Facilities design, décor and cleaning [compatibility mode]

Facilities Design, Décor
and Cleaning Design and
Environment Chapter 7

26/11/2013

BAC 5132 Food and Beverage Management-11 Menu Engg: Facilities Design

1

Recap of the earlier session
• Enlist methods to maintain gas powered
equipment and metering?
• What are requirements for steam generation
equipment?
• What is hard water and what methods are
used to soften it?
• How does one manage drainage problems?
• List consideration while choosing plumbing
fixtures
26/11/2013

BAC 5132 Food and Beverage
Management-11 Menu Engg: Facilities
Design

2

Scope
•
•
•
•
•
•

Design:
Planning an effective dining area
Selecting a designer.
Trends in design and space requirements.
Décor: Creating the right environment.
Cleaning: Exterior, Interior, Dining area
cleaning program, Cleaning Schedule and
procedures.

26/11/2013

Design

3

Requisites for Design….1
• Taking the Guests perspective into
consideration.
• Noise levels reduction, Lighting, Color
coordination, use of space.
• Follow all safety norms as regulated by the
government like emergency lighting, exits,
maximum number of occupants in Public
areas.
26/11/2013

Design

4

• Eliminating guest doubts regarding
number of diners.
• To begin with is the CONCEPT.
• Followed by the vision.
• Space required should be reserved on
plan in advance.
• Most restaurant designers short change
kitchen space in favor of dining space.
26/11/2013

Design

5

• Assessment of the competition.
• Genuine and not a phony experience.
• Knowing the menu, colors in the food and
the flavors rhyming with the theme.
• Schematic design should be worked out in
money and time frame well in advance
before and changes in design may vary
the concept.
26/11/2013

Design

6

Considerations in Planning an
Effective Dining area…1
1. Guest Needs and Expectations.
2. Flexibility in floor and space management.
3. Dining areas have the proper appeal and
ambience.
4. A max return on investment in space is
realized.
5. Space layout should be efficient for guests
and staff
26/11/2013

Design

7

Considerations in Planning an
Effective Dining area…2
6. Simplified procedures for performing
required tasks are possible.
7. Dining areas adhere to food safety,
cleaning and maintenance standards.
8. Dining areas lend themselves to low
maintenance costs.
9. Dining areas are energy efficient.

26/11/2013

Design

8

Planning a dining Area..1
• The Planning team and the intent.
• Headed by an architect supported by
Interior decorator or a food and beverage
facility consultant.
• Market analysis and fitting the restaurants
profile into Low Check average, Medium
check average or High Check Average.

26/11/2013

Design

9

• Market Analysis:
• A detailed study of potential guests, wants,
needs and expectations.
• Take the final pictures of layouts, table
chairs furniture to some up market
potential guests for their selection and
approval as a part of a survey.

26/11/2013

Design

10

• Feasibility study is a detailed estimate of
the operations design being cost effective.
• Using online resources of equipment
design for upholstery, furniture fixtures,
wall paper and carpets.
• www.virtualseating.com
• Feed back is one method which suggests
change in design.
26/11/2013

Design

11

• The Planning team lists down the activities
and calculates the space involved in the
smooth flow of staff and guests.
• The team presents a cost of furniture's,
fixtures using space requirement
estimates.

26/11/2013

Design

12

• Study and modify plans and layout
designs.
• Present schematic blueprints and prepare
specifications to select suppliers and
contractors

26/11/2013

Design

13

Selecting a designer
• Assess credentials of several individuals
representing design firms.
• Membership in the American society of
Interior designers.
• Education.
Contacts.
• Design fees.
Portfolio
• Budgets
First Impressions.
• Experience.
26/11/2013

Design

14

Trends in Design
• Trends are changes in shape, design, Color
and effect in our eyes.
• Trends should be in line with contemporary.
• Trends should be eye appealing and
complimenting.
• Trends personify the theme and are
sometimes used as a marketing tool.
• Trends have a lasting effect on the food and
beverage establishments.
26/11/2013

Design

15

Trends in Design
•
•
•
•
•

Feeling of Home.
Entertainment.
Coupled areas.
Small operations.
Accommodating solo guests.

26/11/2013

Design

16

Determining Space
requirements…1
• Begins with Seating required, Meals to
prepare and serve plus estimating Income
with Profitability.
• Estimates are based on historical data and
information available from similar setups.
• Space management starts with meal hours
and accommodating number of diners
within the specifics of time.
26/11/2013

Design

17

Range of Space in Sq.Ft as
dining space Per Person
Facility

Space in Square Feet

Space in Square
Meters

Table Service

12-18

1.1-1.7

Counter Service

16-20

1.5-1.9

Booth Service

12-16

1.1-1.5

Cafeteria Service

12-16

1.1-1.5

Banquet Service

10-12

0.9-1.1

26/11/2013

Design

18

Determining Space
requirements…2
• Lodging properties determine space
requirements in F&B area using estimated
occupancy.
• The local community average diners in a
meal hour is also taken into consideration
using industry averages and segregating
types of guests.
• On an average 15-16 Sq.feet for 1.4-1.5 Sq
Meters are required per for casual dining.
26/11/2013

Design

19

Determining Space
requirements…3
• Fine dining is designed at 20 Square feet or
1.9 Square Meters. Per seat.
• Extra space allotted for extended service
tableside works out to 22-24 Square feet.
• Bars are recommended to have 20 square
feet per person as area allotted.
• Government regulations dictate space rules
for categories of restaurants, and plans
need approval sanctions prior.
26/11/2013

Design

20

Traffic Flow
• Traffic flow refers to the movement of Staff,
Guests, Product, Supplies and refuse thru an
operation.
• The raw sketches are usually made a the stage
of planning and are never to scale.
• The highlight areas like entrance, Hostess desk,
Side stations, Public foyer, Lounge, restrooms,
Salad Bar, Main dining area, Banquet room,
Service, Bar, Corridor, Food production area,
Receiving and storage area.
26/11/2013

Design

21

26/11/2013

Design

22

26/11/2013

Design

23

26/11/2013

Design

24

26/11/2013

Design

25

26/11/2013

Design

26

Features of a Preliminary
Drawing of the Service area
1. Entrance or
Entrances.
2. Fire Exits or
Emergency exit.
3. Lounge
4. Public Foyer.
5. Dining Room.
6. Side Stations.
7. Salad Bar
26/11/2013

1. Food Production
area.
2. Banquet Rooms.
3. Receiving Prod area
4. Hosts reservations.
5. Coat Hangars.
6. Service Bar.

Design

27

Features of the Production Area
1. Receiving Area.
2. Soiled Dish Collection
area.
3. Dish washing area.
4. Stores.
5. Pantry and dispense
area.
6. MEP and Assembly
section.
7. Garbage disposal
26/11/2013

1.
2.
3.
4.
5.

Main Line.
Placement of Range.
Placement of Chillers.
Placement of Oven.
Placement of other
cooking equipment.
6. Built In sinks.
7. Staff Changing and
Rest rooms.

Design

28

Designing space for Refuse
Collection….1
• Planning the Containers to be insect proof
and rodent proof.
• Leak proof and lined by plastic bags.
• Separate garbage containers should be
provided for types of garbage which needs
segregation.
• Should be stored on a rack at least 46 cms
above the ground.
26/11/2013

Design

29

Collection….2
• Containers should be cleaned regularly.
• Use degradable plastic bags.
• The bins must have solid lids and
preferable be foot operated.
• Many establishments use garbage
compactors to reduce solid waste.
• Nowadays waste reduction system
reduces the volume of refuse 8 to 1.
26/11/2013

Design

30

Collection….3
• Composting is another form of waste
reduction and reuse.
• Composting systems use 60-80% bio
degradable waste for processing.
• QSR’s are known to produce high volumes
of waste especially paper, Plastic and Poly
styrene’s.

26/11/2013

Design

31

Other Design Considerations
• Food Safety and Design:
1. Locating the hand wash sinks using logic.
2. The Planning of the dish washing and Pot
washing areas should be located in an
area where the work flow should end.
3. Reducing contact of Raw and finished
food, the contact of raw with raw food and
Garbage with Raw, finished or surfaces.
26/11/2013

Design

32

Other Design Considerations..1
• Sustainable Design:
1. Using earth’s resources(Energy, material
and water) in such a way that it will not
diminish the resources permanently and
conversely resources are replenished and
preserved for the time to come.

26/11/2013

Design

33

• Examples of Sustainability:
1. Using recycled water for construction and
irrigation.
2. Using recycled plastic.
3. Using solar energy for centralized
heating.
4. Using recycled metal and Paper.
5. Getting a LEED certification.
26/11/2013

Design

34

1. Some states and localities give a tax
break to operations that use ENERGY
STAR equipment.
2. Changing from traditional fluorescent light
bulbs.
3. Using stabilizers to control and regulate
the supply of power thus increasing the
life span of electrical equipment.
26/11/2013

Design

35

Décor: Creating the right
environment
• The décor should correspond the theme
and compliment the menu.
• Use of stainless steel and glass will
contradict the Early American theme.
• Use of heavy wooden furniture would be
appropriate with its design.
• Using appropriate uniforms.
• Mexican themes are most colorful of all.
26/11/2013

Design

36

Décor: Creating the right
environment other concerns
•
•
•
•
•
•

Color
Carpet
Wall Coverings
Decorations
Lighting
Ventilation

26/11/2013

•
•
•
•

Furniture
Exterior
Sound.
Music

Design

37

Use of Color
• Colors have a profound effect on the
atmosphere of dining spaces.
• Colors directly have a direct effect on the
mood of the diners.
• Colors depend on their light source
because, as you know, the same color can
look completely different when seen under
different types or intensities of light.
26/11/2013

Design

38

Use of Color
• Color can be used to convey a theme, a
style, a geographic region, a way of life, or
even
a climate.
• Color psychology is the study of color’s
impact on people’s moods and buying
habits, based on the principle that certain
colors evoke certain feelings.
26/11/2013

Design

39

Use of Color
• Warm colors—orange and yellow tones, such
as peach and terra cotta are considered
inviting; white denotes cleanliness and purity;
black is sophisticated and dramatic.
• Use light tones and cool colors to make small
spaces look larger.
• Use darker tones and warm colors to “shrink”
rooms, creating a greater sense of
intimacy in a large space.
26/11/2013

Design

40

Use of Color
• Dark colors also can be used to mask
structural features, such as ductwork, that
may otherwise interfere with the design of
a room.
• Bright, primary colors can be combined in
contrasting combinations for a super
modern feel.
• Think bright blue or lime green and white,
or black and red.
26/11/2013

Design

41

Use of Color
• Muted colors have a soothing effect on a
room. If more than one color is used for
walls, one must be dominant and the other
subordinate.
• Tabletops, chairs, and any other surfaces
can be the sources of important accents to
the color palette.

26/11/2013

Design

42

Use of Artwork(Murals)
• What you choose to put there will add
personality and flair to your public areas.
• A mural is a wall-size painting, often
created directly on the wall itself.
• A mural can add sophistication. It can be
wild, vibrant, and ultramodern, or soft and
subdued.
•
26/11/2013

Design

43

• A mural can be an impressive
conversation piece, but if not properly
planned and professionally painted, it can
be distracting and downright annoying
instead of mood enhancing.
• A less permanent and less expensive way
to add color to your dining area is to
display the work of local artists, galleries,
or art dealers.
26/11/2013

Design

44

• As with purchasing a mural, when selling
the works of others, it’s a good idea to
have a
short, basic contract signed by both you
and the artist or gallery representative.
• Finally, when thinking about artwork, don’t
forget the restrooms.

26/11/2013

Design

45

Kitchen Lighting and Color
• The idea here is to reduce employees’
eyestrain by minimizing glare while making
sure light levels are bright enough to allow a
safe working environment Planners must
consider:
1. Square footage of the area/ Ceiling height.
2. Contrast and colors of the products being
processed at the workstation.
3. Colors of the surrounding walls
26/11/2013

Design

46

Back of the house lighting
• A back-of-the-house lighting system is usually
fluorescent, with shields on the fixtures to
protect food and workers from falling glass in
case a bulb should break.
• Fluorescent fixtures may be placed parallel to
workers’ lines of sight, as this results in less
glare. In storage areas light fixtures should be
located over the centers of the aisles for

maximum safety.
26/11/2013

Design

47

Back of the house lighting
• The Illuminating Engineering Society
recommends a light intensity of at least 30
foot candles throughout the restaurant,
and 70 foot-candles at so-called points of
inspection, such as pass windows and
garnishing areas, where the food gets a
close look before being served.

26/11/2013

Design

48

Uses of the Carpet
• Floor coverings have a major impact on noise.
If yours is carpeted, choose a carpet with
high pile. It will be more expensive to purchase
and maintain, but it won’t wear as readily as
cheaper carpets.
• The source including carpets as an item of
popularity is cyclic trend against hard floor.
• The basic need for a carpet was to give it a
feeling of eastern grandeur.
26/11/2013

Design

49

Uses of the Carpet
• Carpets served many purposes from
deadening of noise, to change in floor feel
effect of bourgeoisie and color variation and
pattern.
• It was considered safe particularly from
accidents like slips, trips and falls.
• A lower risk of tableware being broken.
• The preference of a carpet depends on its
wear ability.
26/11/2013

Design

50

Uses of the Carpet
• Woven cut pile construction is greatly
preferred its better than the loop pile
construction.
• Besides it is available in many color
combinations.
• Easy to clean and Vacuum and has greater
durability.
• Designs less expensive are simply printed
upon.
26/11/2013

Design

51

Uses of the Carpet
• Inexpensive designs wear out in a threading
fashion and although the carpet may appear
new becomes inacceptable to displayed and
needs immediate replacement.
• Although most carpets have bio degradable
material. The Health Safety and Environment
systems have discouraged its use because of
dust accumulation and infrequent cleaning
schedules.
26/11/2013

Design

52

Use of Wall Coverings
• Choosing a wall covering should be
synonymous with the theme portrayed.
• Painted walls are the least expensive.
• The trend is to use VOC volatile organic
compound paint.
• It should be washable.
• Some times paints are applied with faux
finish to mimic a countertop of tile finish.
26/11/2013

Design

53

Use of Wall Coverings
• Vinyl wallpaper is easy to clean. Its also
durable than fabric wall paper which is
more attractive.
• A modern method is to use wood and
Bamboo along with sustainable
movement. Laminates of metal or plastic,
Tiles another option which is durable and
easy to maintain.
26/11/2013

Design

54

Use of decorations
• The following decorations may be used as
required by the establishment.
• Pictures and wall hangings.
• Props and Flower pots.
• Copper cooking utensils.
• Artifacts and antiquities.

26/11/2013

Design

55

Use of decorations Assignment
•
•
•
•
•
•

Nautical theme seafood restaurant.
Mughal theme.
Wild west theme.
Coronation theme.
The Howard Carters restaurant.
Oriental theme.

26/11/2013

Design

56

Lighting
• There are 3 basic types of artificial lighting:
• Light-emitting diodes (commonly known
as LEDs).
• Incandescent lamps, and electric
discharge lamps.
• The fluorescent and compact fluorescent
lamps (CFL) common in foodservice use
are types of electric discharge lamps
26/11/2013

Design

57

Incandescent lighting…1
• Traditional light bulb is actually an
incandescent lamp
• It is a filament, encased in a sealed glass
bulb. Electricity flows into the filament
through the base of the bulb, and the glass
is usually coated to diffuse the light.
• Most light bulbs have a relatively short life
(up to 2000 hours).
26/11/2013

Design

58

• If they are used at a higher voltage than
originally intended, their lives are even
shorter. (The suggested voltage is usually
stamped right on top of the bulb.)
• They also have rather poor efficiency (only
15 to 20 lumens per watt), which means
they give off heat.

26/11/2013

Design

59

• Spotlights
• Floodlights
• Elliptical reflector (ER) lamps

26/11/2013

Design

60

Electric Discharge Lamp
• The electric discharge lamp is one that
generates light by passing an electric arc
through a space filled with a special
mixture of gases. That’s why you’ll
sometimes hear them called gaseous
discharge lamps.
• Fluorescent /Mercury vapor
Halide or halogen/ High- and low-pressure
sodium
26/11/2013

Design

61

Features
• Unlike the incandescent lamp, the electric
discharge lamp cannot operate directly by
threading or screwing it into a fixture.
• An additional piece of equipment, called a
ballast, is required.
• The ballast is a current-limiting device that
acts as a starting mechanism.

26/11/2013

Design

62

Features and Types…1
• There are two types of ballasts: the
magnetic ballast and the electronic ballast.
• Electronic ballasts cost 60 to 70 percent
more than magnetic ones, but the
additional expense buys you a ballast that
is more energy efficient.
• Electronic ballasts can be fitted with
dimmers magnetic ballasts do not have
that feature.
26/11/2013

Design

63

• Both magnetic and electronic ballasts may
generate harmonics, a distortion of power
frequency that can create electromagnetic
interference on power circuit with sensitive
electronic equipment, such as computerized
cash registers or order-taking systems.
• Ballasts even have total harmonic distortion
(THD) ratings—the lower the percentage
26/11/2013

Design

64

• Fluorescent lamps are the most common
form of electric discharge lamp used in the
hospitality industry.
• Unlike an incandescent bulb’s 2000 hours
of life and 15 to 20 lumens per watt, the
fluorescent tube will last from 7000 to
20,000 hours, with an efficiency of 40 to
80 lumens per watt.
26/11/2013

Design

65

• Most fluorescent tube-shaped bulbs come
in three standard sizes: 24-inch,48-inch,
and 64-inch.
• However, there are many different sizes of
compact fluorescent lamps (CFLs), which
feature smaller-diameter tubes bent into
twin tubes, quad tubes, or even circular
shapes.
26/11/2013

Design

66

Light output of incandescent
and fluorescent bulbs.

26/11/2013

Design

67

Disadvantages of CFL’s
• Cannot be fixed with Dimmers.
• Contain small amounts of Mercury and
disposal is hazardous.
• Most people consider CFL’s to be high
intensity and too bright.
• Cold weather sensitive and lose on life.

26/11/2013

Design

68

Students Assignments
• The E Lamp.
• Rare Earth Coating
Bulbs.
• Compact Halogen
Lamp.
• Mercury Vapor
Lamps(High Intensity
discharge)

26/11/2013

• High-output (HO)
fluorescents.
• Very-high-output
(VHO) fluorescents.
• Black lights.
• Teflon-coated
incandescent.
• Controlling Light
levels using natural
light.

Design

69

LED features
• Features of LED
1. Simple Semi
Conductor.
2. Microchip called
diode.
3. Light bulb made of
plastic.
4. They are made to
provide illumination
within a periphery.
26/11/2013

Design

70

Lighting….1
1. Which is never seen directly and what is
seen is as a reflection.
2. Correct lighting enhances the mood.
3. When lighting works not much attention is
paid to it but when it doesn't everyone
notices.
4. QSR’s are brightly lit for quick movement
of customers.
26/11/2013

Design

71

Lighting…2
5. An intimate eatery requires low level
lighting as guests are in a laid back mood
and romantic.
6. Multi-Purpose restaurants install dimmers.
7. Light Levels may vary in a dining room
known as transition lighting in the same
establishment.
8. Incandescent light has its best effect on
food.
26/11/2013

Design

72

Lighting…3
• Intrusive lighting is best suited for parking
lots and darker areas.
• Direct and Indirect light are most suited in
their use in the Food Service enterprise.
• Indirect lighting washes space rather than
concentrating the focus on a particular
object or specific spot.
• Direct lighting aims specifically at the
object.
26/11/2013

Design

73

Lighting…4
• Down lighting is another technique used
especially in larger space e.g..
Chandeliers.
• It should also be considered that a 60 year
old individual receives only 1/3rd the
amount of light in his/her eyes in
comparison with a 16 year old.
• Equip your serving staff with a torch light.
26/11/2013

Design

74

Lighting…5
• LEDs are revolutionizing the industry.
• First used in the 1990s to illuminate
appliances,
remote control devices, and digital alarm
clocks, they were soon adapted for traffic
lights and signage and then for home and
office lighting.
• They’re now used in the brake-light
systems of most automobiles
26/11/2013

Design

75

Measuring light…1
1. 1 Lumen = 1 foot of candle light from a
uniform source also known as Luminous
Flux.
2. 1 Lux is 1/10th of a foot candle.
3. Lux is a measure of luminous intensity.
4. A lumen = 0.0015 Watts
5. Its estimated that 50-70 foot candles of
light is adequate for dining areas.
26/11/2013

Design

76

Measuring light…2
1. Efficiency of light is how well it is reflected from
any surface it falls on rather than being
absorbed.

2. Efficacy of light is “How well” which is a
Ratio of Light output/Power output
measured in terms of Lumens/Watt.
3. Color rendering index (CRI) is defined as
effect of light source on the color
appearance of objects.
26/11/2013

Design

77

Measuring light…3
1. The index measures the “naturalness” of
artificial light compared to actual sunlight. A
higher CRI (from 75 to 100) means a better
color rendering.
2. So a CRI of 75 to 100 is considered
excellent, while 60 to 75 is good, and below
50 is poor. Incandescent and halogen lamps
have the highest CRI ratings; clear mercury
lights usually have the lowest CRI ratings.
26/11/2013

Design

78

Measuring light…4 Power
Factor
• Lighting devices are referred to as high
power factor (HPF) or low power factor (LPF).
• Finally, the power factor (PF) is a
measurement of how efficiently a device
uses power.
• A new generation of fluorescents, known as
T-5’s , can be paired with reflectors for better
use of fewer lumens per watt than the
popular T-8 fluorescents.
26/11/2013

Design

79

Measuring light…5 Power
Factor
• A lamp that converts all the power
supplied to it into watts without wasting
any in the process has a power factor of 1.
light.
• Often lamps that require ballasts
have a PF less than 1 (e.g., 0.60 or 0.90),
because some of the electric current
is used to create a magnetic field within
the ballast, not to produce light.
26/11/2013

Design

80

Incandescent Lighting

26/11/2013

Design

81

Low Power Lighting

26/11/2013

Design

82

High Power factor

26/11/2013

Design

83

Advantages of LED’s
1. Brighter than Incandescent.
2. Consume 80% less energy and produce
very little heat.
3. Safe indoors and outdoors and do not
require high loads of energy.
4. Last 10 times more than normal bulbs.
5. Disadvantage being a little expensive in
comparison with traditional lighting
methods
26/11/2013

Design

84

HVAC
• Heat Ventilation and air conditioning.
• Priorities are energy saving and
environment friendly and environment
effectiveness plus efficiency.
• Key Environment factors being:
• Indoor temperature/ Humidity
Air movement/ Room surface temperature
Air quality
26/11/2013

Design

85

Equipment in HVAC …2
• Furnaces (to produce hot air)
Boilers (to produce hot air)
Air conditioners (to produce cold air)
Chillers (to produce cold air)
Fans (to circulate and remove air)
Ductwork (to move air)
Filters (to clean air)

26/11/2013

Design

86

HVAC…3
• The HVAC system must also be flexible
enough to change if environmental
demands change, whether that means a
change in season, a change in crowd size,
or a change in building size.
• Priorities in the system should be quick
response and adaptability to changing
environment and size of the
establishment.
26/11/2013

Design

87

HVAC…4 Air Types
• Desiccant Air. Desiccants are drying
agents, which may be included in the
HVAC system to reduce humidity.
Exhaust air. Air that must be removed
from cooking sources or enclosed space.
Once exhaust air has been removed from
the building, it should not be reused.
• The volume of air removal is measured in
cubic feet per minute (cfm).
26/11/2013

Design

88

HVAC….5 Air Types
• Make up air. Air that must be supplied to
an area to replace the exhaust air that has
been removed.
Outdoor air. Air that is taken from
outdoors.
Return air. Air that is removed from an
interior space, then returned to the HVAC
system for recirculation or exhaust.
Sometimes called re circulated air.
26/11/2013

Design

89

HVAC….6 Air Types
• Supply air. Air that is delivered to an area
by the HVAC system. It may be used for
ventilation.
• Conditioned air. Air that has been cooled
or heated mechanically (by HVAC) and
released into the building’s interior.

26/11/2013

Design

90

How do HVAC systems work..1
• The heating plant will use one of several
heat sources: electricity, natural gas,
liquefied petroleum gas (LPG), fuel oil, or
steam.
• The most commonly used is electricity but
due to its shortage in India alternate fuel
like High Speed diesel is used.
• The best environmentally friendly option is
CNG(Compressed Natural Gas).
26/11/2013

Design

91

How do HVAC systems work..2

26/11/2013

Design

92

The Working in HVAC
Centralized Heating
• Cold air from outside is drawn inside by
fans and passes thru dust filters.
• The Pre-heater takes cold air and begins
the heating process.
• This Pre-heater contains an element and a
motor. It also acts as a dehumidifier.
• The air is later blown by the fans which
have their own motors.
26/11/2013

Design

93

The Working in HVAC
Centralized Heating
• Parts and Essentials in the Heating
System.
• Ducts and vents or diffusers.
• Dampers.
• The filter.
• The thermostat.

26/11/2013

Design

94

Vapor Compression to
refrigerate air
• Metering device.
• Evaporator
• Compressor
• Condenser
26/11/2013

Design

95

26/11/2013

Design

96

How vapor compression works
to refrigerate air…1
• The refrigerant (which is, at this point,
about 75 percent liquid and 25 percent
vapor) leaves the metering device and
enters the evaporator.
• The liquid evaporates as it moves along.
• By the time it leaves the evaporator, it
should be 100 percent vapor. (This is
known as the saturation point of the
refrigerant.)
26/11/2013

Design

97

to refrigerate air….2
• The vapor is drawn into the compressor by
the
pumping action of pistons and valves.
• It is superheated by the time it leaves the
compressor, or the “high side” (meaning
high pressure) of the system.
• The hot vapor travels through more tubes
to the condenser, where it begins to turn
back into liquid.
26/11/2013

Design

98

to refrigerate air…..3
• Another fan is used here to help the
condensing process, cooling the hot gas to
help it return to its liquid state.
• By the time the refrigerant reaches the end
of the condenser
coil, it should be 100 percent liquid again.
• From here, an expansion valve controls
the flow of the liquid refrigerant.
26/11/2013

Design

99

• Its pressure drops as it is forced through
the valve, which causes its temperature to
drop.
• The cold, low-pressure liquid refrigerant
then cycles back into the evaporator and
the process begins again.
• For measurement purposes, one ton of
refrigeration is equivalent to the energy
required to melt one ton of ice.
26/11/2013

Design

100

• Btu as the amount of heat needed to raise
the temperature of one pound of water 1
degree Fahrenheit.
• The melting of one pound of ice absorbs
144 Btus, so the melting of one ton of ice
(2000 pounds) would take:
144 (Btus) x 2000 (pounds per ton) / 24
(hours) = 12,000 Btus per hour
26/11/2013

Design

101

Advances in HVAC technology
Students Assignment
• Pipe Exchangers.
• Ground source heat Pump geo-exchange
technology.
• Desiccant HVAC systems.
• The American Society of Heating,
Refrigeration and Air Conditioning
Engineers (ASHRAE).

26/11/2013

Design

102

Ventilation and Air Quality
• The most important reason for ongoing
maintenance of your HVAC system is its
impact on air quality.
• Assignment of Building related
Illnesses(BRI).
• Sick Building Syndrome(SBS).
• Managing second hand smoke.
• Clean Indoor air(CIA) Law California 1998
26/11/2013

Design

103

Air Quality Standards

26/11/2013

Design

104

Air Quality Standards
• Indoor air quality (IAQ) has become a
huge concern, prompting lawsuits and
legislation on the state.
• The U.S. Environmental Protection Agency
cites poor indoor air quality as a top public
health risk. Americans spend 80 percent of
their time indoors.
• Many of today’s buildings are more tightly
sealed than ever.
26/11/2013

Design

105

Blowing Smoke…1
• According to the center for disease control
only about 21 % of woman and 26 % of
Men in the USA are smokers against an
average of 45 % in the 1960’s.
• The accommodation program from the
tobacco industry to the Restaurant
companies.
• HVAC systems are capable of warding off
smoke odors but not the harmful effects.
26/11/2013

Design

106

Blowing Smoke…2
• It is estimated that workers in restaurants
that allow smoking are exposed to three to
five times more tobacco smoke than in
other types of jobs; in bars, four to six
times more tobacco smoke.
• All airflow has a direction, and all HVAC
systems have areas of positive pressure
(to force air out) and negative pressure (to
invite air in)
26/11/2013

Design

107

Blowing Smoke…2
• Any system’s positive
and negative
pressure and airflow
can be drawn as a
simple diagram called
a pressure footprint.

26/11/2013

Design

108

A more complex pressure
footprint

26/11/2013

Design

109

HVAC System Maintenance…1
• Design Consideration, Evaluate durability
• Preventive maintenance is an essential
part of keeping your system working at its
best, saving you the most money in the
long run and prolonging the life of the
system by as much as 10 years.
• After a good cleaning and tune-up, your
system will also automatically be up to 7
percent more energy efficient
26/11/2013

Design

110

• Experts say the most common problems
with HVAC systems are:
• Loose belts.
• Dirty air filters.
• Poorly lubricated bearings.
• Check thermostats for accuracy.
• Motors lacquered and lubricated.
• Act as per the season.
26/11/2013

Design

111

• Track your utility
efficiency by
automation.
• Case study of
Applebee’s company
wide computerized
system.
• How electronic air
cleaners work
26/11/2013

Design

112

• There are many bargain filters rated as
low as 25 percent, but the suggested
minimum rating is from 65 to 85 percent
and you can even get 95 percent ones.
• These higher-rated filters are known as
High-Efficiency Particulate Air (HEPA)
filters. For serious odour removal
situations, an activated carbon filter adds
an extra amount of effectiveness.
26/11/2013

Design

113

• Three basic responsibilities in setting your
air quality standards:
1. To provide sufficient ventilation for basic
indoor air quality, including control of
odours, grease, and smoke.
2. To provide a comfortable environment, for
both smokers and non-smokers
3. To minimize energy use and operating
costs
26/11/2013

Design

114

Measures taken to achieve
objectives
1.
2.
3.
4.
5.
6.
7.
8.

Before Construction.
During Design.
During Construction.
During Start Up.
Daily Maintenance.
Monthly Maintenance.
Quarterly Maintenance.
Annual Maintenance.

26/11/2013

Design

115

Questions
&
Comments
26/11/2013

Design

116

Direct Reference
• Design and Equipment for Restaurants
and Food Service. A Management View
• 3rd Edition.
• Costas Katsigris
• Chris Thomas.
• Copyright 2009 John Wiley and Sons
Hobken New Jersey.
• ISBN: 978-0-471-76248-5
26/11/2013

Design

117

Web Links to the topic
•
•
•
•
•
•
•
•
•
•
•
•
•
•

Restaurant Design and Environment(Lighting)
http://hotelmule.com/html/20/n-2720.html
Buying and Installing Food service Equipment
Furniture, Furnishings and Equipment
Restaurant Planning
Restaurant Preparation Equipment - Broilers, Griddles, And Tilting Braising Pans
Dishwashing and waste disposal
Restaurant Preparation Equipment - Fryers And Fry Stations

26/11/2013

Design

118

Direct Reference
• Design and Equipment for restaurants and
food service: a management overview.
• Costas/Katsigris/Chris Thomas.-3rd ed.
• ISBN: 978-0-471-76248-5
• John Wiley and Sons 2009
• http://hotelmule.com/html/2/category-catid2-page-3.html

26/11/2013

Design

119

Facilities design, décor and cleaning [compatibility mode]

Recommended

Recommended

More Related Content

What's hot

What's hot (20)

Similar to Facilities design, décor and cleaning [compatibility mode]

Similar to Facilities design, décor and cleaning [compatibility mode] (20)

More from Rajendra Nabar

More from Rajendra Nabar (20)

Recently uploaded

Recently uploaded (20)

Facilities design, décor and cleaning [compatibility mode]