The Overview: A Ground-Up Basement Installation
Building a commercial kitchen in a basement requires precise coordination. For the Port Colborne Lion’s Club, we were brought in during the early construction phase to engineer a ventilation and gas system that would serve their community for years to come. By starting before the drywall was hung, we were able to integrate the infrastructure seamlessly into the building’s bones.
Phase 1: Structural Rough-In & Logistics
We began by roughing in the Unistrut supports for the hood and core-drilling the exterior for gas lines while the framing was still exposed. When the equipment arrived, we managed the full site logistics—unloading the entire line from a flatbed and positioning the heavy-duty exhaust and Make-Up Air (MUA) units with precision.
Phase 2: Ventilation & Infrastructure
Once the hood was hung, we installed the complete ductwork system for both exhaust and supply air. Every joint was meticulously sealed and insulated to ensure thermal efficiency and safety. We then ran the gas service, powering the MUA unit on the exterior and building a custom manifold inside to feed the cook line.
Phase 3: The Finishing Touches & Compliance
To ensure durability and ease of cleaning, we installed custom stainless steel wall cladding behind the hood and along the adjacent walls. The project culminated in a successful pass on the required smoke test for duct integrity and the final fire suppression balloon test.
Code-Compliant from Day One
From the first hole drilled to the final inspection, we handle the technical heavy lifting of institutional kitchen builds. We ensure your project stays on schedule and passes every municipal hurdle with ease.
