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(A)

A hot water system consisting of 2 No 150L hot water tanks with 3KW element (Restaurant and Bakery) – 6 No. 50L hot water tanks with 2KW element (Guest rooms and changing rooms) and 14 No. 10L / 1.5KW direct flow electric water heaters for workshops.

(B)

A smart VRV system is installed for the space air conditioning and heating of the Restaurant, Bakery and Exhibition area. The systems consists of 3 air cooled Outdoor units (CARRIER) and 15 Indoor units (9 concealed, 4wall types & 2 cassettes). The benefits of the air cooled VRV systems from the spit unit type air conditioning is the efficiency (20 to 30 % higher), the less number of outdoor units and the ability to install the outdoor units much longer distance from the indoors.

CARRIER Split units (2 concealed, 1 cassette and 17 wall types ) are installed in the changing rooms, workshops and guest rooms)

(C)

A complete plumbing system is installed and consists of: (a) Central Pex pipes and manifolds for the piping of all the sanitary fittings for both the hot and cold water as well as the drinking water. (b) a complete sewage system consists of all the PVC plastic piping for all the sanitary fittings to the first outside manhole. (c) connection of all the sanitary fittings to the plumbing and sewage piping and installation of all the accessories. (d) 4 Grundfos CME (Restaurant, Bakery, Coffee shop and Common areas) pressure pump systems to provide high water pressure to all the sanitary fittings, saving water as well as energy.

(D)

Ventilation of the Restaurant and bakery area with a CARRIER HRV (Heat Recovery) unit with ducting and grills which provide re circulation of air conditioned air in conjunction with the VRV system, saving up to 30% on energy costs. All WC areas with inline ceiling mounted fans, ducting and grills.

Air curtains are also installed in the restaurant area.

 

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