DS Courtyard 2005jan M15 MEP

M O D U L E
15
MECHANICAL,
PLUMBING & ELECTRICAL
International
Design Standards
J A N U A R Y 2005
Courtyard - International Mechanical - 15A
Module 15 - Part A
Mechanical Systems
Design Standards - Copyright, Marriott International, Inc. January 2005 15A - A

15A - Mechanical Courtyard - International
Mechanical Systems
Table of Contents
Subject ................................................................................... Page

A. General Requirements............................................................. 1
B. Building Cooling / Heating Load Calculations .......................... 2
C. HVAC System Requirements................................................... 3
D. Central Cooling Plant ............................................................... 5
E. Central Heating Plant............................................................... 8
F. Piping Systems ...................................................................... 10
G. Air Side Systems.................................................................... 13
H. Public and Back-of-House AHUs ........................................... 16
I. Guestroom / Guest Corridor Fresh-Air AHUs ........................ 18
J. Ductwork ................................................................................ 20
K. Smoke Control System .......................................................... 23
L. Fuel Oil System...................................................................... 25
M. Testing and Balancing Services............................................. 26
N. Automatic Temperature Controls (ATC)
& Building Management System (BMS)................................. 26
O. Table 15A-1 – Environmental Requirements ......................... 29
Module Organization
• This Module is a part of an integrated series of 17 Modules.
• Coordination with information from other Modules is required.
• The reference symbol <XX> is used to indicate a Module reference that
includes additional information.
Marriott Confidential and Proprietary Information

The contents of the Design Standards are confidential and proprietary to Marriott
International, Inc. and may not be reproduced, disclosed, distributed or used
without the express permission of an authorized representative of Marriott.
Copyright, Marriott International, Inc., unpublished material. All rights Reserved
15A - B January 2005 Design Standards - Copyright, Marriott International, Inc.

Mechanical Systems
A. General Requirements
1. Codes and Standards:
• Information contained in this Module is intended to set
minimum mechanical system requirements and is not
intended to provide complete design solutions to project
specific situations.
• Comply with the more stringent of governing laws,
applicable governing codes and regulations, and these
Design Standards.
• Refer enhancements, deviations, and conflicts between
design standards to Marriott A&C Engineering for
resolution.
• FM Global: Fired pressure vessels, boilers, boiler tanks
and their safety trains (controls that include combustion
safeguards, safety shut-off valves, over temperature
protection and pressure relief valves) are required to be
FM Global approved.
2. Building Pressures: Design building to maintain positive
pressure, maintain environmental requirements (temperature
and humidity) and ensure guest comfort.
• Minimum outside air intake quantities must exceed
building exhaust quantities by 10%.
• In high-rise buildings, consider "chimney or stack effects"
and the resulting infiltration. The use of entry vestibules,
with two sets of double doors will significantly reduce
stack effect. See Module <2A> for application of
architectural requirements at Lobby entrance.
3. Equipment Selection: Select and provide equipment,
components and specified materials rated for applicable
service, environment, temperatures and pressures.
• Install interior designed equipment for inside use only
and not for outside use.
• Design and construct outside equipment for project
specific conditions.
4. Fire Protection / Life Safety: See Module <14>.
5. Environmental Requirements: Design and select
equipment to maintain indoor space temperature and
humidity conditions when using ventilation requirements for
occupants and internal heat gain in compliance with Table
15A-1 – HVAC Environmental Requirements at end of this
document.
6. Dimensions, Sizes and Measurements: In this Standard,
conversions from English to metric (SI) units are
approximate. Verify, coordinate and confirm product and
material dimensions for required design applications.
Design Standards - Copyright, Marriott International, Inc. January 2005 15A - 1

B. Building Cooling / Heating Load Calculations

1. Reference: Latest edition of ASHRAE Handbook of
Fundamentals or equivalent local design standard.
2. Method: Utilize the Cooling Load Temperature
Difference (CLTD) as defined in ASHRAE.
3. Outdoor Design Conditions: Utilize the 1% summer
design dry-bulb and mean coincident wet bulb
temperature for cooling and the 99.6% winter design dry-
bulb temperature for heating.
4. Review: Obtain Marriott A&C Engineering approval of
load calculations, psychometric analyses and equipment
selections prior to the beginning of the design process.
5. Procedures: Prepare performance calculations for
purposes of selecting project central plant equipment.
• The building block load for sizing the central cooling
plant is based on the following conditions:
+ Guestrooms: 25% occupancy with sheers closed
and no power in all rooms.
+ Guest Corridors: Full interior lighting loads, no
occupancy.
+ Ballroom, Meeting Room and Pre-function
Occupancy: Assume load at one person per
0.93 m2 (10 sq.ft.) for block cooling load purposes.
+ System shall provide sufficient capacity to meet
peak cooling loads but must be capable of
operating efficiently at part-load conditions without
excessive amounts of spare capacity.
• Central Heating Plant: Assume no credit for solar heat
gain or internal heat gains such as people, lights or
appliances in design of space heating system or
selection of equipment.
6. Space Peak Cooling and Heating Loads:
• Calculate system performance for purposes of sizing
project space/zone HVAC equipment.
• Size heating coils to compensate for space heat loss
plus the capability to effect a 5.5o C (10o F) rise in
room temperature per hour.
15A - 2 January 2005 Design Standards - Copyright, Marriott International, Inc.

C. HVAC System Requirements

1. General Design Parameters:
• Design entire HVAC (Heating, Ventilation and Air
Conditioning) system to be cost effective, quiet and
energy efficient.
• Design system to be as fully automatic as practical, and
allow for easy maintenance by local service personnel.
• Provide sufficient clearances, door access and routing in
compliance with manufacturers' minimum requirements,
to allow routine maintenance and removal and
replacement of system components.
• Use common clearances for service of equipment to
minimize overall room dimensions.
• Minimum headroom clearance in mechanical rooms is
2 m (6'-6").
• Avoid mechanical room access directly from or through
public spaces and avoid locating access panels in public
spaces or visible to guests.
• Locate louvers and exterior mechanical equipment away
from vantage points of public and guest view.
• Coordinate and locate supply, return and exhaust grilles
in public spaces into the interior design and architectural
finishes.
• Avoid placement of access panels in public spaces.
2. Indoor Air Quality (IAQ):
• High IAQ is a critical component of guest comfort and
can be achieved through the proper design of the
building air systems.
• Provide air quality, including filtering and humidity
control, in compliance with ASHRAE Standard 62-99.
Maintain humidity levels and outside air quantities in
compliance with “Table 15A-1 – HVAC Environmental
Requirements” at the end of this Module.
• Carbon Monoxide Sensors: Provide to control garage
ventilation systems.
• Carbon Dioxide Sensors: In areas where there are
potentially large changes in occupancies, such as
Ballrooms, use carbon dioxide sensors to regulate
outside air quantities to reduce load requirements.
• Give special consideration to spaces such as smoking
lounges, cigar bars, lobby lounge, beauty salons,
massage rooms, etc. to ensure proper environmental
conditions and to avoid odor migration to surrounding
areas.
• Design rooms containing refrigeration equipment and
rooms used for refrigerated storage in compliance with
ASHRAE Standard 15.

3. Energy Efficiency: At a minimum, design the HVAC in

compliance with ASHRAE Standard 90, Energy Code.
4. System Alternatives: Consider alternate systems
and/or equipment as required by governing codes,
energy costs, equipment availability, local service
representation and environmental conditions.
• Provide a complete cost benefit analysis for any
HVAC systems and equipment that may be
considered for implementation.
• Evaluate each system with Marriott A&C Engineering
with respect to application, practicality, efficiency, and
cost effectiveness.
5. Systems Evaluation: Provide Life Cycle Cost Analysis
for each of the following alternates as appropriate and
submit to Marriott A&C Engineering for approval.
• Alternate energy sources (including electric, gas and
oil).
• Alternate HVAC systems including two-pipe fan coils
with electric heat in guestrooms, water source heat
pumps, cool-fire and Dx.
• Heat recovery (plate and frame heat exchangers,
boiler flue gas economizers, thermal wheels and
laundry water reclamation).
• Thermal energy storage for chiller plants.
6. Noise Criteria:
• Design systems and select mechanical equipment to
minimize the transmission of sound and vibration.
• Isolate ductwork, piping and equipment suspended
from structures.
• Select equipment, air distribution systems, and air
devices not to exceed the following NC (Noise
Criteria) or RC (Room Criteria) levels:
Space Guestrooms Public Back-of-House
Maximum NC
NC / RC 30 NC / RC 35 NC / RC 40
or RC Level Î
Hertz (Hz) NC / RC db NC / RC db NC / RC db
31.5 - / 55 - / 60 - / 65
63 57 / 50 60 / 55 64 / 60
125 47 / 45 53 / 50 57 / 55
250 41 / 40 46 / 45 51 / 50
500 35 / 35 40 / 40 45 / 45
1000 31 / 30 36 / 35 41 / 40
2000 29 / 25 34 / 30 39 / 35
4000 28 / 20 33 / 25 38 / 30
8000 27 / - 32 / - 37 / -
• Select cooling towers to maintain sound level of 45 dB
or lower at a distance of 15 m (50 ft.). Perform
required acoustic analysis when cooling towers are
located adjacent to guestrooms / guest areas.

D. Central Cooling Plant

1. Design Considerations: The central cooling plant is
preferred for its energy and operating efficiency. Typically,
the plant consists of high efficiency water-cooled chillers with
hydraulically separate primary / secondary chilled water
pumping system including “bridge” and multiple secondary
circuits, constant volume condenser water pumping system
and cooling towers. Provide accessories such as expansion
tanks, air separators and chemical water treatment system.
• Winter Conditions: Where appropriate for cold weather
ambient conditions, design chilled water system with
waterside economizer.
• Service: Plant supplies chilled water to central station air
handling units in public and back of house spaces and
fan coil units in guestrooms.
• Location: Strategically locate chiller plant to minimize
pipe and conduit lengths, but outside of conditioned
area, preferably at grade to facilitate maintenance.
Locate chiller plant equipment above water table and
protect from flooding.
• Portable Chiller Connection: For future connection of a
portable chiller in the event of a failure, provide line size
flanged taps with valves in the chilled water and
condenser water systems.
• Region Requirements: Consult with A&C Engineering to
determine these requirements:
+ Redundancy: Based on geographic location and
availability of factory trained local service personnel
and spare parts, additional chiller(s), pump(s) and
cooling tower(s) may be required.
2. Chillers:
• Quantity: Minimum two, piped in parallel.
• Type: Non-CFC refrigerant-based electric water-cooled
centrifugal or screw chillers with factory-mounted starters
and micro-processor controls.
• Capacity Selection: Select chillers to operate at peak
efficiency at all times.
• If two chillers are used, select each at 65 percent of peak
load. For projects with loads greater than 1,200 tons,
select three chillers sized at 45 percent of peak load.
• Efficiency Range: Select in the 0.50 to 0.55 kW/ton

maximum efficiency range at full load with water fouling
factors of 0.00035 in the evaporator and 0.0005 in the
condenser. Specify part load efficiencies.
• Water Temperatures: Chilled water supply between 5.6°
and 7°C (42° and 45°F) based on geographical location
with a range of 5.5° to 7.8°C (10° to 12°F) between
supply and return.

• Mounting: Install chillers on 15 cm (6 inch) reinforced

concrete pads with spring isolators. Provide flexible
stainless steel pipe connectors at inlets and outlets of
each chiller to isolate piping system.
• Controls: Chillers include manufacturer's controls to
provide stop, start, capacity control, and energy
efficiency optimization (including associated pumps
and towers) with contact points for external
connection from DDC control system.
• Manufacturers: Trane, Carrier, York or McQuay.
• Region Requirements: Consult Marriott A&C
Engineering to determine these requirements.
+ In some regions, air-cooled screw chillers may be
appropriate. Provide air-cooled chillers with copper
condenser fins and tubes with factory applied
corrosion resistant coating.
+ In climates with wet bulb design temperatures
greater that 25.6º C (78º F), provide three chillers
selected at 45% of peak load.
3. Cooling Towers:
• Quantity: Same as chillers.
• Type: Induced draft type completely constructed of
stainless steel and/or fiberglass (FRP) with drift
eliminators, variable frequency drives for airside
control, premium efficiency motors rated for inverter
duty, OSHA approved access ladders and platforms,
and basin heaters (if required). Provide 2-cell towers
with each cell fully independent of the other cell so
that one cell can be drained for repair while the other
is operating (including electronic water control).
Provide cooling towers with basin scavenging systems
and sand filters.
• Sizing: Capacities to meet the chillers selected at 99
percent wet bulb temperature plus 1.1°C (2°F).
Deviation requires approval of Marriott A&C
Engineering.
• Water Temperatures: Maximum condenser water
supply 29°C (85°F) with a range of 5.5°C (10° F).
• Piping: Connect cooling towers in parallel and provide
full-line size bypass with automatic 3-way valve for
use when condenser water temperatures drop below
minimum requirements of chiller manufacturer.
• Isolation: Mount cooling towers on structural steel rail
supports with spring vibration isolators. Provide
braided stainless steel, flexible pipe connectors at
inlets and outlets of each tower to isolate the piping
system.
• Manufacturers: Marley, Evapco, or BAC.

• Region Requirement: Consult with A&C Engineering for

these requirements.
+ Plate and frame heat exchanger with same flow rates
and pressure drops as one chiller, piped in parallel for
waterside economizer (free cooling).
+ Where ambient wet bulb temperatures exceed 25.6ºC
(78ºF) consult chiller manufacturer for specifications of
chillers using higher temperature condenser water
supply.
4. Pumps for Chilled Water System:
• Design: Perform accurate system head calculations with
prudent but not excessive consideration of safety factors
to eliminate operation in an overload condition and
eliminate excessive differential pressures across valves.
• Type: Centrifugal base mounted, 1,750 rpm. End-
suction type for capacity of 63 l/s (1,000 gpm) and below
and split case type for capacity greater than 63 l/s
(1,000 gpm).
• Sizing: Select for maximum efficiency, minimum 10%
larger than calculated brake horsepower with flows to
match equipment.
• Primary Chilled Water: One constant speed, constant
volume pump for each chiller plus one additional pump
for standby with piping and valves for cross connection to
other pumps.
• Condenser Water: One constant speed, constant volume
pump for each chiller plus one additional pump for
standby with piping and valves for cross connection to
other pumps.
• Secondary Chilled Water: Minimum two pumps (one
standby) for the air handling unit zone and two pumps
(one standby) for guestroom fan coil unit zone. Equip all
pumps with variable frequency drives and premium duty
motors rated for inverter duty. Locate pressure sensors
in most remote area of building away from chiller plant.
• Piping: Provide line-size shut-off valve and suction
diffuser on pump suction and triple-duty valve on pump
discharge.
• Mounting: Install pumps on 10 cm (4 inch) high concrete
housekeeping pads with concrete inertia bases and
spring isolators. Provide braided stainless steel flexible
pipe connectors at suction and discharge of each pump
to isolate the piping system.
5. Water Cooled Refrigeration Equipment: <10> Provide
water cooled coolers, freezers and ice machines.
• Preferred System: Chilled water return in normal mode
Provide separate dry cooler, pumps and automatic
valves connected to emergency back-up power <15C>.

• Connect refrigeration equipment to emergency back-

up power. <15C>
• In projects with air-side economizer, provide separate
condenser water system and connect to emergency
back-up power.
• Provide each unit with water supply of 0.1 l/s
(1.5 gpm) per hp.
• Consult Marriott A&C Engineering for project specific
requirements.
E. Central Heating Plant

1. Design Considerations: A central heating plant is
preferred because of its energy and operating efficiency.
The plant consists of high efficiency, gas fired, hot water
boilers with a hydraulically separate primary / secondary
hot water pumping system with “bridge”, expansion tank,
air separator, and shell-and-tube heat exchangers for
heating hot water (also for humidity control), and double
wall shell-and-tube heat exchanges for domestic hot
water, laundry and kitchen systems.
• Location: Strategically locate heating plant to minimize
pipe and conduit lengths, but outside of conditioned
area, preferably at grade to facilitate maintenance.
Locate heating plant equipment above water table and
protect from flooding.
• Region Requirements: Consult with Marriott A&C
Engineering to determine these requirements. Based
on geographic location and availability of factory
trained local service personnel and spare parts,
additional boiler(s), heat exchangers or pump(s) may
be required.
2. Boilers:
• Quantity: Minimum two piped in parallel.
• Type: Modular, gas or oil fired closed combustion
chamber water-tube boilers.
• Sizing: Quantity required to meet simultaneous peak
load for heating and if appropriate, domestic hot
water, laundry hot water and kitchen hot water. See
plumbing Module <15B> for domestic hot water,
laundry hot water and kitchen hot water requirements.
• Efficiency: Minimum 85%.
• Water Temperatures: Design so that return boiler
water temperature is minimum 60ºC (140ºF) to
eliminate the possibility of condensation in boilers.
• Water Circulation: Minimum through boiler to comply
with manufacturer but not less than 0.0632 l/s (1 gpm)
per 34,815 kJ (33,000 BTU) of boiler input.

+ Continuous water flow through boiler(s) under all

operating conditions to minimize thermal shock
conditions.
+ Position pipe so automatic valves do not bypass water
around boiler.
• Region Requirements: Consult with Marriott A&C
Engineering to determine these requirements.
+ Gas or fuel oil fired steam boilers.
+ Steam to hot water, shell-and-tube heat exchangers.
• Controls: Provide manufacturers' stand alone digital
based microprocessor to provide stop, start, capacity
control, and energy efficiency optimization (including
associated pumps) lead/lag control, and boiler/burner
staging and contact points for external connection of
DDC control system.
3. Pumps for Heating Hot Water System:
• Design: Perform accurate system head calculations with
prudent but not excessive consideration of safety factors
to eliminate operation in an overload condition and
eliminate excessive differential pressures across valves.
• Type: Centrifugal base mounted, 1,750 rpm. End-
suction type for capacity of less than 63 l/s (1,000 gpm)
and split case type for capacity greater than 63 l/s (1,000
gpm).
• Sizing: Select for maximum efficiency, minimum 10%
larger than calculated brake horsepower with flows to
match equipment.
• Primary Hot Water: One constant speed constant volume
for each boiler plus one additional pump for standby with
piping and valves for cross connection to other pumps.
• Secondary Hot Water Pumps: Multiple zoning to consist

of minimum two pumps (one standby) for each of the
following systems; fan coil system, AHU system,
domestic hot water system and laundry hot water
system.
Equip pumps with variable frequency drives and
premium duty motors rated for inverter duty. Locate
pressure sensors in most remote areas of the building.
• Piping: Provide line-size shut-off valve and suction
diffuser on pump suction triple duty valve on pump
discharge.
• Mounting: Install pumps on 10 cm (4 inch) high concrete
housekeeping pads with concrete inertia bases and
spring isolators.
• Provide braided stainless steel flexible pipe connectors
at suction and discharge of each pump to isolate the
piping system.

4. Miscellaneous:
• Exterior Walls: On exterior walls with large glass areas
where heat loss exceeds 390 Watts/m (400 BTUh/ft.),
provide low silhouette hot water fin tube radiation units
in an architectural enclosure. Coordinate with Marriott
Interior Design on unit selection and enclosure
design.
• Stairwells: Provide heating in stairwells to maintain
minimum 10° C (50° F). In enclosed stairs, of certain
regions and where guest use is included in the design
as a consistent route to other property spaces,
provide cooling between 24 to 29° C (75 to 85° F) for
guest comfort, otherwise, provide ventilation.
• Front Entrance Vestibule: In cold climates, provide
heat in vestibule to maintain minimum 10o C (50o F).
F. Piping Systems
1. Water Treatment: Provide automated water treatment to
prevent premature pipe failure and loss of efficiency and
heat transfer in chilled water, condenser water and
heating hot water systems.
• Water Analysis: Obtain a complete current water
analysis from the local water authority during the
design process.
+ Address issues of corrosion, scale formation,
biological growth, and suspended solid matter.
+ If a complete current water analysis is not
available, obtain a water sample to submit to a
laboratory approved by Marriott A&C Engineering.
• Chilled Water System: Design a complete automatic
shot feeder system with bulk chemical storage for
corrosion inhibitors and antimicrobials.
• Condenser Water System: Design a complete
automatic system with total dissolved solids meter
with flow-through cell, a chemical proportioning pump,
a solenoid controlled adjustable flow bleed valve,
automatic blow-down and bulk chemical storage for
corrosion inhibitors, deposit dispersements,
antimicrobials and pH adjustment chemicals.
• Heating Hot Water System: Include in the design
complete automatic shot feeder system with bulk
chemical storage for corrosion inhibitors and
antimicrobials.
2. Testing:
• For future periodic inspection by operating personnel,
provide a full line size flanged spool piece with a shut-
off valve on each side of spool on main chilled water
supply, condenser water supply and heating hot water
supply lines.

• Provide full line size valved bypass around each spool

piece.
3. Pipe Material: Provide the following:
• HVAC Systems: Either schedule 40 black steel (welded,
screwed or grooved), type “L” copper, or schedule 40
CPVC. Use of CPVC is limited to pipes of under 75 mm
(3 inch) and do not install CPVC piping outside.
Galvanized pipe may not be used for HVAC systems.
• Di-electric Unions: Must be provided for connections of
different materials.
• Solder for Copper: 95/5 tin antimony lead solder.
4. Pipe Sizing: Size water piping based on the following:
• 50 mm (2 inch) and Smaller: 1.2 m/sec (4 fps) maximum
velocity in chilled, hot and condenser piping.
• 50 mm (2 inch) and Larger: 2.4 m/sec (8 fps) maximum
velocity in chilled, hot and condenser piping.
• Pressure Drop: 11.96 kPa (4 ft of water column) per 30.5
m (100 ft) maximum pipe pressure drop in any system.
5. Pipe Supports: Provide clevis or Uni-strut trapeze hangers
with spacing for steel or copper piping system supports
based on pipe diameter plus provide supports on both sides
of changes in direction and at both sides of valves and
fittings.
• 50 mm (2 inch) and Smaller: 1.8 m (6 ft.) maximum.
• 50 mm (2 inch) to Less than 150 mm (6 inch): 3 m (10 ft.)
maximum.
• 150 mm (6 inches) and Larger: 4.5 m (15 ft.) maximum.
• Provide clevis or Uni-strut trapeze hangers with
maximum spacing of 1.2 m (4 ft) for PVC piping.
• Provide copper coated, steel riser clamps for use with
copper pipe at floor penetrations.
• Hanger Shields: Provide at each hanger for insulated
piping.
6. Pipe Insulation: Provide continuous insulation for piping
systems as follows.
• Chilled Water Supply, Return and Condensate Drains:
Closed cell thermal insulation of thickness based on pipe
diameter as follows:
+ 18 mm (3/4 inch) Pipe: 18 mm (3/4 inch) minimum.
+ 25 mm (1 inch) to 50 mm (2 inches) Pipe: 25 mm
(1 inch) minimum.
+ 50 mm (2 inch) and Larger Pipe: 35 mm (1½ inch)
minimum.
+ In low humidity climates, rigid glass fiber insulation
with vapor barrier may be used for interior cold piping,
with approval from Marriott A&C Engineering.

• Heating Hot Water Supply and Return: Insulate piping

with 37 mm (1½ inches) minimum thick fibrous glass
insulation with vapor barrier.
• Seams and Joints: Continuously glued with insulation
contact adhesive.
• Chilled Water, Exterior Piping: Insulate as required
above and cover with an aluminum-clad jacket.
• Valves and Fittings: Insulate as required above and
cover with one-piece, PVC, molded jacket covers.
• Freeze Protection of Condenser Water System:
Where required by environmental conditions and drain
down is not possible, provide electric heat-trace and
insulate condenser water piping same as required
above for chilled water piping with aluminum clad
jacket.
7. Vibration Isolation: Provide flexible pipe loops to
maintain the functional integrity of the mechanical piping
systems during and after a seismic event. Provide to
accommodate seismic displacements for vertical piping
between floors, where piping passes through building
seismic or expansion joints, or where supported piping
connects to equipment mounted on vibration isolators.
Provide flexible pipe loops for horizontal piping across
building seismic or expansion joist to accommodate the
resultant building drift. Provide UL approved flexible
piping connectors on gas / fuel fired equipment to
prevent damage to connections caused by piping stress
where piping connects to equipment with rigid supports.
8. Valves: Design the piping distribution system with valves
located to permit repairs without shutting down more
than one piping riser at a time.
Where possible, locate balancing, isolation and shut-off
valves over back-of-house areas to allow remote,
accessible service that is not visible to public and guests.
Shut-off Valves: Provide shut-off valves for each piece
of piped equipment to permit replacement, accessible
service and repair without disturbing other equipment
that is not dependent on operation of the equipment to
be serviced. Provide full-port ball valves or butterfly
valves for the following applications:
• In supply and return piping to all equipment and on
both sides of 2-way control valves to permit service
and replacement.
• In chilled water supply, chilled water return, hot water
supply and hot water return lines at the base of all
risers (including fan coil risers).
• At major branch take-offs for isolation of systems.
• Gate valves are not allowed for shut-off.

Balancing (Flow Control) Valves:

• Type: Hays Fluid Control (#2516 or equal) constant flow
device with Pressure Temperature (P/T) ports to
determine pressure drop and water flow.
• Location: At base of return risers and on return of each
piece of equipment with shut-off valves on each side.
Control Valves: Provide in the following locations:
• 2-way modulating control valves on air handling units
except 3-way at last air handling unit on major piping
mains.
• 2-way control valves on fan coil units except 3-way on
the top floor.
• Size 2-way control valves to handle differential pressure
without blow-by.
9. Strainers: Provide strainers with drain valve at each air
handling unit coil for drain-down. Provide drain valve at the
base of return risers.
10. Equipment Connections: Provide connections at the
following locations:
• Flanged or Screwed Unions: On both sides of 2-way
control valves.
• Di-Electric Unions: At connections of dissimilar metals.
11. Piping Identification: Provide the following:
• Plastic Nameplates: Identify air handling units, pumps,
heat exchangers, tanks, chillers, cooling towers, water
treatment devices and control panels.
• Brass Tags: Identify small devices, including in-line
pumps and valves.
• Plastic Pipe Markers: Snap-on type for chilled water,
condensate drain, heating hot water and domestic hot
water piping.
12. Air Vents: Provide the following:
• Manual type preferred located at system high points.
• Automatic Type: If required, place at system high points
in accessible ceiling spaces and other locations with vent
port hard-piped to nearest floor drain.
G. Air Side Systems

1. Design Considerations: Provide air conditioning for
habitable Public and Back-of-House spaces.
• Air Handling Unit (AHU) Locations: For ease of access
and maintenance, no AHU may be installed above
ceilings. Locate AHU’s in either mechanical rooms or
mechanical mezzanines, not outside.
• Outside Air Intakes: Locate in fully secured areas; 3 m
(10 ft.) minimum above grade and away from:
+ Exhaust
+ Traffic / trucks
+ Ability to contaminate

• Mechanical Rooms: May be used as a return air

plenum, but in all cases, unconditioned outside air
shall be ducted to inlet of air handling units. Avoid
access to mechanical spaces from public areas.
Design equipment in locations to avoid using ladders
for access and maintenance.
• Zoning: Zone air handling systems by type of
occupancy and time of operation to allow shutdown of
equipment or reset of temperature when heating and
cooling is not required.
• Rooftop Air Handling Units (AHU’s): If required, locate
rooftop AHU’s immediately above conditioned space
with minimum two 90° elbows on supply and return
duct to minimize potential noise generation.
• Variable Air Volume (VAV) Systems: Use VAV
systems with variable speed drives to serve areas
with similar occupancies and hours of operation but
different load conditions (Ballrooms, multiple retail
shops and gift shops, and administrative offices). Do
not use VAV systems in laundries and kitchens.
• Contactors: Provide totally silent type (solid-state or
mercury) contactors for air handling units, fan coil
units, fans and electric heaters in or adjacent to public
spaces and guestrooms.
• Smoke Control: For AHU’s that are part of the smoke
control system, provide auxiliary contacts on the
control panel to receive signal from the fire alarm
system.
• Indoor Pools: Provide dehumidification type AHU’s
designed and constructed for pools with reheat for
proper temperature and humidity control. Locate
supply air not to blow directly on glass windows.
• Region Requirements: In tropical climates consider
use of:
+ Separate air-handling units for pre-conditioning all
outside air.
+ Run-around coils for reheat.
+ Recirculating only units controlled by humidistat, in
areas of potentially heavy infiltration.
+ In coastal areas or corrosive environments,
construct coils and fins of copper mechanically
bonded to copper tubes. Provide corrosion
protection for HVAC equipment and ductwork.
2. Supplemental A/C:
• Provide chilled water fan coil unit for primary cooling
with back-up Direct Expansion (Dx) split system air
conditioning units to provide 24 hour air conditioning
for liquor storage rooms, PMS computer room,
telephone equipment room, elevator machine rooms
and refrigerated trash rooms.

• Connect Dx split systems to emergency power.

• For projects with exterior elevators, provide packaged air
conditioning and heating unit mounted on the top of the
elevator cab. Manufacturer is Air-x-cel.
3. Exhaust Systems:
• General: Provide for pool equipment rooms, garages,
toilet rooms, ice / vending rooms, maintenance shops,
locker rooms, electric rooms, kitchen hoods, bars,
laundries, employee cafeteria and other areas producing
odors, fumes or excessive heat and as required by
governing code.
• Guestroom Towers: Provide exhaust in Service Elevator
Foyer, Laundry Chute Room, Housekeeping,
Ice / Vending and Electric Rooms.
• Toilet Exhausts: Size for minimum pressure drop
differences across length of riser. See additional
requirements under Ductwork in this Module.
• Refrigeration Compressor Room: Provide minimum
exhaust of 340 m3 / hr (200 cfm) to maintain
32o C (90o F).
4. Combustion Air: Provide in compliance with manufacturer’s
requirements and governing codes for gas or oil fired
appliances including boilers, pool heaters and dryers.
• Cold Climates: Preheat combustion air at the intake
louvers to 4° C (40° F) to prevent freezing conditions in
the central plant. Provide unit heaters for general space
conditioning.
• Fan Operation: If provided by a fan, interlock fan with
boiler controls to ensure proper supply of combustion air
prior to boiler firing.
5. Ventilation: Provide mechanical ventilation to non-
conditioned spaces to maintain a minimum winter
temperature of 12o C (55o F) and maximum summer
temperature of 32 o C (90 o F).
6. Fans:
• Type: Typically, centrifugal type, except garage fans
which may be propeller or other low noise fan.
• Drive: Typically belt drive, except dedicated smoke
control fans are direct drive.
• Motor Horsepower: Exceed brake horsepower
requirements by 10% for airfoil and backward inclined
fans and 20% for forward curve fans.
• Smoke Control: For fans that are part of the smoke
control system, provide auxiliary contacts on the starter
to receive signal from the fire alarm.

H. Public and Back-of-House AHUs

1. AHU Type: Provide factory packaged vertical or
horizontal type draw-thru low-pressure constant volume
or variable air volume (VAV) units.
2. Fabrication: Double wall construction with closed cell
insulation and positive drain type stainless steel drain
pan.
3. Components: Supply fan with double-width double-inlet
air-foil fans, hot water preheat coils with 2-way valves,
chilled water cooling coils with 2-way valves, hot water
reheat coils with 2-way valves (for humidity control),
combination filter/mixing boxes with low velocity filters,
motorized dampers and automatic temperature controls.
• Equip VAV AHUs with variable frequency drives
(VFDs) and premium duty motors rated for inverter
duty.
4. Return Fan: Provide with motor operated dampers on
return, outside air and relief air ducts, when required for
airside economizer.
• Select fan with capacity to match supply air.
• Consider use as smoke exhaust fan if capable of
exhausting 8 air changes per hour in smoke mode.
Provide VFD as necessary.
5. Freeze-Stats: Utilize freeze-stats to protect coils from
freezing by shutting down fans and closing outside air
dampers.
6. VAV Systems:
• Locate static pressure sensor at last VAV box and
high pressure limit at AHU.
• Provide minimum of four inlet diameters of straight
duct on VAV boxes for accurate sensing of velocity
pressures on box controller.
• Locate VAV boxes either in mechanical plant rooms or
above accessible ceilings, preferably in back of house
areas, for service and maintenance. Where heat is
required, outfit VAV boxes with hot water heating coils
(or electric reheat coils) with 2-way control valves.
• Where possible, avoid locating VAV boxes in egress

corridors that may be in conflict with hotel staff or
guest circulation paths.
7. Sizing:
• Public Areas: Provide cooling coils serving public
areas designed to provide 11.1ºC (52ºF) or less air at
cooling conditions and with reheat capacity to provide
22.2ºC (72ºF) at 50% RH.
• Design Supply Rate: Minimum of six air changes per
hour.

• Cooling Coil: Maximum air velocity of 3 m/sec (500 fpm).

• Heating Coil: Maximum air velocity of 3 m/sec (500 fpm).
• Fans: Typically, utilize air-foil, plug, or backward incline
type fans, but select for maximum efficiency and stable
operation at design conditions.
• Motor: Select horsepower at 10% greater than brake
horsepower requirements for air foil fans and 20% for
backward inclined fans.
8. Function Spaces: <6> At Meeting Rooms, Boardrooms and
Ballrooms (if required by the Facilities Program) comply with
the following design criteria:
• Utilize Fan Power Variable Air Volume (FPVAV) systems
with hot water reheat and variable speed drives.
• Size ducts for quiet airflow without noise or whistle.
Utilize supply slot diffusers located out of sight in
coffered ceiling. Locate return air low (toward floor),
incorporated into architectural millwork design.
• Coordinate appearance with Marriott Interior Design.
• Layout ductwork to avoid passing through an acoustical
partition above operable partitions. <6>
• Minimize returning air through acoustical partitions and, if
penetrations are required, fabricate sound trap(s) with
two 90-degree acoustically lined elbows.
• Control temperature and humidity through a direct digital
control device interfaced with building automation
system.
• Install thermostats in each section of Ballroom connected
to the BMS system. Thermostat features to include
digital display of set-point, user adjustable set-point,
humidity, and programmable occupant control. Provide
similar thermostats in Back-of-House except without
display and resettable only from the BMS system.
• Provide CO2 sensors on AHUs for ballrooms, meeting

rooms and pre-function areas to modulate outside air
flow rates.
• Do not use return air plenums in function spaces.
• Thermostats in public spaces shall permit guests to
select temperature from 20 to 24.5o C (68 to 76o F).
• Provide ability to pre-cool rooms below 20o C (68o F) on
request.
9. Indoor Pool:
• Provide pool area dehumidification AHU that rejects heat
back to the pool.
• Provide 100% O.A. ventilation system for back-up of
dehumidification AHU.
• Supply air to wash windows and skylights to prevent
condensation. Provide hard-duct return air.

10. Kitchen Make-up Air Units: Provide separate make-up

air unit to supply 100% outside air into each kitchen hood
or group of hoods over a single food preparation area.
• Type: Factory fabricated with gas, hot water or electric
heat to ensure that air introduced into kitchen has a
temperature above 18.3° C (65° F). This avoids cold
drafts that are objectionable to staff and ensures that
grease will not coagulate on filters. Provide cooling
as required to temper supply air to 27° C (80° F)
maximum in summer.
• Sizing: Makeup air shall be no more than 80% of the
total hood exhaust quantity. Coordinate requirements
with Module <10> Food Production.
• Controls: Interlock via current sensors with hood
exhaust fan and provide on/off control at each kitchen
hood <14> location.
11. AHU Manufacturers: Trane, Carrier, York, McQuay.
I. Guestroom / Guest Corridor Fresh-Air AHUs

1. General: Provide units to supply 100% of the guest
corridors and air hard-ducted directly into the
guestrooms. Do not use corridors as supply plenum to
provide make-up air to the guestrooms. Do not use
return-air systems except where used with “heat wheel”
for energy recovery.
2. AHU Type: Provide double wall stainless steel with
100% outside air capability, factory packaged,
combination chilled water and Dx, draw-thru unit,
typically rooftop with reheat for humidity control. Provide
units specifically manufactured for cooling,
dehumidifying, heating, and reheating 100% outside air
equipped with economizers and energy recovery.
Provide units capable of producing discharge air with
less than 59 grains of moisture at all times.
3. Manufacturer: SolutionAir and DesertAire.
4. Components: Typically hot water preheat coil with 2-
way valve, chilled water cooling coil with 2-way valve, hot
water reheat coil with 2-way valve (for humidity control),
filter box with low velocity filters, outside air damper, and
automatic temperature controls.
5. Guestroom System <7A>:
• Sizing: Base peak cooling loads for selection of
guestroom fan coil units on peak exterior loading with
sheers closed, two people per room and 250 watts per
room electric load. Select capacity of fan coil unit to
maintain room thermostat setting at medium fan
speed.
• Supply Air: Quantity equals 102 m3/hr (60 cfm) per
guestroom.

• Make-Up Air: For vertical stack fan coil units on the

exterior wall, hard duct make-up air to supply register on
vertical bulkhead of entry vestibule. For vertical stack
fan coil units located in the guestroom interior, hard duct
make-up air into the return section of the fan coil unit.
For horizontal fan coil units hard duct make-up air into
the supply grille on vertical bulkhead of the entry
vestibule.
• Fan Coil Unit (North America): Provide four pipe, vertical
stack type with chilled water cooling coil with two-way
motorized valve, hot water heating coil with motorized
two-way valve, integral insulated drain pan and filter
return cabinet. Provide a Hays Fluid Control (#2516 or
equal) constant flow device with Pressure Temperature
(P/T) ports on the return side of each coil. Provide a ball
valve on the supply side of each coil. Exposed insulation
is not allowed inside fan coil units.
• Fan Coil Unit (International): Provide four pipe horizontal
type with chilled water cooling coil with two-way
motorized valve, hot water heating coil with motorized
two-way valve, flow control valves, integral insulated
drain pan and filter return cabinet. Provide a Hays Fluid
Control (#2516 or equal) constant flow device with
Pressure Temperature (P/T) ports on the return side of
each coil. Provide a ball valve on the supply side of
each coil. Exposed insulation is not allowed inside fan
coil units.
• Other Fan Coil Units:
+ Suites: Multiple vertical stack four pipe fan coil units.
+ Lounges: Air handling units or multiple horizontal fan
coil units discharging toward exterior wall with hard
ducted return air.
• Location: Install horizontal units above ceiling of
guestroom, entry vestibule, positioned not to blow
directly on the bed. Coordinate return grille, thermostat,
and access panel with Interior Design.
• Thermostat: Provide programmable digital controller to
maintain space temperature. Controller to include push-
buttons for off/auto, fan, setpoint or room temperature
display, up arrow (warmer), down arrow (cooler) and
ºC/ºF selector. Manufacturer Inncom or equal.
• Piping: Provide full-port ball valves for shut-off on chilled
water and hot water coil connections. Provide a Hays
Fluid Control (#2516 or equal) constant flow device with
Pressure Temperature (P/T) ports on chilled water return
and hot water return.
• Condensate Drains: Do not connect fan coil unit
condensate drains to plumbing fixtures. Hard pipe to
sanitary sewer.

• Manufacturers: International, Carrier, Enviro-Tec,

Williams, and Temspec.
6. Corridor System:
• Supply quantity 15% greater than total exhaust of
adjacent spaces per corridor (excluding guestrooms),
or minimum 2 air changes per hour with vertical ducts
and sidewall supply registers located at the egress
stairs in a minimum of two locations.
• Provide sufficient HVAC in the Public and Service
Elevator Lobbies and Foyers.
• Do not use fan coil units for corridor cooling.
7. Smoke Control Mode: During smoke control mode,
make-up air system and toilet exhaust system shall
operate as normal. See smoke control system
requirements for guest corridors in this Module and
Module <14>.
J. Ductwork
1. Requirements:
• Type: Low and medium velocity galvanized sheet
metal constructed in compliance with SMACNA
Standards. In no case may fiberglass ductboard be
used.
• Joints: Seal supply and return ductwork joints and
seams with hard-cast.
• Runouts to Diffusers: May be medium pressure rated,
externally insulated, spiral wound, flexible duct with a
maximum length of 2.4 m (8 ft.).
• Sizing: To minimize airborne noise and ensure space
noise criteria are met, size ductwork for maximum
duct velocity as follows.
+ 10 m/sec (2,000 fpm): Main supply ducts.
+ 7.5 m/sec (1,500 fpm): Branch ducts and return/
exhaust systems.
+ 4 m/sec (800 fpm): Ducts serving room terminal air
devices.
+ Duct Friction Loss: Not to exceed 0.10 inch w.c.
per 30.5 m (100 ft.) of duct.
• Turning Vanes: Provide turning vanes in rectangular
elbows greater than 45 degrees.
2. Kitchen Hood Exhaust: Provide dedicated hood
exhaust duct system for each hood in the kitchen in a 2-
hour fire-rated enclosure with cleanout and sprinkler
head access doors. Provide dedicated hood exhaust
duct system for the bakery.
• Type: 16 gage black steel ductwork, sloped back to
the hood, with welded drip-proof seams. Flanged and
gasketed joints are not allowed. Galvanized steel is
not acceptable. As an option, UL approved pre-
fabricated and pre-insulated systems are acceptable.

• Cleanouts / Access Doors: Locate at base of vertical

riser, at every change in direction, and at sprinkler
heads. Maximum spacing of 6 m (20 ft.) in horizontal;
maximum spacing of every third floor of vertical riser.
• Sizing: Based on velocity of 7.5 m/sec (1,500 fpm) to
10 m/sec (2,000 fpm) to prevent grease from
accumulating in ducts and to ensure grease not trapped
in hood filters is exhausted away from building.
• Exhaust Fan: High velocity discharge at 13 m/sec
(2,500 fpm) with drain plug and removable stainless steel
drain pan.
• Location: Roof mounted to disperse exhaust away from
building and to prevent reentry of contaminated air into
outside air intakes. Position fan so that entire kitchen
exhaust system is under negative pressure.
• Dampers: Not acceptable in grease exhaust systems.
• Insulation: Provide 50 mm (2 inch) high temperature
fiberglass insulation with all-service jacket on entire
grease exhaust duct.
• Consider use of exhaust hoods with Ultraviolet grease
removal system.
3. Miscellaneous:
• Dedicated kitchen dishwasher exhaust and laundry
ironer exhaust is welded stainless steel duct sloped back
to equipment for drainage of condensation and ducted
directly to outside of building.
• Do not connect dishwasher exhaust to kitchen hood
exhaust system or to other building exhaust systems.
• Construct laundry dryer exhaust from galvanized sheet
metal with waterproof joints sloped back to equipment for
drainage of condensation and ducted to building exterior.
• Fabricate indoor pool and pool chlorine storage room

ductwork from stainless steel.
• Design exhaust system of sewage ejector and grease
trap rooms for negative pressure with fans located at
remote end of the system and duct to building exterior.
4. Guestroom Toilet Exhaust: Provide sidewall mounted
exhaust registers sub-ducted into vertical sheetmetal
exhaust risers to roof mounted fans.
• Capacity is based on 85 m3 / hr (50 cfm) per guest
bathroom.
• Where subducts are not allowed install fire damper with
non-visible access at shaft wall.
5. Exhaust Outlets:
• Locate exhaust outlets no closer than 6 m (20 ft.) away
from outside air intakes and operable windows.

• Locate kitchen exhaust outlets no closer than 15 m

(50 ft.) away from outside air intakes such that
prevailing winds carry vapors away from the building
and intakes.
• Where fireplaces are included, locate fireplace outlets
15 m (50 ft.) minimum from outside air intakes or
operable windows.
6. Exterior Ductwork: Not recommended, but where
necessary provide as follows:
• 450 mm (18 inch) minimum above roof to permit
servicing of roof area.
• Steps over ductwork for access to roof areas and roof
mounted systems.
• With 25 mm (1 inch) minimum thickness, rigid
phenolic insulation and aluminum jacket with
waterproof joints.
7. Duct Insulation: Acoustic lining may not be used.
Provide 18 mm (¾ inch) minimum thickness, rigid
phenolic insulation on supply and outside air ductwork.
8. Fire Dampers:
• Provide fire dampers where required, to meet
necessary fire ratings of structural, wall and ceiling
systems.
• Provide 200 x 200 mm (8 x 8 inch), framed, hinged,
lockable access doors at fire dampers. Coordinate
locations with architectural features shown on
reflected ceiling plan drawings.
9. Back-Draft Dampers: Provide for exhaust fan discharge
ducts.
10. Balancing Devices:
• Balancing Dampers: Provide balancing dampers in all
supply and exhaust risers, and runouts to
registers / diffusers. Where possible, locate balancing
dampers in ceiling space over back-of-house areas
where remote servicing can be accomplished out of
public and guest view.
• Splitter Dampers: Avoid use of multiple splitter
dampers in individual duct systems.
• Volume Dampers: Provide in branch ducts at
connection to main duct.
11. Air Devices: Diffusers, registers, and grilles used in
guestrooms and other public areas must be factory
primed for custom finish painting by others. Coordinate
with Interior Design and painting specification.
12. Flues: Provide factory built, double wall gas flue / vent
for each boiler and fireplace vented to building exterior.

K. Smoke Control System <14>

1. Design Considerations - General: Intent of this system is
to control migration of smoke into and away from means of
emergency egress (exit passageways) and to maintain
acceptable conditions for occupants in protected areas by
exhausting smoke from the smoke zone only.
• Provide a complete engineered smoke control system in
high-rise buildings.
• Design to exhaust smoke from lobby, atriums,
restaurants, pre-function areas, ballrooms, meeting
rooms greater than 35 m2 (350 sq. ft.), fitness centers,
kitchens and guest corridors.
• See Module <14> for application criteria.
• Back of House Areas: Provide smoke control only where
required by authorities having jurisdiction.
• Provide low-leakage type, motor operated dampers for
smoke system.
• Obtain A&C Engineering approval for smoke control
system design.
2. Make-up Air: Demonstrate availability of make-up air at
enclosed smoke zones where manual opening of egress
doors to adjacent zones is required.
3. Public Spaces: Provide hard-ducted smoke exhaust to each
required space. Ceiling plenums may not be used for smoke
exhaust.
Sequence of Operation:
• Smoke control system is initiated via a signal through fire
alarm panel from an area smoke detector.
• Upon activation, the air handling unit that supplies the
smoke zone shuts down, outside air and return air
dampers close, exhaust / relief damper opens and the
smoke exhaust fan starts.
• Supply, return and exhaust fans for HVAC systems in all
other zones remain in normal operating mode.
• In hotels with variable air volume (VAV) systems, allow
for air handling unit supply fan and VAV boxes at 100%
open mode.
4. Kitchen Hood and Duct: <10> Sequence of operation is as
follows:
• Initiated via a signal through the fire alarm system <14>
from exhaust hood water flow switch or control unit.
• Hood exhaust fan continues to operate in normal mode.
• Hood make-up air unit shuts off.
• Supply, return and exhaust fans in other areas remain in
normal operating mood.

5. Guest Corridors:
• Centrally locate, typically at elevator lobby, a vertically
ducted dedicated smoke exhaust riser(s) with
normally closed dampers on each floor.
• When the system is activated, only one floor will open
at a time, but size the roof mounted smoke exhaust
fan to serve 3 floors simultaneously at 8 air changes
per hour.
• Do not exceed maximum 45 m (150 ft.) horizontal
distance between supply and exhaust risers. This
arrangement ensures smoke will move in the opposite
direction of occupants traveling to the means of
egress.
• Smoke exhaust system is initiated via a signal through
the fire alarm panel from either a corridor smoke
detector or sprinkler flow switch.
• Upon activation, normally closed exhaust damper on
the floor of incidence opens and while all other floors
remain closed.
• Smoke exhaust fan is energized and discharge
dampers fully open.
• Guest corridor and guestroom outside air handling
unit continues to operate in normal mode.
• If applicable, secondary guest corridor pressurization
fans (sized for a minimum capacity of six air changes
per hour supply air to each floor) start and main guest
corridor and guestroom air handling unit stops.
• All other guest tower exhaust fans, including those
serving guestroom toilets, vending rooms, and
electrical rooms, continue to operate in normal mode.
• If smoke doors divide corridor into two or more
sections, provide independent make-up and exhaust
in each section.
6. Stair Pressurization: <14>
Requirement: Provide in exit stairs where smoke control
is required. Consult Module <14> for application criteria.
• Provide for each egress stair a minimum of one supply
fan for every 10 stories ducted to top and/or bottom of
stair, with supply register located every third floor for
entire stairwell height.
• Barometric relief dampers are not acceptable.
• Fan Control: Provide fan with variable frequency drive
and static pressure sensors located within stairwell
set to maintain between (0.15 and 0.25 inch w.c.)
across each closed corridor door. Maximum
allowable pull across an open door into the egress
stair is 35 pounds. Size fans to provide 1700 m3/hr.
(1,000 cfm) per door.

• System is initiated via a signal through the fire alarm
panel from either a public space (excluding guestrooms)
smoke detector or sprinkler flow switch.
• Upon activation, stairwell pressurization fans, normally in
non-operating status, automatically start.
7. Smoke Control Panel: Provide a smoke control panel with
Hand-Off-Automatic (HOA) and pilot lights (one switch and
lights for each AHU, fan and damper) for manual control of
all equipment that is part of the smoke control system.
• Locate the smoke control panel in the same location as
the main fire alarm system panel.
• Provide internal power source for manual operation of all
equipment. Provide voltage same as fire alarm system.
• ‘Hand’ position manually activates all equipment into
smoke control mode.
• ‘Off’ position shuts down the equipment and returns all
dampers to their normal mode.
• ‘Automatic’ position allows system to operate in normal
building mode, or in smoke mode upon receipt of any
signal from the fire alarm system.
8. Supply Duct Smoke Detectors:
• Provide downstream of air handling units over
3400 m3 / hr. (2,000 cfm).
• Detector shuts down AHU upon sensing smoke and
annunciates at fire alarm panel, but does not activate
smoke control system.
L. Fuel Oil System

1. Requirements: Provide complete automatic fuel oil system
for emergency generator with oil fill at street level.
• Locate double wall fiberglass fuel oil tanks above ground
with spill containment enclosure. In-ground tanks are not
acceptable.
• Provide remote electronic level gauges and leak
detection and monitoring equipment, including interstitial
monitoring and overfill protection for each tank.
• Provide duplex fuel oil pump sets as required to transfer
fuel to day tanks.
• Size fuel oil tank(s) based on 48 hours storage capacity
for generator.
2. Special Regional Requirements:
• Size fuel oil tank(s) based on 72 hours storage capacity
for generator plus two hours storage capacity for diesel
fire pump.
• If boilers are fuel oil fired, provide a separate fuel tank
with a storage capacity of three weeks of boiler capacity
with a minimum size of 38,000 liters (10,000 gallons).

M. Testing and Balancing Services

1. Service Requirements: Provide complete balancing of
all air and water systems.
• Obtain an independent commissioning agency (not
associated with or having contractual relationship with
the mechanical or prime contractor) to perform the
testing and balancing services.
• In addition to air and water system balancing, services
include chilled water, heating hot water, equipment
and risers.
2. Service Reports: Prior to system acceptance, submit
complete air and water balance reports, Operating &
Maintenance Manuals, highlighted cut sheets, Record
(As-Built) Documents and warranties on all equipment to
Marriott Engineering.
N. Automatic Temperature Controls (ATC) & Building

Management System (BMS)
1. General Requirements:
• Provide an integrated ATC/BMS system to maintain
comfort, minimize energy consumption, and provide
monitoring/reporting functions for the operating staff.
• Both the ATC and BMS portions of the system are
provided by the same manufacturer, who retains sole
responsibility for coordination, provides installation
system commissioning and operator training.
• Include in the design documents a schematic of each
system including equipment, flow paths, control
devices and a written description of the control
sequences during normal and emergency operation.
• Manufacturers: Trane, Invensys, Siemens, and
Johnson Controls.
2. ATC System Description:
• Provide a Direct Digital Control (DDC) system with full
control of primary and secondary mechanical
equipment, excluding guestroom fan coil units.
Provide each DDC system with a programmable
controller that communicates directly to the BMS
system and the required temperature and humidity
sensors, relays, automatic valves, dampers and
damper actuators, and other sensing/control devices
for a complete and operational control system.
• Public Areas: In Ballrooms (including divided Ballroom
spaces), Meeting Rooms and Boardrooms, provide
individual wall mounted thermostats.

In other spaces, provide wall mounted sensors with

remote control type thermostats. Coordinate locations of
thermostats and sensors with Interior Design.
• Provide temperature control wiring, conduit, connections,
including interlock wiring to complete the temperature
control system by interconnecting starters, thermostats,
low-temperature protection thermostats and related
devices for interface with the Building Management
System (BMS).
3. BMS System Description:
• Provide a BMS microcomputer based system that
controls building loads, excluding guestrooms, and
designed for expandability by using plug-in modules for
future installation by Marriott.
• Provide complete BMS Sequences of Operations and
Points Lists to Marriott A&C Engineering for approval.
• Locate central BMS computer in Engineering.
• Provide local stand-alone field control modules in each
mechanical room.
• In mixed use complexes, provide individual metering for
chilled water, heating hot water, domestic water and
electrical with necessary billing software as part of BMS.
• Design and install the system so that an operator can
easily set up trend logs and custom reports and
sequentially download them for long term data storage.
4. System Overview: BMS to monitor environmental data and
control the functions of the following equipment, at a
minimum:
• Ambient temperature and humidity.
• Chilled water system including chiller enable and
monitoring, pump start/stop and monitoring, cooling
tower DDC control, and monitoring of bi-directional
chilled water de-coupler loop flow meter.
• Heating hot water system including boiler enable and
monitoring, pump start/stop and monitoring, and
monitoring of bi-directional heating hot water de-coupler
loop flow meter.
• Public and Back of House air handling units and fan coil
units including stop/start command and status.
• Water-side economizer (if used).
• Guest Corridor air handling units.
• Guestroom toilet exhaust fans.
• Kitchen hood exhaust fans and make-up air units.
• Fans.
• Ventilation systems.
• Domestic water system including incoming pressure,
booster pump status, and outgoing pressure.
• Cistern water level (if applicable).

• Water treatment plant (if applicable).

• Sewage treatment plant (if applicable).
• Sump pumps.
• Sewage ejectors.
• Exterior lighting.
• Emergency generator including status, pump status,
voltage transducers and fuel oil tank level switch.
• Other designated functions/systems.
5. Coordination: Consult Marriott A&C Engineering for
project specific requirements and standard points matrix.

O. Table 15A-1 – Environmental Requirements

Module Space Design Temperatures & Relative Occupancy Ventilation Lighting Load Remarks
Humidity m2 / Person m3 / Hr/Person watts / m2
Cooling Heating (ft2 / Person) (cfm / Person) (watts / ft2 )
°C (°F) %RH °C (°F)
1 Garages - - - - - Minimum 8 air changes per hour supply
and exhaust.
2A Main Entrance, 22.2(72)/50%RH 21.1(70) 3.3(35) 17(10) 43(4) Keep public restrooms under negative
Lobby & Public pressure with respect to surrounding
Toilets public areas.
Lounge 22.2(72)/50%RH 21.1(70) 0.9(10) or 50(30) 54(5) Keep under negative pressure with
number of respect to surrounding public areas.
seats
2B Business Center 22.2(72)/50%RH 21.1(70) 4.6(50) 25(15) 75(7) Individual controls in each meeting
room.
3 Restaurant(s) 22.2(72)/50%RH 21.1(70) 1.4(15) or 17(10) 54(5) Keep under negative pressure with
seats
Lounges 22.2(72)/50%RH 21.1(70) 0.9(10) or 50(30) 54(5) Keep under negative pressure with
seats
4 Exercise Area 22.2(72)/50%RH 21.1(70) 4.2(45) 34(20) 32(3) Keep under negative pressure with
respect to surrounding public areas.
Provide individual temperature controls
in each treatment room.
Indoor Pool 26.7(80)/65%RH 26.7(80) 6.0(65) 34(20) 32(3) Keep under negative pressure with
respect to surrounding public areas.
5 Retail 22.2(72)/50%RH 21.1(70) 4.2(45) 17(10) 75(7) Provide individual controls in each
shop.
6 Pre-function 22.2(72)/50%RH 21.1(70) 0.9(10) 17(10) 54(5)
Meeting Rooms 22.2(72)/50%RH 21.1(70) 1.4(15) 34(20) 65(6) Provide individual controls in each
room.
Boardroom 22.2(72)/50%RH 21.1(70) 1.4(15) or 34(20) 65(6) Provide individual controls in each
number of room.
seats
Service Corridors 24.4(76)/50%RH 21.1(70) 2.8(30) 17(10) 32(3) Keep under negative pressure with
respect to surrounding areas.


°C (°F) %RH °C (°F)
7A Guestrooms 22.2(72)/50%RH 23.3(74) 2 persons - -
7B Guestroom 22.2(72)/50%RH 21.1(70) - - 11(1)
Corridors
Linen Room 24.4(76)/50%RH 18.3(65) - - - Ventilate as required to maintain
conditions.
Ice Machine 22.2(72)/50%RH 21.1(70) - - - If air-cooled equipment is used, provide
Room 176 m3/hr. (300 cfm) exhaust per
machine.
Exit Stairs - 4.4(40) - - - Cooling / Ventilation: See design
requirements for enclosed stairs.
8A Administrative 22.2(72)/50%RH 21.1(70) 9.3(100) 42(25) 43(4) Provide individual temperature controls
Offices in all offices. Provide exhaust in copier
room.
8B Employee 24.4(76)/50%RH 21.1(70) 9.3(100) 25(15) 32(3)
Facilities
Employee 24.4(76)/50%RH 21.1(70) 0.9(10) or 25(15) 32(3) Keep under negative pressure with
Cafeteria number of respect to surrounding areas.
seats
9 Receiving Dock - - - - - Provide fly fans (air curtains) at each
entrance.
Trash Holding 12.7(55)/50%RH 12.7(55)/50%RH - - - Keep under negative pressure with
respect to surrounding areas. Provide
individual temperature control.
10 Kitchens (F&B 26.6(80)/50%RH 21.1(70) 4.6(50) 50(30) 32(3) Keep under negative pressure with
Production) respect to surrounding areas.
Cold Preparation 18.3(65)/50%RH 18.3(65) 4.6(50) 50(30) 32(3) See applicable program requirements
in Module <10>. Provide individual
temperature control.
Wine Storage 12.7(55)/50%RH 18.3(65) --- --- 32(3)
Meat / Fish / 18.3(65)/50%RH 18.3(65) 4.6(50) 50(30) 32(3)

Poultry


°C (°F) %RH °C (°F)
10 Chocolate Room 15.5(60)/50%RH 18.3(65) 4.6(50) 50(30) 32(3) Keep under negative pressure with
Pastry Shop 18.3(65)/50%RH 18.3(65) 4.6(50) 50(30) 32(3) Keep under negative pressure with
11A Laundry 26.6(80)/50%RH 18.3(65) 7.4(80) 50(30) 32(3)
11B Housekeeping 24.4(76)/50%RH 21.1(70) 4.6(50) 25(15) 32(3) Provide 24 hour air conditioning.
12 Elevator Equip. 24.4(76)/50%RH 21.1(70) - - Provide individual temperature controls.
Rooms -
13A Computer Room 24.4(76)/50%RH 21.1(70) - - - 10.5 kW (36,000 BTUH) equipment
load. Provide 24 hour air conditioning.
13C Telephone Room 24.4(76)/50%RH 21.1(70) - - - 7 kW (24,000 BTUH) equipment load.
Provide 24 hour air conditioning.
13E Security 24.4(76)/50%RH 21.1(70) - 43(4) Ventilate as required to maintain
- conditions.
15 Mechanical, 24.4(76)/50%RH 21.1(70) - -
Electrical, Rooms -
& Utility Closets

Courtyard International Plumbing - 15B
Module 15 - Part B
Plumbing Systems
Design Standards - Copyright, Marriott International, Inc. January 2005 15B - A

15B - Plumbing Courtyard International
Plumbing Systems
Table of Contents
Subject ................................................................................... Page

B. Sanitary System....................................................................... 1
C. Storm Drainage System........................................................... 2
D. Domestic Water ....................................................................... 3
E. Miscellaneous Requirements................................................... 5
F. Piping Systems ........................................................................ 6
G. Water Treatment ...................................................................... 9
H. Testing and Balancing Services............................................. 10
I. Plumbing Fixtures, Accessories & Trim ................................. 11
J. Table 15B-1 - Plumbing Requirements.................................. 17
Module Organization

15B - B January 2005 Design Standards - Copyright, Marriott International, Inc.

Plumbing Systems
1. Codes and Standards: Information contained in this Module
is intended to set minimum design requirements and is not
intended to provide complete design solutions to project
specific situations.
• Comply with the more stringent of governing laws,
applicable governing codes and regulations, and these
Design Standards.
• Comply with sanitation standards to safeguard the water
supply, drainage and food service equipment <10>.
Provide appropriate plumbing system traps, indirect
drains with air gaps, vacuum breakers, backflow
preventers, check valves, flow restricters and valves.
• Refer conflicts between design standards and governing
codes to Marriott Engineering.
2. Base Plumbing System Design Reference: Design
systems in compliance with American Society of Plumbing
Engineers (ASPE) standard and the governing authority and
application of good engineering practices to provide the most
cost effective installation.
3. Dimensions, Sizes & Measurements: In this Standard,
conversions from English to metric (SI) units are
approximate. Verify, coordinate and confirm product and
material dimensions for required design applications.
B. Sanitary System
1. System Requirements: Provide entire facility with complete
sanitary waste and vent system connected to a public
sanitary system with a means of conveying sewage. Each
fixture in the system is vented to the atmosphere to provide
protection of trap seals against siphonage and gas leak due
to positive pressure, to promote rapid and silent flow of
waste, and to ventilate the sanitary system to reduce
corrosion.
• When public sanitary sewers are not available, provide a
private sewage disposal system.
• For methods of disposal, obtain approval by government
authority having jurisdiction.
• Unless required by governing codes, floor drains in
guestroom bathrooms are prohibited. If required, provide
traps with trap primers to eliminate the potential for
methane gas entering guestroom.
• Provide air-gaps on sanitary system drains for food
service equipment.
Design Standards - Copyright, Marriott International, Inc. January 2005 15B - 1

• Indirect connect cooling tower drain, water softener

backwash, pool and spa filter backwash to sanitary
sewer.
• When sewer ejectors are required, provide duplex
submersible sump pump system with each pump
sized at 65% of peak load. System includes control
panel for alternating pumps, pump failure alarm and
high water level. Connect sewer pumps to emergency
(generator) backup power.
2. Region Requirement: In areas of high water costs
collect guestroom showers, bath and lavatories and
circulate through a “gray” (non-potable) water
reclamation plant for use in landscape irrigation, cooling
tower make-up and possibly water closet flushing.
C. Storm Drainage System

1. System Requirements: Provide a complete storm
drainage system without storage for the entire facility
including roof drains, balcony drains, planter drains, area
drains and fountain drains with means of draining
rainwater, surface run-off and subsurface water to public
storm sewers.
• Design system with hard piped overflow system. Do
not use roof scuppers for overflow.
• When public storm sewers are not available,
discharge storm water at point of safe disposal
acceptable to government authority having jurisdiction
for water pollution control.
• Region Requirement: May consider storage of storm
water for irrigation systems.
2. Subsurface Water: During the design process, consider
the presence of subsurface water.
• If present, install a foundation drain system to prevent
uplifting of building slabs by hydrostatic pressure or to
prevent wet slab and wall conditions.
• Discharge and pumping of subsurface water into
municipal storm sewers is preferred, but may require
governing authority permission.
• Consider capturing and reusing subsurface water for
irrigation and similar applications.
• When sump pumps are required, provide with
emergency (generator) backup power.
15B - 2 January 2005 Design Standards - Copyright, Marriott International, Inc.

D. Domestic Water
1. General Requirements:
• Provide potable water to every fixture throughout the
facility in compliance with, at a minimum, the U.S. Safe
Drinking Water Act as indicated below.
• Throughout the facility, provide domestic hot and cold
water to lavatories, sinks and showers.
• Provide vacuum breakers on fixtures where cross
connection to the sanitary system can occur.
• Provide double check valve backflow preventers on
connections to non-potable water systems, such as
chillers, cooling towers, boilers, pools, and irrigation
systems.
• In areas where sewer charges can be avoided, provide
separate water meters for HVAC make-up, irrigation
systems and swimming pools.
2. Allowable Contaminants in Potable Water: Comply with
the U.S. Safe Drinking Water Act and the following for
potable water.
Contaminant Maximum Contaminant Level
Arsenic 0.05 mg/I
Barium 1.0 mg/l
Cadmium 0.01 mg/1
Chloride 100 mg/l
Chromium 0.05 mg/l
Copper 1.0 mg/l
Cyanide 0.005 mg/l
Iron 0.3 mg/l
Lead Absent
Manganese 0.05 mg/l
Mercury 0.02 mg/l
Nitrate 10 mg/l
Selenium 0.01 mg/l
Silver 0.05 mg/l
Sulfate 25.0 mg/l
Zinc 5.0 mg/l
Total Trihalomethanes 0.1 mg/l
Endrin 0.002 mg/l
Undane 0.004 mg/l
Methoxychlor 0.1 mg/l
Toxaphene 0.005 mg/l
2,4-D 0.1 mg/l
2,4,5-TP (Silvex) 0.001 mg/l
• pH level to range from 6.5 to 8.5
• Turbidity = 0.5 NTH
• Color = 5 units
• Microbiological = absent
• Total dissolved solids = less than 500 mg/l
• Odor = less than 1 ton
• Total hardness = less than 70 mg/l
3. Cisterns: Required in areas where water supply reliability is
questionable. Consult with Marriott Engineering to determine
applicability of this requirement and the following:

• Cells: Provide cisterns with a minimum of 2 cells with

means of closing off each side for maintenance
without interrupting the hotel water supply. Provide
each cell with a lockable cover.
• Lining: Line cisterns with non-porous material such as
ceramic tile or PVC.
• Capacity: Design cisterns based on a minimum 400
liters (100 gal.) storage per guestroom for hotels
without laundry; a minimum of 600 liters (150 gal.)
storage for hotels with laundry and a minimum of
800 liters (200 gal.) storage for resort hotels.
4. Hot Water:
General Requirements:
• Provide a minimum of two water heaters, either heat
exchangers or gas fired heaters. Tank type heaters
are not acceptable.
• Hot water to the non-domestic side of the heat
exchangers is supplied from Central Heating Plant.
See mechanical Module <15A>.
• Provide complete hot water return throughout the
entire system with balancing (flow control) valves not
less than 3 m (10 ft.) from the end of any branch or
riser. At a minimum, circulate 0.06 l/s (1.0 gpm)
through each hot water riser.
• Provide, at a minimum, two centrifugal in-line bronze
hot water recirculation pumps in parallel (one standby)
and thermal mixing valves.
• Heat trace is not allowed for maintaining hot water
system temperatures.
Water Temperatures: Provide hot water temperatures
as follows:
• Guestrooms, Kitchens and Other Areas: 57.2º C
(135º F) storage and 48.8º C (120º F) at point of
connection to any fixture or as required by governing
codes.
• Booster Heaters: Coordinate with kitchen/food service
consultant for requirements at dishwasher and pot
sink.
• Laundry Washers: 74º C (165º F).
Guestrooms and Kitchen Hot Water Sizing:
• Water Heaters: Provide two double wall, shell-and-
tube or plate and frame heat exchangers or a
minimum of two gas fired water heaters capable of
recovering 15 liters (4 gal.) per guestroom per hour.
If kitchens are served by the guestroom system, add
the required gallons per hour recovery based on
actual kitchen equipment selections and any special
requirements for banquet facilities. Capacity of each
water heater is 100% of total recovery requirement.
Valve both water heaters together to allow for
shutdown.

• Storage Tanks: Provide two concrete lined storage tanks

sized at a total of 38 liters (10 gal.) per guestroom. If
kitchens are served by the guestroom system, add the
required gallons based on actual kitchen equipment
selections and any special requirements for banquet
facilities. Capacity of each storage tank is 50% of total
storage requirement. Valve both storage tanks together
to allow for shutdown.
• Tank-type water heaters are not acceptable.
Laundry Hot Water Sizing:
• Provide one shell-and-tube heat exchanger capable of
recovering required gallons per hour based on actual
laundry equipment selections.
• Provide one concrete lined storage tank sized at the
required gallons based on actual laundry equipment
selections.
E. Miscellaneous Requirements
1. Accessible Fixtures: Provide fixtures and hardware for
persons with disabilities as required by government
regulations, governing codes, but as a minimum, provide in
compliance with ADA.
2. Grease Traps:
• Drain main kitchen areas with both a grease waste and a
non-grease system.
• Locate grease traps outside building in a serviceable
location, preferably at the receiving dock, but as close to
the grease source as possible.
• Equip remote kitchen areas with small cast iron
interceptors located in back-of-house areas for easy
cleaning and maintenance.
• Design grease traps in accordance with governing code,
ASPE, and at a minimum, 7,600 liters (2,000 gallons)
with cleanouts at the entry and exit. Vent grease trap
individually through the roof.
3. Laundry Water Reclamation: In areas of high water costs,
consider use of laundry hot water reclamation system.
4. Laundry Lint Receptors:
• Drain laundry equipment into a trench drain with an
accessible lint collection receptor.
• Receptor includes dual removable screens, fixed screen
and a domed drain with fixed screen.
5. Trash / Can Wash: <10>
• Provide hot water for wash-down at loading / dock area.
• Provide floor drains and drain can wash area, dock
French drain and trash compactor area through grease
trap.

6. Water Features: Verify that site and building water

features are provided with appropriate water supply,
filtration, circulation, treatment, aeration and drainage.
F. Piping Systems
1. Design Pressures:
• Design and zone system to maintain between 210 kP
and 550 kP (30 and 80 psi) at fixtures.
• Provide maximum of 9 floors in pressure zones.
• Maintain system pressure through a factory
manufactured and tested automatic, triplex booster
pump system and pumps sized at 50% - 50% - 20%
split with variable frequency drives. Pump controller
sequences pumps based on flow readings from a flow
sensor with back-up pressure switch.
• Connect booster pump system to emergency
(generator) backup power.
2. Pipe Material:
• Domestic Water Pipe: Copper, type "L" or Schedule
40 PVC, or Schedule 40 CPVC for hot water. Use of
PVC and CPVC limited to pipes of under 75 mm
(3 inch). Galvanized pipe may not be used for
domestic water systems.
• Sanitary Sewer: Cast iron. As an option Sovent may
be considered.
• Storm Sewer: Cast iron. Sovent systems are
acceptable if the entire design is approved in writing
by the manufacturer and the contractor is a certified
installer.
• Natural or LP Gas: Schedule 40 black steel with
screwed or welded fittings or type “L” copper.
• Gas Piping Installation: Do not conceal piping in walls
and non-accessible ceilings. Install gas piping only in
accessible locations and surface mount gas piping at
kitchen hoods.
3. Pipe Sizing: Maximum velocity in the domestic water
system shall not exceed 2.4 m/s (8 fps). Do not exceed
1.2 m/s (4 fps) maximum velocity in the hot water return
system.
4. Pipe Supports: Provide clevis or Uni-strut trapeze
hangers with maximum spacing for copper or cast iron
piping system supports based on pipe diameter plus
provide supports on both sides of changes in direction
and at both sides of valves and fittings.
• 50 mm (2 inch) and Smaller: 1.8 m (6 ft.) maximum.
• 50 mm (2 inch) to Less than 150 mm (6 inch): 3 m (10
ft.) maximum.
• 150 mm (6 inch) and More: 4.5 m (15 ft.) maximum.

• PVC Piping: Provide clevis or Uni-strut trapez hangers

with maximum spacing of 1.2 m (4 ft.).
• Floor Penetrations: Provide steel riser clamps (copper
coated for copper pipe) at each floor.
• Hanger Shields: Provide at each hanger for insulated
piping.
5. Pipe Insulation: Provide continuous insulation system for
piping as follows.
• Domestic Cold Water and Horizontal Storm Drainage
Piping Inside Building: Flexible elastomeric thermal
insulation of thickness based on pipe diameter as
follows:
+ 18 mm (3/4 inch) Pipe: 18 mm (3/4 inch) minimum.
+ 25 mm (1 inch) to 50 mm (2 inch) Pipe: 25 mm
(1 inch) minimum.
+ 50 mm (2 inch) and Larger Pipe: 35 mm (1½ inches)
minimum.
• Domestic Hot Water and Hot Water Return: Insulate as
indicated above for domestic cold water but fiberglass
insulation with a vapor barrier may be used.
• Seams and Joints: Continuously glued with insulation
contact adhesive.
• Valves and Fittings: Insulate as required above and
cover with one-piece, PVC, molded jacket covers.
• Hot Water Supply and Return: Insulate piping with
35 mm (1½ inch) minimum thick fibrous glass insulation
with vapor barrier.
• Where insulated piping is subject to damage, provide
with 10 mil PVC jacket.
6. Disinfection of Potable Water System:
• Flush the entire domestic water system with clean,
potable water until dirty water does not appear at all
outlets.
• Once flushed, close valves, fill the entire domestic water
system with a water / chlorine solution containing at least
50 mg/L (50 parts per million) and retain solution in
system for 24 hours minimum.
• After the solution has been retained in system for
24 hours, flush the system with clean potable water until
system is purged of chlorine. Repeat the flushing
procedure until no contamination remains in the system
and is verified by a bacteriological examination.
• Provide certification of disinfection procedure and
bacteriological examination to Marriott Engineering.
7. Valves: Design the piping system with valves located to
permit repairs without shutting down more than one piping
riser at a time.

Where possible, locate balancing, isolation and shut-off

valves over back-of-house areas to allow remote,
accessible service that is not visible to public and guests.
Shut-off Valves: Normally, provide full-port ball valves
for the following:
• In supply and return piping to equipment to permit
service and replacement.
• At the base of all hot water and cold water risers.
• In domestic hot water return line on both sides of the
flow control valve at top of each riser.
• At major branch take-offs for isolation of systems.
• Provide gas shut-off valve at each piece of kitchen
equipment.
Balancing (Flow Control) Valves: Provide with memory
stops and measuring ports to calibrate pressure drop
and water flow at each piece of equipment and at each
hot water return riser. Do not use ball or gate valves for
balancing.
Pressure Regulators and Shock Absorbers: Provide
on branches serving ice machines, dishwashers and
laundry equipment.
• At toilet rooms with flush valves, locate and install
shock absorbers accessible for service and
maintenance.
Gas Solenoid Valves: Install automatic gas solenoid
valve with manual reset in an accessible location on
supply gas line at each kitchen hood. <10> <14> <15A>
• Valve shuts down gas flow to appliances under the
hood on receipt of a signal through the fire alarm
system from the hood water-flow switch or control
unit.
Gas Pressure Regulating Valves: Install to regulate
gas pressure at kitchen and laundry equipment based on
requirements of actual equipment selected.
• Install regulators and valves in an accessible location,
not above ceilings.
• Outfit regulators with full size piped vent to exterior of
building.

G. Water Treatment
1. Water Analysis: For water supplied to the project, obtain a
complete and current water analysis from the governing
water authority stating that the potable (drinkable) water
complies with requirements of the health authority having
jurisdiction.
• If the water analysis is not available, obtain a water
sample to submit to a laboratory approved by Marriott.
• If required, water for potable use is treated to comply
with, at a minimum, bacteria levels, suspended solids,
pH level, and chemicals as defined by the World Health
Standards.
2. Chlorine: Provide automatic chlorine injectors and activated
charcoal filters at each cistern.
3. Testing: For purposes of future review and inspection by
operating personnel, install a full line size flanged spool
piece, with a shut-off valve on each side of spool, on main
cold water, main hot water, and main hot water return lines.
To eliminate system shutdown for inspection, provide full line
size valved bypass around spool piece.
4. Water Softening:
• Hot Water: Soften all hot water when hardness exceeds
10 grains or more per gallon.
• Kitchen and Laundry: Provide hot water softening if water
analysis indicates more than 7 grains per gallon
hardness.
• If required, provide water softening systems with
automatic controls to prohibit water from reaching zero
parts per million (0 ppm) under all flow conditions.
5. Waste Water Treatment Plants:
• Waste water treatment plants are located in a separate,
secure facility outside of the hotel.
• In geographical locations where a sanitary sewer is not
available, provide a facility with waste water treatment
system that meets, at a minimum, U.S. Water Pollution
Control Act:
+ Dissolved Oxygen: 5 mg/liter minimum.
+ Dissolved Solids: 30 mg/liter minimum.
+ Suspended Solids: 30 mg/liter maximum.
+ Coliforms: 200 per 100 ml maximum.
+ pH Level: 6 to 9 (at all times).
+ BOD for 5 Days: 20 mg/liter.
+ No floating or settling solids that form deposits.
• If required by governing code, connect pool back wash to
waste water treatment plant.
• Carefully consider required excess oxygen demand
because of oil, bacteria, and spent filter media.

• Provide for proper treatment of influent based on the

following required steps of screening, shredding and
grit removal.
• Primary treatment or sedimentation through a primary
clarifier sized to provide 1.5 to 2 hours detention time
with means of collecting settled and floating solids.
Secondary Clarifier:
• If disposal of sludge is not practical, provide a
mechanical de-watering system.
• Provide adequate ventilation, access and
maintenance space for the facility.
• Provide emergency (generator) backup power for
entire plant.
• Submit to Marriott for review of entire treatment
design.
6. Water Treatment Plants: At a minimum, treat potable
water to comply with World Health Standards. Marriott
Engineering will review the plant design. Based on
project specific requirements, water treatment may
include ultra-violet, reverse osmosis, etc. Required
treatment includes the following:
• Screening to remove large debris.
• Sedimentation to settle out large particles.
• Filtration to filter out remaining suspended particles.
• Post-chlorination to kill disease causing organisms
and chlorine residual for the distribution system.
• Chemicals required to control corrosion.
• Clear well provides chlorine contact time for
disinfection and stores water for high demand.
• In areas where chlorine odors are unacceptable,
install a charcoal filtering system.
H. Testing and Balancing Services

1. Service Requirements: Provide complete balancing of
plumbing systems.
• Obtain an independent commissioning agency (not
associated with or having contractual relationship with
the plumbing or prime contractor) to perform the
testing and balancing services.
• Include system balancing services on all plumbing
equipment and risers.
2. Service Reports: Prior to system acceptance, submit
complete balance reports, system flushing certifications,
water analysis, Operating & Maintenance Manuals,
highlighted cut sheets, Record (As-Built) Documents and
warranties on all equipment to Marriott Engineering.

I. Plumbing Fixtures, Accessories & Trim

1. General: Coordinate the following Schedule items with the
architectural criteria and Interior Design requirements from
Modules <2> through <11> for public areas, guestrooms &
suites <7A> and BOH areas.
2. Plumbing Fixture Items / Number: The following fixture
numbers are used to identify fixtures on documents:
• P1 ................................................................. Toilet, Public
• P1A ................................................Toilet, Public, Accessible
• P1B .......................................................... Toilet, Guestroom
• P1C ....................................... Toilet, Guestroom Accessible
• P1D ....................................................................Toilet, Suite
• P1E................................................Bidet, Guestroom & Suite
• P2 ................................................................ Lavatory, Public
• P2A ......................................... Lavatory, Public, Accessible
• P2B ........................................Lavatory, Guestroom & Suite
• P2C .............................................. Lavatory, Back of House
• P2D .......................... Lavatory, Back of House, Accessible
• P3 .....................................................................Urinal, Public
• P3A ..............................................Urinal, Public, Accessible
• P3B .....................................................Urinal, Back of House
• P3C ................................ Urinal, Back of House. Accessible
• P4 .....................................................................Sink, Service
• P4A .......................................................................Sink, Mop
• P5 .......... Shower Enclosure, Guestroom & Fitness Center
• P5A ................ Shower Enclosure, Guestroom, Accessible
• P5B ......................................Shower Enclosure, Employee
• P5C ................... Shower Enclosure, Employee, Accessible
• P6 ......................................................... Bathtub, Guestroom
• P6A ...................................Bathtub, Guestroom, Accessible
• P6B ..............................................................Whirl Pool Bath
• P6C ................................................................ Bathtub, Suite
• P7 ........................................................................... Sink, Bar
• P7A .............................................. Sink, Kitchen & Back Bar
• P8 .......................................... Water Cooler, Back of House
3. Plumbing Fixture Schedule:
• Products, models and manufacturers listed in the below
“Plumbing Fixture Schedule” are identified to establish a
standard level of quality.
• Fixtures and faucets may be provided from one of the
following manufacturers:
+ Fixtures: American Standard, Kohler or Toto.
+ Faucets: American Standard, Kohler, Moen or Delta.
• Kohler shower heads are preferred; Speakman S2005
may be considered; verify manufacturer with Marriott.
• The selection of fixtures requires coordination with the
interior designer for style, finish color and compatibility
with the guestroom and public area designs.

Fixture Item / Item / Description Kohler Model #

Number
Toilet (Water
Closet)
P1 Toilet, Public Fixture: Wall hung, 2-1/8 inch diameter fully K-4350-0
glazed trap, finished vitreous china, siphon jet Wellcomme
elongated bowl, 1½ inch top spud. Provide
carrier with horizontal and vertical adjustments.
Seat: Heavy duty solid plastic, elongated, open
front, stainless steel posts and check hinge, K-4670-C-0
finished. Lustra
Flush Valve: Automatic with 1½ inch top spud
coupling, wall and spud flanges, finished, 111 ***
Sloan Royal.
P1A Toilet, Public, Fixture: Wall hung, finished vitreous china, K-4368-0 Highcliff
Accessible 2-1/8 inch diameter fully glazed trap, siphon jet
elongated bowl, 1½ inch top spud. Minimum seat
height at 432 mm (17 inch). Provide carrier with
horizontal and vertical adjustments.
Seat: Heavy duty solid plastic, elongated, open K-4670-C-0 Lustra
front, stainless steel posts and check hinge,
finished.
Flush Valve: Automatic with 1½ inch top spud

coupling, wall and spud flanges, finished, 111 ***
Sloan Royal
P1B Toilet, Fixture: Floor outlet, 2-1/8 inch diameter fully
Guestrooms glazed trap, with close coupled tank, vitreous K-3422-0
china, siphon jet, elongated bowl, bolt caps, with Wellworth
finished trip lever.
Seat: Ergonomic, finished heavy-duty solid plastic,

elongated, closed front with cover, stainless steel ***
posts and check hinge; Bemis 2100
P1C Toilet, Fixture: Same as standard guestroom P1B

Guestrooms, Toilet, accessible height with trip lever on K-3427-0 Highline
Accessible accessible side.
Seat: Same as standard guestroom; Bemis 2100,
K-4650-0 Lustra
(formerly Church 2100).
P1D Toilet, Suites Fixture: Floor outlet, 2-1/8 inch diameter fully
glazed trap, with close coupled tank, vitreous
china, siphon jet, elongated bowl, bolt caps, with K-3422-0
finished trip lever, with ergonomic matched seat Wellworth
and cover equal to P1B above.
P1E Bidet, Fixture: Vitreous china for deck mount fitting,

Guestrooms & Suites integral filler and overflow, flushing rim and spray, ***
finished.
Fitting: Deck mounted, lever handle trim, pop-up

***
drain, with finished handles.


Number
Lavatory
P2 Lavatory, Public Fixture: 35 x 43 cm (14 x 17 inch) overall,
& undercounter, vitreous china, front overflow, K-2210-0 Caxton
P2A Lavatory, finished.
Public, Accessible Faucet: 13 cm (5¼ inch) spout, 30 cm (12 inch) K-15198-F-CP
centers, cast brass body and spout, with aerator Coralias
and finished lever handles.
Drain: 3 cm (1¼ inch), 17 gage open grid strainer K-7715-CP
and tailpiece (no cleanout), finished.
P2B Lavatory, Fixture: 35 x 43 mm (14 x 17 inch) overall, finished K-2210-0 Caxton
Guestroom & Suite undercounter, rectangular shape, vitreous china,
front overflow.
Faucet: 13 cm (5¼ inch) spout; 20 to 40 cm (8 to K-15182-XF-G
16 inch) centers, finished cast brass body and Coralais Lever
spout, with aerator, pop-up drain, (no cleanout).
P2C Lavatory, Back Fixture: 51 x 46 cm (20 x 18 inch), finished wall K-1728-0
of House and …… hung with 10 cm (4 inch) centers, concealed arms, Chespeake
P2D Lavatory, Back front overflow and backsplash. Provide with
adjustable, floor supported concealed arm carrier.
of House, Accessible
Faucet: Sensor operated single vandal-resistant K-15198-F-CP
long lever handle, 10 cm (4 inch) centers, finished Coralias
cast brass body and spout, aerator.
Drain: 3 cm (1¼ inch), 17 gage open grid strainer K-7715-CP
and tailpiece (no cleanout), finished.
Urinal
P3 Urinal, Public and Fixture: Wall hung, siphon jet, vitreous china, K-4989-T-0
…. white. Provide adjustable carrier with bearing Freshmanr
P3A Urinal, Public, studs.
Accessible Flush Valve: Automatic, externally adjustable, with
3 cm (1¼ inch) top spud, 2 to 4 liter (0.5 to 1 Sloan 186-1
gallon) flush, finished.
P3B Urinal, Back of Fixture: Wall hung, siphon jet, vitreous china, 3 cm K-4989-T-0
House and …… (1¼ inch) top spud, white. Include adjustable Freshmanr
P3C Urinal, Back of carrier with bearing studs.
House, Accessible Flush Valve: Automatic, externally adjustable, with
3 cm (1¼ inch) top spud, 2 to 4 liter (0.5 to 1 Sloan 186-1
gallon) flush, finished.
Sink (BOH)
P4 Sink, Service Fixture: 61 x 51 cm (24 x 20 inch) enameled cast K-6714-0 Bannon
iron, with wall hanger and stainless steel rim guard, K-6673 Trap
white with 7.6 cm (3 inch) acid resistant enameled
cast iron “P” trap with grid strainer.
Faucet: Wall mounted service faucet, vacuum K-8924-CP
breaker, integral stops, adjustable wall brace, pail Knoxford
hook, finished.
P4A Sink, Mop Fixture: 61 x 61 x 25 cm (24 x 24 x 10 inch)
(Floor Mounted) molded stone, 7.6 cm (3 inch) stainless steel ***
combination dome strainer and lint basket.
Fitting: Wall mounted finished service faucet, K-8924-CP
vacuum breaker, integral stops, adjustable wall Knoxford
brace, pail hook.


Number
Showers
P5 Shower Fixture: As approved by Marriott ***
Enclosure, K-304-KS
Guestrooms, Suites Shower Valve: Pressure balanced valve with
screwdriver stops. Rite Temp
and Fitness Center
Shower Trim: Lever handle, vandal-proof, K-T-15601-MA-AS
faceplate, with one piece arm and flange, with hot Coralais
& cold indicator; finished.
K-10282-CP
Shower Head: Single function 0.16 l/s (2.5 GPM)
with flow restrictor, with matching arm & trim; Forte
finished.
P5A Shower Fixture: As approved by Marriott ***
Enclosure,
Shower Valve: Pressure balanced valve with K-304-KS
Accessible Rite Temp
screwdriver stops.
Guestrooms &
Suites Shower Trim: Finished lever handle, vandal-proof, K-T-15621-MA-AS
faceplate, with hot & cold indicator. Coralais
K-8520-CP
Hand Shower Assembly: 152 cm (60 inch) Hotel Handshower
chrome plated flexible hose, shower head, swivel
connector, 61 cm (24 inch) long slide bar, supply
ell, in-line vacuum breaker, finished.
Seat: As approved by Marriott ***

P5B Shower Fixture: As approved by Marriott ***
Enclosure, Employee
Shower Valve: Pressure balanced valve with 304-KS
K-T-15621-4-CPX
Shower Trim: Finished lever handle, vandal-proof, Coralais
faceplate, adjustable spray shower head, 0.19 l/s
(3 GPM) flow restrictor, with one piece arm and
flange, with hot & cold indicator.
P5C Shower Fixture: As approved by Marriott ***

Enclosure,
304-KS
Employee, Shower Valve: Pressure balanced valve with
Accessible
K-T-15621-4-CPX
Shower Trim: Finished lever handle, vandal-proof,
Coralais
faceplate, with hot & cold indicator.
K-8520-CP
Hand Shower Assembly: 152 cm (60 inch) Hotel Handshower
chrome plated flexible hose, shower head, swivel
Seat: As approved by Marriott ***


Number
Bathtub
P6 Bathtub, Fixture: 152 x 81 x 42 cm (60 x 32 x 16 inch) K-715-0 Villager
Guestroom deep, recess bath, enameled cast iron, slip Left or Right Model
resistant surface; below floor rough-in; finished.
K-304-KS
Rite Temp
Valve: Pressure balanced valve with screwdriver K-T-15601-MA-AS
stops, finished lever handle, vandal-proof, Coralais
faceplate, tub filler spout, with hot & cold indicator.
K-15182-MB-AS
Coralais
Shower Head: Single function 0.16 l/s (2.5 GPM) K-10282-CP
with flow restrictor, with matching arm and trim; Forte
finished.
K-11660-CP
Tub Waste and Overflow: Finished solid brass
1½ inch, 17 gage drain with tailpiece, lift and turn Swift Flow
stopper.
P6A Bathtub, Fixture: 152 x 81 x 42 cm (60 x 32 x 16 inch) K-716-0 Villager
Accessible deep, finished enameled cast iron, below floor Left or Right Model
Guestroom rough-in, slip resistant surface.
K-304-KS
Rite Temp
Tub Waste & Overflow: Gerber 41-802
K-T-15601-MA-AS
Coralais
Diverter Valve: Pressure balanced valve with
K-15182-MB-AS
screwdriver stops, lever handle, vandal-proof,
Coralais
faceplate, tub filler spout, with hot & cold indicator;
finished. K-9530-BN
Diverter
K-8520-CP
Hand Shower Assembly: 152 cm (60 inch)
chrome plated flexible hose, shower head, swivel Hotel Handshower
Bathtub Seat: By Architect ***

P6B Whirl Pool Bath Fixture: Selection by Architect (review with
***
Marriott)
K-T-15294-4-GP
Faucet: Deck mounted valve, 20 cm (8 inch) Coralais
centers, 25 cm (10 inch) spout, finished lever K-300-K
handles. Rite Temp
K-7167-G
Tub Waste and Overflow: 17 gage trip lever drain Clearflo
with tailpiece, lift and turn stopper, finished.


Number
P6C Bathtub, Suite Fixture: 152 x 81 x 42 cm (60 x 32 x 16 inch) K-716-0 Villager
deep, recess bath, enameled cast iron, slip Left or Right Model
resistant surface, with below floor rough-in;
finished.
K-304-KS
Rite Temp
Valve: Pressure balanced valve with screwdriver K-T-15601-MA-AS
stops, lever handle, vandal-proof, faceplate, tub Coralais
filler spout, with hot & cold indicators; finished. K-15182-MB-AS
Coralais
Tub Waste and Overflow: Solid brass 1½ inch, 17 K-11660-CP

gage drain with tailpiece, lift and turn stopper, Swift Flow
finished.
Sinks
P7 Sink, Bar Fixture: 28 x 23 x 18 cm (11 x 9 x 7 inch) deep K-155-2
self-rimming, 18 gage 302 stainless steel, fully Sterling
undercoated.
Fitting: 38 cm (15 inch) gooseneck spout, 10 cm K-15890-MA-AS
(4 inch) centers, 0.05 l/s (0.75 GPM) flow restrictor, Coralais
aerator, lever handles, finished.
Strainer: Perforated grid chrome strainer with 302 K-8801-MA-AS
stainless steel / finished tailpiece. DuoStrainer
P7A Kitchen & Back Fixture: 46 x 41 cm (18 x 16 inch) wall hung heavy
Bars: gage stainless steel, 2 hole punched, 18 cm
(7 inch) high splash-back, finished faucet with
***
spout and aerator, strainer type waste, finished
tailpiece and trap with clean-out and wall mounting
bracket.
Electric Water
Cooler
P8 Water Cooler, Fixture: Accessible, heavy gage stainless steel,
BOH wall-mounted fountain, recessed refrigeration unit
with matching wall louver, unit to provide 0.50 l/s (8
***
GPH) of 10oC (50o F) water with 32oC (90o F)
ambient and 27oC (80o F) supply water
temperature, finished.
*** Verify manufacturer, model, model number and color with Marriott.
4. Shower Heads: Confirm required performance criteria
with Marriott prior to procurement.
5. Miscellaneous Trim: Provide with finish and finishes
selected by Interior Design.
• Toilet Supply: 1.3 cm (½ inch) angle supply, loose key
stop, wall flange.
• Lavatory Supply: 1.3 cm (½ inch) angle supply, loose
key stop, wall flange.
• Lavatory Trap: 17 gauge finished plated brass with
clean-out and wall flange.

• Accessible Lavatory Trap Insulation Kit: Handi Lav-

Guard Model 102 & 105, self-fastening, flexible, vinyl
insulation covers for drain traps and supply piping with
accessible angle valve insulation cover.
• Shower Drain: 5 cm (2 inch) diameter with 10 cm (4 inch)
square perforated grid strainer.
• Tub Waste & Overflow: 17 gauge trip lever drain with
tailpiece, open grid strainer.
6. Eye Wash Station: Provide foot operated, non-shower type
fixtures in compliance with OSHA standards.
• Connect fixtures to plumbing system (not reservoir type
that require maintenance, testing and regulation
burdens).
• Provide and locate eyewash stations throughout the
property as follows:
+ Laundry chemical storage / handling
+ Pool pump room storage / handling
+ Kitchen warewashing (cleaning chemicals)
+ Housekeeping (cleaning chemicals)
+ Engineering maintenance and shop areas
+ Other locations where caustic products are mixed,
dispensed or handled.
7. Finishes: Unless otherwise indicated, provide plumbing
fixtures, accessories and trim in color and finish selected by
Interior Design. Provide products from the same
manufacturer to ensure color and finish consistency.
8. Internet Resources: The manufacturers’ web sites may be
accessed for additional information:
• American Standard: http://www.americanstandard.com/
• Delta: http://deltacom.deltafaucet.com/wps/portal/
• Kohler: http://www.kohler.com/
• Moen: http://www.moen.com/consumer/homepage/
• Toto: http://www.totousa.com/
J. Table 15B-1 - Plumbing Requirements

Utilities
Remarks
Module Space CW HW Gas Provide the following fixtures, systems, devices and
equipment:
1 Site / Building X Irrigation System and Drainage: Live plant areas.
Exterior Hose Bibbs: Porte Cochere area, entry and sidewalk
washdown.
Box Hydrants: 30 mm (1¼ inches) at 61 m (200 ft.) on
center for parking lot washdown, and 30 mm (1¼
inches) box hydrant for feature water pool and/or
fountain washdown.
2 Entrance/Lobby X Irrigation System and Drainage: Live plant areas.
Public Toilets X X Floor Drains: Under toilet partitions.
Janitors Closet X X Service sink.

Utilities Remarks
Module Space CW HW Gas Provide the following fixtures, systems, devices and
equipment:
Business Center X
3 Restaurants X Irrigation System and Drainage: Live plant areas.
Lounges X X X Irrigation System and Drainage: Live plant areas.

4 Exercise Room X
Indoor Pool X X Hose Bibbs: 18 mm (3/4 inch) at 23 m (75 ft.) o.c. for
deck washdown.
Floor Drains: Around pool deck and under toilet
partitions in restrooms.
Pool Equipment X X Sump pit, hose bibb, floor drain, make-up water
Room connection, and gas connection for heaters.
Outdoor Recreation X Hose Bibbs: 18 mm (3/4 inch) at 61 m (200 ft.) on center
for wash down.
7B Ice Machine X Water connection and floor drain with air gap.
Housekeeping / X X X Washing Machines: Service sink, floor drain and wall
Linen box.
Glass Washer: Make-up water and floor drain.
7C Executive Lounge X X Coffee station; sink; floor drain
Pantry
8 Admin. Offices X X Coffee Station; sink
Service Corridors X Ice Machine: Water connection and floor drain with air
gap.
First Aid / Nurse X X Sink: Small for hand washing.
Associate Lockers X X Janitor's Closet: Service sink.
Associate Toilets X X Floor Drains: Locate under toilet partitions.
Hose Bibb: 18 mm (3/4 inch) under lavatories.
Cafeteria X X X
9 Receiving Dock X Wall Hydrant: 18 mm (3/4 inch) for washdown.
Drains: Domed type in dock trench drain.
Can Wash X X Wall Hydrant: 18 mm (3/4 inch) hot and cold water.
Drains: Domed type in floor.
10 Kitchens X X X Heat Tracing: Insulate and heat trace condensate lines
in freezers/ coolers.
Ice Machine: Water connection and floor drain with air
gap.
Gas Valve: Gas pressure regulating valve on incoming
line.
Gas Shut-Off: Automatic gas solenoid valve with manual
reset under exhaust hood to shut-off gas to appliances
in fire condition.
11A Laundry X X X Water Hammer Arrestors: At quick-closing water valves.
Floor Drains: Domed type in depressed areas at 3.1 m
(10 ft.) on center.
Washing Machines: 18 mm (3/4 inch) hose bibb.
Dryers: Gas connection to dryers.
Folders: Compressed air.

Courtyard International Electrical - 15C
Module 15 - Part C
Electrical Systems
Design Standards - Copyright, Marriott International, Inc. January 2005 15C - A

15C - Electrical Courtyard International
Electrical Systems
Table of Contents
Subject ................................................................................... Page

B. Base Electrical System ............................................................ 1
C. Distribution ............................................................................... 2
D. Lighting Design ........................................................................ 5
E. Lighting Controls ...................................................................... 6
F. Power....................................................................................... 8
G. Emergency Electrical Systems ................................................ 8
H. Fire Alarm System ................................................................. 11
I. Central Control Station (Fire Command Room) ..................... 12
J. Miscellaneous Electrical......................................................... 12
K. Table 15C-1 - Lighting Criteria............................................... 13
Module Organization

15C - B January 2005 Design Standards - Copyright, Marriott International, Inc.

Electrical Systems
1. Codes and Standards:
• Information contained in this module is intended to set
minimum design requirements and not to provide
complete design solutions to project specific situations.
• Comply with the more stringent of governing laws, codes,
regulations and these Design Standards.
• Refer conflicts between design standards to Marriott for
resolution.
2. Fire Protection / Life Safety: See Module <14>.
B. Base Electrical System

1. Design Considerations:
• General: Provide an energy efficient electrical system
requiring a minimum level maintenance and maximum
level of safety within budgeted costs.
• Reference: Comply with current issue of governing
codes, including, but not limited to, National Electric
Code (NEC), NFPA 72, and NFPA 101, whichever is
more stringent.
• Environment: Consider for system design and equipment
selection, a hotel operating environment requiring quick
and easy maintenance with little or no down time and a
high degree of reliability.
• Equipment: Locate to provide a minimum impact to
architecture and interior finishes of the building.
• Install interior designed equipment for inside use only
and not for outside use.
• Design and construct outside equipment for project
specific conditions based on approved submittals only.
2. Incoming Service:
• Type: Provide electrical service underground from a
utility company transformers and terminating in a main
service switchboard located in a main electrical room.
• Sizing: Compute service capacity and main switchboard
computed in compliance with governing standards.
• Transformers: Dry type. If oil filled transformers are used,
locate them in a protected area outside the building and
certify that transformers do not contain poly chlorinated
biphenyl (PCB) and other hazardous materials.
Design Standards - Copyright, Marriott International, Inc. January 2005 15C - 1

C. Distribution
1. Wiring & Feeders - General:
• Within Building: Provide copper wiring.
• Aluminum Wiring: Aluminum alloy is allowed for MC
feeders and conductors over 100 amperes only if the
cable is Alcan Stabiloy #8000 or equal. Aluminum
conductors are not allowed for motors or vibratory
loads, including elevators.
• Feeder Conductors: Provide copper cable in cable
trays or conduit. Place cables in conduit when
installed in concrete slabs and masonry walls.
• Feeder Size: Comply with local standards but size
elevator feeders to carry full load without use of
demand factors.
• Wiring Distribution: Four-wire, color coded, grounded
system. Provide non-continuous grounded systems,
such as cable trays with separate ground, at less than
25 ohms to ground.
2. Power Distribution:
• Throughout Building: Typically, with either bus duct or
conductors in conduit to sub-distribution panels for
lighting, receptacles, appliance circuits and
mechanical equipment.
• Tower Distribution Riser: Typically, vertical to sub-
distribution panels located every floor.
• Branch Circuits: Run horizontally or as approved by
Marriott Engineering.
3. Switchboards and Panels:
• Main Switchboard: Provide breakers with single main
disconnect switch with transient voltage surge
suppression (TVSS).
• Switchboards: Provide GFI protection on main switch
(where required by code) and feeders to kitchen, pool
and laundry panels, and on 100 amp feeders and
larger.
• Spares: Provide 20% spare capacity on switchboards
and 10% in panelboards.
• Surge / Lightning Arrestors: On each service, provide
surge suppressors and lightning arrestors.
• Sub-distribution Panelboards: Circuit breaker type.
With thermal-magnetic breakers (magnetic only
breakers are not allowed).
• Panelboards: Locate where possible to be within
30.5 m (100 ft.) of its loads.
• Do not locate panelboards, disconnect switches,
cabinets, etc. in public spaces.
15C - 2 January 2005 Design Standards - Copyright, Marriott International, Inc.

4. Branch Circuits:
• Conductors: Copper.
• Loads: Calculate with maximum loading of conductors at
75% of connected or calculated load, whichever is
greater.
5. Receptacles, Telephone and Data:
• Public Spaces: Maximum of five receptacles per 20 amp
circuit, located at lamp locations and for cleaning at 8 m
(25 ft.) radius.
• HSIA: Design public spaces with wireless high-speed
internet access (HSIA) and provide receptacles in
seating and lounge areas for customer use.
• Ballroom / Meeting Rooms: In each section / Salon of the
Ballrooms (plus one on each end of the non-divided
sections), install a 60 ampere, 3 phase, 5 wire,
receptacle flush in the wall in a location that provides the
most versatility for the area without cable crossing a
doorway (locate outlets in same area as the A/V terminal
box location along with a 20 ampere IG receptacle).
Provide a six-pack (6 - 4 pair Cat. #5e or 6) of RG45s
and incorporate into the A/V terminal box for data and/or
telephone requirements in each Salon and Meeting
Room (conceal these devices completely from view in
Ballrooms). Provide a 400A feed to a 300KVA
transformer located adjacent to Ballroom. From the
transformer’s secondary, install a gutter and two 400
ampere 3 phase disconnect switches. In each half of the
Ballroom, install a 400 A main circuit breaker panelboard
to feed the 60 A receptacles (for that half of the
Ballroom). Also, provide access into the Ballroom from
feed-through lugs from the bus of the panel (through a
3 inch conduit to a JB flush to the Ballroom interior with a
decorative cover). This provides a larger single feed
capacity in either half of the Ballroom if it is divided for
two events (distribution feeder is scaled down for smaller
Ballrooms).
• Wire receptacles in meeting rooms and ballrooms with
only two receptacles per circuit. Also, provide 6 - 4 pair
Cat #5e cables for each Salon and Meeting Room.
Include an IG receptacle and Cat. #5e cable at each or
selected Ballrooms and Meeting Room entrances and
Prefunction Areas for set-ups. <13D>

• Exterior Events: <6> At outdoor event areas, provide

60 ampere, 3 phase, 5 wire, receptacle. Provide the
outdoor / remote event areas with a 6-pack of Cat. 5e
runs to required locations.
• Guestrooms: Provide one circuit for the guestroom
and one circuit for guest bathroom. Include a
quadreplex outlet at desk location, at TV, and
between Double / Double or Double Queen beds.
At guestroom data / telephone, <13> provide one
discrete 4 pair Cat. 5e cable to data location at desk
area (with cable in raceway extension to TV) and one
discrete 4 pair Cat. 5e cable to each telephone
location. Run cables back to nearest IDF closet.
Do not position outlets back to back and do not locate
multiple outlets in same cavity stud wall. See Module
<7A> for acoustic wall requirements.
• Guest Corridors: <7B> Maximum of three receptacles
per circuit, located every 15 m (50 ft.) along corridor
walls.
• Administration Areas: <8A> Maximum of five
receptacles per circuit, located at desks and work
areas for electronic equipment, convenience and
lamps. At workstations, PMS locations, etc. along
with the power provide four (Cat. #5e or #6) RG 45
outlets for voice and data. Run these drops directly to
server / computer room.
• Banquet Service Corridor: <6> <10> Provide single
outlet on dedicated circuit on both sides of the
corridor, every 1.5 m (5 ft.) within 15 m (50 ft.) of the
service entrances installed at 48 inches above finish
floor.
• Food Service Areas: <10> In non-service line areas,
provide single outlet on dedicated circuit every 3 m
(10 ft.).
• Mechanical Areas: Maximum of five receptacles per
circuit, located within 8 m (25 ft.) of all mechanical
equipment in mechanical rooms and on roofs.
• Exterior of Building: Maximum of five weatherproof
receptacles per circuit, residual current circuit
protected (GFIC), located around building for
landscape trimming, generally in vicinity of exit doors
at Porte Cochere and major landscape areas.
6. Rated Cable: Provide plenum rated cable for Property
Management System (PMS), Point of Sale System
(P.O.S.) <13B> and Audio/Video (A/V) System <13D>.
Cable type requirements (shielding, rating, and conduit
enclosure) are defined in Module <13A> and subsequent
Modules.

D. Lighting Design
1. Service and Access Considerations:
• Locate lighting fixtures to enable reasonable access for
service and re-lamping.
• Locate ground mounted exterior fixtures to enable
reasonable access for service and re-lamping.
• Locate master dimmer control in air conditioned,
protected, non-public areas.
2. Circuiting: Provide separate switch legs (lighting control) for
wall washers, down lights, cove lighting and decorative
fixtures.
3. Lighting Levels: Design lighting systems to provide lux
(foot-candle (FC)) levels in compliance with Table 15C-1 -
Lighting Requirements at end of this Module.
4. Types: Generally, provide lighting per “Table 15C-1 -
Lighting Requirements” and coordinate with the following.
5. Public Spaces: Provide lighting in restaurant areas, guest
corridors, stairwells and public toilets. Generally, provide
compact fluorescent downlights, wall sconces and
incandescent decorative light fixtures.
6. Ballrooms: Provide incandescent chandeliers, dimmed;
incandescent wall sconces, dimmed; compact fluorescent
downlights, dimmed; cove lighting (fluorescent double
staggered tube), 2-level switched; track lights for head table
locations, dimmed. See Module <6> and “Function Space”
item below.
7. Prefunction: Provide incandescent chandeliers, dimmed;
incandescent wall sconces, dimmed; compact fluorescent
downlights, dimmed; cove lighting (fluorescent double
staggered tube), 2 level switched.
8. Meeting Rooms: Compact fluorescent downlights or 60 x
60 cm (2 x 2 ft.) parabolic fixtures for the main room, interior
area, zoned switching; compact fluorescent downlights
around the room, dimmed (and zoned in two areas, front and
back); incandescent (or compact fluorescent) wall sconces,
dimmed.
9. Boardrooms: Compact fluorescent downlights, dimmed
(and zoned); incandescent (or compact fluorescent) wall
sconces, dimmed.
10. Guestrooms: <7A> Generally, provide incandescent,
Halogen and decorative incandescent lighting or when
required to comply with energy savings program and design
requirements for specific applications (see Fluorescent
Lighting Alternate below), provide compact fluorescent
lighting equivalent to lighting levels of incandescent.
11. Suites: Provide special room lighting type as reviewed and
approved by Marriott. <7A>

12. Guest Bathrooms: <7A> Provide gasketed downlights

over tub and shower, incandescent downlight over vanity
sink, and paired wall sconces flanking the vanity. If room
size dictates, provide a decorative downlight fixture at
center of room. Provide two-level lighting control in the
bathroom.
13. Fluorescent Lighting (Alternate): In Guestrooms and
Suites, if energy savings and design requirements
dictate, provide minimum of 2700 degree Kelvin with
color rendering index (CRI) of 85, spiral lamp types
designed for continuous use. Also, for on and off use
without flicker or slow lumen buildup with lighting levels
equivalent to incandescent lighting, produced by GE,
Sylvania, or Phillips.
14. Back-of-House: Generally, provide fluorescent lighting
designed by electrical engineer.
E. Lighting Controls
1. Switching - General:
• Exterior, Site and Parking Lot: (Photocell / Timeclock).
Connect to BMS where applicable.
• Public Toilets, Guest Laundry and Fitness Center:
Keyed switch, local.
• Guestrooms: Locally switched.
• Guestroom Corridors: Continuously on, panelboard
switch.
• Back of House: Switched daily, local switch;
continuously on, panelboard switch.
2. Dimming / Switching: Comply with the following:
• Submit manufacturer’s engineering documents to
support 10 year design life and rated for continuous
duty and documentation on project specific basis
(including system one-line drawings, load schedules,
product specification sheets, etc.).
• Provide equipment (hardware and software) that is
supported for no less than 10 years with parts
availability and software upgrades from the
manufacturer.
• Provide equipment that incorporates line variation
control circuitry to compensate for incoming power
fluctuations in RMS voltage (+/- 2% change in RMS
voltage per cycle), frequency (+/- 2% rate in change in
frequency per second), harmonics and line noise.
• Provide equipment that allows for continual variations
(dynamic change) in supply voltage and frequency
with no visible changes in light levels (flickering or
breathing). Equipment that operates over a range of
voltage and frequency, but cannot tolerate dynamic
changes, is not acceptable.

• Central Control: Systems that incorporate a central

control, provide complete system tested at
manufacturer’s facility prior to site delivery.
• Central or Distributed Intelligence: Systems which
incorporate central or distributed intelligence, provide
capability to operate as smaller independent systems. In
the event of a catastrophic central or distributed control
(microprocessor) failure, provide system able to operate
with control over individual zones.
• Redundancy: Provide multiple levels of redundancy.
Provide mechanical and electronic bypass to turn the
lights to full. Provide distributed intelligence to allow for
control of each zone, if data wiring faults or failure of
central control (without a PC or other programming
tools).
• Restaurants: Four Scene (minimum), Preset, Locally
Controlled.
• Lobby: Four Scene (minimum), Preset, Locally
Controlled.
• Swimming Pool: Slide Type Wall Dimmer / Switches (not
accessible to the public).
• Ballrooms, Meeting Rooms, Boardrooms and Prefunction
Spaces: See item “Function Space” item below.
• Provide lighting control system capable of operating

without light level anomalies (flickering) over a range of
variable frequencies (+/-2 Hz per second). Demonstrate
manufacturer’s capability with engineering data to
support criteria compliance.
• Provide lighting control system with contact points to
receive external signage to automatically transfer
emergency lighting from “off” to “on” in the event of a
power failure.
3. Function Space: See Module <6> and Marriott publication,
"Meeting Rooms 102" for additional information.
• Ballroom: Four scene (minimum) plus full on and off,
preset / control station, remote controlled with black-out
capability.
• Meeting Rooms / Boardrooms: Four scene plus on/off
preset/control station with black-out capability.
• Preset / Control Station: Mount above chair rail at 1.2 m
(48 inches) above floor. Provide with scene descriptions
and instructions for use.
• Dimming Panel: Provide panel containing circuit cards or
modules that bolt-in for positive connection (slide-in
types are not acceptable). Provide panels factory
assembled and tested by the manufacturer prior to site
delivery.

• Provide panels with bypass jumpers to allow panel to

operate as temporary distribution board during
installation (panels shipped complete and ready to
install and operate; no assembly required).
• Room Assignment Panel: Locate panel in service
corridor or Manager's Office. Panel permits staff to
communicate the configuration of room divides to the
dimming system.
• Partition Switch: Provide a two-button panel near the
partition or control station. Staff manually selects the
current position of the operable partition to
communicate the partition configuration to the
dimming system.
F. Power
1. Devices:
• Receptacles: Commercial grade rated in all areas.
Use weatherproof device covers in exterior locations.
• Switches: Commercial grade rated in all areas.
• GFI Outlets: Provide residual current circuit protectors
for receptacles in wet areas including, but not limited
to, guest bathrooms, pool areas, employee shower
areas, outlets for portable appliances in kitchens and
exterior locations.
• Device Plates: Ivory or light finish for devices including
guestrooms except provide stainless steel plates (with
ground) for kitchen outlets.
2. Shunt-Trip: Provide automatic shunt-trip initiated by
kitchen hood and duct flow switch or control unit to shut
off power to cooking appliances and lighting under each
exhaust hood in fire condition. <10> <14> <15A>
G. Emergency Electrical Systems

1. Standards: NEC 70 / NFPA 70 and NFPA 110 <14>
2. General Requirements: Design and provide emergency
standby power to provide power for standby and backup
power and lighting loads in compliance with project and
governing code requirements.
3. Stand-by-Power:
• Coordinate electrical service design with Module <14>
requirements and provide electrical power equipment
to meet the project design requirements for
emergency electrical systems.
• Comply with applicable standards for design of
electrical circuits and equipment to automatically
supply, distribute and control electricity for illumination
and power when normal electrical supply or electrical
system is interrupted.

Example: Emergency Electrical Systems – Single Line Diagram
4. Backup Power: Provide emergency “backup” (operational)

electric power from the required standby generator to
maintain property operation in the event of loss of normal
incoming electrical service.
5. Region Requirements:
• In geographical areas with electrical service reliability
limitations, provide prime generators with the capacity to
supply standby power for 100% of facility power
requirements.
• Prior to beginning design, obtain 2 year grid history
showing number and duration of outages.
6. Generators: Comply with project requirements for generator
rating and provide one or more generators as follows:
• Type: Diesel engine driven generator, rated to provide for
code required critical loads, standby, and backup loads
as determined by Marriott with synchronization of
automatic reset for main disconnects and automatic
transfer switches to activate generator upon loss of
normal incoming electrical service.

• Location: Verify that location of generator exhaust

fumes and noise will not disrupt occupied areas,
public areas and guestrooms. Do not locate near
building air intakes.
• Generator Mounting: Comply with manufacturer’s
mounting requirements to eliminate vibration.
• Cooling Generator: Do not use condenser or domestic
water systems.
• Fuel Storage: Provide diesel fuel storage for generator
for a minimum of 48 hours of running at full load.
Coordinate with Module <15A> for region
requirements which have limited fuel storage capacity.
7. Battery Power: When required, in addition to the

emergency generator, provide approved sealed,
packaged lighting units for emergency egress lighting.
Do not design or provide “battery rooms” for emergency
power.
8. Uninterruptible Power Source (UPS): Sealed units,
usually supplied with or included for critical operations
systems dedicated to <13> computer, communications,
security, etc. Provide required electrical circuits and
outlets for local connection of UPS units.
9. Emergency Lighting: <14> Design and provide with a
control system having the capability to turn on selected
lighting to predetermined levels (without central or
distributed intelligence) for emergency egress within
public spaces (ballrooms, meeting rooms, restaurants,
fitness center, etc.) guestroom corridors, other occupied
areas such as back-of-house, etc., and to emergency
exit access corridors, stairs and exit discharge.
10. Standby Power Source & Distribution: Provide the
following:
• Standby Power: <14> Electrical systems required by
governing code for fire protection and life safety
systems.
• Backup Power: Electrical systems for loss prevention
and property operations as dictated by project
requirements and Marriott.
• Power Source: Provide electric generator and
applicable power source equipment / devices for
standby and backup power where indicated in the
table below.

Emergency Power Source Standby Power to: <14> Backup (Operational) Power to:
Legend: (G) Fire Pumps: Electric fire pump (G) Food Production / Kitchen:
(G) =Generator and jockey pump. Walk-in freezers and refrigerators.
(U) =UPS (packaged unit) • Water Cooled Refrigeration
Equipment. <15A>
• Kitchen power outlets.
(G) Building Automation System.
(G) Smoke Control System: (G) Sewage plant, ejectors and
including panels, exhaust fans, sump pumps.
kitchen <10> exhaust fans, supply
air fans required for exhaust mode,
and stairwell pressurization fans.
(G) Domestic water plant.
(G) Elevators: Minimum one (U) & (G) Telephone, security,
service and one guest elevator computer (PMS, P.O.S., Call
serving all floors with power Accounting, MARSHA Systems),
transferable to selected elevator. etc. Also, dedicated, stand alone
A/C for these areas, IDF power,
AYS stations, and Front Desk
power.
(G) Elevator emergency return and (G) Casinos: Provide 100% back-
firemen’s service. up power to all Casino systems
including air conditioning. Obtain
Marriott Engineering approval for
Casino back-up power system.
(G) Fire Alarm System. (G) Lighting (operational
emergency):
(G ) Lighting (emergency egress): • Porte Cochere
• Exit signs (including from • Public toilets
assembly spaces and direction to • Telephone Equipment room
exits, including outside of Hotel). • Mechanical, electrical and
• Egress paths and stairwells elevator rooms.
(including ballrooms, meeting • Near the Fire Alarm Control
rooms, restaurants, other public Panel(s).
spaces, guestroom corridors, • Electronic fuel level indicators.
other occupied spaces such as • Fire pump/sprinkler riser room.
back-of-house areas, etc.). • Employees lockers and toilets.
• Exterior exit door discharge • Spa / Exercise Room.
• Public stairs and steps • Engineering / Maintenance Office.
• Central Control Station <14> • Administrative Offices.
(Fire Command Room) in high- • PABX Room.
rise building. • Security Office.
• Underwater pool lighting. • Parking Garage.
H. Fire Alarm System <14>

1. Coordination: Review requirements of Module 14 - Fire
Protection and Life Safety for application criteria.
2. Type: Point addressable, multiplex type to allow for the
individual zoning required for activation of the smoke control
system and to allow for reprogramming as required, with
printer in the Central Control Station <14> (Fire Command).

I. Central Control Station (Fire Command Room)

1. High-Rise Buildings: <14> Provide at a Fire Command
location approved by the fire department to contain the
following:
• Fire Alarm System: Fire alarm system control and
annunciation panels.
• Communications Service Panels and Controls: Fire
department 2-way telephone communications service
panels and controls.
• Voice Fire Alarm System: Panels and controls.
• Smoke Control: Smoke evacuation and stairwell
pressurization control panels and annunciators.
• Elevator Annunciators: Elevator floor location and
operation annunciators.
• Emergency Generator: Indicators for emergency
generator status.
• Stairway Door System: Controls for automatic
stairway door unlocking system.
• Fire Pump Indicators: Fire pump status indicators.
• Fire Department Phone: Telephone for fire department
use with controlled access to public telephone
system.
• Remote FA annunciator at the AYS location or other
24 / 7 manned location.
J. Miscellaneous Electrical
1. Public Urinals: Provide low voltage transformer power
to operate automatic flush valves. See <15B> for
preferred valve type and model.
2. Lightning Protection:
• Provide for total building protection and installed as
required by governing code (where required by UL
780, Appendix I standards of determining that a
system is needed).
• Comply with UL (Master Label) requirements.
3. Aircraft Warning Lights: Comply with governing airport
authority.
4. Lighting Criteria Table 15C: The legend and general
notes are applicable to Table 15C below.
Legend Notations
S = Locally switched
ML = Multi-level
T = Timer (time clock, photocell, BMS)
P = People sensor
ND = Non-dimmed (controlled from panelboard)
* = Two level switched
** = Dimmer controls in Back-of-House (BOH)
locations.
Lighting levels are measured 76 cm (30 inch) above finish
floor. Generally, fluorescent lighting is limited to BOH areas.

K. Table 15C-1 - Lighting Criteria

Min. Lux Lighting Type Remarks:
Module Watts/
Switch
Provide the following
Space (FC) Main-
No. SM (SF) Incand Fluor equipment and fixtures:
tained
1 Site areas - 11 (1) Generally, applies to walks, driveways,
general parking lots, service areas, steps and
Pathways 11 (1) T ramps.
Photocell and timeclock.
Walkways 11 (1) T/** Typically, HID light sources.
Parking 11 (1) T
Lot
Parking 54 (5) ND Vehicle traffic routes
Building
Parking 11 (1) ND Minimum – general areas in building
Bldg -
general
Land- 22 (2) T Protected by GFI. Photocell and
scaping timeclock.
Flag Poles 54 (5) T Photocell and timeclock.
Building Photocell and time clock.
Exterior
215 (20) T/** HID light sources.
Photocell and time clock. HID for large
Porte
161 (15) T X X areas. Wall washing, sparkle or accent
Cochere
lighting.
2A Entry 43 161 (15) S/** X X Same at Entry Canopy
Entrance / 4-scene preset remote dimmer with panel
43 161 (15) S/** X X
Lobby at Front Desk.
Open Stair 310 (30) ND X X Feature stairway and other heavy use stairs
Front Desk 310 (30) S/** X
Luggage
269 (25) S X
Room
Public
22 (2) 215 (20) ND X X
Toilets
Vanities 22 (2) 310 (30) ND X X Above Toilet Room vanities.
2B Business 430 (40) Provide varied lighting levels appropriate to
S X X task - work areas vs. lounge area.
Center 161 (15)
3 X Low voltage and adjustable accent lighting
Restau-
rants
65 (6) 215 (20) S/** X may be used. Four scene preset dimmer.
Include control panel at Main Cashier.
Lobby X Four scene preset dimmer. Include control
Lounge
54 (6) 161 (15) S/** X panel at Beverage Bar.
X Low voltage and adjustable accent lighting
Specialty
may be used.
Restau- 54 (5) 215 (20) S/** X Four scene preset dimmer. Include control
rants panel at Maitre'd Stand.
4 Entertain-
Four scene preset dimmer with panel at
ment 54 (6) 215 (20) ML/** X Bar.
Lounge
Exercise
22 (2)
269/538 Recessed fixtures with warm white lamps,
Room S/** X shielded from below.
(25/50)
Pool 32 (3)
151/538 Underwater pool lamps min 500 W on GFI
ND X X and emergency power.
(15/50)
Outdoor
Rec. 22 (2) ND Typically, HID light sources.
Indoor Rec. varies S/** X X


Module Watts/
Switch
Space (FC) Main-
tained
5 Retail 22 (2) 377 (35) S/** Task lighting at cashier and wall display
areas.
X X Track lights (75 W) accent lighting on
dimmers.
Cashier lighting on emergency power.
6 Pre- X Utilize decorative as main source and
32 (3) 161 (15) S/** X
function incandescent as supplemental.
Coat Room 22 (2) 161 (15) S X X Wall box dimmer.
Banquet 21-32
161 (15) S X Recessed fixtures.
Storage (2-3)
Low brightness fixtures with 45 degree angle
shielding.
Each subdivided space, equip with fully
dimmable system.
Locate recessed dimmer control station at
Ballrooms 65-68 (6- 269/430
S/** X X public entrance and service doors.
8) (25/40) Provide individually controlled head table
light.
Decorative chandeliers and sconces,
incandescent, cold cathode and track
lighting is individually controlled.
Meeting 65-86 269/430
Rooms S/** X X
(6-8) (25/40)
Conference 65-86 269/430
Rooms (6-8)
S/** X X
(25/40)
7A See
Lighting provided by table, floor and wall
Guestroom 22 (2) Module S X X fixture lamps.
<7A>
Compact fluorescent enclosed downlights
over tub and/or shower, incandescent
Guestroom downlight over vanity sink, and paired wall
323 (30) S X X
Bath sconces flanking the vanity. Base on room
size, provide decorative fixture at center of
room.
Bath Vanity 754 (70) S X X At vanity, side wall sconces.
7B Guest Incandescent downlights at guestroom

Corridors 108 (10) S/** X X doors and wall sconces.
Guest
Elevator 108 (10) ND X X Decorative incandescent and wall sconces.
Lobbies
Service
Single 32 W, 1.5 m (4 ft.); vandal proof tube.
Elevator 108 (10) ND X
Lobbies
Ice Consistent with corridors and elevator
Dispenser 108 (10) * X X lobbies.
House-
keeping / 22 (2) 377 (35) S X Recessed fluorescent
Linen
65-86
Exit Stairs 215 (20) ND X Single 32 W, 1.5 m (4 ft.) vandal-proof tube.
(6-8)
8 Admin
Primarily fluorescent lighting; design by
Offices &
Work
431 (40) S X design team engineer and coordinate with
architect.
Spaces


Module Watts/
Switch
Space (FC) Main-
tained
Associate 323 (35) S/* X X Includes Associate lockers, toilet rooms and
Facilities cafeteria. Primarily fluorescent lighting
designed by design team engineer and
coordinated with architect.
Circulation - Design by design team engineer and
Corridors
108 (10) S X coordinate with architect.
9 Engineer - 22 (2) 377 (35) S X Same as above.
Maintenance
Over work
benches
22 (2) 548 (50) S X
Service
Areas 431 (40) T X
Receiving 431 (40) * X

10 Food
S
Production
22 (2) 377 (35) X X Same as above.
65-86
Dry Storage 215 (20) S X
(6-8)
Refrigerated 65-86
Storage 215 (20) S X X
(6-8)
General 65-86
Storage 215 (20) S X
(6-8)
11 Laundry 22 (2) 377 (35) S X Same as above.
Washing 22 (2) 377 (35) S X
Housekeep Same for general lighting of Housekeeping
Issue
22 (2) 377 (35) S X and Laundry areas
Ironing 536 (50) S X
Pressing 536 (50) S X
Inspection 536 (50) S X X
Sewing 644 (60) S X X
Linen Strg. 22 (2) 377 (35) S X
12 Elevators 108 (10) ND X
MEP –
Utility Areas
22 (2) 377 (35) S X
15 System Coordinate with Module <13> for Hotel
Areas
22 (2) 377 (35) S X Support System spaces
For other spaces not identified above, provide 536 lux (50 fc) minimum.

DS Courtyard 2005jan M15 MEP

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M O D U L E

Design Standards - Copyright, Marriott International, Inc. January 2005 15A - A

Subject ................................................................................... Page

Marriott Confidential and Proprietary Information

15A - B January 2005 Design Standards - Copyright, Marriott International, Inc.

Design Standards - Copyright, Marriott International, Inc. January 2005 15A - 1

B. Building Cooling / Heating Load Calculations

15A - 2 January 2005 Design Standards - Copyright, Marriott International, Inc.

C. HVAC System Requirements

Design Standards - Copyright, Marriott International, Inc. January 2005 15A - 3

3. Energy Efficiency: At a minimum, design the HVAC in

15A - 4 January 2005 Design Standards - Copyright, Marriott International, Inc.

D. Central Cooling Plant

• Efficiency Range: Select in the 0.50 to 0.55 kW/ton

Design Standards - Copyright, Marriott International, Inc. January 2005 15A - 5

• Mounting: Install chillers on 15 cm (6 inch) reinforced

15A - 6 January 2005 Design Standards - Copyright, Marriott International, Inc.

• Region Requirement: Consult with A&C Engineering for

Design Standards - Copyright, Marriott International, Inc. January 2005 15A - 7

• Connect refrigeration equipment to emergency back-

E. Central Heating Plant

15A - 8 January 2005 Design Standards - Copyright, Marriott International, Inc.

+ Continuous water flow through boiler(s) under all

• Secondary Hot Water Pumps: Multiple zoning to consist

Design Standards - Copyright, Marriott International, Inc. January 2005 15A - 9

15A - 10 January 2005 Design Standards - Copyright, Marriott International, Inc.

• Provide full line size valved bypass around each spool

Design Standards - Copyright, Marriott International, Inc. January 2005 15A - 11

• Heating Hot Water Supply and Return: Insulate piping

15A - 12 January 2005 Design Standards - Copyright, Marriott International, Inc.

Balancing (Flow Control) Valves:

G. Air Side Systems

Design Standards - Copyright, Marriott International, Inc. January 2005 15A - 13

• Mechanical Rooms: May be used as a return air

15A - 14 January 2005 Design Standards - Copyright, Marriott International, Inc.

• Connect Dx split systems to emergency power.

Design Standards - Copyright, Marriott International, Inc. January 2005 15A - 15

H. Public and Back-of-House AHUs

• Where possible, avoid locating VAV boxes in egress

15A - 16 January 2005 Design Standards - Copyright, Marriott International, Inc.

• Cooling Coil: Maximum air velocity of 3 m/sec (500 fpm).

• Provide CO2 sensors on AHUs for ballrooms, meeting

Design Standards - Copyright, Marriott International, Inc. January 2005 15A - 17

10. Kitchen Make-up Air Units: Provide separate make-up

I. Guestroom / Guest Corridor Fresh-Air AHUs

15A - 18 January 2005 Design Standards - Copyright, Marriott International, Inc.

• Make-Up Air: For vertical stack fan coil units on the

Design Standards - Copyright, Marriott International, Inc. January 2005 15A - 19

• Manufacturers: International, Carrier, Enviro-Tec,

15A - 20 January 2005 Design Standards - Copyright, Marriott International, Inc.

• Cleanouts / Access Doors: Locate at base of vertical

• Fabricate indoor pool and pool chlorine storage room

Design Standards - Copyright, Marriott International, Inc. January 2005 15A - 21

• Locate kitchen exhaust outlets no closer than 15 m

15A - 22 January 2005 Design Standards - Copyright, Marriott International, Inc.

K. Smoke Control System <14>

Design Standards - Copyright, Marriott International, Inc. January 2005 15A - 23

15A - 24 January 2005 Design Standards - Copyright, Marriott International, Inc.

L. Fuel Oil System

Design Standards - Copyright, Marriott International, Inc. January 2005 15A - 25

M. Testing and Balancing Services

N. Automatic Temperature Controls (ATC) & Building

15A - 26 January 2005 Design Standards - Copyright, Marriott International, Inc.