This full-service deli was one of the most challenging projects of my career! We had to convert a 1200 sf gallery space into a full-service Deli. The Client wanted to have a grill at the storefront to attract customers. As it was a long and narrow space, it constricted the storefront entry. Fortunately, the space had a high under-slab ht.

We had many challenges including finding drainage lines and vent lines. Upon demo the space had leaks, an uneven slab, a hidden expansion joint, some walls made of crumbling terracotta tile, non-rated walls, and a double fire wall at the rear of the space we couldn’t penetrate. Also a lot of old, obsolete piping and ductwork to remove. Due to segregating the main cooking grill, there were 2 other grills required, which meant a large exhaust duct with cleanouts every 12 ft. To discharge the grease per code, we needed a 15 ft long precipitator, along with a large make up air unit for the smoke purge system used throughout the PABT. The client furnished equipment- all custom deli cases and coolers- had remote compressors.

To accommodate these large items, we built a steel mezzanine for access above the rear kitchen and storage room. This also required removeable guard rails to access the panels for maintenance. Consulting with ConEd for the gas service, we found we would have to upgrade the line to 2” for the load required. To mitigate that cost, we changed some equipment from gas fired to electric.

Now that we had two levels within the space, we had to have 2 levels of sprinkler coverage. To achieve that and add all of the upright sp heads required, we would have needed to increase the main sp line to a 2” from a 1-1/2” line, running about 200ft. I came up with the solution to build a smoke wall in the mezzanine, to compartmentalize the plenum space, so we only needed the double coverage in the rear of the space. This eliminated 6-8 heads, so we could keep the original sized sprinkler line.

The remote condensers became an issue, when we found that in order to run the pneumatic tubes from the equipment down under the slab, then up a chase wall, we would exceed the 25ft length recommended by the manufacturer. So the client opted to modify the already partially made front line deli cases to have integrated condensers. This eliminated the core drills and slab x rays the Port was requiring, saving time and money.

Status: Built

Location: New York, NY, US

My Role: Lead Designer, architect of Record, Client Liason

Experience

Rawson Architecture Projects 3

Rawson Architecture Projects 2

Rawson Architecture Projects

National Brands

McCarren Int'l Airport- Las Vegas - D-Gates Rotunda Shops

Hudson

CNN Travel Retail

Brooklyn Deli

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