Building & Refurbishment
Passivent helps hotels create restful environment
With the UK currently building more hotel bedrooms than any other country in Europe, Passivent is coming to specifiers’ aid to create the freshest, quietest internal environment with optimum cost-effectiveness.
Latest statistics reveal the UK currently has over 25,000 bedrooms in the active pipeline – all of which need to be efficiently ventilated, without letting external noise disturb guests. Passivent’s latest addition to its background ventilation range, the Acoustic Overglass Vent Bar, which reduces road noise penetration to an indoor ambient noise level of just 35dB whilst still providing a high level of ventilation and minimizing ingress of airborne pollutants, is one of a collection of window and through- wall ventilators that achieve the specific demands of hotel construction and refurbishment.
Passivent is the UK’s leading supplier of natural ventilation solutions for both the domestic and commercial sector. Its tricklevents and Fresh through-wall ventilators help hotel developers in ensuring compliance with relevant Building Regulations such as PPG24 Planning & Noise: 1994, BS8233: sound insulation and
noise reduction for buildings: 1999, and CIBSE B2, allowing 10-15 ACH. The systems are already proven, being used by, among others, Accor in its IBIS brand, Travelodge and Village Hotels, at locations as noisy as adjacent to a motorway and opposite Heathrow Airport.
Steve Smith, project manager for Accor, IBIS’ parent company, explained, “We have used natural ventilation and Passivent Fresh through-wall ventilators for almost a decade in our IBIS hotels. They eliminate the cost and maintenance issues associated with mechanical ventilation, and help improve the design and planning of the building as there is no associated plant to accommodate on the roof.” Passivent also provides a range of ventilation solutions appropriate for en-suite bathrooms, including the new Intellivent decentralised mechanical extraction, which runs extremely quietly but continuously to ensure ventilation is always provided, boosting extraction automatically when required eg after guests showering or bathing. Intellivent is complemented by Passivent’s iMEV intelligent mechanical extract ventilation
system, in which humidity sensitive extracts open and close to adjust ventilation according to demand, powered by a remotely located, quiet, low energy fan.
Passivent has produced a background ventilation brochure for specifiers, including all window and through-wall ventilators, both with and without acoustic options, all with easy reference equivalent ventilation area statistics and ‘cut and paste’ specification clauses, which can be downloaded at the company’s website
www.passivent.com. The site also includes details of the company’s range of natural and ‘mixed mode’ ventilation solutions for commercial building. The company has a heritage spanning over 30 years in developing innovative yet practical solutions to meet the evolving needs of the building and construction industries. Tel: 0161 905 5700
CHR turns Cadbury’s ‘green’!
A new kitchen to cater for a 7% growth in visitor numbers to the UK’s only purpose-built visitor centre dedicated to chocolate is delivering ‘green’ values- with a 30% saving in energy consumption alongside increased production capacity. Cadbury World in Bournville,
Birmingham originally opened twenty years ago, and has received over ½ million visitors p.a. The original kitchen was struggling to cope with demand to provide up to 900 cooked meals in an average week – until leading commercial kitchen designer and supplier CHR Equipment developed a solution.
Working directly with Cadbury World and its contract caterer Redcliffe Catering,
CHR designed and installed a facility that had to be up to latest food hygiene standards, easily maintained and cleaned, easy and safe to operate, deliver the volume and variety of dishes – and be as sustainable as possible.
The new £¼m kitchen focuses on electricity as the main fuel to power state- of-the-art equipment, including two twin pan fryers with infra red chip dump, a multi-point induction cooker and three of the innovative MKN Compact claimed to be the smallest six grid oven in the world! Refrigeration is integrated into hand-built stainless steel units on rodent free, water repellent plinths, and plant relocated away from the main cooking zone to minimize excess heat build-up. All the cooking equipment was built in one section with a seamless stainless steel top for optimum hygiene.
Explains Paul Neville, CHR Equipment Sales Director, “Thinking ‘outside the box’ in how to power the whole kitchen and maintain an efficient working environment has meant we have reduced ventilation requirements by 30% over the
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old kitchen, and overall energy consumption by 20%- even though the kitchen is busier and producing more meals!
“Using gas as a cooking fuel, for example, has major impact in ventilation requirements. With high levels of inefficient gas equipment, you have to increase the amount of air extracted and returned to the kitchen to maintain air quality. Switching to electricity and the latest, energy-efficient equipment has created a kitchen that will help Cadbury World deliver a sweet experience for ½ million+ visitors a year for years to come.” Gerrard Baldwin, Cadbury World general manager, said: “It was a tricky project, to create a modern environment that would be easy to clean and sustainable, installed with minimal impact on our day to day business. A key aim was to reduce the power requirement, in line with Cadbury’s corporate sustainability policy, and we are achieving an overall saving of about 30 percent better than we hoped for. Using CHR and suppliers such as MKN delivered everything we asked, and more, on time and on budget.” Tel 01772 499774 Email:
paul@chrequipment.co.uk www.chrequipment.co.uk
Building & Facilities Management – March 2011
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