99 RANCH, NAPERVILLE, IL

The 99 Ranch Market project involved the interior renovation and tenant improvement of an existing facility in Naperville, Illinois. 3S MEP+S provided complete mechanical, electrical, and plumbing (MEP) design services, delivering a fully coordinated and efficient building systems solution. The design was developed to support the supermarket’s operational requirements while meeting 99 Ranch Market’s brand standards for store layout, functionality, and customer experience. The project emphasized system performance, energy efficiency, occupant comfort, and code compliance throughout the renovated tenant space.

The 99 Ranch Market project included a complete mechanical design by 3S MEP+S for a supermarket facility. Multiple roof top units (RTUs) were designed to provide heating, cooling, and ventilation throughout the building. The HVAC design included coordinated air distribution systems, ductwork, air devices, refrigerant piping, condensate drainage, and life-safety components to ensure occupant comfort and code compliance.

3S MEP + S developed the commercial kitchen ventilation systems serving cooking and food preparation operations. The design included Type I kitchen hoods, grease exhaust systems, exhaust fans, and direct-fired make-up air units. Demand-Controlled Kitchen Ventilation (DCKV) strategies were incorporated to optimize exhaust and make-up air operation while improving energy efficiency. Humidity control within food preparation and kitchen areas was achieved through dedicated exhaust systems that continuously remove moisture-laden air from high-humidity spaces, helping maintain proper indoor environmental conditions and limiting humidity migration to adjacent areas.

The mechanical systems were designed by 3S MEP + S in accordance with IMC and IECC 2024 requirements. Extensive coordination was performed 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 and code-compliant mechanical design solution.

The electrical scope included the development of detailed power distribution plans, panel schedules, and lighting control systems. Lighting and control designs were coordinated to comply with applicable IECC energy code requirements, including occupancy sensors, lighting controls, and automatic shutoff provisions.

The primary design challenges involved power distribution coordination, utilization of the existing electrical infrastructure, and voltage drop mitigation. Power layouts were developed based on kitchen equipment requirements, power pole locations, and client-specific operational needs while maintaining full compliance with NEC and IECC requirements.

In addition, detailed NEC-compliant load calculations were performed, incorporating HVAC, plumbing, kitchen equipment, and other connected loads to verify that the existing utility service had adequate capacity to support the renovated space. The design maximized the use of existing panels and switchboards, providing a cost-effective solution while maintaining code compliance and system reliability.

The project included a comprehensive design for the water supply, sanitary drainage, venting, and grease disposal systems serving the bakery and hot deli areas. The plumbing infrastructure was developed to ensure efficient operation, reliable performance, and compliance with local regulations and industry best practices. A dedicated grease waste management system, including the sizing and selection of an appropriate grease interceptor, was incorporated to effectively handle grease-laden waste water generated by food preparation activities and protect the municipal sewer system. Cross-connection control measures and backflow prevention devices were also provided for applicable plumbing fixtures and food service equipment to safeguard the potable water supply and comply with plumbing and health code requirements.

The design also included efficient domestic hot water systems for the bakery and hot deli areas. Water heating equipment and distribution systems were carefully evaluated and sized to meet the facility's operational demands while optimizing energy efficiency. The overall plumbing design provides a safe, functional, and maintainable infrastructure that supports daily food service operations while meeting applicable codes, health department requirements, and industry standards.