The MITRE Center is a new 96,000 SF Employee Amenity building encompassing MITREÆs executive offices, meeting/presentation rooms, a full-service kitchen, servery and dining rooms. The facility will be located within MITREÆs existing campus and will replace the existing kitchen/cafeteria building, which will be demolished. The new building will serve as the primary campus dining facility. With the exception of the lobby, the entire first floor (approx. 30,000 SF) of the building is kitchen, servery and dining area use. Thus, 1/3 of the building is dedicated to food service making food service a primary (rather than ancillary) use within the building. The MITRE Campus is in a suburban office park setting, away from town center and commercial area restaurants and food shops. The MITRE Campus daily population is 1600 employees and 50 to 200 visitors to the new building conference and meeting rooms. Due to the large number of employees on-site, and the nature and business of the visitors, MITRE maintains a large kitchen and dining area as an amenity for the employees and visitors. The cooking equipment in MITREÆs existing kitchen is electric, and most was scheduled for re-use. As an energy saving measure the design team convinced MITRE to replace the electric equipment (ranges, skillets, charbroilers and convection ovens) with new gas-fired kitchen equipment. To support our position, we offer the following:
EA Credit 1 looks to reduce design energy cost for regulated building components as compared to a baseline ASHRAE 90.1-1999 compliant building.
Regulated building energy components include HVAC systems, building envelope, service hot water, building lighting, and other regulated systems as defined by ASHRAE 90.1-1999. /n
Process energy for non-regulated systems must be excluded from the Design Energy Cost (DEC) and the Energy Cost Budget (ECB).
Process energy is defined by ASHRAE 90.1-1999 as Energy consumed in support of a commercial process other than conditioning spaces and maintaining comfort and amenities for the occupants of the building.
Previous CIR û EAp20, dated 9/18/02: a planting area (conservatory) inside a residential community is defined as an amenity, being provided for use by the residents of the project. As such, the conservatory HVAC systems must be included in the energy simulation and savings calculations. /n
Previous CIR EAc11 page 3, dated 6/27/01: The energy cost savings for utilizing premium efficient cooling equipment for a kitchen can be documented using the ECB Exceptional Calculation Method from Section 11.5 of ASHRAE 90.1-1999. The savings should be modeled as a discrete measure, and the resulting energy savings deducted from the DEC. The kitchen make-up air (taken from the house air system), kitchen hood exhaust fan, and water heating can be modeled using procedures outlined in ASHRAE 90.1-1999 to demonstrate energy savings. However, whereas ASHRAE 90.1-1999 defines process energy as noted above, to "maintain amenities for the occupants", and the new MITRE Center kitchen is clearly an amenity for the occupants, and the intent is to replace all the existing electric cooking equipment with new gas-fired cooking equipment, which will reduce the energy cost of the kitchen, we propose that the kitchen cooking equipment be included in the model to demonstrate additional energy cost savings. Therefore, we propose to utilize Section 11.5 of ASHRAE 90.1-1999, the Exceptional Calculation Method, to demonstrate that the new gas-fired cooking equipment will reduce energy cost over a similar kitchen utilizing electrical equipment. The savings will be modeled as a discrete measure, and the resulting energy savings deducted from the DEC. We will include documentation of all assumptions and calculation methods, and will utilize the same input parameters for both the gas-fired and the electrical equipment cases. /n
Please confirm that this approach is acceptable.