Heat Load Calculation (Rev-A)

AGREEMENT NO: 4700018376 ELECTRICAL WORKS FOR
SUBSTATION-4 & SENIOR MESS HALL AT ALA MAHA CAMP

AT AL MAHA CAMP
HEAT LOAD CALCULATION FOR MECHANICAL
DOCUMENT NO.: EM00043-HVAC -DAE- 0076 REV.: A Page 1 of 114

ADNOC GAS

HEAT LOAD CALCULATION
FOR SENIOR MESS HALL & SUBSTATION‐04

AGREEMENT NO: 4700018376
ELECTRICAL WORKS FOR SUBSTATION‐4 &
SENIOR MESS HALL AT AL MAHA CAMP

A 17-JUL-2023 Issued for review JTM JTM
00 09-JUL-2023 Issued for review JTM JTM
PREPARED CHECKED AGP- APRROVED
REV. DATE DESCRIPTION

AT AL MAHA CAMP

RECORDS OF REVISIONS
Rev. No. Date Details of Revision
00 09-JUL-2023 Issue for Construction
A 17-JUL-2023 Revised Heat Load Calculation

AT AL MAHA CAMP
Contents
 COMPLIANCE FOR ENGINEERS COMMENTS FOR REV‐00 ..................................................................... 4
1) INTRODUCTION ......................................................................................................................................... 6
2) BRIEF DESCRIPTION ABOUT THE PROJECT ................................................................................................ 6
3) SCOPE OF WORK ....................................................................................................................................... 6
a) PART A (SUB STATION‐4) ...................................................................................................................... 6
b) PART B (SENIOR MESS HALL) ................................................................................................................ 6
1)EXFLITRATION DETAILS (SENIOR MESS HALL & SUBSTATION‐04) ............................................................. 7
1.(a) ‐ EXFILTRATION DETAILS – KITCHEN HOOD SENIOR MESS HALL ...................................................... 8
2.(b) ‐ EXFILTRATION THROUGH DOORS SENIOR MESS HALL .................................................................. 8
3.(b) ‐ EXFILTRATION THROUGH DOORS SUBSTATION‐04 (SS‐4) ............................................................. 9
4. FRESH AIR CALCULATION ........................................................................................................................ 10
5. U VALUE CALCULATION .......................................................................................................................... 12
 WALL LAYERS DETAILS (INSIDE TO OUTSIDE) .................................................................................. 13
 ROOF DETAILS ................................................................................................................................. 13
 DOOR DETAILS................................................................................................................................. 13
 WINDOW DETAILS ........................................................................................................................... 13
6. HEAT DISSIPATION .................................................................................................................................. 15
7. AIR BALANCING ....................................................................................................................................... 21
8. HVAC EQUIPMENT SIZING ....................................................................................................................... 24
9. COMPUTER PRINTOUTS FOR HEAT LOAD CALCULATION FOR SENIOR MESS HALL & SUBSTATION‐04 . 26
1) SENIOR MESS HALL HEAT LOAD CALCUALTION .................................................................................. 27
(a)AHU‐1 & AHU‐2 COVERING AREAS ARE MENTIONED BELOW ........................................................... 27
(b) AHU‐3 (KITCHEN) COVERING AREAS ARE MENTIONED BELOW ........................................................ 27
2) SUBSTATION HEAT LOAD CALCUALTION ............................................................................................ 74
AT AL MAHA CAMP

 COMPLIANCE FOR ENGINEERS COMMENTS FOR REV-00

AT AL MAHA CAMP

Sl No. ENGINEER’S COMMENTS COMMENTS RESPONSE FROM

CONTRACTOR
1 Consider FAHU for dining hall and
main kitchen area. Detailed Study showing we can
proceed with the Initial design
2 Fresh air shall be calculated

considering the following and the
Complied.
highest value to be selected:
Comparison sheet attached in Fresh
a. ASHRAE requirements. air flow requirement section
Considering ASHRAE requirements,
Air Changes Method & Exfiltration
b. Air changes. Calculation and Selected the Highest
value for that.
c. Exfiltration.
3 U-values for wall and roof shall be

reviewed, as per latest construction. U Value Provided by the Civil Team
(Mail Reference attached for
reference)
4 Basis of lighting heat dissipations
(w/m2), to be submitted. Complied.
Attached actual Lighting load details
collected from Electrical team
5 Basis of kitchen equipment heat
dissipations to be submitted? Verify
Complied.
with the available electrical load, Attached Kitchen Exfiltration(
considered/verified for kitchen hood exhaust and make up air
HVAC equipment (exhaust and make requirements) Heat load details for
up air requirements). Kitchen Equipment’s
6 Upon revising fresh air requirement

for dining area, Evaluate the Revised Fresh Air Calculation and
Exhaust air calculation Complying
requirement of energy wheel to with Heat recovery wheel
reduce size for FAHU cooling coil. requirement.
AT AL MAHA CAMP

1) INTRODUCTION
Air conditioning and ventilation systems shall be selected calculated, designed,
manufactured, executed and tested in conformity with latest issues of the relevant and
international recognized codes and standers such as ASHRAE, ASME, SMACNA & ARI.
Calculation of heat load and losses, cooling loads, Ventilation and Air flow requirements shall be
made in accordance with ASHRAE standards for cooling load calculation and with the duct
system design method.
2) BRIEF DESCRIPTION ABOUT THE PROJECT

ADNOC Gas Habshan Gas Complex is located about 150kms south west of Abu Dhabi
City, which consist of facilities to process associated and non-associated gas to produce mainly
NGL and sales gas & other products. AL Maha camp is the residence complex for all ADNOC
GAS staff working in Habshan 5 & Sulphur plant.
In order to enhance facilities in Al-Maha camp, new substation with 415V switchgear system and
a senior mess hall is proposed in the same area. This project is to provide Electrical, Telecom &
HVAC services in the proposed Substation & Senior mess hall.
Proposed new 415V switchgear in substation 4 is intended to be constructed in Al Maha Camp to
integrate the new facilities of new senior mess hall, multipurpose hall, football ground, Basketball
court & Al Ghadeer Majilis etc. New senior mess hall is intended to be constructed in Al Maha
camp as main dining area for AGP senior staff. The building shall consist of dining area, BBQ
area, Parcel room, cold kitchen, hot cooking area etc.
3) SCOPE OF WORK
a) PART A (SUB STATION-4)

Supply, Inspection, installation, testing & commissioning of electrical system
pertaining to the 415V Switchgear, Lighting, earthing system of substation 4 in Al Maha
Camp. Also, the lighting system for football ground, basketball ground and power source
for SMDB of Multipurpose Hall & Ghadeer Majilis.
Supply, Installation, testing & commissioning of new Telecom systems in Al Maha camp
substation 4, Football & Basketball ground and integrate it with the existing system also.
b) PART B (SENIOR MESS HALL)

Supply, Inspection, installation, testing & commissioning of electrical, telecom & HVAC system
pertaining to the senior mess hall in Al Maha Camp.

AT AL MAHA CAMP

1)EXFLITRATION DETAILS (SENIOR MESS HALL & SUBSTATION-04)

AT AL MAHA CAMP

1.(a) - EXFILTRATION DETAILS – KITCHEN HOOD SENIOR MESS HALL
EXHAUST MAKE UP EXFILTRATED
Sl No Type of kitchen hood Location QTY
AIR (L/s) AIR (L/s) AIR (L/s)
Kitchen hood Double Skin along with Exhaust, fresh air fan, Ducting and
1 Hot cooking area 1 6418.32 5776.49 641.83
its accessories as per AD Civil Defense requirements
2 Hot cooking area 1 544.91 490.42 54.49
3 Bakery 1 2145.89 1931.30 214.59
4 Pastry 1 228.83 205.95 22.88
Kitchen hood Single skin along with Exhaust fan ,Ducting and its
5 Dish wash area 1 433.31 0.00 433.31
accessories as per AD Civil Defense requirements
Kitchen hood Single skin along with Exhaust fan ,Ducting and its
6 Pot wash area 1 330.50 0.00 330.50
accessories as per AD Civil Defense requirements
7 Live cooking area 1 5000.94 4500.85 500.09
2197.69 L/s
2.(b) - EXFILTRATION THROUGH DOORS SENIOR MESS HALL
EXFILTRATION IN DINING HALL AREA (SENIOR MESS HALL)
CRACK CRACK CRACK DIFF AIR AIR
WIDTH HEIGHT QTY IN
SL NO LOCATION DOOR LENGTH WIDTH AREA IN PRE. Δp FLOW FLOW
IN M IN M NOS
IN M IN M M3 (Pa) (M3/S) L/S
1 DINING (NE) DOOR (AD‐01) 2.20 1.80 1.00 8.00 0.003 0.02 15.00 0.08 77.15
2 DINING (NW) DOOR (AD‐02) 2.50 1.60 1.00 8.20 0.003 0.02 15.00 0.08 79.08
3 DINING (SE) DOOR (AD‐01) 2.20 1.00 1.00 6.40 0.003 0.02 15.00 0.06 61.72
TOTAL EXFILTRATION IN DINING HALL AREA (L/S) 217.95
EXFILTRATION IN KITCHEN AREA (SENIOR MESS HALL)
CRACK
CRACK CRACK
SL NO LOCATION DOOR WIDTH HEIGHT QTY WIDTH Δp (Pa) (M3/S) L/S
LENGTH AREA
IN M
1 ELE. ROOM DOOR (SD‐02) 3.00 2.00 1.00 10.00 0.003 0.03 1.00 0.02 24.90
2 POT STORAGE DOOR (SD‐03) 2.20 1.00 1.00 6.40 0.003 0.02 1.00 0.02 15.94
3 SOLID WASTE DOOR (SD‐03) 2.20 1.00 1.00 6.40 0.003 0.02 1.00 0.02 15.94
4 RECEIVING AREA DOOR (SD‐04) 2.20 1.60 1.00 7.60 0.003 0.02 1.00 0.02 18.92
TOTAL EXFILTRATION IN KITCHEN AREA (L/S) 75.70
AT AL MAHA CAMP

3.(b) - EXFILTRATION THROUGH DOORS SUBSTATION-04 (SS-4)
EXFILTRATION IN SUBSTATION ‐04
CRACK CRACK DIFFERENTIAL AIR AIR
HEIGHT QTY IN CRACK
SL NO DOOR REF WIDTH IN M LENGTH WIDTH PRESSURE FLOW FLOW
IN M NOS AREA
IN M IN M Δp (Pa) (M3/S) L/S
1 SUBSTATION‐04 2.50 2.00 2.00 9.00 0.003 0.03 30.00 0.25 245.49
TOTAL EXFILTRATION IN SUBSTATION‐04 245.49
AT AL MAHA CAMP

4. FRESH AIR CALCULATION

FRESH AIR CALCULATION
A B C D E F
MIN. FA
MINIMUM FRESH AIR REQUIREMENT BASED ON ASHRAE 62.1 &
ROOM SIZE REQUIREMENT BY
AGES SELECTED
ACH METHOD
ROOM EXFILT. EXTRACT FRESH AIR
Sl No. LOCATION / ROOM NAME
VOLUME TOTAL L/S TOTAL TOTAL VENT NO. OF AIR AIR MAX
NO OF LPS PER LPS PER TOTAL C/D/E/F
AREA HEIGHT FOR LPS PER AIR MAX OF AIR
PERSON PERSON AREA VENT AIR
PERSONS AREA (A&B) CHANGE
M2 M M3 Note 2* LPS ACH LPS LPS LPS LPS
1 Bakery & pastry area 53.5 3 160.5 2 3.8 7.6 0.9 48.15 48.15 1 44.58 237.47 237.47
2 Dry storage area 30.5 3 91.5 0.3 9.15 9.15 1 25.42 25.42
3 Chang. room-2 20 3 60 0.3 6 6 10 166.67 125 166.67
4 Toilet & Wash area 20 3 60 0.3 6 6 10 166.67 175 175.00
5 Chef's office 7.7 3 23.1 1 3.8 3.8 0.3 2.31 3.8 1 6.42 6.42
6 Chemical storage 4.4 3 13.2 0.3 1.32 1.32 1 3.67 3.67
7 Cold kitchen 23 3 69 1 3.8 3.8 0.6 13.8 13.8 1 19.17 19.17
8 Dining hall 902.3 5.8 5233.34 612 3.8 2325.6 0.9 812.07 2325.6 1 1453.71 217.95 2325.60
9 Electrical room 45.8 5.8 265.64 0.3 13.74 13.74 1 73.79 24.9 73.79
10 Vegetable prep.area 26.6 3 79.8 1 3.8 3.8 0.3 7.98 7.98 1 22.17 22.17
11 Poultry prep. area 18 3 54 1 3.8 3.8 0.3 5.4 5.4 10 150.00 150.00
12 Meat prep area 17.7 3 53.1 1 3.8 3.8 0.3 5.31 5.31 10 147.50 147.50
13 Fish prep. area 18 3 54 1 3.8 3.8 0.3 5.4 5.4 10 150.00 150.00
14 Pot wash&storage 22.6 3 67.8 0.3 6.78 6.78 1 18.83 346.43 346.43
15 Hot cooking area 111.8 3 335.4 6 3.8 22.8 0.6 67.08 67.08 1 93.17 696.32 696.32
16 Dish wash&storage area 36.4 3 109.2 1 3.8 3.8 0.3 10.92 10.92 1 30.33 433.31 433.31
17 Parcel room 20 3 60 0.3 6 6 1 16.67 16.67
18 Receiving area 25 3 75 0.3 7.5 7.5 1 20.83 18.92 20.83
19 Servery area 40 3 120 2 3.8 7.6 0.3 12 12 1 33.33 33.33
20 Solid waste 17.5 5.8 101.5 0.3 5.25 5.25 1 28.19 15.93 28.19
21 Vegetable wash area 16.1 3 48.3 1 3.8 3.8 0.3 4.83 4.83 1 13.42 13.42
22 Live Cooking area 34.5 3 103.5 2 3.8 7.6 0.6 20.7 20.7 1 28.75 500 500.00
23 Corridor 80 3 240 0.3 24 24 1 66.67 66.67
5658.03
EQUATION : ACH = (3.6*Airflow) / Volume (FROM ASHRAE 62.1)
NOTE : Exhaust Air considered as 80% of the fresh air delivering to the Zones
NOTE 2 : Total number of persons (20 persons) indicated in the whole kitchen area is presumed to be the same person(s) who will work in each area in the kitchen.
NOTE : Extract air for Meat preparation, Poultry preparation and Fish preparation shall be calculated based on 10 air changes per hour.
AT AL MAHA CAMP

5. U VALUE CALCULATION
AT AL MAHA CAMP

 WALL LAYERS DETAILS (INSIDE TO OUTSIDE)
Thickness Density Specific Ht. R-Value Weight
Layers mm kg/m³ kJ / (kg K) (m²ꞏK)/W kg/m²
Inside surface resistance 0.000 0.0 0.00 0.05000 0.0
102mm common brick 100.000 1600.0 0.84 0.08000 160.0
Air space 0.000 0.0 0.00 0.16026 0.0
RSI-2.5 board insulation 50.000 25.0 0.80 1.10000 1.3
102mm face brick 150.000 1400.0 0.92 0.36000 210.0
Outside surface resistance 0.000 0.0 0.00 0.12000 0.0
Totals 300.000 - 1.87026 371.3
WALL U VALUE DETAILS

Outside Surface Color Dark
Absorptivity 0.900
Overall U-Value 0.535 W/(m²ꞏK)
 ROOF DETAILS
Fascia Sheet 12.700 800.9 1.09 0.07890 10.2
Air space 0.000 0.0 0.00 0.16026 0.0
Built-up roofing 9.525 1121.3 1.47 0.05855 10.7
Totals 73.025 - 2.92297 22.5
ROOF U VALUE DETAILS

Absorptivity 0.900

 DOOR DETAILS
Door U-Value 0.534 W/(m²ꞏK)
Glass U-Value 0.530 W/(m²ꞏK)
Glass Shade Coefficient 0.800
 WINDOW DETAILS

Overall Shade Coefficient 0.800
7/17/23, 9:15 AM FW: Data Input for Heat Load Calculation for Senior Kitchen - projectenghvac@empirestatemep.com - Empire State MEp Mail
amasood@adnoc.ae
99+ 90 of 91
Compose
Regards,
Mail

Anil
Inbox 372

Chat
Starred From: Ali Salem Al Zaabi (ADNOC Gas Processing - OHX) <asalzabi@adnoc.ae>
Sent: Wednesday, May 25, 2022 7:27 AM
Snoozed To: Anil Kumar Kurup (ADNOC Gas Processing - OHX) <akurup@adnoc.ae>
Spaces Cc: Mansoor Al Mansoori (ADNOC Gas Processing - OHX) <mansoor.a@adnoc.ae>; Arshad Masood (ADNOC Gas Processing - OHX) <amasood@adnoc.ae>
Sent
Subject: Data Input for Heat Load Calculation for Senior Kitchen
Drafts 36
Meet ADNOC Classification: Internal
More

Dear Mr. Anil,
Labels
Request your support to provide the available details of the followings (this in order to prepare for heat load calculation):-

1. Orientation of the building. ( Copy of location plan with Restaurant attached)
2. Details of wall ( Hollow block work cavity wall with insulation)
3. Details of door (External Aluminum Glazed doors and steel doors for service rooms & internal wooden doors)
4. Details of glass
5. U value /construction of wall : U<0.53W/m2K
6. U value /construction of door U<0.53W/m2K
7. U value /construction of glass U<0.53W/m2K
8. Details of the hoods ( Kitchen equipment under procurement. Apply Standard values)
9. Details of the heat dissipation from the kitchen equipment’s ( Kitchen equipment under procurement. Apply Standard values)

The following is the units and format for reference.
https://mail.google.com/mail/u/0/?ogbl#search/amasood%40adnoc.ae/FMfcgzGsmqzvBbwGJkwSbkvLMrBhmQjs 1/1
AT AL MAHA CAMP
6. HEAT DISSIPATION
HEAT DISSIPATION DETAILS FOR KICHEN APPLIANCES / EQUIPMENTS
EQUIPMENT HEAT DISSIPATION HEAT DISS, TOTAL IN

SL NO EQUIPMENT QTY ELECTRICAL LOAD Total kW
DETAILS IN KW IN WATTS WATTS
A ‐ RECEIVING AREA
1 A.01 INSECT KILLER 1 0.04 0.04 0.024 24

264
2 A.04 PLATFORM WEIGHING SCALE‐300 KG 1 0.4 0.4 0.24 240
C ‐ GARBAGE ROOM
3 C.01 WALK‐IN CHILLER 1 5 5 COMING INSIDE THE COLD ROOM 0
D ‐ VEGETABLE WASH AREA
4 D.05 VEGETABLE WASHER 2/6KG 1 1 1 0.6 600 600
E ‐ VEGETABLE PREP. AREA
5 E.03 INSECT KILLER 1 0.04 0.04 0.024 24
6 E.07 SCALE‐30 KG 1 0.15 0.15 0.09 90
VEGETABLE PREPARATION MACHINES ‐ CL
7 E.13 1 2.7 2.7 1.62 1620
55E+1927 Disc
8 E.14 KNIFE STERILIZER‐14 KNIVES 1 0.2 0.2 0.12 120
9 E.16 FOOD PROCESSOR ‐ ROBOT COUPE R20 1 4.4 4.4 2.64 2640
ICE MACHINE ‐ AIR COOLED DICE CUBE‐150
10 E.17 1 1.2 1.2 0.72 720 7506
KG/24 HR
11 E.21 WALK‐IN CHILLER 1 6 6 COMING INSIDE THE COLD ROOM
VERTICAL CUTTER MIXER ‐ ROBOT COUPE
12 E.25 1 2.7 2.7 1.62 1620
R5A Plus‐1500
13 E.26 1 DOOR UPRIGHT FREEZER 1 0.55 0.55 0.33 330
14 E.27 2 DOOR UPRIGHT REFRIGERATOR 1 0.57 0.57 0.342 342
15 E.28 WALK‐IN FREEZER 1 7 7 COMING INSIDE THE COLD ROOM
F ‐ POULTRY PREP. AREA
16 F.05 KNIFE STERILIZER‐14 KNIVES 1 0.2 0.2 0.12 120
17 F.06 GRAVITY SLICER ‐ BLADE SIZE 350 1 0.35 0.35 0.21 210
18 F.09 MEAT MINCER ‐ SIZE 32 1 1.5 1.5 0.9 900
19 F.12 SCALE‐30 KG 1 0.15 0.15 0.09 90 1992
20 F.13 2 DOOR UPRIGHT REFRIGERATOR 1 0.57 0.57 0.342 342
21 F.14 1 DOOR UPRIGHT FREEZER 1 0.55 0.55 0.33 330
22 F.16 WALK‐IN CHILLER 1 6 6 COMING INSIDE THE COLD ROOM

G ‐ MEAT PREP. AREA
23 G.05 KNIFE STERILIZER‐14 KNIVES 1 0.2 0.2 0.12 120
24 G.06 GRAVITY SLICER ‐ BLADE SIZE 350 1 0.35 0.35 0.21 210
25 G.09 MEAT MINCER ‐ SIZE 32 1 1.5 1.5 0.9 900
26 G.12 SCALE‐30 KG 1 0.15 0.15 0.09 90
27 G.15 WALK‐IN CHILLER 1 8.5 8.5 COMING INSIDE THE COLD ROOM 2982
28 G.16 WALK‐IN FREEZER 1 6 6 COMING INSIDE THE COLD ROOM
BONE SAW‐ BLADE LENGTH 1550 MMX16
29 G.19 1 1 1 0.6 600
MM
30 G.20 1 DOOR UPRIGHT REFRIGERATOR 1 0.57 0.57 0.342 342
31 G.21 2 DOOR UPRIGHT FREEZER 1 1.2 1.2 0.72 720
H ‐ FISH PREP. AREA
32 H.02 INSECT KILLER 3 0.04 0.12 0.072 72
33 H.07 KNIFE STERILIZER‐14 KNIVES 1 0.2 0.2 0.12 120
34 H.10 WALK‐IN FREEZER 1 5 5 COMING INSIDE THE COLD ROOM
35 H.10A WALK‐IN CHILLER 1 6 6 COMING INSIDE THE COLD ROOM 1134
36 H.13 FISH SCALER 1 0.45 0.45 0.27 270
37 H.14 1 DOOR UPRIGHT FREEZER 1 0.55 0.55 0.33 330
38 H.15 2 DOOR UPRIGHT REFRIGERATOR 1 0.57 0.57 0.342 342
I‐POT WASH AREA
39 I.05 POT WASH MACHINE 1 17 17 COMING UNDER HOOD 0
P ‐ LIVE COOKING
110 P.02 INSECT KILLER 1 0.04 0.04 0.024 24
111 P.04 ELECTRIC SHAWARMA MACHINE 1 6 6 3.6 3600
112 P.05 TABLE TOP ELECTRIC ROTISSIRIE GRILLER 1 19 19 COMING UNDER HOOD AREA
113 P.07 4 ZONE ELECTRIC HOT PLATE WITH OVEN 1 14 14 COMING UNDER HOOD AREA
114 P.08 ELECTRIC FRYTOP SMOOTH PLATE 1 15 15 COMING UNDER HOOD AREA 6324
115 P.09 2 WELL ELECTRIC FRYER‐15+15 LTRS 1 20 20 COMING UNDER HOOD AREA
116 P.10 S/S WALL MOUNTED DOUBLE SKIN HOOD 1 0.2 0.2 COMING UNDER HOOD AREA
117 P.13 2 DOOR UNDERCOUNTER CHILLER 1 0.5 0.5 0.3 300

S/S ISLAND TABLE WITH 1 BOWL SINK, HOT
118 P.14 BAIN MARIE & HEATED CABINET 1 4 4 2.4 2400
WITH SLIDING DOORS
J ‐ HOT COOKING AREA
40 J.02 INSECT KILLER 2 0.04 0.08 0.048 48
41 J.09 3 DOOR UNDERCOUNTER REFRIGERATOR 1 0.85 0.85 0.51 510
42 J.10 2 DOOR UNDERCOUNTER REFRIGERATOR 1 0.25 0.25 0.15 150
43 J.13 4 ZONE HOT PLATE WITH OVEN 2 22 44 COMING UNDER HOOD AREA
44 J.13 2 ZONE HOT PLATE WITH BASE 2 8 16 COMING UNDER HOOD AREA
2 WELL ELECTRIC PASTA COOKER‐40+40
45 J.15 1 20 20 COMING UNDER HOOD AREA
LTRS
46 J.16 2 WELL ELECTRIC FRYER‐15+15 LTRS 2 20 40 COMING UNDER HOOD AREA
47 J.17 ELECTRIC FRYTOP RIBBED PLATE 2 15 30 COMING UNDER HOOD AREA
48 J.18 ELECTRIC FRYTOP SMOOTH PLATE 2 15 30 COMING UNDER HOOD AREA
S/S ISLAND TYPE DOUBLE SKIN HOOD‐
49 J.21 1 0.08 0.08 COMING UNDER HOOD AREA
LIGHTING
9852
ELECTRIC BOILING PAN INDIRECT HEATING
50 J.25 2 21.5 43 COMING UNDER HOOD AREA
150 LTRS
51 J.26 ELECTRIC TILTING PAN 80 LTRS 2 21.5 43 COMING UNDER HOOD AREA
52 J.29 BLAST CHILLER 2 4.15 8.3 4.98 4980
53 J.32 S/S WALL MOUNTED DOUBLE SKIN HOOD 1 0.2 0.2

COMING UNDER HOOD AREA
ELECTRIC COMBI OVEN 20 x 1/1GN RIGHT
54 J.34 2 37.5 75
HINGED
S/S HOT CUPBOARD WITH 2 MID SHELF &
55 J.39 2 2.3 4.6 2.76 2760
SLIDING DOORS +RSB
56 J.40 1 DOOR UPRIGHT REFRIGERATOR 1 0.57 0.57 0.342 342
57 J.41 2 DOOR UPRIGHT REFRIGERATOR 1 0.57 0.57 0.342 342
58 J.42 2 DOOR UPRIGHT FREEZER 1 1.2 1.2 0.72 720
59 J.43 WALK‐IN CHILLER 1 6.5 6.5 COMING INSIDE THE COLD ROOM
Q ‐ PARCEL ROOM
S/S COLD BAIN MARIE WITH NEUTRAL
119 Q.04 1 1 1 0.6 600
COMPARTMENT + SLIDING DOORS
S/S HOTBAIN MARIE WITH NEUTRAL
120 Q.05 1 3 3 1.8 1800
COMPARTMENT + SLIDING DOORS
6000
S/S HEATED CUPBOARD WITH SLIDING
121 Q.06 1 3 3 1.8 1800
DOORS
S/S UPRIGHT HOT CABINET WITH HINGED
122 Q.07 1 3 3 1.8 1800
DOORS
S ‐ DAILY CHILLER ROOM
123 S.01 WALK‐IN CHILLER 1 5 5 COMING INSIDE THE COLD ROOM 0

K ‐ BAKERY AREA
60 K.02 INSECT KILLER 1 0.04 0.04 0.024
61 K.04 WALK‐IN CHILLER 1 6 6 COMING INSIDE THE COLD ROOM
62 K.04A WALK‐IN FREEZER 1 5 5 COMING INSIDE THE COLD ROOM
63 K.07 FREESTANDING DOUGH SHEETER 1 5 5 3
64 K.08 PLANETARY MIXER 40LT‐10KG FLOUR 1 2 2 1.2
65 K.09 SPIRAL MIXERS 40LT 1 2 2 1.2
66 K.10 S/S ELECTRIC CHAPATTI GRIDDLE 1 20 20 COMING UNDER HOOD AREA
67 K.13 MODULAR ELECTRIC 2 DECK OVEN 1 12 12 COMING UNDER HOOD AREA
68 K.14 PROOFER WITH STAINLESS STEEL 1 1 1 COMING UNDER HOOD AREA
69 K.15 S/S WALL MOUNTED DOUBLE SKIN HOOD 1 0.2 0.2 COMING UNDER HOOD AREA
70 K.24 SCALE‐30 KG 1 0.15 0.15 0.09
71 K.25 TABLE TOP INDUCTION COOKER 1 3.5 3.5 2.1 33276
72 K.26 SPIRAL MIXER 10LT TABLE TOP 1 0.75 0.75 0.45
73 K.27 ELECTRIC COMBI STEAMER OVEN 6GN 1/1 1 11 11 COMING INSIDE THE COLD ROOM
74 K.29 S/S WALL MOUNTED DOUBLE SKIN HOOD 1 0.2 0.2 0.12
75 K.30 1 DOOR UPRIGHT REFRIGERATOR 1 0.57 0.57 0.342
76 K.31 1 DOOR UPRIGHT FREEZER 1 0.55 0.55 0.33
77 K.32 2 ZONE HOT PLATE RANGE 1 15 15 COMING UNDER HOOD AREA
78 K.33 ELECTRIC FRYTOP SMOOTH PLATE 1 15 15 COMING UNDER HOOD AREA
79 K.34 1 WELL ELECTRIC FRYER 1 18 18 COMING UNDER HOOD AREA
80 K.35 ELECTRIC ROTARY OVEN 1 34.6 34.6 20.76
81 K.36 PROOFER CABINET 1 1.1 1.1 0.66
82 K.37 DOUGH DIVIDER ‐ FREESTANDING 1 5 5 3
L ‐ DISH WASH AREA
83 L.02 INSECT KILLER 3 0.04 0.12 0.072 72
84 L.06 RACK TYPE DISH WASHER 1 26 26 COMING UNDER HOOD AREA 3972
85 L.11 WALK‐IN CHILLER 1 6.5 6.5 3.9 3900

N ‐ LABOUR SERVERY AREA
86 N.02 INSECT KILLER 2 0.04 0.08 0.048 48
S/S HOT CUPBOARD WITH 2 MID SHELF &
87 N.06 2 1.6 3.2 1.92 1920
SLIDING DOORS +RSB
S/S 6 WELL HOT BAIN MARIE WITH TRAY
88 N.10 SLIDE, SNEEZE GUARD &HOT 3 4 12 7.2 7200
CUPBOARD BOELOW
S/S COLD BAIN MARIE WITH TRAY SLIDE,
89 N.11 SNEEZE GUARD &COLD CABINET 2 1.5 3 1.8 1800
12402
BELOW
90 N.12 2 DOOR UPRIGHT REFRIGERATOR 2 0.57 1.14 0.684 684
91 N.13 SOUP KETTLE 2 0.4 0.8 0.48 480
92 N.14 ICE MACHINE SELF CONTAINED 1 0.45 0.45 0.27 270
DINING AREA
93 N.15 MICROWAVE OVEN 4 1.6 6.4 3.84 3840
94 N.16 WATER BOILER 3 3 9 5.4 5400

10080
95 N.17 JUICE DISPENSER 1 0.3 0.3 0.18 180
96 N.19 SALAD DISPLAY 1 1.1 1.1 0.66 660
O ‐ COLD KITCHEN
97 O.02 INSECT KILLER 1 0.04 0.04 0.024 24
98 O.06 2 DOOR SALADETTE COUNTER 2 0.8 1.6 0.96 960
99 O.14 CITRUS JUICER 1 0.2 0.2 0.12 120
100 O.15 JUICE EXTRACTOR 1 1.5 1.5 0.9 900
101 O.16 BLENDER 1 0.6 0.6 0.36 360
102 O.17 HAND MIXER 1 0.5 0.5 0.3 300
103 O.18 KNIFE STERILIZER‐14 KNIVES 1 0.2 0.2 0.12 120 8226
104 O.19 GRAVITY SLICER ‐ BLADE SIZE 350 1 0.35 0.35 0.21 210
105 O.20 MICROWAVE OVEN 1 1.6 1.6 0.96 960
106 O.21 BREAD TOASTER 1 3 3 1.8 1800
107 O.22 PANINI GRILL 1 3 3 1.8 1800
108 O.23 2 DOOR UPRIGHT REFRIGERATOR 1 0.57 0.57 0.342 342
109 O.24 1 DOOR UPRIGHT FREEZER 1 0.55 0.55 0.33 330

AT AL MAHA CAMP

7. AIR BALANCING
AIR BALANCING FOR SENIOR MESS HALL AREA
Supply Air Flow Return Air Flow Exfiltration In Exhaust Air In
Sl No Zone Name Fresh Air in L/s
in (L/s) in L/s L/s L/s
1 BAKERY & PASTRY AREA 3350 3112.53 237.47 237.47 0
2 B‐DRY STORAGE AREA 239 213.58 25.42 22.878
3 CHANG. ROOM‐2 237 237.00 260.7
4 CHEF'S OFFICE 42 35.58 6.42 5.778
5 CHEMICAL STORAGE 74 70.33 3.67 81.4
6 COLD KITCHEN 890 870.83 19.17 17.253
7 CORRIDOR 300 233.33 66.67 60.003
8 ELECTRICAL ROOM 326 252.21 73.79 24.9 0
9 E‐VEGETABLE PREP.AREA 831 808.83 22.17 19.953
10 F‐POULTRY PREP. AREA 286 136 150 165
11 G‐MEAT PREP AREA 355 207.5 147.5 162.25
12 H‐FISH PREP. AREA 166 16 150 165
13 I‐POT WASH&STORAGE 346.43 0 346.43 346.43 0
14 J‐HOT COOKING AREA 1350 653.68 696.32 696.32 0
15 L‐DISH WASH&STORAGE AREA 479 45.69 433.31 433.31 0
16 Q‐PARCEL ROOM 180 163.33 16.67 15.003
17 RECEIVING AREA 286 265.17 20.83 18.92 0
18 SOLID WASTE 169 0 28.19 15.93 140.81
19 TOILET & WASH AREA 175 0 175 192.5
20 VEGETABLE WASH AREA 136 122.58 13.42 12.078
21 Dining hall 10035 7709.4 2325.6 217.95 1896.885
22 Servery area 1260 1226.67 33.33 29.997
23 Live Cooking Area 774 274 500 500 0
1. Exhaust air thru Fresh Air Handling Unit shall be 90% of the Fresh Air to maintain slightly positive pressure in the space.
2. Fresh (Outdoor) air ventilation = Supply Air, refer to HAP calcs
3. Exhaust air flow rate from canopy hood from Kitchen equipment vendor
4. Treated fresh air flow rate to Kitchen hood is assumed as 90% of exhaust air
5. Supply air shall be based from the HAP calculations
6. For Changing room Supply Air ‐237 L/s (166.67+70.33) & Exhaust 110% of Supply Air
AT AL MAHA CAMP

AIR BALANCING DATA FOR SUBSTATION-04
From Exfiltration calculation the air needs to make up inside the substation to
maintain the 30 Pa will be 245.79 L/s
AT AL MAHA CAMP

8. HVAC EQUIPMENT SIZING

HVAC EQUIPMENT SIZING
AIR FLOW AIR CONDITIONS EXTERNAL
TOTAL SENSIBLE
QTY STATIC
SUPPLY RETURN FRESH COOLING COOLING
SL NO DESCRIPTION ON COIL OFF COIL PRESSURE AREA SERVE REMARKS
AIR AIR AIR
WB C WB C
(Nos.) (l/s) (l/s) (l/s) DB ºC DB ºC (KW) (KW) (Pa)
All Kitchen Area

1 AHU - 1 1 10589.00 7207.17 2869.45 23.50 16.30 12.90 12.20 136.30 135.10 500 rooms&
Electrical room,
Dining Hall,
Servery Area & Combined details for
2 AHU - 2 & 3 2 12125.00 9210.07 2858.93 23.50 17.30 12.70 12.10 204.00 158.00 500
Live Cooking AHU-2&3
Area
Senior Mess
3 FAHU 1 5728.38 3247.48 5658.03 51.10 28.60 20.20 18.30 261.00 209.00 500 Hall (Kitchen &
Dining)
1 Duty & 1
4 PACKAGE UNIT 1 3674.00 3428.21 245.79 26.00 18.30 14.30 13.60 57.70 51.60 250 Substation-04 Stand by
AT AL MAHA CAMP

9. COMPUTER PRINTOUTS FOR HEAT LOAD CALCULATION FOR

SENIOR MESS HALL & SUBSTATION-04
AT AL MAHA CAMP

1) SENIOR MESS HALL HEAT LOAD CALCUALTION
For Senior Mess Hall consist of 3 no’s of AHU’s and 1 no. of FAHU is allocated as
HVAC equipment. In which chilled water from existing line is going to serve to cool the
building with the above mentioned equipment’s. As per Tender document the previous year peak
data’s only one chiller is working. And the chiller water from the existing line is enough to
provide cooling in Senior mess hall area.
Considering Senior Mess Hall 2 no’s of AHU’s is Serving for Dining Hall Area and 1
no. of AHU is serving in Kitchen area. And FAHU serving in both areas for Ventilation and
pressurization purpose.
(a)AHU-1 & AHU-2 COVERING AREAS ARE MENTIONED BELOW
 Dining hall
 Live cooking area
 Servery area
(b) AHU-3 (KITCHEN) COVERING AREAS ARE MENTIONED BELOW
 Bakery & pastry area

 Dry storage area
 Toilet & wash area
 Chef's office
 Chemical storage
 Cold kitchen
 Electrical room
 Vegetable preparation area
 Poultry prep. A rea
 Meat prep area
 Fish prep. area
 Pot wash & storage
 Hot cooking area
 Dish wash & storage area
 Receiving area
 Solid waste
 Changing room-2
 Parcel room
 Vegetable wash area
Design Weather Parameters & MSHGs
SENIOR MESS HALL-AL MAHA CAMP -ADNOC 13-07-2023 07/17/2023
Empire Estate 04:57PM
Design Parameters:
City Name Abu Dhabi

Location United Arab Emirates
Latitude 24.4 Deg.
Longitude -54.7 Deg.
Elevation 26.8 m
Summer Design Dry-Bulb 52.0 °C
Summer Coincident Wet-Bulb 30.0 °C
Summer Daily Range 13.9 K
Winter Design Dry-Bulb 5.0 °C
Winter Design Wet-Bulb 3.0 °C
Atmospheric Clearness Number 1.00
Average Ground Reflectance 0.20
Soil Conductivity 1.385 W/(m K)
Local Time Zone (GMT +/- N hours) -4.0 hours
Consider Daylight Savings Time No
Simulation Weather Data N/A
Current Data is User Modified
Design Cooling Months January to December
Design Day Maximum Solar Heat Gains
(The MSHG values are expressed in W/m² )
Month N NNE NE ENE E ESE SE SSE S

January 84.8 84.8 130.7 399.8 599.6 757.1 797.0 761.2 720.4
February 95.0 95.0 255.6 518.4 686.8 775.4 768.0 676.7 609.6
March 105.8 140.0 386.7 611.5 737.5 749.5 676.7 533.0 438.6
April 115.8 281.2 492.9 651.0 716.7 673.6 529.5 341.5 240.7
May 135.0 376.5 557.2 665.7 684.3 601.2 426.4 216.4 148.8
June 173.5 406.4 572.5 668.7 666.3 565.8 376.7 174.7 136.2
July 141.1 369.1 552.6 661.9 673.5 585.3 408.3 209.5 148.4
August 120.9 276.6 484.0 635.8 693.3 646.5 512.8 328.7 234.0
September 109.0 134.7 368.3 573.1 701.6 723.7 646.5 514.3 428.8
October 97.0 97.0 251.6 487.2 672.6 754.4 737.1 652.0 590.2
November 85.4 85.4 123.8 391.7 609.3 729.0 788.7 749.6 707.5
December 79.9 79.9 83.7 352.4 563.8 731.6 798.9 782.4 750.0
Month SSW SW WSW W WNW NW NNW HOR Mult
January 761.9 799.4 754.5 600.6 402.3 126.8 84.8 670.9 1.00
February 676.1 767.9 765.7 696.5 517.7 242.4 95.0 780.5 1.00
March 533.4 677.3 747.6 737.0 612.3 389.0 139.3 865.4 1.00
April 345.6 538.4 663.6 717.2 661.2 505.4 267.5 890.4 1.00
May 218.6 427.1 594.2 688.1 678.4 567.1 366.7 888.1 1.00
June 176.9 374.9 562.6 668.9 675.9 582.3 400.1 879.9 1.00
July 210.7 410.6 583.5 674.0 664.3 556.2 364.1 875.6 1.00
August 332.1 517.6 639.0 691.8 639.9 492.9 265.8 870.8 1.00
September 519.9 652.2 720.2 683.7 578.1 382.3 122.4 834.6 1.00
October 652.5 731.4 757.5 666.7 476.1 257.7 97.0 759.6 1.00
November 743.9 782.3 744.4 608.7 373.2 136.9 85.4 661.6 1.00
December 777.7 789.2 737.1 574.4 335.7 94.5 79.9 620.5 1.00
Mult. = User-defined solar multiplier factor.
Hourly Analysis Program v5.10 Page 1 of 3

Cooling Design Temperature Profiles
Location: Abu Dhabi, United Arab Emirates
( Dry and Wet Bulb temperatures are expressed in °C )
Hr January February March April May June

DB WB DB WB DB WB DB WB DB WB DB WB
0000 17.1 10.0 18.7 13.2 24.7 18.8 30.2 21.3 35.6 24.5 38.9 26.3
0100 16.4 9.7 18.0 12.9 24.0 18.6 29.5 21.1 35.0 24.3 38.2 26.1
0200 15.7 9.3 17.3 12.6 23.3 18.4 28.8 20.9 34.3 24.1 37.5 25.9
0300 15.1 9.1 16.7 12.4 22.8 18.2 28.2 20.8 33.7 23.9 37.0 25.8
0400 14.7 8.9 16.3 12.2 22.4 18.0 27.8 20.6 33.3 23.8 36.6 25.7
0500 14.6 8.8 16.2 12.2 22.2 18.0 27.7 20.6 33.1 23.8 36.4 25.7
0600 14.8 9.0 16.5 12.3 22.5 18.1 28.0 20.7 33.4 23.9 36.7 25.7
0700 15.5 9.3 17.2 12.5 23.2 18.3 28.7 20.9 34.1 24.1 37.4 25.9
0800 16.8 9.8 18.4 13.0 24.4 18.7 29.9 21.3 35.4 24.4 38.7 26.2
0900 18.6 10.6 20.2 13.8 26.2 19.3 31.7 21.8 37.2 24.9 40.5 26.6
1000 20.7 11.5 22.3 14.6 28.3 20.0 33.8 22.4 39.3 25.4 42.5 27.1
1100 23.0 12.5 24.7 15.4 30.7 20.7 36.2 23.0 41.6 26.0 44.9 27.7
1200 25.3 13.4 26.9 16.2 32.9 21.3 38.4 23.6 43.8 26.5 47.1 28.2
1300 26.9 14.0 28.6 16.8 34.6 21.8 40.0 24.1 45.5 26.9 48.8 28.6
1400 28.0 14.5 29.7 17.2 35.7 22.1 41.2 24.4 46.6 27.2 49.9 28.8
1500 28.5 14.6 30.1 17.4 36.1 22.3 41.6 24.5 47.0 27.3 50.3 28.9
1600 28.0 14.5 29.7 17.2 35.7 22.1 41.2 24.4 46.6 27.2 49.9 28.8
1700 27.1 14.1 28.7 16.9 34.7 21.9 40.2 24.1 45.7 26.9 48.9 28.6
1800 25.5 13.5 27.2 16.3 33.2 21.4 38.7 23.7 44.1 26.6 47.4 28.2
1900 23.7 12.8 25.4 15.7 31.4 20.9 36.9 23.2 42.3 26.1 45.6 27.8
2000 21.9 12.1 23.6 15.0 29.6 20.4 35.0 22.7 40.5 25.7 43.8 27.4
2100 20.4 11.4 22.0 14.5 28.0 19.9 33.5 22.3 39.0 25.3 42.3 27.1
2200 19.0 10.8 20.6 13.9 26.7 19.4 32.1 21.9 37.6 25.0 40.9 26.7
2300 17.9 10.3 19.5 13.5 25.5 19.1 31.0 21.6 36.5 24.7 39.8 26.5
Hr July August September October November December

DB WB DB WB DB WB DB WB DB WB DB WB
0000 40.6 27.5 40.6 27.5 37.9 25.7 31.9 22.7 26.9 18.9 19.8 13.2
0100 39.9 27.3 39.9 27.3 37.2 25.5 31.2 22.5 26.2 18.7 19.2 12.9
0200 39.2 27.2 39.2 27.2 36.5 25.4 30.5 22.3 25.5 18.5 18.5 12.7
0300 38.7 27.0 38.7 27.0 35.9 25.2 29.9 22.1 25.0 18.3 17.9 12.4
0400 38.2 27.0 38.2 27.0 35.5 25.1 29.5 22.0 24.6 18.1 17.5 12.3
0500 38.1 26.9 38.1 26.9 35.4 25.1 29.4 21.9 24.4 18.1 17.3 12.2
0600 38.4 27.0 38.4 27.0 35.6 25.1 29.7 22.0 24.7 18.2 17.6 12.3
0700 39.1 27.1 39.1 27.1 36.3 25.3 30.4 22.2 25.4 18.4 18.3 12.6
0800 40.3 27.4 40.3 27.4 37.6 25.6 31.6 22.6 26.7 18.8 19.6 13.1
0900 42.1 27.9 42.1 27.9 39.4 26.1 33.4 23.1 28.5 19.4 21.4 13.8
1000 44.2 28.3 44.2 28.3 41.5 26.6 35.5 23.6 30.5 20.1 23.5 14.6
1100 46.6 28.8 46.6 28.8 43.8 27.1 37.9 24.3 32.9 20.8 25.8 15.5
1200 48.8 29.3 48.8 29.3 46.1 27.7 40.1 24.8 35.1 21.4 28.0 16.3
1300 50.5 29.7 50.5 29.7 47.7 28.0 41.8 25.3 36.8 21.9 29.7 16.9
1400 51.6 29.9 51.6 29.9 48.8 28.3 42.9 25.5 37.9 22.2 30.8 17.3
1500 52.0 30.0 52.0 30.0 49.3 28.4 43.3 25.7 38.3 22.4 31.2 17.4
1600 51.6 29.9 51.6 29.9 48.8 28.3 42.9 25.5 37.9 22.2 30.8 17.3
1700 50.6 29.7 50.6 29.7 47.9 28.1 41.9 25.3 36.9 22.0 29.9 16.9
1800 49.1 29.4 49.1 29.4 46.3 27.7 40.4 24.9 35.4 21.5 28.3 16.4
1900 47.3 29.0 47.3 29.0 44.5 27.3 38.6 24.4 33.6 21.0 26.5 15.7
2000 45.5 28.6 45.5 28.6 42.7 26.9 36.8 24.0 31.8 20.4 24.7 15.1
2100 43.9 28.3 43.9 28.3 41.2 26.5 35.2 23.6 30.3 20.0 23.2 14.5
2200 42.5 27.9 42.5 27.9 39.8 26.2 33.8 23.2 28.9 19.5 21.8 14.0
2300 41.4 27.7 41.4 27.7 38.7 25.9 32.7 22.9 27.8 19.2 20.7 13.5

Design Temperature Profile
Design Temperature Profiles for January
Dry Bulb Wet Bulb

28
26
24
Temperature ( °C )
22
20
18
16
14
12
10
00 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 21 22 23
Hour

Schedule Input Data
ALL SCHEDULE (Fractional)
Hourly Profiles:
1:Profile One
Hour 00 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 21 22 23
Value 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100
Assignments:
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Design 1 1 1 1 1 1 1 1 1 1 1 1
Monday 1 1 1 1 1 1 1 1 1 1 1 1
Tuesday 1 1 1 1 1 1 1 1 1 1 1 1
Wednesday 1 1 1 1 1 1 1 1 1 1 1 1
Thursday 1 1 1 1 1 1 1 1 1 1 1 1
Friday 1 1 1 1 1 1 1 1 1 1 1 1
Saturday 1 1 1 1 1 1 1 1 1 1 1 1
Sunday 1 1 1 1 1 1 1 1 1 1 1 1
Holiday 1 1 1 1 1 1 1 1 1 1 1 1
Fan/Thermostat Schedule (Fan / Thermostat)
Hourly Profiles:
1:Profile One
Hour 00 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 21 22 23
Value O O O O O O O O O O O O O O O O O O O O O O O O
O = Occupied; U = Unoccupied
Assignments:
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Design 1 1 1 1 1 1 1 1 1 1 1 1
Monday 1 1 1 1 1 1 1 1 1 1 1 1
Tuesday 1 1 1 1 1 1 1 1 1 1 1 1
Wednesday 1 1 1 1 1 1 1 1 1 1 1 1
Thursday 1 1 1 1 1 1 1 1 1 1 1 1
Friday 1 1 1 1 1 1 1 1 1 1 1 1
Saturday 1 1 1 1 1 1 1 1 1 1 1 1
Sunday 1 1 1 1 1 1 1 1 1 1 1 1
Holiday 1 1 1 1 1 1 1 1 1 1 1 1

Wall Constructions
EXTERNAL WALL-SENIOR MESS HALL
Wall Details
Absorptivity 0.900
Wall Layers Details (Inside to Outside)

102mm common brick 100.000 1600.0 0.84 0.08000 160.0
Air space 0.000 0.0 0.00 0.16026 0.0
102mm face brick 150.000 1400.0 0.92 0.36000 210.0
Totals 300.000 - 1.87026 371.3

Roof Constructions
Built-up Roof + RSI-2.5 Bd + Fascia Sheet
Roof Details
Absorptivity 0.900
Roof Layers Details (Inside to Outside)

Fascia Sheet 12.700 800.9 1.09 0.07890 10.2
Air space 0.000 0.0 0.00 0.16026 0.0
Built-up roofing 9.525 1121.3 1.47 0.05855 10.7
Totals 73.025 - 2.92297 22.5

Window Constructions
WINDOW-AW-01-(1.8 M X 1.5 M)
Window Details:
Detailed Input No
Height 1.80 m
Width 1.50 m
WINDOW-AW-04-(1.5M X 0.6M)
Window Details:
Detailed Input No
Height 1.50 m
Width 0.60 m
WINDOW-AW-3 (0.6M X 0.4MM)
Window Details:
Detailed Input No
Height 0.60 m
Width 0.40 m

Door Constructions
DOOR-AD-01 (2.2M X1.8M)
Door Details:
Gross Area 4.0 m²
Glass Details:
Glass Area 4.0 m²
Glass Shaded All Day? No
DOOR-AD-02 (2.5M X 1.6M)
Door Details:
Gross Area 4.0 m²
Glass Details:
Glass Area 4.0 m²
DOOR-SD-02 (3M X 2M)
Door Details:
Gross Area 6.0 m²
Glass Details:
Glass Area 0.0 m²
DOOR-SD-03 (2.2M X 1M)
Door Details:
Gross Area 2.2 m²
Glass Details:
Glass Area 2.2 m²
DOOR-SD-04(2.2M X 1.6M)
Door Details:
Gross Area 3.5 m²
Glass Details:
Glass Area 3.5 m²

Space Input Data
BAKERY & PASTRY AREA
1. General Details:
Floor Area 53.5 m²
Avg. Ceiling Height 4.5 m
Building Weight 341.8 kg/m²
1.1. OA Ventilation Requirements:
Space Usage User-Defined
OA Requirement 1 0.0 L/s/person
OA Requirement 2 0.00 L/(sꞏm²)
Space Usage Defaults ASHRAE Standard 62.1-2007
2. Internals:
2.1. Overhead Lighting: 2.4. People:
Fixture Type Recessed (Unvented) Occupancy 2.0 People
Wattage 800.0 Watts Activity Level User defined
Ballast Multiplier 1.25 Sensible 80.0 W/person
Schedule ALL SCHEDULE Latent 60.0 W/person
Schedule ALL SCHEDULE
2.2. Task Lighting: 2.5. Miscellaneous Loads:

Wattage 0.00 W/m² Sensible 0 W
Schedule None Schedule None
Latent 0 W
Schedule None
2.3. Electrical Equipment:
Wattage 33276.0 Watts
3. Walls, Windows, Doors:
Exp. Wall Gross Area (m²) Window 1 Qty. Window 2 Qty. Door 1 Qty.
SW 27.7 4 0 0
3.1. Construction Types for Exposure SW

Wall Type EXTERNAL WALL-SENIOR MESS HALL
1st Window Type WINDOW-AW-04-(1.5M X 0.6M)
4. Roofs, Skylights:
Exp. Roof Gross Area (m²) Roof Slope (deg.) Skylight Qty.
H 53.5 0 0
4.1. Construction Types for Exposure H

Roof Type Built-up Roof + RSI-2.5 Bd + Fascia Sheet
5. Infiltration:
Design Cooling 0.35 ACH
Design Heating 0.00 L/s
Energy Analysis 0.00 L/s
Infiltration occurs only when the fan is off.
6. Floors:
Type Slab Floor On Grade
Floor Area 53.5 m²
Total Floor U-Value 0.568 W/(m²ꞏK)
Exposed Perimeter 0.0 m
Edge Insulation R-Value 0.00 (m²ꞏK)/W
7. Partitions:
(No partition data).

Space Input Data
B-DRY STORAGE AREA
1. General Details:
Floor Area 30.5 m²
2. Internals:
Fixture Type Recessed (Unvented) Occupancy 0.0 Person
Schedule None

Latent 0 W
Schedule None
Wattage 20.00 W/m²
NE 17.6 1 0 0
3.1. Construction Types for Exposure NE

H 30.5 0 0

5. Infiltration:
6. Floors:
Floor Area 30.5 m²
7. Partitions:

Space Input Data
CHANG. ROOM-2
1. General Details:
Floor Area 39.0 m²
2. Internals:

Latent 0 W
Schedule None
Wattage 0.00 W/m²
Schedule None
NE 23.6 0 0 0
SE 25.4 4 0 0

3.2. Construction Types for Exposure SE

1st Window Type WINDOW-AW-3 (0.6M X 0.4MM)
H 39.0 0 0

5. Infiltration:
6. Floors:
Floor Area 39.0 m²
7. Partitions:

Space Input Data
CHEF'S OFFICE
1. General Details:
Floor Area 7.7 m²
2. Internals:

Latent 0 W
Schedule None
Wattage 10.00 W/m²

(No Wall, Window, Door data).
H 7.7 0 0

5. Infiltration:
6. Floors:
Floor Area 7.7 m²
7. Partitions:

Space Input Data
CHEMICAL STORAGE
1. General Details:
Floor Area 4.4 m²
2. Internals:
Wattage 10.00 W/m² Activity Level User defined
Schedule None

Latent 0 W
Schedule None
Wattage 10.00 W/m²
SW 14.0 2 0 0

H 4.4 0 0

5. Infiltration:
6. Floors:
Floor Area 4.4 m²
7. Partitions:

Space Input Data
COLD KITCHEN
1. General Details:
Floor Area 23.0 m²
2. Internals:

Latent 0 W
Schedule None

H 23.0 0 0

5. Infiltration:
Design Cooling 0.00 L/s
6. Floors:
Floor Area 23.0 m²
7. Partitions:

Space Input Data
CORRIDOR
1. General Details:
Floor Area 89.0 m²
2. Internals:

Latent 0 W
Schedule None
Wattage 10.00 W/m²
SW 6.3 0 0 0

H 89.0 0 0

5. Infiltration:
6. Floors:
Floor Area 89.0 m²
7. Partitions:

Space Input Data
DINING HALL
1. General Details:
Floor Area 902.3 m²
2. Internals:

Schedule None Schedule ALL SCHEDULE
Latent 4896 W
NE 313.0 6 0 1
NW 134.0 2 0 1
SE 167.0 3 0 1

1st Window Type WINDOW-AW-01-(1.8 M X 1.5 M)
Door Type DOOR-AD-01 (2.2M X1.8M)
3.2. Construction Types for Exposure NW

Door Type DOOR-AD-02 (2.5M X 1.6M)

Door Type DOOR-SD-03 (2.2M X 1M)
H 902.3 0 0

5. Infiltration:

Space Input Data
6. Floors:
7. Partitions:

Space Input Data
ELECTRICAL ROOM
1. General Details:
Floor Area 45.8 m²
2. Internals:
Schedule None

Latent 0 W
Schedule None
Wattage 20.00 W/m²
SE 33.3 0 0 0
SW 28.2 0 0 1
NE 4.0 0 0 0


Door Type DOOR-SD-02 (3M X 2M)

H 45.8 0 0

5. Infiltration:
6. Floors:
Floor Area 45.8 m²
7. Partitions:

Space Input Data
E-VEGETABLE PREP.AREA
1. General Details:
Floor Area 26.6 m²
2. Internals:

Latent 0 W
Schedule None

H 26.6 0 0

5. Infiltration:
6. Floors:
Floor Area 26.6 m²
7. Partitions:

Space Input Data
F-POULTRY PREP. AREA
1. General Details:
Floor Area 18.0 m²
2. Internals:

Latent 0 W
Schedule None

H 18.0 0 0

5. Infiltration:
6. Floors:
Floor Area 18.0 m²
7. Partitions:

Space Input Data
G-MEAT PREP AREA
1. General Details:
Floor Area 17.7 m²
2. Internals:

Latent 0 W
Schedule None

H 17.7 0 0

5. Infiltration:
6. Floors:
Floor Area 17.7 m²
7. Partitions:

Space Input Data
H-FISH PREP. AREA
1. General Details:
Floor Area 18.0 m²
2. Internals:

Latent 0 W
Schedule None

H 18.0 0 0

5. Infiltration:
6. Floors:
Floor Area 18.0 m²
7. Partitions:

Space Input Data
I-POT WASH&STORAGE
1. General Details:
Floor Area 22.6 m²
2. Internals:
Schedule None

Latent 0 W
Schedule None
Wattage 20.00 W/m²
SW 23.2 2 0 1

H 22.6 0 0

5. Infiltration:
6. Floors:
Floor Area 22.6 m²
7. Partitions:

Space Input Data
J-HOT COOKING AREA
1. General Details:
2. Internals:

Latent 0 W
SW 29.5 4 0 0

H 111.8 0 0

5. Infiltration:
6. Floors:
7. Partitions:

Space Input Data
L-DISH WASH&STORAGE AREA
1. General Details:
Floor Area 36.4 m²
2. Internals:

Latent 0 W

H 36.4 0 0

5. Infiltration:
6. Floors:
Floor Area 36.4 m²
7. Partitions:

Space Input Data
LIVE COOKING AREA
1. General Details:
Floor Area 34.5 m²
2. Internals:

Latent 0 W
Schedule None
NE 18.1 0 0 0
NW 25.0 0 0 0


H 34.5 0 0

5. Infiltration:
6. Floors:
Floor Area 34.5 m²
7. Partitions:

Space Input Data
Q-PARCEL ROOM
1. General Details:
Floor Area 20.0 m²
2. Internals:

Latent 0 W
Schedule None
NW 42.3 2 0 0

1st Window Type WINDOW-AW-3 (0.6M X 0.4MM)
H 20.0 0 0

5. Infiltration:
6. Floors:
Floor Area 20.0 m²
7. Partitions:

Space Input Data
RECEIVING AREA
1. General Details:
Floor Area 25.0 m²
2. Internals:

Latent 0 W
Schedule None
Wattage 220.0 Watts
NE 18.4 1 0 0
NW 50.3 0 0 1


Door Type DOOR-SD-04(2.2M X 1.6M)
H 25.0 0 0

5. Infiltration:
6. Floors:
Floor Area 25.0 m²
7. Partitions:

Space Input Data
SERVERY AREA
1. General Details:
Floor Area 40.0 m²
2. Internals:

Latent 0 W
Schedule None

H 40.0 0 0

5. Infiltration:
6. Floors:
Floor Area 40.0 m²
7. Partitions:

Space Input Data
SOLID WASTE
1. General Details:
Floor Area 17.5 m²
2. Internals:
Schedule None

Latent 0 W
Schedule None
Wattage 10.00 W/m²
SW 37.4 0 0 1

H 17.5 0 0

5. Infiltration:
6. Floors:
Floor Area 17.5 m²
7. Partitions:

Space Input Data
TOILET & WASH AREA
1. General Details:
Floor Area 20.0 m²
2. Internals:

Latent 0 W
Schedule None
Wattage 0.00 W/m²
Schedule None

H 20.0 0 0

5. Infiltration:
6. Floors:
Floor Area 20.0 m²
7. Partitions:

Space Input Data
VEGETABLE WASH AREA
1. General Details:
Floor Area 16.1 m²
2. Internals:

Latent 0 W
Schedule None
Wattage 20.00 W/m²
NW 34.3 0 0 0

H 16.1 0 0

5. Infiltration:
6. Floors:
Floor Area 16.1 m²
7. Partitions:

AHU-DINING HALL Input Data
Project Name: SENIOR MESS HALL-AL MAHA CAMP -ADNOC 13-07-2023
Prepared by: Empire Estate 04:56PM
1. General Details:
Air System Name AHU-DINING HALL
Equipment Type Chilled Water AHU
Air System Type Single Zone CAV
Number of zones 1
2. Ventilation System Components:

Ventilation Air Data:
Airflow Control Constant Ventilation Airflow
Ventilation Sizing Method Sum of Space OA Airflows
Unocc. Damper Position Closed
Damper Leak Rate 0 %
Outdoor Air CO2 Level 400 ppm
Central Cooling Data:

Supply Air Temperature 13.0 °C
Coil Bypass Factor 0.100
Cooling Source Chilled Water
Schedule JFMAMJJASOND
Capacity Control Cycled or Staged Capacity - Fan On
Supply Fan Data:

Fan Type Forward Curved
Configuration Draw-thru
Fan Performance 500 Pa
Overall Efficiency 54 %
Duct System Data:

Supply Duct Data:
Duct Heat Gain 1 %
Duct Leakage 1 %
Return Duct or Plenum Data:

Return Air Via Ducted Return
3. Zone Components:
Space Assignments:
Zone 1: Zone 1
DINING HALL x1
LIVE COOKING AREA x1
SERVERY AREA x1
Thermostats and Zone Data:
T-Stat Direct
Cooling T-Stat Cooling T-Stat Heating T-Stat Heating T-Stat Throttling Diversity Exhaust Direct
Zone Occ. Unocc. Occ. Unocc. Range Factor Airflow Exhaust Fan
(°C) (°C) (°C) (°C) (°C) (%) (L/s) (kW)
1 23.0 25.0 21.1 18.3 0.83 100 0.0 0.0
Thermostat Schedule Fan/Thermostat Schedule

Unoccupied Cooling is Available
Supply Terminals Data:
Air
Distribution Air Design
Air Effectiveness Distribution Fan Supply
Zone Terminal Type Distribution Specification Effectiveness Minimum Airflow Fan Performance Efficiency Temp.
Diffuser (no Ceiling supply /
1 Not Used - 0.00 L/s/person - - -
reheat) ceiling return
Zone Heating Units:
Zone Unit Heat Source Hot Water

Zone Heating Unit Schedule JFMAMJJASOND
4. Sizing Data (Computer-Generated):
Hourly Analysis Program 5.10 Page 1 of 2

AHU-DINING HALL Input Data
System Sizing Data:

Sizing Data:
Cooling Supply Temperature 13.0 °C
Supply Fan Airflow 12124.7 L/s
Ventilation Airflow 0.0 L/s
Hydronic Sizing Specifications:

Chilled Water Delta-T 6.0 K
Hot Water Delta-T 11.1 K
Safety Factors:
Cooling Sensible 10 %
Cooling Latent 10 %
Heating 0 %
Zone Sizing Data:

Zone Airflow Sizing Method Sum of space airflow rates
Space Airflow Sizing Method Individual peak space loads
Zone Supply Airflow Zone Htg Unit Reheat Coil -

(L/s) (kW) (kW) (L/s)
1 12003.5 - -
5. Equipment Data
No equipment data required for this system.

KITCHEN AHU Input Data
1. General Details:
Air System Name KITCHEN AHU
Equipment Type Chilled Water AHU
Number of zones 1


Cooling Source Chilled Water
Supply Fan Data:

Duct System Data:

Supply Duct Data:
Duct Heat Gain 1 %
Duct Leakage 1 %

3. Zone Components:
Space Assignments:
Zone 1: Zone 1
BAKERY & PASTRY AREA x1
B-DRY STORAGE AREA x1
CHANG. ROOM-2 x1
CHEF'S OFFICE x1
CHEMICAL STORAGE x1
COLD KITCHEN x1
CORRIDOR x1
ELECTRICAL ROOM x1
E-VEGETABLE PREP.AREA x1
F-POULTRY PREP. AREA x1
G-MEAT PREP AREA x1
H-FISH PREP. AREA x1
I-POT WASH&STORAGE x1
J-HOT COOKING AREA x1
L-DISH WASH&STORAGE AREA x1
Q-PARCEL ROOM x1
RECEIVING AREA x1
SOLID WASTE x1
TOILET & WASH AREA x1
VEGETABLE WASH AREA x1
T-Stat Direct
(°C) (°C) (°C) (°C) (°C) (%) (L/s) (kW)
1 23.0 23.0 21.1 18.3 0.83 100 0.0 0.0

KITCHEN AHU Input Data

Air
Zone Heating Units:
Zone Unit Heat Source Hot Water


System Sizing Data:
Sizing Data:

Safety Factors:
Cooling Latent 10 %
Heating 0 %
Zone Sizing Data:


(L/s) (kW) (kW) (L/s)
1 10521.5 - -
5. Equipment Data
No equipment data required for this system.

Air System Sizing Summary for AHU-DINING HALL
Air System Information

Air System Name AHU-DINING HALL Number of zones 1
Equipment Class CW AHU Floor Area 976.8 m²
Air System Type SZCAV Location Abu Dhabi, United Arab Emirates
Sizing Calculation Information

Calculation Months Jan to Dec Zone L/s Sizing Sum of space airflow rates
Sizing Data Calculated Space L/s Sizing Individual peak space loads
Central Cooling Coil Sizing Data

Total coil load 204.0 kW Load occurs at Jul 1500
Sensible coil load 158.0 kW OA DB / WB 52.0 / 30.0 °C
Coil L/s at Jul 1500 12125 L/s Entering DB / WB 23.5 / 17.3 °C
Max block L/s 12125 L/s Leaving DB / WB 12.7 / 12.1 °C
Sum of peak zone L/s 12125 L/s Coil ADP 11.5 °C
Sensible heat ratio 0.774 Bypass Factor 0.100
L/(s kW) 59.4 Resulting RH 54 %
m²/kW 4.8 Design supply temp. 13.0 °C
W/m² 208.8 Zone T-stat Check 1 of 1 OK
Water flow @ 6.0 K rise 8.14 L/s Max zone temperature deviation 0.0 K
Supply Fan Sizing Data

Actual max L/s 12125 L/s Fan motor BHP 14.15 BHP
Standard L/s 12086 L/s Fan motor kW 11.23 kW
Actual max L/(sꞏm²) 12.41 L/(sꞏm²) Fan static 500 Pa
Outdoor Ventilation Air Data

Design airflow L/s 0 L/s L/s/person 0.00 L/s/person
L/(sꞏm²) 0.00 L/(sꞏm²)

Zone Sizing Summary for AHU-DINING HALL

Air System Name AHU-DINING HALL Number of zones 1

Zone Terminal Sizing Data
Reheat Zone Zone

Design Minimum Reheat Coil Htg Unit Htg Unit Mixing
Supply Supply Coil Water Coil Water Box Fan
Airflow Airflow Zone Load L/s Load L/s Airflow
Zone Name (L/s) (L/s) L/(sꞏm²) (kW) @ 11.1 K (kW) @ 11.1 K (L/s)
Zone 1 12003 12003 12.29 0.0 0.00 0.0 0.00 0
Zone Peak Sensible Loads
Zone Zone Zone

Cooling Time of Heating Floor
Sensible Peak Sensible Load Area
Zone Name (kW) Cooling Load (kW) (m²)
Zone 1 144.4 Jul 1400 11.1 976.8
Space Loads and Airflows
Time of
Cooling Peak Air Heating Floor
Zone Name / Sensible Sensible Flow Load Area Space
Space Name Mult. (kW) Load (L/s) (kW) (m²) L/(sꞏm²)
Zone 1
DINING HALL 1 120.1 Jul 1400 9977 10.3 902.3 11.06
LIVE COOKING AREA 1 9.2 Jul 1400 766 0.6 34.5 22.21
SERVERY AREA 1 15.2 Jul 1400 1260 0.2 40.0 31.50

Ventilation Sizing Summary for AHU-DINING HALL
Project Name: SENIOR MESS HALL-AL MAHA CAMP -ADNOC 13-07-2023 07/17/2023
1. Summary
Design Ventilation Airflow Rate 0 L/s
2. Space Ventilation Analysis

Maximum Required Required Required Required Uncorrected
Floor Area Maximum Supply Air Outdoor Air Outdoor Air Outdoor Air Outdoor Air Outdoor Air
Zone Name / Space Name Mult. (m²) Occupants (L/s) (L/s/person) (L/(sꞏm²)) (L/s) (% of supply) (L/s)
Zone 1
DINING HALL 1 902.3 612.0 9977.0 0.00 0.00 0.0 0.0 0.0
LIVE COOKING AREA 1 34.5 2.0 766.3 0.00 0.00 0.0 0.0 0.0
SERVERY AREA 1 40.0 2.0 1260.2 0.00 0.00 0.0 0.0 0.0
Totals (incl. Space Multipliers) 12003.5 0.0

System Psychrometrics for AHU-DINING HALL

Altitude: 26.8 m.
Data for: July DESIGN COOLING DAY, 1500
0.020
1. Central Cooling Coil Outlet
2. Supply Fan Outlet
3. Duct Heat
4. Room Air 0.018
5. Return Duct Outlet
0.016
Specific Humidity ( kg/kg )

0.014
0.012
4
5 0.010
1 23
0.008
0.006
0.004
0.002
0.000
0 5 10 15 20 25 30 35
Temperature ( °C )

System Psychrometrics for AHU-DINING HALL

Altitude: 26.8 m.
Data for: WINTER DESIGN HEATING
0.020
3. Duct Heat
4. Duct Heat 0.018
5. Room Air
0.016

0.014
1 24
0.012
65 3
0.010
0.008
0.006
0.004
0.002
0.000
0 5 10 15 20 25 30 35
Temperature ( °C )

Air System Sizing Summary for KITCHEN AHU

Air System Name KITCHEN AHU Number of zones 1


Total coil load 138.5 kW Load occurs at Aug 1400
Coil L/s at Aug 1400 10628 L/s Entering DB / WB 23.3 / 16.1 °C
Water flow @ 6.0 K rise 5.52 L/s Max zone temperature deviation 0.0 K


L/(sꞏm²) 0.00 L/(sꞏm²)

Zone Sizing Summary for KITCHEN AHU

Air System Name KITCHEN AHU Number of zones 1

Reheat Zone Zone

Zone 1 10521 10521 16.37 0.0 0.00 0.0 0.00 0
Zone Zone Zone

Zone 1 125.5 Aug 1500 7.1 642.6
Time of
Zone 1
BAKERY & PASTRY AREA 1 40.3 Sep 1500 3350 0.5 53.5 62.61
B-DRY STORAGE AREA 1 2.9 Jul 1400 239 0.3 30.5 7.83
CHANG. ROOM-2 1 2.9 Jul 1500 237 0.6 39.0 6.08
CHEF'S OFFICE 1 0.4 Jul 1400 35 0.0 7.7 4.55
CHEMICAL STORAGE 1 0.9 Sep 1600 74 0.1 4.4 16.83
COLD KITCHEN 1 10.7 Jul 1400 890 0.1 23.0 38.68
CORRIDOR 1 3.6 Jul 1400 300 0.5 89.0 3.37
ELECTRICAL ROOM 1 3.9 Aug 1500 326 0.8 45.8 7.11
E-VEGETABLE PREP.AREA 1 10.0 Jul 1400 831 0.1 26.6 31.23
F-POULTRY PREP. AREA 1 3.4 Jul 1400 286 0.1 18.0 15.89
G-MEAT PREP AREA 1 4.3 Jul 1400 355 0.1 17.7 20.08
H-FISH PREP. AREA 1 2.0 Jul 1400 166 0.1 18.0 9.25
I-POT WASH&STORAGE 1 2.7 Sep 1600 227 0.3 22.6 10.04
J-HOT COOKING AREA 1 16.2 Aug 1500 1350 0.9 111.8 12.07
L-DISH WASH&STORAGE AREA 1 5.8 Jul 1400 479 0.2 36.4 13.17
Q-PARCEL ROOM 1 8.2 Jul 1500 682 0.5 20.0 34.11
RECEIVING AREA 1 3.4 Jul 1700 280 0.7 25.0 11.18
SOLID WASTE 1 2.0 Sep 1600 166 0.4 17.5 9.48
TOILET & WASH AREA 1 1.4 Jul 1400 113 0.1 20.0 5.63
VEGETABLE WASH AREA 1 1.6 Jul 1400 137 0.4 16.1 8.49

Ventilation Sizing Summary for KITCHEN AHU
1. Summary

Zone 1
BAKERY & PASTRY AREA 1 53.5 2.0 3349.5 0.00 0.00 0.0 0.0 0.0
B-DRY STORAGE AREA 1 30.5 0.0 239.0 0.00 0.00 0.0 0.0 0.0
CHANG. ROOM-2 1 39.0 4.0 237.1 0.00 0.00 0.0 0.0 0.0
CHEF'S OFFICE 1 7.7 1.0 35.0 0.00 0.00 0.0 0.0 0.0
CHEMICAL STORAGE 1 4.4 0.0 74.1 0.00 0.00 0.0 0.0 0.0
COLD KITCHEN 1 23.0 1.0 889.6 0.00 0.00 0.0 0.0 0.0
CORRIDOR 1 89.0 0.0 300.2 0.00 0.00 0.0 0.0 0.0
ELECTRICAL ROOM 1 45.8 0.0 325.8 0.00 0.00 0.0 0.0 0.0
E-VEGETABLE PREP.AREA 1 26.6 1.0 830.7 0.00 0.00 0.0 0.0 0.0
F-POULTRY PREP. AREA 1 18.0 1.0 286.0 0.00 0.00 0.0 0.0 0.0
G-MEAT PREP AREA 1 17.7 1.0 355.4 0.00 0.00 0.0 0.0 0.0
H-FISH PREP. AREA 1 18.0 1.0 166.5 0.00 0.00 0.0 0.0 0.0
I-POT WASH&STORAGE 1 22.6 0.0 226.8 0.00 0.00 0.0 0.0 0.0
J-HOT COOKING AREA 1 111.8 6.0 1349.5 0.00 0.00 0.0 0.0 0.0
L-DISH WASH&STORAGE AREA 1 36.4 1.0 479.4 0.00 0.00 0.0 0.0 0.0
Q-PARCEL ROOM 1 20.0 0.0 682.2 0.00 0.00 0.0 0.0 0.0
RECEIVING AREA 1 25.0 0.0 279.5 0.00 0.00 0.0 0.0 0.0
SOLID WASTE 1 17.5 0.0 165.8 0.00 0.00 0.0 0.0 0.0
TOILET & WASH AREA 1 20.0 4.0 112.6 0.00 0.00 0.0 0.0 0.0
VEGETABLE WASH AREA 1 16.1 1.0 136.7 0.00 0.00 0.0 0.0 0.0

System Psychrometrics for KITCHEN AHU

Altitude: 26.8 m.
Data for: August DESIGN COOLING DAY, 1400
0.020
3. Duct Heat
4. Room Air 0.018
0.016

0.014
0.012
0.010
1 23 4
5
0.008
0.006
0.004
0.002
0.000
0 5 10 15 20 25 30 35
Temperature ( °C )

System Psychrometrics for KITCHEN AHU

Altitude: 26.8 m.
0.020
3. Duct Heat
4. Duct Heat 0.018
5. Room Air
0.016

0.014
0.012
1 24
0.010
65 3
0.008
0.006
0.004
0.002
0.000
0 5 10 15 20 25 30 35
Temperature ( °C )

AT AL MAHA CAMP

2) SUBSTATION HEAT LOAD CALCUALTION

Wall Constructions
Empire Estate 11:28AM
EXTERNAL WALL-SUBSTATION
Wall Details
Absorptivity 0.900
Wall Layers Details (Inside to Outside)

102mm common brick 100.000 1600.0 0.84 0.08000 160.0
Air space 0.000 0.0 0.00 0.16026 0.0
102mm face brick 150.000 1400.0 0.92 0.36000 210.0
Totals 300.000 - 1.87026 371.3

Roof Constructions
SUBSTATION ROOF
Roof Details
Absorptivity 0.900
Roof Layers Details (Inside to Outside)

Steel deck 0.853 7833.0 0.50 0.00002 6.7
Board insulation 25.400 32.0 0.92 1.22291 0.8
Built-up roofing 9.540 1121.3 1.47 0.05847 10.7
Totals 35.794 - 1.46067 18.2

Door Constructions
DOOR-01 (SS-4)
Door Details:
Gross Area 5.5 m²
Glass Details:
Glass Area 0.0 m²

Space Input Data
SUBSTATION -4 (SS-4)
1. General Details:
OA Requirement 1 245.5 L/s
2. Internals:
Schedule None

Latent 0 W
Schedule None
NE 31.0 0 0 1
NW 92.0 0 0 0
SE 92.0 0 0 0
SW 31.0 0 0 1

Wall Type EXTERNAL WALL-SUBSTATION
Door Type DOOR-01 (SS-4)



Door Type DOOR-01 (SS-4)
H 227.0 0 0

Roof Type SUBSTATION ROOF
5. Infiltration:

Space Input Data
6. Floors:
7. Partitions:

PACKAGE UNIT Input Data
1. General Details:
Air System Name PACKAGE UNIT
Equipment Type Packaged Rooftop Units
Number of zones 1


Cooling Source Air-Cooled DX
Central Heating Data:

Supply Temperature 35.0 °C
Heating Source Electric Resistance
Supply Fan Data:

Fan Control 1-speed fan, cooling and heating
Duct System Data:

Supply Duct Data:
Duct Heat Gain 2 %
Duct Leakage 2 %

3. Zone Components:
Space Assignments:
Zone 1: Zone 1
SUBSTATION -4 (SS-4) x1
T-Stat Direct
(°C) (°C) (°C) (°C) (°C) (%) (L/s) (kW)
1 23.9 26.7 21.1 18.3 0.83 100 0.0 0.0

Air
Zone Heating Units:

PACKAGE UNIT Input Data
Zone Unit Heat Source Electric Resistance


System Sizing Data:
Sizing Data:
Heating Supply Temperature 35.0 °C

Safety Factors:
Cooling Latent 0 %
Heating 0 %
Zone Sizing Data:


(L/s) (kW) (kW) (L/s)
1 3600.4 - -
5. Equipment Data
Central Cooling Unit - Air-Cooled DX
Estimated Maximum Load 57.7 kW
Design OAT 35.0 °C
Equipment Sizing Auto-Sized
Capacity Oversizing Factor 0 %
ARI Performance Rating 3.224 EER
DX System Configuration 1-stage compression, 1 circuit
Conventional Cutoff OAT 12.8 °C
Low Temperature Operation Used
Low Temperature Cutoff OAT -17.8 °C

Air System Sizing Summary for PACKAGE UNIT
Prepared by: Empire Estate 11:26AM

Air System Name PACKAGE UNIT Number of zones 1
Equipment Class PKG ROOF Floor Area 227.0 m²


Total coil load 57.7 kW Load occurs at Aug 1400
Coil L/s at Aug 1400 3674 L/s Entering DB / WB 26.0 / 18.3 °C
Water flow @ 5.6 K rise N/A Max zone temperature deviation 0.0 K
Central Heating Coil Sizing Data

Max coil load 8.1 kW Load occurs at Des Htg
Coil L/s at Des Htg 3674 L/s W/m² 35.6
Max coil L/s 3674 L/s Ent. DB / Lvg DB 20.1 / 22.0 °C
Water flow @ 11.1 K drop N/A


L/(sꞏm²) 1.08 L/(sꞏm²)

Zone Sizing Summary for PACKAGE UNIT

Air System Name PACKAGE UNIT Number of zones 1
Equipment Class PKG ROOF Floor Area 227.0 m²

Reheat Zone Zone

Zone 1 3600 3600 15.86 0.0 - 0.0 - 0
Zone Zone Zone

Zone 1 40.9 Jul 1400 4.7 227.0
Time of
Zone 1
SUBSTATION -4 (SS-4) 1 40.9 Jul 1400 3600 4.7 227.0 15.86

Ventilation Sizing Summary for PACKAGE UNIT
1. Summary

Zone 1
SUBSTATION -4 (SS-4) 1 227.0 0.0 3600.4 0.00 0.00 245.5 0.0 245.5

System Psychrometrics for PACKAGE UNIT

Altitude: 26.8 m.
Data for: August DESIGN COOLING DAY, 1400
0.020
1. Outdoor Air
2. Mixed Air
3. Central Cooling Coil Outlet 1
4. Supply Fan Outlet 0.018
5. Duct Heat
6. Room Air
0.016

0.014
0.012
2
34 6 0.010
7
5
0.008
0.006
0.004
0.002
0.000
0 5 10 15 20 25 30 35 40 45 50
Temperature ( °C )

System Psychrometrics for PACKAGE UNIT

Altitude: 26.8 m.
0.020
1. Outdoor Air
2. Mixed Air
3. Central Heating Coil Outlet
4. Supply Fan Outlet 0.018
5. Duct Heat
6. Duct Heat
7. Room Air
8. Return Duct Outlet 0.016

0.014
0.012
0.010
0.008
0.006
1 2 6 7 34
0.004
8 5
0.002
0.000
0 5 10 15 20 25 30 35
Temperature ( °C )

Heat Load Calculation (Rev-A)

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Heat Load Calculation (Rev-A)

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AGREEMENT NO: 4700018376 ELECTRICAL WORKS FOR

SUBSTATION-4 & SENIOR MESS HALL AT ALA MAHA CAMP

HEAT LOAD CALCULATION FOR MECHANICAL

DOCUMENT NO.: EM00043-HVAC -DAE- 0076 REV.: A Page 1 of 114

A 17-JUL-2023 Issued for review JTM JTM

00 09-JUL-2023 Issued for review JTM JTM

PREPARED CHECKED AGP- APRROVED

REV. DATE DESCRIPTION

HEAT LOAD CALCULATION FOR MECHANICAL

DOCUMENT NO.: EM00043-HVAC -DAE- 0076 REV.: A Page 2 of 114

Rev. No. Date Details of Revision

00 09-JUL-2023 Issue for Construction

A 17-JUL-2023 Revised Heat Load Calculation

HEAT LOAD CALCULATION FOR MECHANICAL

DOCUMENT NO.: EM00043-HVAC -DAE- 0076 REV.: A Page 3 of 114

HEAT LOAD CALCULATION FOR MECHANICAL

DOCUMENT NO.: EM00043-HVAC -DAE- 0076 REV.: A Page 4 of 114

 COMPLIANCE FOR ENGINEERS COMMENTS FOR REV-00

HEAT LOAD CALCULATION FOR MECHANICAL

DOCUMENT NO.: EM00043-HVAC -DAE- 0076 REV.: A Page 5 of 114

Sl No. ENGINEER’S COMMENTS COMMENTS RESPONSE FROM

2 Fresh air shall be calculated

3 U-values for wall and roof shall be

6 Upon revising fresh air requirement

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2) BRIEF DESCRIPTION ABOUT THE PROJECT

a) PART A (SUB STATION-4)

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2.(b) - EXFILTRATION THROUGH DOORS SENIOR MESS HALL

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4. FRESH AIR CALCULATION

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WALL U VALUE DETAILS

ROOF U VALUE DETAILS

Overall U-Value 0.530 W/(m²ꞏK)

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EQUIPMENT HEAT DISSIPATION HEAT DISS, TOTAL IN

1 A.01 INSECT KILLER 1 0.04 0.04 0.024 24

3 C.01 WALK‐IN CHILLER 1 5 5 COMING INSIDE THE COLD ROOM 0

4 D.05 VEGETABLE WASHER 2/6KG 1 1 1 0.6 600 600

5 E.03 INSECT KILLER 1 0.04 0.04 0.024 24

6 E.07 SCALE‐30 KG 1 0.15 0.15 0.09 90

8 E.14 KNIFE STERILIZER‐14 KNIVES 1 0.2 0.2 0.12 120

9 E.16 FOOD PROCESSOR ‐ ROBOT COUPE R20 1 4.4 4.4 2.64 2640

11 E.21 WALK‐IN CHILLER 1 6 6 COMING INSIDE THE COLD ROOM

13 E.26 1 DOOR UPRIGHT FREEZER 1 0.55 0.55 0.33 330

14 E.27 2 DOOR UPRIGHT REFRIGERATOR 1 0.57 0.57 0.342 342

15 E.28 WALK‐IN FREEZER 1 7 7 COMING INSIDE THE COLD ROOM

16 F.05 KNIFE STERILIZER‐14 KNIVES 1 0.2 0.2 0.12 120

17 F.06 GRAVITY SLICER ‐ BLADE SIZE 350 1 0.35 0.35 0.21 210

18 F.09 MEAT MINCER ‐ SIZE 32 1 1.5 1.5 0.9 900

19 F.12 SCALE‐30 KG 1 0.15 0.15 0.09 90 1992

20 F.13 2 DOOR UPRIGHT REFRIGERATOR 1 0.57 0.57 0.342 342