LEED Certification

3PM Design is here to provide sustainable kitchen design and sustainability calculation on foodservice equipment that will help the architects, engineers, and owner operators: to increase LEED points in foodservice equipment on LEED projects, to save the owner operators on utility bills through energy efficiency and reduce water consumption, and the ease of operation maintenance years after.

LEED Certification Process

Pursuing LEED certification is no simple task. the USGBC has a significant guideline of steps foodservice operators need to follow to ensure that their facilities are responsible to improve the environment, by adopting sustainability and striving to live up to it in practice. In other words, earning LEED credit required effort from all professionals within its industry, from the owner operators to architects, to engineers and consultants, to general contractors and building maintenance operators.

With the green movement continuing to impact how we live and preserve our environment for future generations, the foodservice equipment manufacturers have tremendously improved their equipment with the latest technologies and renovation in response to sustainability demand.

Hospital and Nursing Home Facility Foodservice

Foodservice plays an important role in patient care in hospital and nursing home facilities. A segment of the foodservice facility within hospital and nursing home continues to be ever-evolving, ever-challenging for designing a functional kitchen with emphasis on the aesthetic appeal of the dining room, that enhance the sense of healing in patients’ minds.

In response to the demand and the latest trends within healthcare and nursing home foodservice system, blending the conventional system with the latest trends will contribute to patient satisfaction.

Below is an overview on Hospital and Nursing Home Facility Foodservice and operational planning and design:

Hotel Style Room Service vs. old-fashioned assembly lines
Cooked to Order – by utilizing the right piece of equipment to produce fresh meals and preserve food nutrients
Sustainability – Using fresh foods and ingredients with the right cooking equipment, will seal the nutrients and provide better quality and texture in foods
Retain Dining for Staff – Wellness for employee staff as well as wellness care for the patients
Upscale “5 Star” Catering – There is a need to change the eating habits of the medical staff as well as the patients by catering organic food options
Restaurant-Style Menus – A variety of entrees to choose from
Classically Trained Chefs – Chefs who are willing to step outside the kitchen to create lean and nutritious meals

Energy Efficiency in the Commercial Kitchen Hood

Similar to a Lighting Control system, a Demand Control Ventilation system for commercial kitchen hoods is an intelligent network based ventilation control solution, that modulates exhaust and supplies airflow to match cooking demands with the use of one central computing device.

The system optimizes energy efficiency by reducing the exhaust and MUA fan speed. The technology is accomplished by leveraging sensors to determine the minimum amount of exhaust air required to capture and contain effluent from the cook line.

The system also measures the temperature, steam and smoke under the hood, and it also adjusts the fan speed accordingly to save both fan energy and conditioned air. During actual cooking, the speed increases as needed up to 100% until smoke and vapors are removed, keeping the kitchen environment temperature comfortable.

This new technology is applicable in buildings with large kitchen facilities such as: hospitals, schools, prisons, housing, hotels, theme parks, sports stadiums, and country clubs.

Our Process

Consultation and Menu Review

This is a comprehensive process that involves understanding the client's needs, analyzing their menu, designing an efficient layout, selecting appropriate equipment, ensuring compliance with regulations, and staying within budget constraints. Collaboration between the client and 3PM Design is key to creating a successful commercial kitchen design.

Phase I - Schematic Design

We will prepare schematic layouts representing the use of space. These layouts will indicate the proposed functional relationship between the food preparation, kitchen and support areas.

Upon approval of the schematic layout, we will prepare a preliminary budgetary cost estimate and a utility bulk load for the project.

Phase II - Design Development

We will improve the layout prepared in SD, and we will provide a complete ¼”-scale equipment plan, which locate and identify in full detail, all kitchen equipment.

We will prepare ¼”-scale drawings using the approved architectural drawings. We will itemize all equipment for which the kitchen equipment contractors are responsible.

We will provide an itemized booklet of suggested manufacture data sheets.

Phase III - Construction Development Design/Build

Upon approval of the design development portion of the project, we will prepare and issue 1/4” scale working drawings for all areas within our scope of responsibility:

Our drawings are prepared for the Architect and Engineers to aid in their design of the building systems for the kitchen. HVAC, Plumbing, Electrical requirements are shown for coordination with the mechanical and electrical drawings but contractor shall refer to MEP drawings for MEP scope.
3PM Design will identify and locate all building requirements for accommodating the kitchen equipment, such as floor recesses, critical clearances, conduit or sleeve locations, raised pads, exhaust duct connection sizes and locations, etc.

3PM Design will identify, size, and locate all rough-in and connection requirements for water, gas, steam, drains, and electrical services (not dimensioned).
3PM Design will add manufacture’s prepared drawings of exhaust hoods, refrigeration system, and utility distribution system to consultant drawing package.
We will prepare a complete set of detailed, itemized specifications for all new equipment approved by the owner for the following: bid negotiations, purchase, and/or issuing for competitive bids.

Phase IV - Bidding and Award

3PM Design will respond to RFI’s during bidding and issue appropriate responses or addendums.

3PM Design will review bids and offer comments for the food service equipment contract award.

Phase V - Construction Administration

Check shop details and brochures of the successful Foodservice Equipment Contractor.
Enforce compliance with plans and specifications.
Respond to RFI’s from the Equipment Contractor, General Contractor and Architect during shop drawing and installation phases

3PM Design will visit to provide a final punch will take place after the client occupies the premises. We will prepare and deliver the punch lists to the contractors responsible for all items needing completion.

LEED Consulting for Food Service Budget Planning

3PM Design is here to provide sustainable kitchen design and sustainability calculation on foodservice equipment that will help the architects, engineers, and owner operators: to increase LEED points in foodservice equipment on LEED projects, to save the owner operators on utility bills through energy efficiency and reduce water consumption, and the ease of operation maintenance years after.
Learn More about LEED Certification

With your vision and our expertise, we can help you to maximize the investment capital by allocating funding in "smart design and equipment" that will save you money on operation and construction costs.

Why Choose 3PM Design?

Coast-to-Coast Service

Although our roots are in Colorado, 3PM Design’s impact extends nationwide. We’ve spearheaded successful design projects across the continental U.S., transforming kitchens in a diverse range of industries. Wherever you are, our expertise comes to you.

Industry-Leading Knowledge

Founded by Pierre Metellus, a professional with a Bachelor of Science Degree in Architecture, 3PM Design has set new benchmarks in the commercial kitchen design space. We specialize in tackling the practical challenges often neglected by conventional architectural approaches, ensuring that your kitchen is as efficient as it is beautiful.

Eco-Friendly Commitment

In a world that’s increasingly focused on sustainability, we don’t just follow the trend — we set it. Our commitment to environmentally responsible design is unwavering. Our projects not only aim for LEED certification but also drive toward reducing your operation’s environmental impact.

Versatile Expertise

Our design experience spans an array of sectors, including but not limited to, educational institutions, healthcare facilities, hospitality, and entertainment venues. No project is too large or too complex; we bring a consistent level of dedication and precision to each assignment.