HomeMy WebLinkAboutFile Documents.216 S Monarch St.0055.2019 (65).ACBK aec
Architectural Engineering Consultants, Inc.
Mechanical, Electrical, & Lighting Design Services
An Office with LEEDTTMM Accredited Professionals
40801 US Hwy 6 & 24, Suite 214, Eagle-Vail, CO 81620 Post Office Box 8489, Avon, CO 81620
phone: 970-748-8520 fax: 970-748-8521 email: stan@aec-vail.com web: www.aec-vail.com
Gretchen Leary August 1, 2019
learygretchen@me.com
Reference: Duemani Ventilation Review
Dear Gretchen,
At your request, we have undertaken a review of the existing kitchen exhaust and make up air
systems for two kitchen spaces in the Katie Reed Building located at 301 East Hopkins in Aspen,
Colorado. The spaces were previously operated as Rustique and are being reopened as
Duemani. The information we have reviewed was taken from existing plans where available,
and from field information provided by Ishmael at All Valley Maintenance Mechanical. We have
also put together additional occupancy ventilation requirements as requested by the building
department.
It is our understanding that at this time the existing equipment is planned to be serviced and
reused. It is the intent of this letter to state required ventilation rates and provide analysis of
the estimated existing equipment capacities. Please note that this letter does not serve as
verification of existing equipment capacities or as a construction document.
Rustique Basement Kitchen Ventilation Requirements
The Rustique basement kitchen has a single hood served with an independent exhaust fan on
the roof. Make up air is provided to the space through a common system that also serves the
main level Rustique kitchen.
The current owner of Duemani plans to install only convection ovens below the existing hood.
This equipment qualifies as a “light-duty cooking appliance” under the 2015 IMC and the
exhaust and make up air rates calculated below are based upon this equipment classification.
There is a chemical dishwasher planned for the kitchen space that will require 70 cfm of
exhaust and make up air per the 2015 IMC.
08/19/2019
justinh
Duemani Ventilation Review - DRAFT Page 2 of 4
August 1, 2019
Rustique Basement Kitchen
Required
Minimum
Exhaust*
Exhaust
Trunk Size
Make up
Air Trunk
Size to
Space
Make up
Air Unit
Make and
Model
Make up
Air Unit
Capacity**
Exhaust
Fan Make
and Model
Exhaust
Fan
Capacity
2,000 cfm 18x16
(1000 FPM)
34x21
(400 FPM)
Reznor
RPBL 1050
6,850 cfm
@ 2” total
static
Industrial
Air 226-018
Unknown
*Exhaust calculated per the 2015 IMC for a 114” long wall-mounted canopy hood with light
duty appliances - 200 cfm/lf for wall-mounted canopy hood. Includes 100 cfm for dishwasher
**Make up air unit serves both the basement and main level Rustique kitchens – current
balance is unknown. Performance values taken from existing drawings.
Exhaust and make up air risers for the basement are adequately sized for the required hood
exhaust and make up air rates. The makeup air unit has enough capacity for the basement – it
may have enough capacity for both levels depending upon how much air is provided to the
main level from the unit in the carport (see following section on makeup air). It is important to
note that for the common make up air system to be compliant, both level kitchens must operate
their exhaust fans and the common make up air unit concurrently. A test and balance would
ensure that the airflow rates from the existing equipment are adequate.
Rustique Basement Restaurant Space Ventilation Requirements
The proposed basement dining areas is approximately 325 SF. Per the 2015 IMC, this space
requires 0.18 cfm/sf of ventilation air in addition to 7.5 cfm/occupant (at 70 occupants/1000sf).
This leads to a mechanical ventilation requirement of 230 cfm.
This air will need to be provided by the common building ventilation system or from other
means. There is a capped duct from the common ventilation system in the adjacent hallway
that could be utilized so long as the equipment can provide the required ventilation. We would
suggest that no less than a 9” diameter duct be tied in to at least a 9” diameter common duct
and terminated in the restaurant space. This fresh air could be provided directly to the space
or tied into a fan coil system. Fire dampers would be required for any duct penetrating a fire
rating.
Rustique Main Level Kitchen Ventilation Requirements
The Rustique main level kitchen has a single hood served with an independent exhaust fan on
the roof. Make up air is provided to the space through a common system that also serves the
basement level Rustique kitchen.
The Duemani main level kitchen will include the following equipment under the hood (provided
by Gretchen on 7/30/19) – double-deck broiler, salamander, cheese melter, gas fryer, griddle
range, gas range). There will be a chemical dishwasher that will require at least 70 cfm of
exhaust air and make up air.
Duemani Ventilation Review - DRAFT Page 3 of 4
August 1, 2019
Rustique Main Level Kitchen Exhaust
Required
Minimum
Exhaust*
Exhaust
Trunk Size
Exhaust Fan Make and
Model
Exhaust Fan Capacity
7,105 cfm 34x16
(1880 FPM)
Industrial Air
226D022USAUGB
Unknown – but assumed around 6850
cfm based upon existing drawings
* Exhaust calculated per the 2015 IMC for a 211” long wall hood with heavy duty appliances –
400 cfm/lf. Includes 70 cfm for chemical dishwasher.
The Exhaust trunk is adequately sized for required hood airflow; the exhaust fan capacity is
unknown but assumed around 6850 cfm per the existing drawings. Exhaust fans typically have
a range of operation – if more air is required it may be able to be rebalanced.
Make up air is provided to the space through a common system that also serves the basement
level Duemani kitchen. An additional make up air unit is located in the carport and provides
untempered air to the space.
Rustique Main Level Kitchen Make up Air
Independent
Make up Air
Unit Trunk
Size
Independent
Make up Air
Unit Make and
Model
Independent
Make up Air
Unit Capacity
Common
Kitchen Make
up Air Unit
Trunk Size
(to space)
Common
Kitchen Make
up Air Unit
Trunk Size
(common)
Common
Kitchen
Make up Air
Unit Make
and Model
Common
Kitchen
Make up
Air Unit
Capacity*
24x24
(800 FPM @
3,200 cfm**)
Unknown
Model – 5hp
Dayton Motor
Unknown, but
assumed at
3,200 cfm**
36x24
(650 FPM @
3905
cfm***)
48x21
(850 FPM @
5905
cfm****)
Reznor
RPBL 1050
6850 cfm
@ 2” ESP
*Assumed capacity is taken from existing drawings
** Assumed capacity based upon existing duct size
***Assumed air balance from the common system. Calculated by subtracting assumed untempered air
capacity from total make up air requirement.
****Assumed make up air requirement from common unit – sum of lower level and assumed upper level
requirements
The make up air supply trunks are adequately sized if balanced as shown on the table above.
It is important to note that for the common make up air system to be compliant, both level
kitchens must operate their exhaust fans and the common make up air unit concurrently. A
test and balance would ensure that the airflow rates from the existing equipment are adequate.
Rustique Main Level Restaurant Space Ventilation Requirements
The proposed main dining areas is approximately 1267 SF. Per the 2015 IMC, this space
requires 0.18 cfm/sf of ventilation air in addition to 7.5 cfm/occupant (at 70 occupants/1000sf).
This leads to a mechanical ventilation requirement of 900 cfm.
This air could be provided by the common building ventilation system or from other means.
There is a capped duct from the common ventilation system near the existing kitchen hood that
Duemani Ventilation Review - DRAFT Page 4 of 4
August 1, 2019
could be utilized so long as the equipment can provide the required ventilation We would
suggest that no less than a 16x12 duct be tied in to at least a 16x12 diameter common duct
and terminated into the restaurant space. This fresh air could be provided directly to the space
or tied into a fan coil system.
Alternatively, the space may be able to comply without mechanical ventilation if it can
demonstrate compliance with Section 402 of the 2015 IMC. This section requires that the
minimum openable area to the outdoors be at least 4% of the floor area (51 SF openable).
Summary and Recommendations
The current kitchen ventilation equipment is old but there is no reason to suspect that it is not
functional. The exact exhaust and make up air capacities are unknown unless tested; however,
the size of the existing kitchen equipment and ducting appears sufficient to meet the code
ventilation rate requirements if serviced appropriately. It is important that the hoods and make
up air unit be interlocked such that all equipment must run concurrently. If new equipment is
desired, it must meet all applicable codes and local ordinances.
Outside air at the rates described in the report must be provided to the restaurant areas to
meet occupancy ventilation requirements. This requirement may be able to be met with
operable windows and doors on the main level.
Please let me know if you require any additional information.
Best,
Taylor Critchlow, PE