99 RANCH, NAPERVILLE, IL

The 99 Ranch Market project involvedthe interior renovation and tenant improvement of an existing facility inNaperville, Illinois. 3S MEP+S provided complete mechanical, electrical, andplumbing (MEP) design services, delivering a fully coordinated and efficientbuilding systems solution. The design was developed to support thesupermarket’s operational requirements while meeting 99 Ranch Market’s brandstandards for store layout, functionality, and customer experience. The projectemphasized system performance, energy efficiency, occupant comfort, and codecompliance throughout the renovated tenant space.

The 99 Ranch Market project included a completemechanical design by 3S MEP+S for a supermarket facility. Multiple rooftopunits (RTUs) were designed to provide heating, cooling, and ventilationthroughout the building. The HVAC design included coordinated air distributionsystems, ductwork, air devices, refrigerant piping, condensate drainage, andlife-safety components to ensure occupant comfort and code compliance.

3S MEP+S developed the commercial kitchen ventilationsystems serving cooking and food preparation operations. The design includedType I kitchen hoods, grease exhaust systems, exhaust fans, and direct-firedmake-up air units. Demand-Controlled Kitchen Ventilation (DCKV) strategies wereincorporated to optimize exhaust and make-up air operation while improvingenergy efficiency. Humidity control within food preparation and kitchen areaswas achieved through dedicated exhaust systems that continuously removemoisture-laden air from high-humidity spaces, helping maintain proper indoorenvironmental conditions and limiting humidity migration to adjacent areas.

The mechanical systems were designed by 3S MEP+S inaccordance with IMC and IECC 2024 requirements. Extensive coordination wasperformed with architectural, structural, electrical, plumbing, refrigeration,and fire protection disciplines to optimize equipment layouts, duct routing,constructability, and maintenance access, resulting in a fully integrated andcode-compliant mechanical design solution.

The electrical scope included the development ofdetailed power distribution plans, panel schedules, and lighting controlsystems. Lighting and control designs were coordinated to comply withapplicable IECC energy code requirements, including occupancy sensors, lightingcontrols, and automatic shutoff provisions.

The primary design challenges involved powerdistribution coordination, utilization of the existing electricalinfrastructure, and voltage drop mitigation. Power layouts were developed basedon kitchen equipment requirements, power pole locations, and client-specificoperational needs while maintaining full compliance with NEC and IECCrequirements.

In addition, detailed NEC-compliant load calculationswere performed, incorporating HVAC, plumbing, kitchen equipment, and otherconnected loads to verify that the existing utility service had adequatecapacity to support the renovated space. The design maximized the use ofexisting panels and switchboards, providing a cost-effective solution whilemaintaining code compliance and system reliability.

The project included a comprehensive design for thewater supply, sanitary drainage, venting, and grease disposal systems servingthe bakery and hot deli areas. The plumbing infrastructure was developed toensure efficient operation, reliable performance, and compliance with localregulations and industry best practices. A dedicated grease waste managementsystem, including the sizing and selection of an appropriate greaseinterceptor, was incorporated to effectively handle grease-laden wastewatergenerated by food preparation activities and protect the municipal sewersystem. Cross-connection control measures and backflow prevention devices werealso provided for applicable plumbing fixtures and food service equipment tosafeguard the potable water supply and comply with plumbing and health coderequirements.

Thedesign also included efficient domestic hot water systems for the bakery andhot deli areas. Water heating equipment and distribution systems were carefullyevaluated and sized to meet the facility's operational demands while optimizingenergy efficiency. The overall plumbing design provides a safe, functional, andmaintainable infrastructure that supports daily food service operations whilemeeting applicable codes, health department requirements, and industrystandards.