UFC 4-722-01
27 January 2003
Dehumidifying Systems. Relevant criteria for Navy installations are contained in
Determine the availability, capacity and characteristics of the
various fuel and energy sources available for the facility. Accomplish
identification of viable alternatives to serve the facility in close coordination with
installation personnel based on their experiences and operating and
maintenance capabilities. Both central generation of steam/hot water and/or
chilled water and self-contained building systems may be viable alternatives.
Base selection between the viable alternatives on a life cycle cost analysis.
Identify characteristics of the available electrical service and coordinate with
electrical equipment. Early identification of space requirements for HVAC
equipment and systems will be necessary to determine compliance or variance
from established space program criteria. All heat and moisture loads from
process, computer and lighting systems must be coordinated with HVAC
designers.
4-6.2
System Concept. Divergent operating and occupancy schedules
necessitate individual air handling and control systems to provide comfort
conditioning to kitchen, serving and dining areas. If a facility is configured with
multiple dining areas, zone each area for individual controls. Where individual
building boilers and/or chillers are used, sizing and number of units must
consider building load (peak and part load), occupancy schedule and zone
diversity, equipment reliability, maintainability, and energy efficiency. The use of
multiple boilers/chillers is required for reliability due to the continuous operation
nature of dining facilities. Total boiler/chiller capacity must not exceed 120% of
the peak facility heating/cooling load. Equipment start/stop should be staged as
the load increases/decreases and lead/lag operation should be alternated to
reduce wear and tear on individual units. In Air Force facilities, design of boilers
and unfired pressure vessels must meet the requirements of Air Force Instruction
4-6.3
Ventilation. Ventilation requirements must comply with ASHRAE
62-2001, Ventilation of Acceptable Indoor Air Quality. The building must be
maintained at a positive pressure relative to the outside to minimize air infiltration
and migration of contaminants. Food preparation and food service areas should
have a lower pressure relative to the dining and non-food related other building
areas. Any variable air volume supply systems must be analyzed for
coordination of ventilation balancing and building pressurization. Investigate air
to air, and air to water, heat recovery potential from the exhaust system.
Coordinate ventilation requirements of exhaust hoods, automatic dishwashing
equipment and icemakers, with their impact on the HVAC systems. Consider the
use of separate equipment to ventilate individual appliances or entire food
preparation areas. The following spaces should be maintained at a negative
pressure relative to adjacent spaces:
Dishwashing/Pot and Pan washing areas
4-6
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