us help you make your transition into your newly renovated facility with the best quality equipment at the lowest cost available.

RAPPAHANNOCK REGIONAL JAIL AUTHORITY Choice Proposal.pdf · Project Characteristics, Project...

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