Ventilation Visitors zone - EV 1, SV 1 кота ± 0.00

        To ensure the necessary fresh air in the room and to provide the necessary air exchange, a suction and exhaust ventilation system is designed. The calculations are based on the number of people staying. Ventilation in the Visitors Zone is organized through a highly efficient energy recovery unit with fresh air. The fresh air is sucked from the elevation of the elevation +0.00 by entering the energy recovery block during the winter period initially being treated by a built-in electric heater in the unit and then passing through the energy recovery unit and at the outlet of the unit a second electric heater for additional finishing if is required to reach the desired parameters. Air ducts are provided with Spiro air ducts with their respective diameters required for calculation. The room is supplied and sucked by suction and pressure ventilation grilles with SPN 1 GALVA 600/100 adjustable section mounted on the intake valves.

        Exhaust ventilation Sanitary unit - EV 2 elevation ± 0.00

        For ventilation of the sanitary units, forced suction ventilation is provided. The calculations are based on 90m3 / h for each room and 50m3 / h for the entrance to the sanitary room. It is built with ducts of galvanized sheet metal and equipped with a channel fan. The air will be suctioned by adjustable conical suction type DVS 125. The exhaust air will be discharged into an elevated roof along the eastern façade of the building via a galvanized steel duct attached to the ceiling under the slab. The fan providing the required flow and head has parameters of 140m3 / h 120Pa.

         Exhaust ventilation Sanitary unit kitchen - EV 3 elevation ± 0.00

        For ventilation of the sanitary unit, forced suction ventilation is provided. The calculations are based on 90m3 / h for the room. It is built with ducts of galvanized sheet metal and equipped with a channel fan. The air will be suctioned by an adjustable cone suction type DVS 125. The exhaust air will be discharged into an elevated roof along the eastern façade of the building via a galvanized sheet duct attached to the ceiling under the slab. The fan providing the required flow and head has a 90m3 / h 80Pa parameter.

        Exhaust ventilation Kitchen hood - EV 4 elevation ± 0.00

        For the Hot Kitchen is designed a local suction ventilation system EV-4. The calculations are based on the type and power of the technological equipment. The exhaust air will be discharged into an elevated roof, on the east facade of the building, through a galvanized steel duct attached to the ceiling under the slab. The air suction is with a centrifugal fan with an exhausted engine and a stainless steel kitchen suction cup of stainless steel. The fan providing the required flow and head has parameters of 1200m3 / h 340Pa.

        Exhaust  ventilation Preparation, Sinks and cold Kitchen - EV 5 elevation ± 0.00

        For the cold kitchen, sinks and preparatory parts of the kitchen is designed a general-purpose suction ventilation installation EV-5. The calculations are based on the type and power of the technological equipment, as well as the air exchange rates. The exhaust air will be discharged into an elevated roof, on the east facade of the building, through a galvanized steel duct attached to the ceiling under the slab. The air intake is with a centrifugal fan with an extended motor and rectangular ventilation grilles. centrifugal fan with exhaust. The fan delivering the required flow and head has a 920m3 / h 150Pa parameter.

         Supply ventilation Kitchen - SV 2 elevation ± 0.00

        In order to compensate the exhausted air as well as to provide fresh air there is provided an exhaust ventilation installation SV-2. Fresh air is taken from the eastern elevation of elevation +2.50 from a common duct providing fresh air. The flow system includes an electric boiler for preheating in winter operation mode. Then, a fan duct feeds the air through a duct to the ventilation grilles. The system is heat insulated to prevent losses during winter operation. Air is fed into the premises by rectangular ventilation grilles.