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.