Zu Tisch
HafenCity, Hamburg, Germany
CULINARY + ART / CAYLA WALTER / CARA WELCH / IDS 2016
GENERAL G - 001 Urban Context G - 002 Project Goals G - 003 Building Program G - 004 Zoning and Codes ARCHITECTURAL A - 001 Site Plan A - 002 Level One A - 003 Level Two
A A A A A A A A A A
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004 Level Three 005 Level Four 006 Level Five 007 Level Six 008 Roof Plan 009 Transverse Section 010 Longtudinal Section 011 North Elevation 012 South Elevation 013 East Elevation
A - 014 West Elevation A - 015 A Living Building A - 016 Integrated Space STRUCTURAL/MEP S - 001 Structural Systems S - 002 Structural Integration M - 001 Mechanical Systems M - 002 Mechanical Integration
E - 001 Electrical Integration P - 001 Plumbing Integration
NATURAL CONTEXT
District 11: Knowledge Quarter [Steinschanze] This area is part of the central quarter, centered around the Magdeburger Hafen harbor. This area is suitable for a variety of program uses, but specifically upscale service based businesses.
Running along the edge of the Elbe River, a pedestrian footpath, Elbetorpromenade, provides safe and scenic paths for locals, tourists, and students to use. Embankments are seen as potential unique public meeting places, seeking inspiration from the Jungfernsteig waterfront boulevard in Hamburg’s existing city center.
The district is a melange of service, residential, retail, restaurants/cafes/bars, incorporating both historic and newly constructed buildings. Buildings to be constructed are limited to heights of six to eight stories. Projected designs from the 2006 master plan show buildings that match the scale and orientation of existing historical structures (mainly east of the harbor). The developing area is going to be densely organized, so vegetation and open public squares will be incorporated to provide relief.
CULTURE “HafenCity is being Designed to have a city centre character, whilst preserving the typical appearance of a port, where land meets water,” (Master Plan, 55)There are no specifics regarding cultural concepts and institutions in the 2006 master plan. But HafenCity has built public buildings that develop a significant culture, such as the Maritime Museum, partially designed by OMA. A Science Center by Rem Koolhaus, and the Elbe Philharmonic Concert Hall designed by Herzog & de Meuron are other notable buildings in Hamburg. These developments help draw tourists to the area, along with providing a source of educational entertainment for locals.
EXISTING MATERIALS Older buildings are typically constructed of red brick facades, large paned glass windows, or corbelling. Some brick designs are simple, while others mimic Romanesque, classical, Gothic arches, Dutch row houses, and other motifs. Contemporary materials such as dark metal panels and/or concrete are included in several designs. Glass buildings with prominent framing are seen in recently constructed buildings.
NOTABLE BUILDINGS Maritime Museum: originally a warehouse designed by Bernhard Georg Jacob Hassen and Wilhelm Emil Meerwein in 1879. The construction is wood and steel columns with a brick skin. The building re-opened as the Maritime Museum in 2008, after renovations by MRLV Architekten. Automuseum Prototype: brick facade with classic and gothic windows, renovated entryway with concrete and industrial looking metal. Elbe Philharmonic Hall: designed by Swiss architecture firm Herzog & de Meuron as an adaptive re-use of a warehouse.
Lohse Park sits one block from the current site, running parallel to Shanghaiallee street, and between the Brooktorhafen and Baakenhafen waterways. This large developed green scape further encourages pedestrian traffic through the district.
CIRCULATION HafenCity’s public transportation utilizes buses, subway systems, streetcars, and a pedestrian water promenade to move round the entire city. Water is used as a mean of transportation for recreational use and a public ferry. A train station sits central to district 11.
CULINARY + ART / CAYLA WALTER / CARA WELCH / IDS 2016 G - 001
URBAN CONTEXT
The project intends to bring creative applications into the Knowledge Quarter of Hafencity, maintaining an educational aspect in relation to the university while also appealing to a diverse group of people (tourists, students, local community). Additionally, the project intends to create a shared space for tourists and locals of HafenCity with the integration of food and art into the developing culture. The two entities overlap to draw parallels between the creative practices, drawing a diverse population to the site. The integration of the new building into the existing urban fabric may be achieved by creating a program that is appropriate for both locals of HafenCity and tourists. A place for tourists and students to hang out, socialize, and have the opportunity to interact with each other. Historically, HafenCity is known for importing fresh foods through its many ports. This “Fish Market” concept could be a pop up market selling fish, produce, and other food.
CONCEPT The design of this building combines the traditional market program with a regenerative Culinary Arts School exclusively for HafenCity, and an art gallery/studio space that serves HafenCity University. Ingredients used are locally sourced, or grown on site. Curriculum includes botany and experimental gardening by using greenhouses.
MAGNUS NILSSON: CREATIVE COOKING JÄRPEN, SWEDEN
The building will bring a creative energy and culture to the city via traditional art museums, and provide a place for students from the university to display work. In combining culinary and art program elements, overlaps occur, creating spaces unique to the polemic of the building. This overlap is informed by mass as well as program. The building grew as two separate masses that fused together forming a U shape, with a void shape penetrating the space, resulting in the atrium and greenhouse. These interlocking elements slope downward toward the Elbe River, adjusting height according to the surrounding urban context.
PRECEDENTS Chef Magnus Nilsson owns a restaurant in Sweden where he cooks exclusively with seasonal ingredients found locally. Breaking away from traditional dining experiences, he celebrates experimentation through highly creative cooking.
“SNACK” EXHIBITION AKRON ART MUSEUM The “Snack” Exhibition at the Akron Art Museum is a carefully curated art display. The subject of each piece revolves around food in some way, but is open to all medium.
FORM DIAGRAMS Exploring solid and void relationships and the connection between Food and Art program.
CULINARY + ART / CAYLA WALTER / CARA WELCH / IDS 2016 G - 002
PROJECT GOALS
The project intends to bring creative applications into the Knowledge Quarter of Hafencity, maintaining an educational aspect in relation to the university while also appealing to a diverse MARKET ATRIUM GREENHOUSE FOOD HISTORY DISPLAY RETAIL ASSEMBLY SPACE OPEN STUDIO FABRICATION LAB PHOTOGRAPHY LAB ART EXHIBITION TASTING/CRITIQUE SPACE KITCHENS COMPOST CELLAR/STORAGE RESOURCE LIBRARY LOUNGE OFFICES
STRONG AFFINITY MILD AFFINITY CONCEPT DIAGRAM OF CULINARY + ART
FOOD EXHIBITION
AFFINITY MATRIX
WIND AND WATER PASSIVE DIAGRAMS
DAYLIGHTING PENETRATION
CULINARY + ART / CAYLA WALTER / CARA WELCH / IDS 2016 G - 003
BUILDING PROGRAM
Automatic Sprinkler Increase: Adding sprinklers can increase height by 20 feet, and maximum number of stories by one, [504.2] Fire rating of atrium: Atrium spaces shall be separated from adjacent spaces by a 1-hour fire barrier [404.6] Number of bathroom fixtures determined with Ohio Building Code
Egress stair
Fire rated corridor
Siamese connection adjacent to fire pump room Egress stair Standpipe located in stair tower Dead end corridors less than 50’ Common path of travel 100’ max
Code requirements: Type IV: Heavy Timber construction, exterior walls are of noncombustible materials and the interior building elements are of solid or laminated wood without concealed spaces. Fire-retardant-treated wood framing complying with Section 2303.2 shall be permitted within exteriorwall assemblies with a 2-hour rating or less [602.4].
CULINARY + ART / CAYLA WALTER / CARA WELCH / IDS 2016 G - 004
ZONING AND CODES
The greenhouse opens up to a rock garden which provides an overflow area for rainwater on the north side of the site. Main pedestrian
access is on the south side, where paths from HafenCity University and Lohsepark intersect. A wildflower garden with meandering paths leads into a sculpture garden that encourages pedestrians to tour the area, both inside and outside of the building.
Shanghaiallee
Ub
ers
Rain Garden
eea
llee
Herb Garden
Sculpture Garden
Flower Garden
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80'
SITE PLAN SCALE: 1” = 40’ - 0”
The large site is divided by the footprint of the building, where pedestrian paths connect different landscape conditions. The promenade along the river provides an edge condition which the terraced gardens build off of.
CULINARY + ART / CAYLA WALTER / CARA WELCH / IDS 2016 A - 001
SITE PLAN
The overlap of masses is apparent on the first level, where the atrium space bleeds into the adjacent program, and leads users toward the greenhouse. An open air market is indicitive of the traditional fish markets of HafenCity. A packaging and canning area is used to preserve harvests, and provide produce during the long winters. Retail stores line the urban edge and spill into the atrium space. 85% Efficient
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Market Kitchen Compost Greenhouse Atrium Cellar & Storage Food History Display
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Storage Recycle & Trash Loading Dock Assembly Space Lounge Retail
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LEVEL ONE SCALE: 1” = 20’ - 0”
80'
CULINARY + ART / CAYLA WALTER / CARA WELCH / IDS 2016 A - 002
LEVEL ONE
The west wing of the second floor consists of a fine dining restaurant inpired by Magnus Nilsson. The space serves as an exciting experience for those dining, and a learning experience for students of the culinary school who are able to observe the process. The east wing of the second floor is a traditional art gallery with an open floor plan and media room for video installations. In between the restaurant and traditional art gallery there is a food themed exhibition, inspired by the Akron Art Museum. 84% Efficient
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Fine Dining Magnus Kitchen Greenhouse Atrium
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Food Exhibition Rest Spot / Lounge Art Exhibit Media Room
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LEVEL TWO SCALE: 1” = 20’ - 0”
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CULINARY + ART / CAYLA WALTER / CARA WELCH / IDS 2016 A - 003
LEVEL TWO
75% Efficient
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Teaching Kitchens Gallery to Below Atrium Tasting & Critique Space Resource Library
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Open Studio Lecture Room Fabrication Laboratory Photography Laboratory
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LEVEL THREE SCALE: 1” = 20’ - 0”
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80'
The west wing of the third floor consists of teaching kitchens for the culinary school, and the east wing is an open studio/lab space for students to use. The educational components meet in a tasting and pin-up space along the north facade. In this area users are encouraged to interact with eachother and observe what students in a different discipline may be studying.
CULINARY + ART / CAYLA WALTER / CARA WELCH / IDS 2016 A - 004
LEVEL THREE
A typical office floor is divided so it may be rented to multiple tenants. Common areas and kitchens are placed to magnify views and community interaction. 82% Efficient
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4K Office Space Community Lounge 2K Office Space 2K Office Space 3K Office Space
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3K Office Space
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LEVEL FOUR SCALE: 1” = 20’ - 0”
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80'
CULINARY + ART / CAYLA WALTER / CARA WELCH / IDS 2016 A - 005
LEVEL FOUR
A typical office floor is divided so it may be rented to multiple tenants. Common areas and kitchens are placed to magnify views and community interaction. 80% Efficient
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Open to Below 2K Office Space 2K Office Space 3K Office Space 3K Office Space
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LEVEL FIVE SCALE: 1” = 20’ - 0”
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80'
CULINARY + ART / CAYLA WALTER / CARA WELCH / IDS 2016 A - 006
LEVEL FIVE
The penthouse beneath the sloped roof becomes an unoccupiable space specifically for the implementation of mechanical equipment. Two Air Handling Units are positioned between the columns and are utilized for the use of a Variable Air Volume System, single-duct with multiple zones. % 80 Efficient
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Open to Below Mechanical Penthouse 0'
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LEVEL SIX SCALE: 1” = 20’ - 0”
80'
CULINARY + ART / CAYLA WALTER / CARA WELCH / IDS 2016 A - 007
LEVEL SIX
The form of the building allows for a significantly sloped roof, so roof drains are added to collect rainwater and store it in a cistern. A Solar Thermal system is used alongside the rainwater collection to provide additional energy to the water heater tank.
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ROOF PLAN SCALE: 1” = 20’ - 0”
80'
CULINARY + ART / CAYLA WALTER / CARA WELCH / IDS 2016 A - 008
ROOF PLAN
The atrium roof is sloped to collect rainwater for purification and on site use. Wooden structural members can be seen in relation to interstitial space and the drop ceiling.
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TRANSVERSE SECTION SCALE: 1” = 20’ - 0”
80'
CULINARY + ART / CAYLA WALTER / CARA WELCH / IDS 2016 A - 009
TRANSVERSE SECTION
The east and west wing are physically separated but remain visually connected due to the open atrium. Wooden structural members can be seen in relation to interstitial space and the drop ceiling.
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LONGITUDINAL SECTION SCALE: 1” = 20’ - 0”
80'
CULINARY + ART / CAYLA WALTER / CARA WELCH / IDS 2016 A - 010
LONGITUDINAL SECTION
The glazing that penetrates the entire building can be seen peeking out of the North Elevation, acting as an entrance vestibule. Facade assembly is offset 4” to provide shading, but also consider the amount of diffused light the surface receives. The roof plane slopes toward the south and west, partially observed here.
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NORTH ELEVATION SCALE: 1” = 20’ - 0”
80'
CULINARY + ART / CAYLA WALTER / CARA WELCH / IDS 2016 A - 011
NORTH ELEVATION
The atrium and greenhouse mass is clearly observed from the south facade. This facade has the most amount of glazing due to the open first floor. The curtain walls open up to retail, assembly, and market spaces. All of which are designed to draw students, locals, and tourists. The slope of the roof is oriented toward the southwest to maximize daylight collected. This is most clearly observed in the South Elevation. The facade assembly sits 1’ - 6” off of the building to provide shading, and control heat gain.
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SOUTH ELEVATION SCALE: 1” = 20’ - 0”
80'
CULINARY + ART / CAYLA WALTER / CARA WELCH / IDS 2016 A - 012
SOUTH ELEVATION
Holding the urban edge, the facade is designed to have dense corners, and more apertures throughout the center. The patterns of the openings is dependent on the program within, and the natural light required or desired. The facade assembly sits 1’ - 0” off of the building to provide vertical fin shading, and control heat gain.
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EAST ELEVATION SCALE: 1” = 20’ - 0”
80'
CULINARY + ART / CAYLA WALTER / CARA WELCH / IDS 2016 A - 013
EAST ELEVATION
The greenhouse grounds the west elevation, transitioning the building to exterior hardscape and gardens. The opposing roof slopes of the two main masses can be observed well from this view. The facade assembly sits 2’ - 0” off of the building to handle the shallow sun angle that HafenCity experiences most of the year.
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WEST ELEVATION SCALE: 1” = 20’ - 0”
80'
CULINARY + ART / CAYLA WALTER / CARA WELCH / IDS 2016 A - 014
WEST ELEVATION
The project maintains a biophilic design through the implementation of a wood structural system and also a wood double facade. There is a sense of nature throughout the interior and exterior of the building which increases the overall aesthetics and atmosphere of the design.
Stack Effect and Cross Ventilation
Solar Thermal System & Rain Water Collection
Biophilic Structural System with Glu-Lam material
Deep Sun Penetration
Greenhouse for Urban Agriculture and Compost for reduced waste
Solar Photovoltaic Panels for energy production
The Building Metric follows the Living Building Challenge. The project addresses environmental issues following a standard set by the Living Building Challenge. There are seven petals which include Place, Water, Energy, Health and Happiness, Materials, Equity and Beauty and Spirit. There is an emphasis to promote sustainability and to encourage human and nature relations.
CULINARY + ART / CAYLA WALTER / CARA WELCH / IDS 2016 A - 015
A LIVING BUILDING
INTEGRATED SPACE
The Variable Air Volume System integrates as an exposed form throughout the building, interplaying with the wood structural system. The kitchens produce a great deal of exhaust so there is an importance of satisfying supply and return air for all occupants to achieve thermal comfort during daily activites.
2’-0” Depth
1’-0” Depth
1’-0” Depth 1’-6” Depth 1’-6” Depth
CULINARY + ART / CAYLA WALTER / CARA WELCH / IDS 2016 A - 016
The kitchen spaces are shown stacked ontop of one another to increase efficiency and decrease the amount of interstitial space used to service the appliances. Stoves, coolers, and sinks all require specific temperature and humidity control to maintain user comfort. The teaching kitchens are situated above the Magnus Kitchen in which case students of the culinary school can witness and learn from professionals of culinary art.
4” Depth
A concept explored through this project deals with the integration of natural elements and architecture. Humans respond positively to patterns, textures, materials, forms, scents, and vegetation when they are incorporated into the built environment. Responding to the natural context surrounding the site, using wood as a construction material plays with the duality of traditional techniques applied to modern day needs. Inspiration for a timber framed building comes from existing and proposed timber structures. Miller Hull’s Bullitt Center, LEVER Architecture Portland, and SOM’s Timber Tower are all high rise wood structured buildings. The Living Building Challenge also encourages Biophilic Environments in design and sourcing local materials for construction. Considering engineered wood, such as Douglas-Fir Glu-Laminated Beams, designing a timber structural system for commercial buildings becomes sustainable. The wall on the southeast façade slopes outward as it moves up the building, resulting in a 12’ cantilever on the fifth level. The south west façade slopes inward as it moves up the building, resulting again in cantilevered components which decrease in size as they move up the building. The building is designed to a dual system. The structure in the atrium is hollow HSS round steel columns and girders. This framing supports lateral wind loads that the large glass system experiences. Other than exterior framing and supports the area is open, providing views into the second and parts of the third floor. Due to wood’s physical characteristics, it slightly shrinks as a building ages, most immediately after being constructed. This issue can be accomodated for by introducing steel connections between wooden members. These connections also provide moment support. Diagrams of steel connections [S - 002] provided by: http://www.woodworks.org/
Dual System: The structure in the greenhouse and atrium is Hollow HSS round columns
Wooden framing system is supported laterally by reinforced concrete cores
Loads move through the building structural system, moving from the concrete deck, to a wooden joist system, beams, girders, and columns
Load values for each floor W=LL+DL
55 psf
Cantilevered floor plates are supported on single column
175 psf 295 psf
Caissons are calculated to support dead and live load combinations
475 psf
655 psf
810 psf
Total psf x Tributary Area 810 psf x 370 sqft= 299,700 lbs Sizing for caissons: 299,700 lbs/20,000=15.0 sqft Use diameter of 4’-6” = 15.9sqft
Beam Load: For Typical Office Floor W=Tributary width (LL + DL)0' 10' W=10' [50 + (55+15)] W=1200plf SHEAR V=WL²/2 Since horizontal shear controls use: V=1.5(WL/2) V=1.5(1200psf (20')/2) V=18,000lb V 18,000lb = 18k
20'
Office Live Load: 50psf 40' Additional Dead Load:80' 15psf partition wall Tributary Area: 20' x 18'-6" Horizontal Shear controls
L=20'
MOMENT M=WL²/8 M 1200 f(20')(20')/8 M=1200psf(20')(20')/8 M=60,000lb-ft = 60k-ft
Rule of Thumb Dimensions: Beams: L/10 = 24”-30” Gi d Girders: L/20 = 16” 22” 16”-22” Decks: L/30 = 8”
g Fir-30 AITC Table GluLam Douglas Span: 20'-0" Beam Capacity: 1325plf Beam Weight: 26.1plf Depth: 19.5 19 5 in Width: 5.5 in
g Check Against Deflection Limit L/360 for Live Load, CD=1.0 max 20/360=.055 .055<1.0
CULINARY + ART / CAYLA WALTER / CARA WELCH / IDS 2016 S - 001
STRUCTURAL SYSTEM
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7 18' - 6"
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Column to Base Floor slab is poured below connection
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Beam to Column Smaller side plates transmit force and allow wood movement
24’’ deep
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Connection Serviceability Beam on Shelf provides lateral resistance and uplift
24’’ deep
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eep
Rule of Thumb Dimensions: Beams: L/10 = 24”-30” Girders: L/20 = 16”-22” Decks: L/30 = 8”
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Douglas Fir Glu-Lam wood columns are 8” x 16“ along the perimeter of the footprint. Douglas Fir Glu-Lam wood interior columns are 8” x 12”
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16’’ deep
Heavy Timber engineered Douglas-Fir makes up the columns, beams, girders, and joists. A concrete slab sits atop wood planking that spans to beams for fire protection and aesthetics. Concrete shear walls are used to enclose the core elements, and used for lateral resistance. Steel framing is used in the glass atrium and greenhouse spaces, as well as the north entry vestibule.
35' - 0"
2
18' - 6"
40'
FRAMING PLAN FRAMING PLAN SCALE: 1” = 20’ - 0”SCALE: 1” = 30’-0”
18' - 6"
80'
18' - 6"
CULINARY + ART / CAYLA WALTER / CARA WELCH / IDS 2016 S - 002
Dead Floor Loadpsf 2" Concrete Sla 25 Pl ki Planking 4 False Floor 4 HVAC/Lights 10 Fire Protection 2 Structure 2 Misc 8 TOTAL 55
-0
psf 1 2 8 10 9 30
2 0'
Dead Roof Load Roof Membrane I l ti Insulation Structural Support HVAC/Lights Misc TOTAL
STRUCTURAL INTEGRATION
GENE
Heavy colum concre system shear eleme atrium north
Colum the fo
Rule o
Beams Girder Decks
Steel c stabili shrink
See ad load tr
An exposed ceiling plenum with some drop ceilings will house the mechanical ducts that need to run between spaces, and an upper level will be dedicated for large mechanical equipment (i.e. Air Handler Units). Due to the slope of the roof, the top floor plate is reduced in size and is useful for non-occupiable spaces.
Smoke Exhaust from the Atrium exits the building
Fresh air is supplied to Air Handler from exterior
Generation: Handling Air A centralized system is selected to provide Heating: Steam to Hot Water Heat Exchanger Cooling: Chilled Water Plate Exchanger
Radiant Coil Flooring heats the perimeter
Solar Thermal: Flat Plate System
Air is conditioned with Air Handlers equipped with energy recovery
Distribution: Single Duct System Within Ceiling Plenum Termination: Diffusers at duct system and Radiant Coils Along Perimeter
Air terminates through diffusers in duct system
Heating and Cooling provided by steam converter and chilled water plate exchanger
Air Distribution throughout Typical Floor and Roof Air returns to Air Handler sthrough ceiling plenum and ducts
Main Mechanical Room
Conditioned air is moved through the building core
Air Distribution throughout Lower Floors
Variable Air Volume Single Duct System with multiple zones, radiant heating coils along the perimeter of the building
CULINARY + ART / CAYLA WALTER / CARA WELCH / IDS 2016 M - 001
MECHANICAL SYSTEMS
Steam in and out from the city
Radiant coils are implemented around the perimeter of the double layer facade to increase efficiency and reduce heat loss at the envelope.
Shell and Tube System Space Office Retail Mall Common Area (Atrium) Auditorium (Assembly) Classrooms (Most of 3rd Level) Laboratory and Service Art Museum (Exhibition) Food Service (Dining and Kitchens)
Cooling Required (Tons) 55.9 16.12 17.17 6.04 42.67 35.44 53.88 34.36 261.58
Total CFM Required: Building Power (10W/SF): Total Cooling Load (12,000*Tons): Total Heating Load: VAV Single Duct System (multizone) with radiant flooring Mechanical Equipment Air Handlers VAV Single Duct Box Energy Recovery Ventilator Steam Domestic Water Heater Typical Fire Pump Radiant Heating Coils Steam to Hot Water Heat Exchanger Chilled Water with Plate Exchanger Heating Water Pump Chilled Water Pump Generator Domestic Water Booster Pump Smoke Exhaust
Duct Dimensions 6'x6' 6'x6' 6'x6' 4'x6' 6'x6' 6'x6' 6'x6' 6'x6'
128,298.22 15,000W/SF 3,138,960BTUH 3,002,38BTUH
Control Valve
Outside Air is supplied to the Air Handler through Damper
Primary Chilled Water to and from Cooling Coil
Centrifugal Fan
Equipment Sizes Two at 42' x 18' x 8' each 18"L x 12 to 16"W x 10 to 15"H 27' x 17' x 15' (30,000CFM) 9'L x 4.5'W x 8'H 15' x 5' 3/4" Tubing Two recommended each at 4'L x 15"W x 18"H 18"L x 4'W x 6'H Two recommended each at 4'L x 18"W Two recommended each at 7'L x 3'W 8' x 4' 5'L x 3'W x 5'-6"H and 6" Water Pipe
Filters
Primary Hot Water to and from Heating Coil
Supply Air
Supply Air
CULINARY + ART / CAYLA WALTER / CARA WELCH / IDS 2016
The Air Handlers are provided fresh supply air to transfer into sufficient ventilation for the varying program. The incorporation of the kitchens and art exhibitions created varying degrees of thermal conditions.
VAV Box achieves temperature and then distributes air through ducts
Hot Water runs through Radiant Panels along the perimeter
The Mechanical System uses the city district steam as its source for heating and cooling the building. There are two Air Handler Units located at the Mechanical Penthouse below the sloped roof form.
M - 002
MECHANICAL INTEGRATION
The Electrical System is integrated within the building through the core for the most part. The core acts as the main passageway for multiple systems to utilize. In the case of HafenCity, Germany, the flood plane is an issue that addresses the location of both electrical and mechanical equipment. Usually the equipment is located underground or at ground level, however, the project calls for it to be located on the second level or above.
Solar Photovoltaic Panels offset amount of electricity needed
The necessary spaces involved with the Electrical System include a Main Electrical Room, Typical Electrical Data Rooms, Telecommunication Rooms and a space for an emergency generator. Also, a Fire Command Center is necessary for a building which exceeds 75 feet, in which case it is appropriate for the project. The Main Electrical Room houses the Step Down Transformer which converts the high voltage of the city electricity into a more manageable voltage for the building service, approximately 480V is to be distributed throughout the project through smaller wires. The room is located along an exterior wall so that equipment may be transferred easily, as well as allow for natural ventilation through the facade. Solar Photovoltaic Panels are implemented on top of the sloped form in order to offset some of the energy coming in from the city, and in order for the building to continue to operate in cases of emergency. The form slopes southwest, effectively providing the solar panels with optimized sun exposure.
Electricity is supplied to the building through the core
Telecommunications Room
Typical Electrical Data Room
Telecommunications Room
Typical Electrical Data Room
Step Down Transformer converts high voltage feed to building service required (480V distributed through smaller wires)
Main Electrical Room holds Transformer and Wall Mounted Equipment
Main Electrical Room
Emergency Generator
Fire Command Center
CULINARY + ART / CAYLA WALTER / CARA WELCH / IDS 2016 E - 001
ELECTRICAL SYSTEMS
PLUMBING INTEGRATION HafenCity provides district steam and water to the site, which is used as a back up source. Ideally, rainwater collected from the building and site would be adequate for the uses in the building. Water would be collected in a cistern below the building, then purified and used throughout the building.
To water heater [Boost temp]
Overflow used for irrigation and drained to canal
Hot water distributed through building
Any excess collected water can be used for irrigation, or drain directly to the Elbe River. The proximity of the water collection area to the river provides a short path of access. Shell and tube [Boost temp]
Considering the amount of water irrigation in the greenhouse, as well as three separate kitchens, the building is connected to the city water/steam supply for times of drought. This also provides backup if the initial system requires maintenance.
Purifier/treatment
Rain water cistern
Rain water collected on sloped roof
Water from city
Steam to and from city
For use during drought or as backup Solar thermal panel
Space
Arts
Culinary
Sinks Market Gallery 2 [1 per Rest Room] CafĂŠ Business (school) 2 [1 per Rest Room] Office Restaurant 2 [1 per Rest Room] Kitchen Dining Area/Bar Office Assembly Art Gallery Workshops Lecture Hall Studio Jury Space Total (148 Units)
Plumbing Toilets Drinking Men Women
Janitor
2
2
2
1
2
4
1
1
5
5
1
1
1
1
1
1
1
1
1
1
1
1
N/A
N/A
1 per unit
1 per unit
Cold water
The Living Building Challenge provides metrics for designing a sustainable building.
CULINARY + ART / CAYLA WALTER / CARA WELCH / IDS 2016 P - 001
Rain water in