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NAVFAC Southwest Completes Galley Renovation at Naval Base Coronado

08/29/13 12:00 AM

By Mario Icari, Naval Facilites Engineering Command Southwest Public Affairs

CORONADO, Calif. (NNS) -- Naval Facilities Engineering Command (NAVFAC) Southwest observed the celebration of the completion of Naval Base Coronado's newly renovated galley at a ribbon cutting ceremony Aug. 7 at Naval Air Station North Island (NASNI) in Coronado.

"Our employees and customers enjoyed working and dining to our new renovated dining facility, said Arnulfo Limon, Naval Base Coronado food service officer. "As the Food Service Officer, I felt like this is the place I wanted to spend the rest of my naval career. The overall design and dining atmosphere is a top-notch and a five-star equivalent."

NAVFAC Southwest awarded a $5.23 million galley renovation contract July 22, 2011 to Halbert Construction for the repair modernization of a 25,371 square foot enlisted dining facility (galley) in NASNI. The galley was contracted to comply with Enlisted Dining Facilities Construction Standards and to conform to the Installation Appearance Plan.

This project included a client program that voiced requirements for renovation and reconfiguration of all areas in the facility, upgrading accessibility to meet the requirements of the Architectural Barriers Act (ABA); correction of code deficiencies, exit analysis, the abatement, removal and disposal of hazardous materials. The renovations made were necessary to provide a complete and usable facility.

"As the end user, I like the fact that the functionality of the galley is more efficient than the old footprint," said Limon. "We have a smaller food production (kitchen) area but modernized cooking equipment."

The interior spaces were repaired and reconfigured to meet current mission requirements, increase operational efficiency, modernize the facility and meet health and safety criteria. The project repaired deteriorated floors, walls, ceilings, finishes, interior doors, lighting, plumbing fixtures, restrooms and other unusable or outdated dining facility appurtenances. The majority of the existing food service equipment were re-used and incorporated into the new configuration.

"The cooks have less space areas to clean, compared to the old kitchen," said Limon. "The scullery and pots and pans room are in the same location which tremendously benefits the machine operators to help each other during the operations. With the current design, we only have three serving lines compared to four serving lines before. Two lines dedicated for regular menu and one for the speed line food items."

Safety features were also upgraded. A new fire alarm, public address, automatic fire sprinkler protection and wet chemical fire suppression systems were added.

Heating and ventilation; plumbing, drain, waste, vent, and steam systems; domestic hot and cold water supply; electrical power and lighting systems; special electrical and communication systems; walk-in chillers and freezers were upgraded.

"One area worth mentioning is the addition of solar tubes to illuminate the dining areas using natural lights which will save the government in future energy bills," said Limon.


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