Gees, Oxford
Gees Restaurant in Oxford recently needed to undertake a major refurbishment including a redesign of the kitchen which required a completely new ventilation system.
Working as sub-contractors to Space Group, BWF were appointed to carry out the turnkey project.
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The Design
The key design requirements were to:
- Install four separate DW/172 compliant extract and supply air canopies to service each of four separate cooking areas.
- Provide the very high volume of extract and supply air necessary for safe operation of the part electric, part gas and part solid fuelled cooking equipment.
- Ensure that the plant and equipment installed generated less than 38 dB(A) at the nearest sensitive receptor (NSR) judged to be a feature outdoor garden seating area just outside the restaurant, and to avoid any potential noise nuisance for neighbours
- Ensure a very high level of odour control to avoid any potential odour nuisance.
- Temper the incoming air to +14 degrees C higher than the outside ambient level in winter
- Automate control of the system in response to constantly monitored CO and CO2 levels in the kitchen
To achieve the design brief, the system was powered with high volume Systemair fans coupled to bespoke Noico attenuators to comply with noise targets. Odour control was achieved using stacked, six cell Purified Air ESP units together with two Plasmaclean ozone injection units. Heating was achieved using a large duct mounted low pressure hot water coil with integrated control links to the BMS. Overall system control was achieved using a bespoke Trent system incorporating constant CO / CO2 air quality monitoring.
Working closely with the building contractor and architect and recognizing the listed status of the building, a new part internal and part external screened plant deck was incorporated over the new kitchen, cold room and dry store areas.
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