Project NameExperimental Kitchensfor Restaurant Chain

Project Location

Atlanta, Georgia

Project Team

Corporate CampusesMarkets

Specializations

Owner: Corporate RestaurantGeneral Contractor: Choate Construction CompanyArchitect: Smallwood, Reynolds,Stewart, Stewart & Associates, Inc.

Engineer: Newcomb & Boyd

Energy Management

Contractor: McKenney’s, Inc.

McKenney’s installed an HVAC system with innovative energy management controls at a national restaurant chain’s corporate campus in Atlanta.

The ChallengeThe project entailed renovating an existing warehouse to create multiple experimental kitchens for developing new menu items. Every kitchen had it own cooking exhaust hoods that required replacement make-up air to keep the building positive. Each kitchen also had different airflows and make-up boxes, which were only designed to match 50 percent of the exhaust.

The SolutionThe balance of the make-up air had to be furnished by temperature control air. To accomplish this, McKenney’s installed two variable volume air handling units with terminal boxes for temperature control and separate terminal boxes tied to the exhaust hood control. For times when temperature demand dipped below 50 percent, the team modified the controls to be continuously variable to adjust and respond to variable exhaust flows from the hoods.

The content of this document is not intended as an endorsement.

The ResultsBy enlisting its extensive programming knowledge, McKenney’s successfully delivered a complex HVAC energy management system with building positive pressure.

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