Repair Dining Facility Kitchen

Brice performed renovations of the Dining Facility (DFAC) kitchen on Wake Island Airfield. The DFAC kitchen had two Ansul 101 dry chemical fire suppression systems with corresponding panels, but neither of them was operational. One system was situated in the kitchen area, covering two 20’x5’ hoods, and the other was placed over a 28”x70” grill hood in the serving line area. These fire suppression systems did not comply with current UFC or NFPA standards and regulations. Each system had a panel on the wall with painted metal conduit running up and over to the hoods, along with what appeared to be conduit connected to detectors and nozzles. The grill had two detectors/nozzles overhead, and the kitchen area had at least one set over each appliance, with some having an additional set behind each appliance. Manual pull stations were also located near each panel.

During this project, Brice replaced the existing dry chemical fire extinguishing systems with wet chemical systems as required in UFC 3-600-01 for commercial cooking operations. The newly installed system adhered to NFPA 96 standards and connected to the building fire alarm system, sounding throughout the facility and transmitting a signal via radio to the fire department while integrating with the recently installed Monaco D-21 system. Additionally, we replaced the existing three hoods and ventilation systems, originally installed in 1974 & 1975, as part of this project.

The windows in the kitchen and one double door had deteriorated beyond repair, necessitating replacement. The concrete in the walls and around the windows may have deteriorated due to corrosion in the rebar. As part of this project, we replaced this concrete and associated rebar.

Furthermore, the concrete floor in the kitchen had worn down and become difficult to clean. We installed a new industrial floor coating system that created a smooth, light-reflective, anti-slip, and easy-to-clean surface. This coating system was designed to withstand common cleaning chemicals, fats, oils, greases, and thermal shock from hot water cleaning or cooking spills.