Project Description

Client: Giordano’s
Location: Henderson, Nevada
Contract Method: Competitive – Lump Sum Fixed Price

Building Square Footage: 3,711 sq. ft.
Project Duration: 3 Months
Expected Project Completion:
 November 2016

Architect: Lee Sakahara Architects
Owner: VPC Henderson Commissary, LLC

Food processing site for Giordano’s complete with new food prep rooms, cold prep rooms and low temperature food storage freezers. The “dough room” was constructed with an RO filtrated soft water system and is completely encased in smooth FRP. The dough and cold prep rooms also feature a non-slip concrete epoxy sealant system. The 22’ large walk in freezer includes a raised slab that contains a heat trace (heated floor) system. Features also include 100 gallon water heaters and an underground grease interceptor.

Project Features

Burke_Favicon_BulletPoint_40pxTenant Improvement

Burke_Favicon_BulletPoint_40pxCold Storage

Burke_Favicon_BulletPoint_40pxFood Processing