STK Salt Lake

This project included adding a high-end restaurant to an existing high-rise mixed-use building. Very tight BIM coordination was required to add a mezzanine level over the kitchen, and a pollution control unit (PCU) was added to discharge kitchen exhaust onto the street level. The project included a full-service meat kitchen, a high-end dining area, and a mezzanine with private dining spaces.

Electrical Design |

The power system for the space included three separate feeders from a utility switchboard to accommodate existing conditions, and careful coordination with the kitchen equipment had to be considered to allow loads to be balanced between the three feeders. Transformers were tightly coordinated in the space.

Plumbing Design |

A new 2-1/2" domestic water supply and two new 130-gal gas storage heaters were provided to serve the kitchen and restroom areas. In addition to a standard 128°F domestic water loop, a dedicated 140°F water loop was provided for kitchen and mechanical equipment, including a PCU with a 60-gpm rinse cycle demand. Greasy kitchen waste was routed to a shared 6,000-gal grease interceptor for treatment before tying into the sanitary system. A 3,466 MBH medium-pressure gas supply was also extended from the meter bank into the restaurant for kitchen equipment, and up to the roof for mechanical equipment heating.

Mechanical Design |

A new 40-ton air-cooled heat recovery VRF system was designed to serve the majority of the HVAC loads of the restaurant, including dining rooms, bar, kitchen, and support spaces. With large equipment needing to be installed on the twelfth-story roof, special consideration was given to piping runs, grease exhaust fan, and kitchen make-up air unit duct runs. A private dining mezzanine was installed directly above the kitchen, requiring close coordination of grease duct and make-up air duct routing with the kitchen design team to ensure a successful layout for restaurant operations.