RETROFIT | NOMAD HOTEL diffusers with a decorative grille. Air is extracted from the bathroom, ensuring good indoor air quality. Heating and cooling was provided to the hotel via a combination of variable refrigerant flow (VRF) systems and hybrid water-based VRF systems. Additional, supplementary cooling is provided by modular aircooled chillers. The guest bathrooms also feature softened hot and cold water to the wash hand basin, shower and baths. Heating hot water can account for up to 50% of the hotels total regulated energy load, Peggram says. Heat for domestic hot water and supplementary heating is provided by a gas-fired, small-scale combined heat and power (CHP) engine and high-efficiency gas-fired boilers. The adopted energy strategy for the hotel was agreed as part of the planning consent before purchase of the building by our client, adds Peggram. This solution offered great carbon reduction at the time it was conceived because carbon emissions from CHP were very favourable and the hotel has a high hotwater demand. Using CHP to charge a large volume of hot-water storage over a longer period of time ensures maximum operational hours of the CHP. Now, given the carbon reduction of the grid and carbon-intensity factors, hotel heating is typically led by air source heat pumps. However, the client chose to stay with the existing strategy, given the limited available space for the required heat pumps. To be able to offer additional guest rooms and value to the client, the boilers, hot-water storage cylinders, the CHP engine, and the hot-water and chilled-water circulating pumps are located in the centre of the hotel, in the level 2 plantroom, which is sandwiched We have fitted all the odour control you can imagine: electrostatic precipitators, pre-filters, secondary filters, carbon filters and Hepa filters Some cells from the original buildings have been retained for the public to visit The giant atrium restaurant is only part of the hotels extensive food and beverage offering between guest rooms above and below. The rooms internal location meant the space was designed as a box in box arrangement, to ensure the associated noise and vibration were inaudible to sleeping guests. Ventilation design was also key to keeping the extensive basement kitchens comfortable. Cooling is provided by chilled water coils in the supply ductwork branches. These coils condition the air to ensure the chefs and pastry areas dont overheat, says Peggram. To conserve energy, the kitchen has an intelligent demandcontrolled ventilation system. This involves the system measuring the surface temperature of the cooking equipment to determine the status of the appliances and adjusting the volumetric flowrate Many famous faces appeared before the magistrates court during its long history 32 January 2022 www.cibsejournal.com CIBSE Jan 22 pp30-33 NoMad Hotel.indd 32 23/12/2021 13:52