1、2.1CHAPTER 2RETAIL FACILITIESGeneral Criteria. 2.1Small Stores 2.1Discount, Big-Box, and Supercenter Stores. 2.2Supermarkets 2.3Department Stores 2.5Convenience Centers 2.6Regional Shopping Centers 2.7Multiple-Use Complexes 2.7HIS chapter covers design and application of air-conditioningTand heating
2、 systems for various retail merchandising facilities.Load calculations, systems, and equipment are covered elsewhere inthe Handbook series.1. GENERAL CRITERIATo apply equipment properly, the construction of the space to beconditioned, its use and occupancy, the time of day in which greatestoccupancy
3、 occurs, physical building characteristics, and lightinglayout must be known. The following must also be considered: Electric power: size of serviceHeating: availability of steam, hot water, gas, oil, or electricityCooling: availability of chilled water, well water, city water, andwater conservation
4、 equipmentInternal heat gainsEquipment locationsStructural considerationsRigging and delivery of equipmentObstructionsVentilationopening through roof or wall for outdoor air ductExposures and number of doorsOrientation of storeCode requirementsUtility rates and regulationsBuilding standardsSpecific
5、design requirements, such as the increase in outdoor airrequired to make up for kitchen exhaust, must be considered. Venti-lation requirements of ASHRAE Standard 62.1 must be followed.Objectionable odors may necessitate special filtering, exhaust, andadditional outdoor air intake.Security requiremen
6、ts must be considered and included in theoverall design and application. Minimum considerations requiresecure equipment rooms, secure air-handling systems, and outdoorair intakes located on the top of facilities. More extensive securitymeasures should be developed based on overall facility design,ow
7、ner requirements, and local authorities.Load calculations should be made using the procedures outlinedin the ASHRAE HandbookFundamentals.Almost all localities have some form of energy code in effect thatestablishes strict requirements for insulation, equipment efficien-cies, system designs, etc., an
8、d places strict limits on fenestration andlighting. The requirements of ASHRAE Standard 90.1 must be metas a minimum guideline for retail facilities. The Advanced EnergyDesign Guide for Small Retail Buildings (ASHRAE 2006) providesadditional energy savings suggestions.Retail facilities often have a
9、high internal sensible heat gain rel-ative to the total heat gain. However, the quantity of outdoor airrequired by ventilation codes and standards may result in a highlatent heat removal demand at the equipment. The high latent heatremoval requirement may also occur at outdoor dry-bulb tempera-tures
10、 below design. Unitary HVAC equipment and HVAC systemsshould be designed and selected to provide the necessary sensibleand latent heat removal. The equipment, systems, and controlsshould be designed to provide the necessary temperature, ventila-tion, filtration, and humidity conditions.HVAC system s
11、election and design for retail facilities are nor-mally determined by economics. First cost is usually the determin-ing factor for small stores. For large retail facilities, owning,operating, and maintenance costs are also considered. Decisionsabout mechanical systems for retail facilities are typic
12、ally based ona cash flow analysis rather than on a full life-cycle analysis.2. SMALL STORESSmall stores are typically located in convenience centers and mayhave at least the store front exposed to outdoor weather, althoughsome are free standing. Large glass areas found at the front of manysmall stor
13、es may cause high peak solar heat gain unless they havenorthern exposures or large overhanging canopies. High heat lossmay be experienced on cold, cloudy days in the front of these stores.The HVAC system for this portion of the small store should bedesigned to offset the greater cooling and heating
14、requirements.Entrance vestibules, entry heaters, and/or air curtains may be neededin some climates.Design ConsiderationsSystem Design. Single-zone unitary rooftop equipment is com-mon in store air conditioning. Using multiple units to condition thestore involves less ductwork and can maintain comfor
15、t in the event ofpartial equipment failure. Prefabricated and matching curbs simplifyinstallation and ensure compatibility with roof materials.Air to air heat pumps, offered as packaged equipment, are readilyadaptable to small-store applications. Ground-source and otherclosed-loop heat pump systems
16、have been provided for small storeswhere the requirements of several users may be combined. Winterdesign conditions, utility rates, maintenance costs, and operatingcosts should be compared to those of conventional heating HVACsystems before this type of system is chosen.Water-cooled unitary equipmen
17、t is available for small-store airconditioning. However, many communities restrict the use of citywater and groundwater for condensing purposes and may requireinstallation of a cooling tower. Water-cooled equipment generallyoperates efficiently and economically.Air Distribution. External static pres
18、sures available in small-store air-conditioning units are limited, and air distribution should bedesigned to keep duct resistances low. Duct velocities should notexceed 6 m/s, and pressure drop should not exceed 0.8 Pa/m. Aver-age air quantities, typically range from 47 to 60 L/s per kilowatt ofcool
19、ing in accordance with the calculated internal sensible heat load.Attention should be paid to suspended obstacles (e.g., lights,soffits, ceiling recesses, and displays) that interfere with proper airdistribution.The preparation of this chapter is assigned to TC 9.8, Large Building Air-Conditioning A
20、pplications.2.2 2015 ASHRAE HandbookHVAC Applications (SI)The duct system should contain enough dampers for air balanc-ing. Volume dampers should be installed in takeoffs from the mainsupply duct to balance air to the branch ducts. Dampers should beinstalled in the return and outdoor air ducts for p
21、roper outdoor air/return air balance and for economizer operation. Control. Controls for small stores should be kept as simple aspossible while still providing the required functions. Unitary equip-ment is typically available with manufacturer-supplied controls foreasy installation and operation.Aut
22、omatic dampers should be placed in outdoor air inlets and inexhausts to prevent air entering when the fan is turned off.Heating controls vary with the nature of the heating medium.Duct heaters are generally furnished with manufacturer-installedsafety controls. Steam or hot-water heating coils requir
23、e a motor-ized valve for heating control.Time clock control can limit unnecessary HVAC operation.Unoccupied reset controls should be provided in conjunction withtimed control.Maintenance. To protect the initial investment and ensuremaximum efficiency, maintenance of air-conditioning units insmall st
24、ores should be provided by a reliable service company ona yearly basis. The maintenance agreement should clearly specifyresponsibility for filter replacements, lubrication, belts, coilcleaning, adjustment of controls, refrigeration cycle mainte-nance, replacement of refrigerant, pump repairs, electr
25、ical main-tenance, winterizing, system start-up, and extra labor required forrepairs.Improving Operating Cost. Outdoor air economizers can re-duce the operating cost of cooling in most climates. They aregenerally available as factory options or accessories with roof-mounted units. Increased exterior
26、 insulation generally reducesoperating energy requirements and may in some cases allow thesize of installed equipment to be reduced. Most codes now in-clude minimum requirements for insulation and fenestration ma-terials. The Advanced Energy Design Guide for Small RetailBuildings (ASHRAE 2006) provi
27、des additional energy savingssuggestions.3. DISCOUNT, BIG-BOX, AND SUPERCENTER STORESLarge discount, big-box, and supercenter stores attract customerswith discount prices. These stores typically have high-bay fixturedisplays and usually store merchandise in the sales area. They fea-ture a wide range
28、 of merchandise and may include such diverseareas as a food service area, auto service area, supermarket, phar-macy, bank, and garden shop. Some stores sell pets, including fishand birds. This variety of activity must be considered in designingthe HVAC systems. The design and application suggestions
29、 forsmall stores also apply to discount stores.Each specific area is typically treated as a traditional stand-alonefacility would be. Conditioning outdoor air for all areas must beconsidered to limit the introduction of excess moisture that willmigrate to the freezer aisles of a grocery area.Hardwar
30、e, lumber, furniture, etc., is also sold in big-box facilities.A particular concern in this type of facility is ventilation for mer-chandise and material-handling equipment, such as forklift trucks.In addition, areas such as stockrooms, rest rooms, break rooms,offices, and special storage rooms for
31、perishable merchandise mayrequire separate HVAC systems or refrigeration.Load DeterminationOperating economics and the spaces served often dictate insidedesign conditions. Some stores may base summer load calcula-tions on a higher inside temperature (e.g., 27C db) but then set thethermostats to cont
32、rol at 22 to 24C db. This reduces the installedequipment size while providing the desired inside temperaturemost of the time.Heat gain from lighting is not uniform throughout the entire area.For example, jewelry and other specialty displays typically havelighting heat gains of 65 to 85 W per square
33、metre of floor area,whereas the typical sales area has an average value of 20 to 40 W/m2.For stockrooms and receiving, marking, toilet, and rest room areas, avalue of 20 W/m2may be used. When available, actual lighting lay-outs rather than average values should be used for load computation.ASHRAE St
34、andards 62.1 and 90.1 provide data and populationdensity information to be used for load determination. Chapter 33 ofthis volume has specific information on ventilation systems forkitchens and food service areas. Ventilation and outdoor air must beprovided as required in ASHRAE Standard 62.1 and loc
35、al codes.Data on the heat released by special merchandising equipment,such as amusement rides for children or equipment used for prepar-ing speciality food items (e.g., popcorn, pizza, frankfurters, ham-burgers, doughnuts, roasted chickens, cooked nuts, etc.), should beobtained from the equipment ma
36、nufacturers.Design ConsiderationsHeat released by installed lighting is often sufficient to offset thedesign roof heat loss. Therefore, interior areas of these stores needcooling during business hours throughout the year. Perimeter areas,especially the storefront and entrance areas, may have highly
37、vari-able heating and cooling requirements. Proper zone control andHVAC design are essential. Location of checkout lanes in the store-front or entrance areas makes proper environmental zone controleven more important.System Design. The important factors in selecting discount, big-box, and supercente
38、r store air-conditioning systems are (1) installa-tion costs, (2) floor space required for equipment, (3) maintenancerequirements, (4) equipment reliability, and (5) simplicity of con-trol. Roof-mounted units are most commonly used.Air Distribution. The air supply for large interior sales areasshoul
39、d generally be designed to satisfy the primary coolingrequirement. For perimeter areas, the variable heating and cool-ing requirements must be considered.Because these stores require high, clear areas for display andrestocking, air is generally distributed from heights of 4.3 m andgreater. Air distr
40、ibution at these heights requires high dischargevelocities in the heating season to overcome the buoyancy of hot air.This discharge air velocity creates turbulence in the space andinduces airflow from the ceiling area to promote complete mixing.Space-mounted fans, and radiant heating at the perimete
41、r, entranceheaters, and air curtains may be required.Control. Because the controls are usually operated by personnelwho have little knowledge of air conditioning, systems should bekept as simple as possible while still providing the required func-tions. Unitary equipment is typically available with
42、manufacturer-supplied controls for easy installation and operation.Automatic dampers should be placed in outdoor air inlets and inexhausts to prevent air entering when the fan is turned off.Heating controls vary with the nature of the heating medium.Duct heaters are generally furnished with manufact
43、urer-installedsafety controls. Steam or hot-water heating coils require a motor-ized valve for heating control.Time clock control can limit unnecessary HVAC operation.Unoccupied reset controls should be provided in conjunction withtimed control.Maintenance. Most stores do not employ trained HVAC mai
44、nte-nance personnel; they rely instead on service contracts with either theinstaller or a local service company. (See the section on Small Stores).Improving Operating Cost. See the section on Small Stores.Retail Facilities 2.34. SUPERMARKETSLoad DeterminationHeating and cooling loads should be calcu
45、lated using the meth-ods outlined in Chapter 18 of the 2013 ASHRAE HandbookFun-damentals. In supermarkets, space conditioning is required both forhuman comfort and for proper operation of refrigerated displaycases. The air-conditioning unit should introduce a minimum quan-tity of outdoor air, either
46、 the volume required for ventilation basedon ASHRAE Standard 62.1 or the volume required to maintainslightly positive pressure in the space, whichever is larger.Many supermarkets are units of a large chain owned or operatedby a single company. The standardized construction, layout, andequipment used
47、 in designing many similar stores simplify loadcalculations.It is important that the final air-conditioning load be correctlydetermined. Refer to manufacturers data for information on total heatextraction, sensible heat, latent heat, and percentage of latent to totalload for display cases. Engineers
48、 report considerable fixture heatremoval (case load) variation as the relative humidity and temperaturevary in comparatively small increments. Relative humidity above55% substantially increases the load; reduced absolute humidity sub-stantially decreases the load, as shown in Figure 1. Trends in sto
49、redesign, which include more food refrigeration and more efficientlighting, reduce the sensible component of the load even further. To calculate the total load and percentage of latent and sensibleheat that the air conditioning must handle, the refrigerating effectimposed by the display fixtures must be subtracted from the build-ings gross air-conditioning requirements (Table 1).Modern supermarket designs have a high percentage of closedrefrigerated display fixtures. These vertical cases have large glassdisplay doors and greatly reduce the problem of latent and sensibleheat removal f
