Request for Quotation – Full MEP Engineering Package for Forage Hub DA

We are currently preparing a Development Application for the change of use and commercial kitchen fit-out of our new Forage Hub premises. The proposed facility will operate as a multi-purpose culinary hub, including commercial kitchen production areas, flexible kitchen workstations, food preparation areas, cooking equipment, refrigeration, dishwashing facilities, storage and associated amenities. Could you please provide us with a quotation to prepare a complete Mechanical, Electrical and Hydraulic/Plumbing engineering package suitable for submission with the Development Application and for subsequent construction coordination? The engineering documentation will need to be prepared in coordination with the architectural plans, kitchen equipment plans and relevant consultant documentation. Proposed scope of services 1. Mechanical engineering Please include: Mechanical ventilation design for the commercial kitchen and associated areas. Kitchen exhaust hood and canopy exhaust systems. Exhaust ductwork routes, riser locations and discharge points. Outside-air and make-up-air requirements. General ventilation for preparation, dishwashing, storage, amenities and enclosed areas. Air-conditioning and comfort ventilation requirements, where applicable. Mechanical equipment locations and schedules. Preliminary fan selections and airflow calculations. Noise and vibration control requirements. Coordination of exhaust discharge locations with neighbouring properties, openings, building services and fire-safety requirements. Details of any required mechanical penetrations through walls, floors or the roof. Mechanical services drawings, specifications and design calculations suitable for the DA application. Assessment of the proposed commercial cooking equipment and confirmation of the required exhaust classifications and ventilation provisions. 2. Electrical engineering Please include: Electrical services layout for all kitchen equipment and associated areas. Review of the kitchen equipment schedule and confirmation of electrical loads. Maximum-demand and connected-load calculations. Confirmation of whether the available electrical supply is sufficient for the proposed fit-out. Single-line electrical diagram. Switchboard and distribution-board requirements. Three-phase and single-phase equipment connections. General power outlets, isolated outlets and hard-wired connections. Lighting and emergency-lighting layouts and specifications. Exit-sign requirements. Electrical requirements for mechanical ventilation, exhaust systems, refrigeration, hot-water systems and hydraulic equipment. Emergency shut-off or isolation requirements for commercial cooking equipment, where applicable. Metering, controls and energy-efficiency requirements. Electrical services drawings, schedules, specifications and calculations suitable for the DA application and coordination with the future construction documentation. 3. Hydraulic and plumbing engineering Please include: Cold-water and hot-water service layouts. Hot-water demand calculations and recommended hot-water plant capacity. Sanitary drainage and trade-waste drainage layouts. Floor-waste and tundish locations. Kitchen sink, handwash basin, cleaner’s sink, dishwasher, icemaker and equipment connection requirements. Grease-arrestor sizing, location and connection details. Trade-waste discharge requirements and any required authority approvals. Sewer connection requirements and confirmation of available capacity, where this can be determined. Backflow-prevention requirements. Pipe sizes, gradients and connection points. Hydraulic riser or schematic diagrams. Roof penetrations, floor penetrations and slab penetrations associated with the hydraulic services. Coordination with the kitchen equipment, architectural plans and existing base-building services. Hydraulic services drawings, specifications and calculations suitable for the DA application. 4. Fire and life-safety coordination Please confirm whether your scope can also include, or coordinate with a suitably qualified fire-safety engineer for: Fire detection and alarm requirements associated with the fit-out. Fire suppression requirements for the commercial kitchen exhaust hood and cooking equipment. Portable fire-extinguisher and fire-blanket requirements. Emergency shutdown and interconnection requirements. Coordination with the existing building fire services. Any required modifications to sprinklers, hydrants, hose reels or other essential fire-safety measures. Confirmation of any fire-rating requirements associated with service penetrations, exhaust ductwork or the kitchen enclosure. Where specialist fire engineering is excluded, please identify the additional consultant or certification that will be required. Documentation and certification requirements All engineering plans, specifications, calculations and supporting documentation must: Be suitable for submission as part of the Development Application for the proposed change of use and commercial kitchen fit-out. Be prepared in accordance with the National Construction Code, relevant Australian Standards, NSW legislation, local council requirements and applicable authority requirements. Be coordinated with the architectural plans, kitchen-design drawings, equipment schedules and other consultant documentation. Clearly distinguish existing services, proposed services and any required base-building upgrades. Identify any information, investigations or approvals required from Sydney Water, the electricity network provider, council, the building owner or other authorities. Be signed and certified upon completion by appropriately qualified and licensed or registered Australian professional engineers practising in the relevant engineering disciplines. Include the engineer’s name, qualifications, registration details and professional indemnity insurance details. Include any design certificates, statements of compliance or engineering certifications required for the DA, Construction Certificate and Occupation Certificate stages. Please also identify whether separate certification will be required at the following stages: Development Application; Construction Certificate; Proposed programme and expected document-delivery stages. provided are the current architectural plans, kitchen equipment plans, equipment schedules and available base-building documentation for your review. Please let us know whether a site inspection or initial coordination meeting is required before you finalise your quotation.