Dane’s Yard Kitchen
Contemporary restaurant, Dane’s Yard Kitchen situated close to the Olympic Park in Stratford, London, was part of the fi rst redevelopment phase at the site known as ‘Strand East’, incorporating a 40m high illuminated tower in a public square.
Dane’s Yard Kitchen, which opened in time for the Olympics, is situated in an old warehouse built around the turn of the twentieth century. Following extensive modernisation, diners can relax and enjoy a casual meal in comfortable, renovated surroundings. Exposed brickwork in the main restaurant is a key feature retained from a bygone era in stark contrast to the opulence of the rich leather upholstered cosy booths, which create a sense of warmth. An inviting restaurant with a modern day international cuisine has been added to the culinary scene in Stratford.
Renewable energy was at the heart of the programme to provide an effi cient heating and hot water system, thereby making savings on ongoing running costs, cutting carbon
emissions, and being part of the sustainable redevelopment of the ‘Strand East’ project. A Daikin VRV heat recovery system was chosen to deliver optimum climate control. In a restaurant it is important to deliver heating, cooling and ventilation, as required, to enable customers to enjoy the perfect ambience, whatever the external temperature may be. Hot water is also provided for the kitchen, wash rooms, and some radiators.
The installation was carried out by e2ecoheat, a division of e2 Environmental Engineering, of Mansfi eld, Nottinghamshire, which is a Daikin UK D1 accredited partner. Mark Burton,
Development Manager at e2 explained:
“We selected the Daikin VRV system to provide an engineered, innovative solution for climate management that optimises comfort and control, whilst reducing environmental impact and delivering signifi cant energy savings”.
A three pipe heat recovery heating and cooling system has been installed to provide heating and cooling to the main entrance, washrooms and seating area adjacent to the main bar. Heating and cooling can be provided simultaneously. In the conservatory area a two pipe system has been fi tted purely for heating and cooling purposes.
An external condensing unit recovers heat from the Daikin Round Flow cassettes when they are in cooling mode. Extracted heat is either used with Daikin Round Flow cassettes
requiring heating in other areas of the building or the Daikin Altherma High Temperature hot water module to generate hot water for the kitchen, or released externally via the external
unit when maximum energy use has been achieved.
VRV technology has won widespread acclaim as being a highly efficient solution for integrating a building’s heating, ventilation, air conditioning and even refrigeration requirements and is perfect for a restaurant environment. It has come a long way since its introduction 30 years ago, and its energy effi cient capabilities are still improving. The heat pump varies the refrigerant volume within the air conditioning system to match precisely the building’s requirements at any moment. This means that each area is able to continually maintain its desired temperature, thus avoiding fluctuations in the internal climate while minimising energy consumption.
As a result, the efficiencies VRV delivers – typically COPs of three to fi ve – are among the highest currently being achieved in the industry.
Every day many hundreds of tonnes of CO2 are released by waste heat being rejected into the air. It is easy to see that if we capture this waste heat and reuse it where it is needed then we will achieve the highest levels of effi ciency. We need to embrace a “whole building thinking” approach in which heat recovery becomes a vital part of a “virtuous circle” of climate control, rather than taking a piecemeal approach to individual elements of a system.
The principle is simple. By taking heat that is rejected from cooling areas such as the restaurant and reusing it elsewhere in the building or to heat water, heat can be generated at a much lower cost as well as drastically reducing carbon emissions. However, excess heat can only be used when cooling is required so it is important to evaluate the building’s cooling, heating and hot water requirements accurately. The aim must be to reject heat only after every avenue of where it can be re-used has been explored.