Today’s grocery stores often include a wide range of prepared food services and expanded fresh food products, which creates unique challenges in the design process due to the needed balance between refrigeration, food service, and HVAC systems.
When ASHRAE’s original book on ground source heat pumps was published 17 years ago, such systems were used mainly in residential settings and, according to the association, the designers who used them were seen as risk takers.
Many engineers tend to avoid or delegate the nitty gritty of a ground source heat pump system, from soil moisture effects to building system (im) balance. It's time for designers to get in the loop. Learn more about Grounded In Reality in the December issue. Other topics in the December issue include health care HVAC, Boilders, check out the Back2Basics, and more.