Fogo de Chão Orlando

New Ridge Engineering provided MEP Engineering and Construction Administration services for this freestanding Brazilian steakhouse restaurant. This prototype design was improved upon and site-adapted to optimize the design for the Florida climate. MEP systems were closely coordinated with architectural, structural, lighting, low voltage, foodservice, furniture, and site utilities to ensure a seamless installation, permitting process, and elevated customer experience.

Electrical Design |

The electrical design and installation for this new construction project required full coordination with mechanical, plumbing, kitchen, audio/visual, and lighting systems. Power began at the utility point of connection and was routed to a CT cabinet before terminating at a 600A main switchboard, with feeders routed to multiple downstream panels. All kitchen equipment was evaluated for proper voltage and phasing, with adjustments made to accommodate 208V availability. Lighting systems were installed per photometric and energy code requirements, and emergency egress lighting was coordinated with battery backup. Fault current and voltage drop calculations were performed to support panel ratings and permit requirements.

Plumbing Design |

All underground plumbing utilities had to be coordinated for this new construction project. Domestic water was supplied from a 2” water line, and hot water was provided by three 199 MBH tankless gas heaters. All drainage not associated with the public and employee restrooms had to be routed through grease interceptors, which were sized based on seating capacity. Because of an Orange County 1,250-gal interceptor size limit, multiple interceptors had to be used in series to meet the 3,120-gal storage requirement. 2,658 MBH of medium-pressure natural gas was also supplied for kitchen equipment, domestic water heating, interior and exterior space heating, and decorative lanterns.

Mechanical Design |

Heat loads were closely calculated to determine the cooling capacity required for the kitchen space and the churrasco grill. Due to an extremely tight roof space for placing rooftop equipment, a rooftop unit capable of providing the required make-up air when the kitchen hood is turned on was designed to serve the kitchen space, a dedicated outside air system was used for the churrasco grill, and two rooftop units served the dining spaces. All equipment locations on the roof were closely coordinated to ensure that the code-required 10 feet separation from all exhaust fans was maintained from all outside air intakes. Exposed ductwork within the dining area was closely coordinated to seamlessly mesh with the exposed structure while providing even air distribution throughout the dining space.