Germany – Construction work for commercial buildings, warehouses and industrial buildings, buildings relating to transport – Speiseverteilzentrum (Großküche) - Neubau Vivantes Berlin - GU

It concerns a vacant industrial hall as a compact building envelope, into which a self-contained space system is to be installed. The project thus follows a house-within-a-house principle within the existing hall volume. The client, Vivantes Netzwerk für Gesundheit, intends to convert the existing building into a meal distribution center for supplying several hospitals and nursing facilities. The vacant and cleared hall will be divided into different usage zones as part of the measure. These include, in particular, areas for the storage of goods and food, food and non-food, unrefrigerated, refrigerated and frozen, areas for preparation, picking and plating of meals, logistics zones for the transport of meals in special transport trolleys, as well as administrative and social rooms for employees, LKW loading and delivery zones, technical areas and areas for the building services. The existing storage hall is single-storey, without a basement, measures approx. 77 × 112 × 13 m and consists of four hall bays with crane tracks. Outside the storage hall, there is also a crane system as a remnant of the former use as a storage site. The structure of the storage hall consists of a steel construction. The facade consists of a masonry plinth, single and multi-pane glazing and sandwich elements. There are several external doors and roller shutters from different years of manufacture. The roof consists of sandwich elements and roof lights. The hall floor consists of different materials in various areas: large-format in-situ concrete slabs; and concrete paving, partially covered with mastic asphalt, which form larger floor irregularities. The delivery area on the northwest side has a platform-like elevation that will not be retained. On the southeast gable, there is a concrete and masonry cube to be demolished, which contained WC areas and technical installations. The measure includes construction work in the existing building, including demolition, securing, adaptation, upgrading and integration work. In addition to securing and adaptation work, such as the replacement of window glazing and the securing of former roller shutters, major interventions in the statically supporting structure are also planned, particularly in the area of the later loading ramp side. The procurement scope also includes the upgrading and adaptation of the external facilities, including loading ramp, delivery and logistics areas, paved existing traffic areas, paths, accesses and building connections. This also includes necessary measures for the reordering, restoration and supplementation of the external areas as well as ecological compensation and greening measures, if they become necessary in connection with the overall measure. The result will be a highly and partially fully automated large kitchen with meal distribution, storage, dishwashing, return and logistics areas. A supply concept is planned for the plated patient supply, the supply in bulk and the catering for employees. The basis is a sous-vide-based operating and supply concept with delivered meals at a high degree of finish, picking, portioning, plating and subsequent regeneration in the supplied facilities. The kitchen technical functional areas include, in particular, delivery, goods receipt inspection, chilled and unchilled storage areas, preparation and picking zones, diet kitchen, meal distribution, trolley station/dish storage, dishwashing, trolley washing, wet waste disposal and return areas. Planned, among other things, are meal distribution belts with automated laying components, belt washing technology for trays, crockery, cutlery, bulk containers and other washing items, a trolley washing system, an automated cutlery processing system including storage and transport systems, automated dosing and portioning systems and a closed wet waste system. The storage and cooling areas include chilled, frozen, defrosting, system chilled, daily chilled, dry storage, bread and non-food areas. This also includes the chilled room construction, the small refrigeration technology, a CO2 refrigeration system, chilled room doors, high-speed doors and the necessary safety and monitoring facilities. Hygienically relevant transition areas will be provided with hygiene and goods airlocks, cleaning and disinfection facilities as well as hand washing and hygiene equipment. The route guidance is to be designed for the clearest possible separation of clean and unclean areas. The technical building equipment comprises the systems of sanitary, heating, ventilation, air conditioning, refrigeration, electrical, safety, information and building automation technology required for the operation of the meal distribution center. These include, in particular, the drinking water supply including hot water preparation and thermal disinfection, the wastewater disposal including kitchen-specific wastewater and grease separators, heating and cooling supply, air conditioning systems for different climate zones, usage-specific systems such as compressed air and sprinkler technology, medium and low voltage supply, emergency power system, emergency lighting, fire alarm and access control technology, structured cabling, building automation and the integration of the technical systems into the operational processes. Special requirements arise from the use as a meal distribution center. In particular, hygiene, HACCP, cold chain, cleanability, operational safety, robust and maintenance-friendly design, avoidance of dust and deposition surfaces, interface coordination between building construction, kitchen technology and building services, as well as the later operational-ready handover including documentation, instruction and commissioning, must be taken into account.