FAIRMONT HOTELS & RESORTS -DESIGN STANDARDS

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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 © 2002, Fairmont Hotels and Resorts. All Rights Reserved.
Fairmont Hotels & Resorts · Design Standards SERVICES AND SYSTEMS Mechanical/General Requirements (continued) c) Blades continuously welded to hub and inlet rim, are to be backward inclined from the direction of the rotation for non overloading power characteristic d) Bearings are to be precision anti-friction, pillow-block, either ball or roller type with an average minimum life of 60,000 full load hours e) Vibration isolators are to be provided. Cabinet type air supply units are to be designed and specified to meet the following criteria: a) Allow for maintenance access b) Fans are to be centrifugal non overloading silent type with double-inlet, multi-blades Steam coils are to be designed and specified to meet the following criteria: a) Coils to be of the steam distributing type-within-a-tube construction with heated return headers b) Coils are to be provided with an outlet for complete drainage of condensation c) Where temperatures fall below freezing, preheat coils are to have a minimum of two steam traps d) Each section of preheat coils is to have an individual control. Water-cooling and heating coils are to be designed and specified to meet the following criteria: a) Water heating and cooling coils are to be of the continuous tube type with vertical fins, tested to 300 psi (21.1 kqf/cm 2 ) pneumatic pressure and provided with positive methods of draining and venting b) Electric heating coils are to have finned tubular heating elements and are to be resistance wire centered in copper plated steel tubes c) Direct expansion coils are to have fins copper bonded to the tubes by hydraulic expansion of the tubes and tested to 300 psi (21.1 kqf/cm 2 ) pneumatic pressure. Filters are to be designed and specified to meet the following criteria: a) Central air conditioning systems are to have high efficiency, high capacity bag type filters with pre-filters b) Ventilation systems serving utility areas are to have disposable filters REV. MARCH 2006 195 © 2002, Fairmont Hotels and Resorts. All Rights Reserved.
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