The most modern institutional kitchen in Finland produces more than 30,000 meals a day

Operations of the unparalleled institutional kitchen Voimian Pata in Tampere will be in full swing by the turn of the year. Its kitchen equipment is the most advanced one available, and its automation has been optimised. Producing more than 30,000 meals per day also requires efficient HVAC and refrigeration technology and a separate steam system.

In autumn 2022, the operations of about 30 institutional kitchens will be centralised to Lahdesjärvi in Tampere. The basis for the centralisation is the intent of providing more meal options and securing the even quality of food and correctness of special diets. “It will also reduce costs and make production more cost-efficient,” says the Process Expert of Pirkanmaan Voimia Oy, Elina Lahti.

Voimian Pata will produce about 33,000 meals every day for 150 different day care centres, schools and educational institutes. “The service kitchens can then operate with lighter equipment and smaller investments,” Lahti says. The different customer groups can also be served even better and more smoothly. “Customers can choose their favourite from the different meal options, for example.”

Upon its completion, Voimian Pata will be the most modern institutional kitchen in Finland, using equipment originally intended for the food industry and the newest automation technology. Automation and robotics also help improve the working conditions.“Robots will take care of heavy or burdening work assignments,” Lahti points out.

Technical solutions were designed together with users

All building automation solutions in Voimian Pata consider environmental impacts and energy efficiency. The energy efficient lighting is based on motion detecting, and the building features an environmentally friendly C2 cooling. Heat is also recovered from the air conditioning system. Additionally, the building’s solar power system provides up to 75% of the cooling needs.

“Heating in Voimian Pata uses a heat pump and condensed heat from the refrigeration system, in addition to district heating,” says Sweco’s Building Automation Designer Juha Leppänen. Condensed heat is also used for heating water and supply air.

Modern building automation technology is an essential part of the site’s energy efficiency. Leppänen explains that ventilation is controlled as needed, based on the use of kitchen equipment and the attendance information of facilities. “The process function, energy use and conditions are also carefully monitored by the building automation system.”

Elina Lahti believes that the refrigeration and HVAC planning had a major impact on the energy efficient operations of the institutional kitchen. “The designers worked well together with the user in solving matters. This multi-year project also offered me a unique experience and an opportunity to learn something new.”

According to the head of Sweco’s HVAC team, Nico Haavisto, the details of the extensive planning assignment had to be specified along the way. “We reviewed the different alternatives actively and developed the work together with a kitchen designer and the HVAC expert of Tampereen Tilapalvelut, Tapio Hyrkäs. Without him, the end result would look completely different.”

As simple and streamlined solutions were sought for HVAC and plumbing technology, since the site in itself is so complex. The electrical engineering plays it safe, too. “Back-up power will keep the production running even during power outages,” Haavisto says.

The Kuivaketju10 operational model for preventing moisture damage was applied to moisture control. “We had a list of risks that we updated and we commented on the plans from the perspective of moisture control,” says Sweco’s Moisture Control Coordinator, Johanna Marttinen. Moisture control supervision was also carried out at the worksite.

Sweco’s experts also oversaw the construction work. “We made several model and installation reviews during the project, ensuring that the work was carried out with high quality and according to plan,” says Construction Supervisor Antti Vilanen.

Condensed heat recovered from the steam system

The massive systems of Voimian Pata must work together with several subsystems and an extensive range of equipment. Help from Sweco’s experts was needed for designing the many auxiliary systems, such as the dispensing system of detergent and disinfectant, pneumatic air system and packaging gas system. “We found all of the necessary specialists within our own company,” Haavisto states.

Sweco’s industrial experts also offered their expertise and designed a steam and condensation system that produced steam for the hot cooking pots in the kitchen. Steam engineering is a whole different field in itself, but designing the recovery of the condensation water generated by the steam added its own special challenges.

“The condensate is ususally guided downstream in the pipes, but this was not as simple at Voimian Pata, as the cooking pots are on the ground floor and there is no basement,” says Jani Hakala from Sweco. The situation was resolved by guiding the condensate to a concrete pit dug into a neighbouring room. Due to hygiene reasons, the condensate could not be guided to a floor canal, and the pipes were installed underneath the cast floor. “To prevent any leakages, the pipe walls were thicker than usual and welding seams were scanned.”

In August, the new, gleaming pots started to bubble for the first time when recipe testing and shelf life tests commenced. To ensure the functionality of the process, the production will be started in three stages, and the first meals will be delivered to primary schools and day care centres in early October 2022. The kitchen will be fully functional by the turn of the year.

“The staff are really excited about the new, amazing institutional kitchen,” Lahti says. “Voimian Pata will be a ‘guiding star’ for both Pirkanmaan Voimia and all institutional kitchen operators in Finland – we are very proud of and happy about it!”