FAIRMONT HOTELS & RESORTS -DESIGN STANDARDS

Fairmont Hotels & Resorts · Design Standards
SERVICES AND SYSTEMS
Mechanical/General Requirements (continued)
a) Kitchen to have a required temperature of 80 F (27 C) dry bulb at 60%
b) Bake shop, pastry shop, laundry and valet to have a required temperature
of 80 F (27 C)
c) Garde manger, chocolate shop, butcher shop and beverage stores to have
a required temperature of 65 F (18 C)
d) Computer room to have a required temperature of 72 F (22 C)
e) Telephone equipment room to have a required temperature of 78 F (26).
The VAV systems are to be designed using the following criteria:
a) Maintain absolute minimum total system static
b) Maintain absolute minimum duct velocities commensurate with economic
and space limitations:
i) Hotel bedroom and general offices – 1000 FPM
ii) Boardrooms – 1200 FPM
iii) Meeting rooms, ballrooms and pre-function areas – 800 FPM
iv) Restaurants – 1500 FPM.
c) Ducting should avoid components such as mitred elbows, conventional
and acoustical turning valves, bullhead tees, etc in order to ensure that
noise is kept to a minimum
d) The air distribution ductwork must be sized on the basis of the Static
Regain Method (SRM)
e) Pressure-independent low-pressure VAV regulators must be selected to
serve each occupied space
f) Supply duct connection must be either galvanized metal or a maximum of
five feet of bonded aluminum flex with no more than a 45° bend
g) Terminal ceiling diffusers or booted-plenum slots specifically designed
for VAV air distribution from the standpoint of minimum “dumping”
action at reduced air volumes and from the standpoint of sound levels at
maximum cfm delivery is to be selected.
Quiet operating centrifugal fans are to be designed following:
a) Rated in accordance with AMCA procedure and shall bear the AMCA
seal
b) Class I, II or II as recommended by AMCA based upon both operating
pressures and maximum tip speed
REV. MARCH 2006 194
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