Hi everyone I've been lurking for the past few weeks but finally decided to register when I ran into this rather large project.
Before I start I just thought you should know I'm a bit of a dunce when it comes to HVAC systems but really am trying to learn, so go easy on me :P. Anyway, the project.
I'm currently a quantity surveying student in the UK and have recently been given a group project to design a leisure facility comprimising a restaurant, cafe, bar and any leisure facility/facilities of our choice. The project prior to this used the same floor plan but was an office block, which I designed the ventilation system for, therefore I've been given the short straw of sorting out the ventilation for this one too.
I was planning on using the same ventilation system as the office block for this project (which used four AHU's supplying 5000m2 of office space, with each AHU supplying one of four wings of the building. I then had VAV boxes in the suspended ceiling with reheat/cool pipes running to them to allow for a lot of control over zone temperatures (this may be the stupidest HVAC system you've ever heard of, but it's surprisingly difficult to find information on commercial systems)).
However, my group then decided that a half inside half outside swimming pool would be a good leisure facility which, I imagine, will need specialist HVAC equipment.
To complicate matters further they (the group) want to put a removable structure around the outside half of the pool which allows it to be open in during the 1 day of sunny whether we get in the summer, but closed for the other 364 days of the year. Now this outside removable structure when closed will, again I imagine, require ventilating and dehumidfying.
The facility also has a commercial kitchen which I assume needs specialist extractors and increased ventilation, which the office block didn't have.
So, in conclusion, would anyone be able to advise me on what sort of equipment I will require, or even give a book/journal/website I could look at for some idea on swimming pool HVAC equipment? Could anyone advise me on what sort of equipment a commercial kitchen would need? Also, does this whole thing sound a bit financially unfeasable? (there is no set budget but the hypothetical company has a 15 year lease on the building during which they obviously would like to more than break even.)
Any help would be much appreciated,
P.S. The facility is split into two wings, the pool/sauna/steam room/squash courts/leisure wing and the restaurant/bar wing, would it be best to use two AHUs on the roof each one serving a seperate wing?