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HVAC System Design of Model Restuarant in Hong Kong

Technical Report · May 2017

DOI: 10.13140/RG.2.2.31285.88803

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 HVAC Design
KOWLOON RESTAURANT

Md Raziun BIN MAMTAZ | Air Conditioning Systems | 19th May 2017

1
Contents
1. Introduction ................................................................................................................ 4

2. Floor Plan..................................................................................................................... 5

3. Building Design ........................................................................................................... 6

3.1. Room Profiling ..................................................................................................... 7

3.2. Other Restaurant’s Information .......................................................................... 8

4. Energy Analysis ........................................................................................................... 8

4.1. Individual Room Gains ........................................................................................ 9

4.1.1. Plant Room ................................................................................................... 9

4.1.2. Manager Room ............................................................................................10

4.1.3. Toilet (with Male and Female Changing Rooms) ......................................10

4.1.4. Storage Room .............................................................................................. 11

4.1.5. Kitchen ........................................................................................................ 12

4.1.6. Dining Room ............................................................................................... 13

4.2. Summary of Room Gains .................................................................................... 13

4.3. Heat Gain Comparison of the Building .............................................................14

4.4. Energy Consumption Evaluation .......................................................................14

4.4.1. Fuel Expenditure ......................................................................................... 15

4.4.2. Energy Usage ............................................................................................... 15

4.4.3. Load distribution ........................................................................................16

4.4.4. Room Review ...............................................................................................16

5. Ducting System Design ..............................................................................................16

5.1. Ducting Summary ............................................................................................... 17

5.2. Results for each Grilles ....................................................................................... 17

5.3. Air Requirement of Rooms ................................................................................. 17

5.4. Design Layout .....................................................................................................18

5.5. Room Noise .........................................................................................................19

5.5.1. Plant Room ..................................................................................................19

2
 5.5.2. Manager Room ............................................................................................19

5.5.3. Toilet........................................................................................................... 20

5.5.4. Storage Room ............................................................................................. 20

5.5.5. Kitchen ....................................................................................................... 20

5.5.6. Dining Room ............................................................................................... 21

6. Piping System Design ................................................................................................. 21

6.1. Piping Design Layout......................................................................................... 22

6.2. Summary of Piping System ............................................................................... 22

6.3. Cooling Coil Performance Evaluation............................................................... 23

6.3.1. Cooling coil pressure and output .............................................................. 23

6.3.2. Cooling Coil Performance.......................................................................... 23

6.4. Heating and Cooling in Rooms ......................................................................... 23

6.5. Flow Pipes Summary ......................................................................................... 24

Reference ........................................................................................................................... 25

Appendix ........................................................................................................................... 25

A1: Summer Temperature and Heat Gain of Plant Room............................................ 25

A2: Cooling Load Distribution ...................................................................................... 27

A3: Noise Level of each room ....................................................................................... 27

3
 1. Introduction

The aim of the project is to develop a complete HVAC (Heating, Ventilating, and Air
Conditioning) design for an international fast food chain’s one story restaurant shop.
This development is a part of the large-scale project of developing Kowloon Cultural
district. The purpose of this project is to draw tourist attraction, leisure suitability,
landmark, and other infrastructural growth.

In this project, the floor plan of the restaurant was drawn considering the functionality,
usability, and location requirement. But most importantly the design requirement of the
rooms was analyzed in the floor plan. Then using Cymap Software application energy
evaluation was performed followed by building design, ducting system design, and
piping system design. The design evaluation analyzed the design requirement for each
of the rooms and based on the lighting, equipment used, people present in the room,
the exposure of the walls faces of the room, and the elements in the faces (window,
doors, etc.)

The given geographical requirement of the design was as following:

Figure 1: Given condition of the geographical location of the restaurant

4
 2. Floor Plan

The floor plan of the restaurant included the following rooms:

 Kitchen room
 Dining room
 Storage room
 Manager office
 Toilet (including the changing rooms) for male and female
 Plant room to arrange the AHU

And the design layout of the rooms is demonstrated in figure 2.

Figure 2: Floor Plan Design

The main entrance door on the east side is exposed towards the sun, it has a window on
the side. The north side of the restaurant is partitioned with the neighboring shop, and
so is the south wall of the restaurant which is the kitchen wall. The wall in the west is
exposed to shade.

5
 3. Building Design

This design included the process after the floor planning. The chosen room boundary
was profiled with walls’ face features, doors, windows, and other elements conditions.
The 6 rooms the same themed doors, windows, and walls. The materials used in each
room and their U-values can be summarized in the table below.

Table 1: Material summary of each Rooms

U Area
Room Type Element Qty.
Value (m²)
Plant
Partition External Wall as Partition 0.24 2.1
Room
Internal
Timber Door 0.63 0.2 1
Door
L1A 2013 Party Wall
Partition 0.03 3
Solid\Sealed\Ins
External
L1A 2013 Wall 0.18 1.1
Wall
Exposed
L1A Exposed Floor 0.13 0.3
Floor
Roof L1A 2013 Roof 0.13 0.3
Manager L1A 2013 Party Wall
Partition 0.03 5.2
Room Solid\Sealed\Ins
Internal
Timber Door 0.63 0.3 1
Door
External
L1A 2013 Wall 0.18 0.7
Wall
Exposed
L1A Exposed Floor 0.13 0.4
Floor
Roof L1A 2013 Roof 0.13 0.4
External L1A 2013 Whole Window
1.4 0.5 1
Window U-value
Toilet
(w/ L1A 2013 Party Wall
Partition 0.03 5.8
Change Solid\Sealed\Ins
Rooms)
Internal
Timber Door 0.63 0.3 1
Door
External
L1A 2013 Wall 0.18 1.6
Wall
Exposed
L1A Exposed Floor 0.13 0.5
Floor
Roof L1A 2013 Roof 0.13 0.5

6
 External L1A 2013 Whole Window
1.4 0.3 1
Window U-value
Storage L1A 2013 Party Wall
Partition 0.03 3.4
Room Solid\Sealed\Ins
Internal
Timber Door 0.63 0.3 1
Door
Partition External Wall as Partition 0.24 2.1
External
L1A 2013 Wall 0.18 1.6
Wall
Exposed
L1A Exposed Floor 0.13 0.5
Floor
Roof L1A 2013 Roof 0.13 0.5
Internal
Kitchen Timber Door 0.63 0.6 2
Door
L1A 2013 Party Wall
Partition 0.03 7.7
Solid\Sealed\Ins
External
L1A 2013 Wall 0.18 1.5
Wall
Internal 4mm Toughened Safety
5.7 1 1
Window Glass BS 6206: Class A
Partition External Wall as Partition 0.24 5.7
Exposed
L1A Exposed Floor 0.13 1.4
Floor
Roof L1A 2013 Roof 0.13 1.4
Dining Internal 4mm Toughened Safety
5.7 0.9 1
Room Window Glass BS 6206: Class A
L1A 2013 Party Wall
Partition 0.03 16
Solid\Sealed\Ins
External
Solid Oak Timber Door 2.04 1.1 1
Door
External
L1A 2013 Wall 0.18 2.8
Wall
Internal
Timber Door 0.63 1.2 4
Door
Exposed
L1A Exposed Floor 0.13 4.3
Floor
Roof L1A 2013 Roof 0.13 4.3
External L1A 2013 Whole Window
1.4 0.8 1
Window U-value

3.1. Room Profiling

All the rooms had the same cooling design in terms of overall requirement. The control
temperature was kept around 20-21 °C, the summertime temperature was given to be
28.0 °C. And the relative humidity of 80%. The natural infiltration was found to be 12.50

7
ac/h and the Mechanical Ventilation was chosen to be 5.100 l/s/p in m3/s [1]. The other
general condition that was selected was 11.67 m2/p of people was averaged over the
period of 1000 to 2100 hours of working hours. This number was chosen by dividing the
area of the restaurant with the expected number of customers, guest, staffs, etc. are
expected to have light activity in the restaurant. The additional light power distributed
to the restaurant was assumed to be 0.6W because of light from the other rooms.

Table 2: Calculated and assumed parameters of each rooms

Equipment
Light Power
Room Area (m2) Power Density
Density (W/ m2)
(W/ m2)
Plant Room 32 10 21.85
Manager Room 36 12 1.75
Toilet 55 11 3.06
Storage Room 47 9 1.75
Kitchen 143 13 8.74
Dining Room 433 17 6.56
The other features of the room design are summarized in the table 2. The area was
calculated by Cymap after defining the room dimensions. Then these values have been
scaled up (1:100) from the plan drawing. The lights were assumed for each room by
referring to the standards [2]. The power consumption by using different equipment of
the room was evaluated from the government publication of U.S. Energy Department
[3]. Using the total calculated value, the relative power consumption was evaluated to
assign the power consumption as given in table 2.

3.2. Other Restaurant’s Information

The opening hours for the restaurant was chosen to be from 10 am to 9 pm. And the
period of using cooling ventilation was decided to be available from February to
November heavily. The other months it is expected to have least cooling load
requirement. These decisions were based on the geographical and cultural grounds of
Hong Kong.

4. Energy Analysis

It was decided that the restaurant would not require a heating system, much like many
other buildings in Hong Kong. The Energy analysis consists of analyzing the individual

8
room gains (for July), summary of the room gains, heat gain comparison of the building
(zonal), energy consumption valuation, and temperature variation in each room. The
electricity costs were taken from the standards provided by Hong Kong Electric Limited
and CLP Power Hong Kong Limited. [4, 5]

4.1. Individual Room Gains

The heat gain and temperature for one random day (21st) of July has been chosen to
compare the gains for each room.

4.1.1. Plant Room

Figure 3: Plant Room’s heat gain for July (One Day)

Figure 4: Plant Room’s temperature for July (One Day)

9
4.1.2. Manager Room

Figure 5: Manager Room’s heat gain for July (One Day)

Figure 6: Manager Room’s Temperature for July (One Day)

4.1.3. Toilet (with Male and Female Changing Rooms)

Figure 7: Toilet’s heat gain for July (One Day)

10
 Figure 8: Toilet’s temperature for July (One Day)

4.1.4. Storage Room

Figure 9: Storage Room’s heat gain for July (One Day)

Figure 10: Storage Room’s temperature for July (One Day)

11
4.1.5. Kitchen

Figure 11: Kitchen’s heat gain for July (One Day)

Figure 12: Kitchen’s temperature for July (One Day)

12
 4.1.6. Dining Room

Figure 13: Dining Room’s heat gain for July (One Day)

Figure 14: Dining Room’s temperature for July (One Day)

The temperature and gain data for plant room is provided in the appendix (A1) to show
what data was used to make the above graphical representations.

4.2. Summary of Room Gains

Table 3: Table of Summarized room gains

Supply
Jul Aug Sep
Room Latent Air Equivalent
Sensible Sensible Sensible
Name kW Vol. ac/h
kW kW kW
m³/s
Plant
0.04* 0.04 0.03 0.02 0.006 23.3
Room

13
 Manager
0.07* 0.07 0.05 0.02 0.01 36.5
Room
Toilet 0.08* 0.07 0.05 0.03 0.011 26.7
Storage
0.05* 0.05 0.03 0.02 0.007 19.4
Room
Kitchen 0.17* 0.16 0.1 0.07 0.023 21.3
Dining
0.59* 0.54 0.37 0.2 0.08 24.5
Room

4.3. Heat Gain Comparison of the Building

Figure 15: The heat gain comparison for July, August, and September

4.4. Energy Consumption Evaluation

This part of the energy analysis determines the fuel expenditure, energy usage, load
distribution, cooling load distribution, and room review based on load gain.

14
4.4.1. Fuel Expenditure

Figure 16: Fuel cost in Hong Kong Dollar for each month in year for different usage

4.4.2. Energy Usage

Figure 17: Energy (in GJ) for each month by different usage in Restaurant

15
 4.4.3. Load distribution

Figure 18: Plant loads (in kW) for July (average day)

The cooling load distribution is represented in a tabulated distribution in appendix (A2).

4.4.4. Room Review

Table 4: Room Gain review

No. Room Gain

kW
1 Plant Room 0.04
2 Manager Room 0.07
3 Toilet (w/ Changing 0.08
Room)
4 Storage Room 0.05
5 Kitchen 0.17
6 Dining Room 0.59

5. Ducting System Design

The ductwork design of the restaurant is designed in manifold, they are: equipment
(ducting) summary, results of each grilles, air requirements of rooms, design layout of
the ductwork, the noise level and its correction. [6]

16
5.1. Ducting Summary
Table 5: Ducting System Summary of the overall design

Name Value Unit

Fan Duty: Flow 0.138 m³/s
Fan Duty: Static
49.4 Pa
Pressure
Fan Duty: Vel.
8.2 Pa
Pressure
Fan Power 0.02 kW
Fan Connection
3.69 m/s
Velocity
System Type Supply
Duct Connecting to
3
Fan
Index Circuit to Load 7
Calculation Method Standard
Ducting\Duct General
Database File
2010
Capital Cost $459
Running Cost $3
Total Ductwork
0.03
Tonnage

5.2. Results for each Grilles

Table 6: Static Pressure and Load in each grille

Grille Static Pressure

Room Load (m3/s)
No. (Pa)
1 Plant Room 49.68 0.006
2 Manager Room 37.76 0.010
3 Toilet 36.81 0.011
4 Storage 34.48 0.007
5 Kitchen 24.37 0.012
6 Kitchen 23.20 0.012
7 Dining Room 1.19 0.04
8 Dining Room 1.02 0.04

5.3. Air Requirement of Rooms

Table 7: Supply and Requirement of Air in each room

Supply Required
No. Room
(m3/s) (m3/s)
1 Plant Room 0.006 0.006
2 Manager Room 0.01 0.01

17
 Toilet (w/ Changing
3 0.011 0.011
Room)
4 Storage Room 0.007 0.007
5 Kitchen 0.023 0.023
6 Dining Room 0.08 0.08

5.4. Design Layout

Figure 19: Design layout of the ductwork system of the restaurant

18
5.5. Room Noise
5.5.1. Plant Room

Figure 20: Noise in Plant room

5.5.2. Manager Room

Figure 21: Noise in Manager room

19
5.5.3. Toilet

Figure 22: Noise in Toilet and Changing rooms

5.5.4. Storage Room

Figure 23: Noise in Storage Room

5.5.5. Kitchen

Figure 24: Noise in Kitchen

20
 5.5.6. Dining Room

Figure 25: Noise in Dining room

The noise values of each room are tabulated in appendix (A3)

The above noise level was analyzed from the tabulated values (A3). And the noise level
of plant room was taken as reference for design selection of attenuator. After inserting
following attenuation:

10 19 25 25 22 17 12

The attenuation of each individual rooms came down to zero.

6. Piping System Design

The piping of the ventilation and air conditioning system is designed for only required
rooms. Based on the room sizes this part of the HVAC design includes the design layout,
summarized piping equipment, cooling coil performance analysis, and the flow pipes
summary.

21
 6.1. Piping Design Layout

Figure 26: Piping system design layout

6.2. Summary of Piping System

Table 8: Summary of piping equipment used in the system

Name Value Unit

Pump Duty: Flow 0.033 kg/s
Pump Duty: Pressure 0.26 kPa
System Entry Pipe 3
Index Circuit is to Cooling
2
Coil
Pipe Fluid Content 3 l
System Total 0.828 kW
Pipe Gain 0.028 kW
System Flow Temperature 7 C
System Temperature Rise 6 C
Mean Coiling Coil Temp.
5.8 C
Rise
Chilled Water, Heavy Steel,
Selection Rule
Crown SA
Heat Transfer Media Chilled Water 7/13

22
 6.3. Cooling Coil Performance Evaluation
6.3.1. Cooling coil pressure and output
Table 9: Cooling coil balancing pressure and output results

Coil Balancing Pressure Total Output

Room
No. (kPa) (kW)
Storage
1 0.09 0.2
Room
2 Kitchen 0.01 0.2
Dining
3 0.01 0.2
Room
Dining
4 0.02 0.2
Room
6.3.2. Cooling Coil Performance
Table 10: Cooling performance evaluation

On
Cooling Off Temp Nominal
Temp
Coil No. (°C) Output (kW)
(°C)
1 7.1 12.9 0.2
2 7.13 12.93 0.2
3 7.1 12.9 0.2
4 7.12 12.92 0.2

6.4. Heating and Cooling in Rooms

Table 11: Heating and cooling requirements in each room

Required
Required
Heating Cooling Sensible
No. Room Heating
(kW) (kW) Cooling
(kW)
(kW)
1 Plant Room 0 0.05 0 0.04
2 Manager Room 0 0.06 0 0.07
Toilet (w/
3 Change 0 0.09 0 0.08
Rooms)
4 Storage Room 0 0.07 0.2 0.05
5 Kitchen 0 0.2 0.2 0.17
6 Dining Room 0 0.63 0.4 0.59

23
 6.5. Flow Pipes Summary

Section P.D. Unit P.D.

Pipe Flow Velocity Temp Previous Length Insulation
Size incl. fittings excl. fittings Pipe Type
No. (kg/s) (m/s) (°C) Pipe (m) Type
(kPa) (Pa/m)
Crown SA
Steel - BS1387
C1/F1 15 mm 0.008 0.01 9 0.05 7.1 C1/F3 1.2 Grade
Heavy
25mm
Crown SA
Steel - BS1387
C1/F2 15 mm 0.008 0.01 9 0.05 7.1 C1/F5 0.6 Grade
Heavy
25mm
Crown SA
Steel - BS1387
C1/F3 15 mm 0.033 0.08 61 0.19 7 C1/F0 1.3 Grade
Heavy
25mm
Crown SA
Steel - BS1387
C1/F4 15 mm 0.008 0.01 9 0.05 7.1 C1/F5 1 Grade
Heavy
25mm
Crown SA
Steel - BS1387
C1/F5 15 mm 0.016 0.01 18 0.09 7.1 C1/F7 0.2 Grade
Heavy
25mm
Crown SA
Steel - BS1387
C1/F6 15 mm 0.008 0.01 9 0.05 7.1 C1/F7 0.9 Grade
Heavy
25mm
Crown SA
Steel - BS1387
C1/F7 15 mm 0.025 0.04 27 0.14 7.1 C1/F3 1.4 Grade
Heavy
25mm

24
Reference
[1] "Green Building Tech - Natural Ventilation", Gbtech.emsd.gov.hk, 2017. [Online].
Available: http://gbtech.emsd.gov.hk/english/utilize/natural.html. [Accessed: 18- May-
2017].

[2] Electrical and Mechanical Services Department, HKSAR Government, "Code of

Practice for Energy Efficiency of Building Services Installation", Hong Kong
Government, Building Energy Code, Hong Kong, 2017.

[3] National Renewable Energy Laboratory, U.S. Department of Energy, "Restaurant

Energy Use Benchmarking Guideline", National Renewable Energy Laboratory,
Colorado, US, 2017.

[4] C. Group, "Energy Costs", Clp.com.hk, 2017. [Online]. Available:

https://www.clp.com.hk/en/community-and-environment/green-tools/energy-costs.
[Accessed: 18- May- 2017].

[5] "Estimated Electricity Cost of Common Appliances", Hkelectric.com, 2017. [Online].

Available: https://www.hkelectric.com/en/customer-services/billing-payment-
electricity-tariffs/know-more-about-electricity-consumption/estimated-electricity-
cost-of-common-appliances. [Accessed: 18- May- 2017].

[6] "Cost to Install Ductwork - Estimates and Prices at Fixr", Fixr.com, 2017. [Online].
Available: https://www.fixr.com/costs/ductwork. [Accessed: 18- May- 2017].

Appendix
A1: Summer Temperature and Heat Gain of Plant Room
Summer Temp.:

Hours Glazing Fabric Casual Infil. Air Outside

W W W W Temp °C
°C
1 0 10 0 -10 18.6 16
2 0 12 0 -12 17.9 15
3 0 13 0 -13 17.5 14.2
4 0 14 0 -14 17.2 13.7
5 0 14 0 -14 17.1 13.5
6 0 13 0 -13 17.2 13.8
7 0 12 0 -12 17.8 14.8
8 0 9 0 -9 18.6 16.3
9 0 6 0 -6 19.7 18.1
10 0 -3 13 -10 22.8 20.2

25
 11 0 -6 13 -7 24.1 22.3
12 0 -9 13 -4 25.1 24.1
13 0 -12 13 -1 26 25.6
14 0 -13 13 0 26.5 26.6
15 0 -14 13 1 26.7 26.9
16 0 -13 13 0 26.6 26.7
17 0 -13 13 0 26.3 26.2
18 0 -11 13 -2 25.9 25.4
19 0 -10 13 -3 25.3 24.4
20 0 -8 13 -5 24.5 23.1
21 0 0 0 0 21.8 21.7
22 0 3 0 -3 20.9 20.2
23 0 5 0 -5 20.1 18.7
24 0 8 0 -8 19.3 17.3
Heat Gain:

Hr Glazing Glazing Fabric People Lights + Infil. Latent Total Total

Solar Trans W W Equip W Vent Sensible Load
W W W W W W
1 0 0 1 0 0 -15 -14 -14
2 0 0 1 0 0 -19 -18 -18
3 0 0 1 0 0 -22 -21 -21
4 0 0 0 0 0 -23 -23 -23
5 0 0 0 0 0 -24 -24 -24
6 0 0 0 0 0 -23 -22 -22
7 0 0 0 0 0 -19 -19 -19
8 0 0 1 0 0 -14 -13 -13
9 0 0 1 0 0 -7 0 -6 -6
10 0 0 1 3 11 1 1 15 17
11 0 0 1 3 11 9 1 24 26
12 0 0 1 3 11 16 1 31 34
13 0 0 2 3 11 22 2 37 40
14 0 0 2 3 11 25 2 41 44
15 0 0 2 3 11 27 2 42 45
16 0 0 2 3 11 26 2 41 44
17 0 0 2 3 11 23 38 39
18 0 0 1 3 11 20 35 36
19 0 0 1 3 11 16 31 32
20 0 0 1 3 11 11 26 27
21 0 0 1 0 0 6 7 7
22 0 0 1 0 0 1 2 2
23 0 0 1 0 0 -5 -4 -4
24 0 0 1 0 0 -10 -9 -9

26
A2: Cooling Load Distribution
hr Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
1
2
3
4
5
6
7
8
9 0 0 0
10 0 0 0.2 0.2 0
11 0 0.1 0.3 0.3 0.1
12 0 0.2 0.4 0.4 0.1
13 0 0.2 0.5 0.5 0.1
14 0.1 0.3 0.6 0.5 0.2
15 0.1 0.3 0.6 0.5 0.2
16 0 0.2 0.5 0.5 0.2
17
18
19
20
21
22
23
24

A3: Noise Level of each room

Plant Room:

Results 125 250 500 1000 2000 4000 8000

SWL at Grille 1 60 64 66 64 58 52 46
A) Total SWL at
60 64 66 64 58 52 46
Grilles
B) Reverberant
71 73 73 69 62 55 49
SPL
C) Direct SPL
54 58 60 58 52 46 40
from Grilles
D) Total Room
71 73 73 69 62 55 49
SPL
E) Room Effect
11 9 7 5 4 3 3
D-A
F) Values at
61 54 48 44 40 38 37
NR = 45

27
 G) Permiss. at
50 45 41 39 36 35 34
Grilles F-E
H) Attenuation
10 19 25 25 22 17 12
Reqd. A-G
Total db(A) at
64
grilles
Manager Room:

Results 125 250 500 1000 2000 4000 8000

SWL at Grille 2 55 59 62 60 54 48 42
A) Total SWL at
55 59 62 60 54 48 42
Grilles
B) Reverberant
66 68 69 65 58 51 45
SPL
C) Direct SPL
49 53 56 54 48 42 36
from Grilles
D) Total Room
66 68 69 65 58 51 45
SPL
E) Room Effect
11 9 7 5 4 3 3
D-A
F) Values at
61 54 48 44 40 38 37
NR = 45
G) Permiss. at
50 45 41 39 36 35 34
Grilles F-E
H) Attenuation
5 14 21 21 18 13 8
Reqd. A-G
Total db(A) at
60
grilles
Toilet:

Results 125 250 500 1000 2000 4000 8000

SWL at Grille 3 48 53 55 53 47 41 35
A) Total SWL at
48 53 55 53 47 41 35
Grilles
B) Reverberant
54 57 57 53 46 39 33
SPL
C) Direct SPL
42 47 49 47 41 35 29
from Grilles
D) Total Room
55 58 58 54 48 41 35
SPL
E) Room Effect
7 5 3 1 1 0 0
D-A
F) Values at
61 54 48 44 40 38 37
NR = 45

28
 G) Permiss. at
54 49 45 43 39 38 37
Grilles F-E
H) Attenuation
0 4 10 10 8 3 0
Reqd A-G
Total db(A) at
53
grilles
Storage Room:

Results 125 250 500 1000 2000 4000 8000

SWL at Grille 4 42 46 49 47 41 35 29
A) Total SWL at
42 46 49 47 41 35 29
Grilles
B) Reverberant
48 50 51 47 40 33 27
SPL
C) Direct SPL
36 40 43 41 35 29 23
from Grilles
D) Total Room
49 51 52 48 42 35 29
SPL
E) Room Effect
7 5 3 1 1 0 0
D-A
F) Values at
61 54 48 44 40 38 37
NR = 45
G) Permiss. at
54 49 45 43 39 38 37
Grilles F-E
H) Attenuation
0 0 4 4 2 0 0
Reqd. A-G
Total db(A) at
47
grilles

Kitchen:

Results 125 250 500 1000 2000 4000 8000

SWL at Grille 5 33 37 40 38 32 26 20
SWL at Grille 6 24 27 31 29 23 17 12
A) Total SWL at
34 37 41 39 33 27 21
Grilles
B) Reverberant
37 38 40 36 29 22 16
SPL
C) Direct SPL
28 31 35 33 27 21 15
from Grilles
D) Total Room
38 39 41 38 31 25 19
SPL
E) Room Effect
4 2 0 -1 -2 -2 -2
D-A

29
 F) Values at
61 54 48 44 40 38 37
NR = 45
G) Permiss. at
57 52 48 45 42 40 39
Grilles F-E
H) Attenuation
0 0 0 0 0 0 0
Reqd. A-G
Total db(A) at
39
grilles
Dining Room:

Results 125 250 500 1000 2000 4000 8000

SWL at Grille 7 16 20 24 22 16 11 6
SWL at Grille 8 17 21 24 22 17 11 8
A) Total SWL at
20 24 27 25 20 14 11
Grilles
B) Reverberant
22 24 25 21 15 8 5
SPL
C) Direct SPL
14 18 21 19 14 9 6
from Grilles
D) Total Room
22 25 26 23 17 11 8
SPL
E) Room Effect
2 1 -1 -2 -3 -3 -3
D-A
F) Values at
61 54 48 44 40 38 37
NR = 45
G) Permiss. at
59 53 49 46 43 41 40
Grilles F-E
H) Attenuation
0 0 0 0 0 0 0
Reqd. A-G
Total db(A) at
26
grilles

30

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