Comparison to Program

Certain adjustments were required for the HVAC design phase of the building due to the detailed approach of the project. For example, it was determined that a mechanical room would be necessary to house the furnace. The mechanical room now takes the place of the previously present “smoking area’ which was located on the north west corner of the building and was open to the outside. Figure 1 below highlights the exact location of the new mechanical room.

Figure 1:

 

(click to enlarge)

The new mechanical room is detailed in a yellow box.

 

In addition to the new mechanical room, the other major adjustment that was made to the building was the increased roof height. In the previously completed structural phase of the building, it was depicted that there was an average of 1′ 3″ of interstitial space between the structural beams and the dropped ceiling. In order to accommodate the supply and return ducts sufficiently, the roof height was increased. the new dimensions can be seen in figure 2.

Figure 2

(click to enlarge)

 

Figure 2 clearly displays that the average space between the structural beams has been increased to about 5′. While this is a relatively large increase in height, it will not have a major impact on the overall building since it is only one story and has no vertical zoning restrictions.

 

The final adjustments that were made to the original program are the cooking and refrigerant loads the were put into eQuest. Since the restaurant has both a food preparation kitchen and a full service bakery, it was necessary to include these in the gas and electric usage. Cooking loads were inputted at 1 Btu/SF and refrigerant loads were inputted at 1 W/SF for Zone 2.

 

 

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