Advanced Energy Design Guide for Grocery Stores
|Publication Date:||1 January 2015|
This Guide is intended for grocery stores ranging in size from 25,000 to 65,000 ft2 with medium- and low-temperature refrigerated cases and walk-ins, but it also applies to smaller or larger stores with similar space types. Space types covered by the Guide include dry goods, meat/dairy, produce, deli, bakery, restrooms, mechanical rooms, meeting/break rooms, offices, corridors, vestibules, and back-of-house storage, including receiving areas. This Guide does not cover parking garages, campus utilities such as chilled water and steam, water use, or sewage disposal.
The primary focus of this Guide is new construction, but recommendations may be equally applicable to stores undergoing complete renovation and in part to many other renovation, addition, remodeling, and modernization projects (including changes to one or more systems in existing buildings).
Included in the Guide are recommendations for the design of the following:
- Building opaque envelope and fenestration
- Lighting systems, including electrical interior and exterior lights and daylighting
- Heating, ventilation, and air-conditioning (HVAC) systems
- Building automation and controls
- Outdoor air requirements
- Service water heating
- Plug and process loads
- Commercial kitchens, including cooking appliances and exhaust hoods
- Commercial refrigeration systems, including refrigerated display cases, walk-ins, compressor systems, condensers, heat recovery systems, and related control systems
- Quality assurance, including commissioning and measurement and verification
Additional savings recommendations not necessary for 50% savings are discussed in the "Additional Bonus Savings" section of Chapter 5.
The recommendation tables in Chapter 4 do not include all the components listed in ASHRAE/IESNA Standard 90.1-2004 (ASHRAE 2004). Though this Guide focuses only on the primary energy systems within a building, the underlying energy analysis assumes that all the other components and system comply with the minimum design criteria in ASHRAE/ IESNA Standard 90.1 (ASHRAE 2013a) and ASHRAE Standard 62.1, Ventilation for Acceptable Indoor Air Quality (ASHRAE 2013b).
In addition, this Guide is not intended to substitute for rating systems or references that address the full range of sustainability issues in food retail design, such as acoustics, productivity, sales rates, indoor air quality, water efficiency, landscaping, and transportation, except as they relate to energy use. Nor is it a comprehensive design text. The Guide assumes good design skills and expertise in grocery store design.