The brief

Reconfigure the restaurant's ventilation and air conditioning following expansion, retaining usable parts of the existing infrastructure. The key constraint was the electrical capacity available for winter supply air heating, given the unreliable gas-fired heat supply.

Solutions

The old supply and extract air handling units were removed. New ductwork was installed and usable existing sections were integrated. Ducted units were added to the air conditioning system. Specially designed kitchen extract hoods were used, with local air supply through slot diffusers around the perimeter.

Detailed section of the restaurant plan showing ductwork, branches and dimensions to structural elements
An extract from the building services plan for the restaurant expansion. Detailed branches and positions relative to structural elements are needed to coordinate new sections with areas that remain in operation.

How and why we implemented it

Some of the supply air was directed straight to the kitchen extract hood area. Through the arrangement of the air jet, extract operation and heat from the cooker, this air served its purpose close to the source of emissions and was then extracted. Cooler air was supplied to this local zone, reducing the need to heat it in winter. This feature helped accommodate the limited electrical capacity available. New and retained system elements were coordinated with the restaurant expansion.

Result

The upgraded ventilation and air conditioning were integrated with usable sections of the existing infrastructure. Local air supply to the kitchen extract hood area reduced the winter supply air heating load, while the system maintained a low noise level.