Meal Distribution Center (Large Kitchen) - New Construction Vivantes Berlin - GU

… warehouse is single-storey, not basemented, measures approx. 77 × 112 × 13 m and consists of four hall ships with crane tracks. Outside the warehouse, there is also a crane system as a remnant of the former use as a storage area. The load-bearing structure of the warehouse consists of a steel structure. The facade consists of a masonry base, single and multiple glazing as well as sandwich elements. There are several exterior doors and roller doors from different years of production. The roof consists of sandwich panels and skylight strips. The hall floor is made of different materials in different areas: large-scale in-situ concrete slabs; as well as concrete paving, partly covered with cast asphalt, which form larger uneven floors. The delivery area on the northwest side has a podest-like increase, which is not preserved. On the south-eastern gable there is a cube of concrete and masonry to be broken off, which contained toilet areas and technical installations. The measure covers existing works, including dismantling, securing, adaptation, upgrading and integration services. In addition to security and adaptation work, such as the replacement of window glazing and the securing of former rolling doors, major interventions in the statically supporting construction are also planned on the existing building, in particular in the area of the later loading ramp side. The scope of procurement also includes the upgrading and adaptation of the outdoor facilities including loading ramp, delivery and logistics areas, paved existing traffic areas, paths, access roads and building connections. This also includes necessary measures to reorganise, restore and complement the outdoor areas as well as ecological compensation and greening measures, insofar as they become necessary in connection with the overall measure. The result is a highly and partially fully automated commercial kitchen with food distribution, storage, dishwasher, return and logistics areas. A care concept is planned for tabletted patient care, care in large containers and employee catering. The basis is a sous vide-based operating and supply concept with delivered food in a high degree of production, order picking, portioning, tableting and subsequent regeneration in the supplied facilities. The functional areas for kitchen technology include in particular delivery, incoming goods inspection, refrigerated and unrefrigerated storage areas, preparation and picking zones, diet kitchen, food distribution, wagon station/dish store, dishwashing kitchen, wagon washing, wet waste disposal and return areas. Among other things, food distribution belts with automated application components, belt washing technology for trays, dishes, cutlery, large containers and other washing goods, a wagon washing system, an automated cutlery preparation including storage and storage equipment are planned.