CFB Borden All Ranks Kitchen and Dining Facilities FABRIQ Architecture + Zas Architects

2017-04-22 09:00
 © Brenda Liu Photography
刘文达摄影
架构师提供的文本描述。柯蒂斯和维克斯设施是两个新的餐饮设施,旨在取代十几个不同的设施,目前正在使用的CFB博登。这些将融入基地的步行校园的总体规划,几乎所有的食客都会步行到达。
Text description provided by the architects. The Curtiss and Vickers facilities are two new dining facilities intended to replace the dozen or so disparate ones currently being used at CFB Borden. These would integrate into the base’s masterplan of a pedestrian campus and nearly all diners would reach it by foot.
 © Brenda Liu Photography
刘文达摄影
该项目包括餐厅、厨房设施和办公区,以及邻近足球场的洗手间和急救设施。该设施旨在解决目前食品服务不足的问题,并为今后的需要做好准备,每次可容纳750个座位,每餐1 500名就餐者(经过2次开庭)。
The program includes the dining hall, kitchen facilities and office areas, as well as washroom and first aid facilities for the adjacent soccer pitches. The facility is designed to address current food service deficiencies and to prepare for future needs, seating 750 at a time, 1,500 diners per meal (through 2 sittings).
 © Brenda Liu Photography
刘文达摄影
这一新的原型厨房和餐饮设施的设计战略侧重于提供一个舒适、高效和持久的建筑,提供充足的自然光线和优化的内部交通流量,并为军人和工作人员提供最先进的厨房设备。
The design strategy for this new prototype kitchen and dining facility focused on providing a pleasant, efficient and enduring building with plenty of natural light and optimized interior traffic flows and to provide the Military Service Personnel and staff state of the art kitchen equipment.
 © Brenda Liu Photography
刘文达摄影
外部形式是故意正交,流线型和低调,以产生一个优雅的,永恒的建筑,以适应现有的建筑环境的基础。当你进入这个设施的审美变化,建筑内部的形式是戏剧性的胶水叠层乔木结构的柱和梁,参照松林,曾经在该地区占主导地位。这些结构元素,以及从地板到天花板幕墙所提供的自然环境的全方位景观,旨在为就餐者提供一个舒适、宁静的用餐环境-更好地欣赏在通常紧张的日程安排中得到的休息。墙上的图形将这个精灵主题带到服务区。
The exterior forms are deliberately orthogonal, streamlined and understated in order to produce an elegant, timeless building that fits in with the existing built environment at the base. As you enter the facility the aesthetic changes, the building interior takes the form of the dramatic glue laminated arboriform wood structure of the columns and beams, in reference to the pine forests that were once dominant in the area. These structural elements, along with the sweeping views of the natural context provided by floor to ceiling curtain wall, aim to provide the diner a comfortable, peaceful environment for meals – better to appreciate the respite in otherwise often grueling schedules. Graphics along the walls carry this sylvan theme into the service area.
 © Brenda Liu Photography
刘文达摄影
 Site Plan - Mezzanine Plan
地盘图则-夹层计划
在这种设施中寻找前进方向的重要性怎么强调都不为过。建筑物的规划、形式、颜色和材料都被有效地用来传达对路径的直观理解,而从未进入过大楼的用餐者自然会在没有交叉循环的情况下通过该设施。考虑到食客的数量,这是非常重要的。前向流设计也适用于服务和厨房区域。从送货到桌子和回到垃圾桶,设计是精心定制的,以避免交叉交通。
It is difficult to overstate the importance of wayfinding forward flow in such a facility. The building’s plan, forms, colour and materials are all used effectively to convey an intuitive understanding of path and use – diners who have never entered the building are naturally brought through the facility in a loop, completing it with no cross-circulation. This is very important considering the volume of diners. Forward flow design is also used in the service and kitchen areas. From deliveries to the table and back to the trash, the design is carefully tailored to avoid cross- traffic.
 © Brenda Liu Photography
刘文达摄影
使用的形式和颜色,以帮助通知客户也使用在外部。专供公众使用的空间位于浅色较高的楼宇内,而较暗的楼宇则预留作技术及厨房用途。
The use of form and colour to help inform clients is also utilized on the exterior. Spaces intended for the public are housed in the light coloured, taller block, while the darker block is reserved for the technical and kitchen areas.
 © Brenda Liu Photography
刘文达摄影
该项目是针对LEED银认证。除了共同的生态特征外,该项目在使用超高效率厨房设备和提供日光和外部景观方面特别创新-这在大型商业厨房中是罕见的。
This project is targeted LEED Silver certification. Along with common ecological features, the project was particularly innovative in the use of ultra-high efficiency kitchen equipment and providing daylight and exterior views - something seldom found in large commercial kitchens.
 © Brenda Liu Photography
刘文达摄影
厨房和准备区配备了最新的厨房和烹饪设备。这样可以大大节省热水和其他能源密集型工序。它也是加拿大最早使用其最先进的废物处理真空系统和自动化,这可以消除食品和废物的交叉循环。
The kitchen and preparation area is equipped with the latest kitchen and cooking equipment. These allows huge savings in hot water and other energy-intensive processes. It is also one of the first in Canada to use its state of the art waste-disposal vacuum system and automated, which allows the elimination of cross circulation of food and waste.
 © Brenda Liu Photography
刘文达摄影
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Architects FABRIQ Architecture, Zas Architects
Location Canadian Forces Base Borden, Adjala-Tosorontio, ON L0M 1C0, Canada
Category Military
Architect in Charge Jean-Christian Koch, Paul Stevens
Area 104000.0 ft2
Project Year 2015
Photographs Brenda Liu Photography
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