HVAC Design Studies Of Tiandi Square

As we all know, high level hotels and malls shares important parts of various modern buildings in China. Along with the boiling economic growth, the construction industry has been developing quite well so as the building mechanical technologies. Combinations of huge malls and high-level hotels are now quite common in China, thus designers should pay great concern for air-conditioning design of this kind of buildings.This paper is a case study of Tiandi Square, a typical modern high-rise building which is a combination of a huge mall and a five-star hotel in Jinan, China. Focusing on special items of the HVAC design, such as the internal atrium, the Chinese banquet hall and kitchen and the guest rooms in the building, this paper discusses about the principles of a proper design on the three items above, which should be followed to match the required internal environment for the building codes and the limitation from the architects and structure Engineers.The internal atrium of Tiandi Square contains a very large volume. Traditionally only the lower part of it is air conditioned, while the upper part is not air conditioned. The system is so-called "layered AC", which is suitable for individual atriums. For the joint atrium, both the upper parts and the lower parts are expected air-conditioned. The system is so-called "whole volume AC. Comparing with another project, this paper certified the rationality of the adoption by analyzing data derived from the measurements on site.Asian food and Asian food services have unique characters according to western counterparts, so as the air conditioning design for the Chinese banquet hall and kitchen in Tiandi Square. This paper discusses several different systems suitable for Chinese banquet halls, advantages and disadvantages of the systems are given out by analyzing. For the banquet area, all-air central systems are very common while for the kitchen area, people working there must meet higher air quality regulations due to the type ofcontaminated air produced by cooking food. Make-up or, supply air must be provided in approximately equal to or a little bite less amounts than replace the kitchen air being exhausted. This paper suggests that the supply air should be totally fresh outside air. Exhaust systems including ductwork, fen systems and exhaust hoods should be calculated carefully to match the pressure and the volume of the supply systems.For guest rooms in this project, fan coiling and fresh air systems are adopted. Contaminated air is exhausted by toilet fens. This paper suggests that the supply air should be provided in approximately a little bite larger volume than the air being exhausted. At the end of this thesis, principles of zoning are discussed is analyzed.