3D Mapping Brings a New Dimension to Kitchen Design
From design to regulatory compliance, virtual facility models can remove friction and streamline restaurant and commercial kitchen projects.
F
rom trendy restaurants to large university commissaries, foodservice kitchen and facility
projects demand precision, efficiency and compliance. Technologies that can help dealers fulfill those requirements are highly sought after. Enter 3D facility mapping, the process of creating a highly accurate, virtual model of a space and its equipment. Beyond supporting design, renovations and retrofits, 3D mapping allows project teams to collaborate remotely, streamline changes, maintain a verifiable record, and document code- compliant features and dimensions. In the following Q&A, Todd Slind,
vice president of artificial intelligence (AI) capabilities at TRC Companies, explains how 3D mapping works, the tools available and why this technology can be a valuable resource for foodservice kitchen and facility projects.
By Todd Slind
What is 3D mapping and how can it benefit today’s foodservice facility projects? Todd Slind: 3D mapping captures a geometrically accurate virtual map of enclosed spaces and objects. It can provide an “as-built” representation that can be used as a starting point for design renovations and retrofits. It can also be used to enable virtual visits to a space, which provides project participants with the context and constraints for the environment without requiring a physical visit. In addition, using AI and other data processing techniques, objects included in the map can be automatically classified to provide an inventory of the equipment in a facility.
32 FEDA News & Views
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