Mitchell Hall Modernization
US Air Force Academy
- Project Overview
- Dining Hall, Kitchen and Support Services
- Constructed in 1959 as part of the Cadet Complex
- Central Landmark in the Academy Historic District
- Historically Recognized 50 Year Old Facility
- 12,000 individual meals served per day
- Major Deliverables
- Complete Architectural and Engineering Design Services including programming, structural, mechanical, plumbing, and electrical
- Construction Administration
- Five-Phase Scheme to update the facility including kitchen equipment, circulation, work-flow, and service support spaces
- Schematic Design
- Construction Documentation, including space planning, building systems engineering, multi-discipline coordination and historic preservation
- Re-organization of the kitchen layout including new equipment
Mitchell Hall, the sole source for dining services at the United States Air Force Academy, hosts the entire student body, faculty, staff, and visiting guests and dignitaries for more than 12,000 individual meals per day. Constructed in 1959 as part of the Cadet Complex, the building is a central landmark in the Academy Historic District.
SE provided overall design and management for the complete programming, architectural, structural, mechanical, plumbing, and electrical services. Additional expertise was provided via subconsultants in foodservice equipment, fire protection systems, and hazardous material analysis. The process ran from schematic design through construction documentation, including space planning, building systems engineering, multi-discipline coordination, and historic preservation.
The client mandated that the three level kitchen remain fully operational throughout each phase of construction, with renovation processes having no noticeable impact on the quality or quantity of food served. Through comprehensive design analysis, the SE team determined that the best approach was to implement a five-phase plan, allowing for containment of renovation processes to vertically-stacked segments of the kitchen.
The project required complete re-organization of the kitchen layout, including new equipment and associate utilities service connections. In addition, the dining-level kitchen was expanded within the building. The expansion occurred in three sections in accordance with the five-phase plan.