Osmow’s
Osmow’s
Commercial Restaurant
385 Garrison Rd, Fort Erie, ON
Jan 2025
Project Overview
S.O.W:
- Installation of new commercial kitchen exhaust system
- Installation of new HVAC system with rooftop unit
- Installation of gas lines throughout building
- Installation of refrigeration for heat pump unit
Challenges
- Complex System Integration
Integrating multiple systems—kitchen exhaust, HVAC, gas lines, and refrigeration—simultaneously created significant coordination challenges, particularly with tight time constraints.
- Tight Spatial Constraints in the Commercial Kitchen
The kitchen’s layout had limited space for the new systems, making it challenging to integrate modern, efficient equipment without compromising performance. - Minimizing Operational Disruption
Osmow’s needed to continue operations while the installations took place, requiring minimal disruption to kitchen activities and customer service, particularly during high-traffic periods. - Meeting Stringent Safety and Building Code Requirements
Ensuring compliance with local commercial building codes and safety regulations was crucial due to the complexity of the installations.
Solutions
- Complex System Integration
A phased installation approach was adopted to minimize disruption. Each system was installed sequentially, with careful scheduling to avoid overlaps. Modular components were used to streamline the installation process, reducing installation time and complexity. Dedicated technical teams focused on specific systems, ensuring efficiency and expertise in handling each area.
- Tight Spatial Constraints in the Commercial Kitchen
High-efficiency, compact systems were selected to maximize space utilization. Modular components for the kitchen exhaust system were designed to fit within available spaces without sacrificing functionality. The HVAC rooftop unit was chosen for its compact size, optimizing space without interfering with kitchen operations. Systems were placed in under-utilized areas, making efficient use of every square foot of kitchen space.
- Minimizing Operational Disruption
Work was scheduled during off-hours to avoid peak periods like lunchtime and dinner service. Temporary ventilation systems were set up during the kitchen exhaust installation to allow the kitchen to continue functioning normally. The phased installation approach ensured smooth coordination between the project team and restaurant management, maintaining business continuity.
- Meeting Stringent Safety and Building Code Requirements
Certified specialists were engaged to ensure all systems adhered to safety codes and regulations. The installation process was rigorously monitored, with regular inspections and quality control checks. Each system underwent thorough testing to confirm that it met safety protocols before becoming operational, ensuring compliance at every stage.
Implimentation Process
- Phase 1: Pre-Installation Assessment and Planning:
A thorough assessment of existing systems was conducted, followed by the creation of detailed plans for each system. Scheduling was carefully coordinated to minimize disruptions to restaurant operations. - Phase 2: Phased Installation Approach:
Systems were installed in phases, with the kitchen exhaust system being the first priority. The HVAC system, gas lines, and refrigeration system followed in sequence. This approach allowed for a smoother, coordinated workflow. - Phase 3: Testing and Validation:
Each system underwent rigorous testing to ensure proper operation. Any necessary adjustments were made to ensure optimal performance and compliance with safety standards.
Results and Impact
- Enhanced Efficiency and Performance:
The new systems significantly improved operational efficiency. The HVAC, kitchen exhaust, and refrigeration systems provided better climate control, air quality, and energy efficiency, optimizing the restaurant’s daily operations. - Regulatory Compliance:
All installations met or exceeded local building and safety codes, ensuring the restaurant’s infrastructure was compliant with commercial kitchen standards. - Minimal Disruption to Operations:
The phased approach ensured that Osmow’s could continue operating throughout the upgrade, with little to no disruption to customer service or kitchen activities. - Modernized Infrastructure for Future Growth:
The successful integration of modern, energy-efficient systems positioned Osmow’s for future growth and sustainability. The new systems are more reliable, cost-effective, and capable of supporting the restaurant’s long-term operational needs.
Conclusion
The infrastructure upgrade at Osmow’s restaurant successfully modernized key mechanical systems, improving operational efficiency and safety. By overcoming challenges related to system integration, spatial constraints, and operational disruption, the project team delivered a modernized infrastructure with minimal disruption to the restaurant’s daily operations. The case study demonstrates the strategic value of thoughtful planning, technical expertise, and regulatory compliance in achieving a successful commercial kitchen upgrade.