Mechanical Engineering Design for a Fast-Food Restaurant
Brief Project Description
The fast-food restaurant design project included ventilation systems with heating and cooling, internal water supply with domestic hot water preparation, and drainage of sanitary and process wastewater.
Special emphasis was placed on coordinating mechanical systems with demanding kitchen technology and the restaurant’s internal standards.
Challenge
The main challenge was the ventilation of a professional kitchen with high internal heat and contaminant loads, where heat recovery from kitchen exhaust hoods is not technically feasible due to grease-laden air. At the same time, compliance with energy efficiency requirements, fire safety regulations (fixed fire suppression systems in hoods), and a high level of indoor comfort for guests and staff had to be ensured.
An additional challenge was the need for precise system control based on actual kitchen operation and continuous building use.
Solution and Benefits
In the first phase, an energy model of the building was developed, based on which the required cooling and heating capacities were determined on an hourly basis throughout the year. Several coordinated ventilation systems were designed, enabling separate treatment of the restaurant and kitchen areas.
Demand-controlled ventilation was implemented in the kitchen, where outdoor and exhaust air volumes are adjusted according to the intensity of kitchen equipment operation, controlled via a central BMS. Waste air heat from sanitary and auxiliary areas is efficiently recovered through ventilation units with high-efficiency heat exchangers, while domestic hot water preparation is based on a heat pump utilizing waste heat from technological equipment.
This design ensures energy-efficient operation, stable indoor conditions, a high level of safety, and long-term reliable system performance with reduced operating costs.
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