I'm working on an existing Dining facility which has a significant amount of interior renovations and a small amount of NC, and exterior. The current building is not being used, nor being provided with any heating or cooling.
A large portion of the 20K area will be Food service preparation as well as the dining seating area. The industrial grade kitchen equipment being brought into the project requires a fair amount of exhaust and cooling. This is a concern I have. The other concern is bringing in future heating, cooling, and ventilation.
What is the best option for LEED pursuit if we are under v3?
EBOM? CI? Any insight? Would we be exempt from calculation of load from the requiremenst for kitchen exhaust etc?
Any insight would be greatly appreciated.
Thank you!
Emily
David Eldridge
Energy Efficiency NinjaGrumman/Butkus Associates
67 thumbs up
December 7, 2014 - 5:11 pm
It sounds like the project would qualify as an NC project due to the extent of renovations and new construction, however it sounds like you are unsure if the project will meet the minimum energy prerequisite due to the intensity of the kitchen equipment? Your engineer may be able to offer some potential strategies to reach the minimum energy performance, even for a dining facility. CI may be a viable path as well depending on the magnitude of the envelope modifications and HVAC renovations not related to the "process" portion of the building, and knowing that it is discouraged for owner occupied buildings to use CI where there aren't any tenants. To investigate CI, the first step might be to run through the MPRs and Prerequisites to see how your project matches up. If you determine that neither NC or CI will work, you may consider other alternatives. Green Globes may be an option for you, since that rating system doesn't have prerequisites and might offer a better fit for this type of facility.