{"id":35742,"date":"2022-09-23T10:55:51","date_gmt":"2022-09-23T07:55:51","guid":{"rendered":"https:\/\/www.sweco.fi\/?post_type=showroom_cpt&p=35742"},"modified":"2022-12-05T18:35:15","modified_gmt":"2022-12-05T16:35:15","slug":"voimian-pata-in-tampere","status":"publish","type":"showroom_cpt","link":"https:\/\/www.sweco.fi\/en\/projects\/voimian-pata-in-tampere\/","title":{"rendered":"Voimian pata in Tampere"},"content":{"rendered":"
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Voimian pata in Tampere<\/h1>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\n\t<\/section>\n\n
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The most modern institutional kitchen in Finland produces more than 30,000 meals a day<\/h1>\n

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.<\/p>\n

In autumn 2022, the operations of about 30 institutional kitchens will be centralised to Lahdesj\u00e4rvi 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. \u201cIt will also reduce costs and make production more cost-efficient,\u201d says the Process Expert of Pirkanmaan Voimia Oy, Elina Lahti<\/strong>.<\/p>\n

Voimian Pata will produce about 33,000 meals every day for 150 different day care centres, schools and educational institutes. \u201cThe service kitchens can then operate with lighter equipment and smaller investments,\u201d Lahti says. The different customer groups can also be served even better and more smoothly. \u201cCustomers can choose their favourite from the different meal options, for example.\u201d<\/p>\n

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.\u201cRobots will take care of heavy or burdening work assignments,\u201d Lahti points out.<\/p>\n

Technical solutions were designed together with users<\/h4>\n

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\u2019s solar power system provides up to 75% of the cooling needs.<\/p>\n

\u201cHeating in Voimian Pata uses a heat pump and condensed heat from the refrigeration system, in addition to district heating,\u201d says Sweco\u2019s Building Automation Designer Juha Lepp\u00e4nen<\/strong>. Condensed heat is also used for heating water and supply air.<\/p>\n

Modern building automation technology is an essential part of the site\u2019s energy efficiency. Lepp\u00e4nen explains that ventilation is controlled as needed, based on the use of kitchen equipment and the attendance information of facilities. \u201cThe process function, energy use and conditions are also carefully monitored by the building automation system.\u201d<\/p>\n

Elina Lahti believes that the refrigeration and HVAC planning had a major impact on the energy efficient operations of the institutional kitchen. \u201cThe 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.\u201d<\/p>\n

According to the head of Sweco\u2019s HVAC team, Nico Haavisto<\/strong>, the details of the extensive planning assignment had to be specified along the way. \u201cWe reviewed the different alternatives actively and developed the work together with a kitchen designer and the HVAC expert of Tampereen Tilapalvelut, Tapio Hyrk\u00e4s<\/strong>. Without him, the end result would look completely different.\u201d<\/p>\n

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. \u201cBack-up power will keep the production running even during power outages,\u201d Haavisto says.<\/p>\n

The Kuivaketju10 operational model for preventing moisture damage was applied to moisture control. \u201cWe had a list of risks that we updated and we commented on the plans from the perspective of moisture control,\u201d says Sweco\u2019s Moisture Control Coordinator, Johanna Marttinen<\/strong>. Moisture control supervision was also carried out at the worksite.<\/p>\n

Sweco\u2019s experts also oversaw the construction work. \u201cWe made several model and installation reviews during the project, ensuring that the work was carried out with high quality and according to plan,\u201d says Construction Supervisor Antti Vilanen<\/strong>.<\/p>\n

Condensed heat recovered from the steam system<\/h4>\n

The massive systems of Voimian Pata must work together with several subsystems and an extensive range of equipment. Help from Sweco\u2019s 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. \u201cWe found all of the necessary specialists within our own company,\u201d Haavisto states.<\/p>\n

Sweco\u2019s 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.<\/p>\n

\u201cThe 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,\u201d says Jani Hakala<\/strong> 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. \u201cTo prevent any leakages, the pipe walls were thicker than usual and welding seams were scanned.\u201d<\/p>\n

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.<\/p>\n

\u201cThe staff are really excited about the new, amazing institutional kitchen,\u201d Lahti says. \u201cVoimian Pata will be a \u2018guiding star\u2019 for both Pirkanmaan Voimia and all institutional kitchen operators in Finland \u2013 we are very proud of and happy about it!\u201d<\/p>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n<\/section>\n\n\n

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