Providing guests with an enjoyable and comfortable stay is of utmost importance to staff at the Saucon Valley Country Club in Bethlehem, PA. Using Weil-McLain® boilers to upgrade the heating system at the club’s Weyhill Guest House helped ensure that guests experienced a “home away from home.”
Cooking over a wood flame is hardly a novel concept, but as a popular trend in restaurants, it causes headaches and occasionally much worse from a life safety perspective. Survey a range of incidents and get reminded why creosote is a key enemy in this environment. Then finish with a look at what manufacturers, designers, and owners are (or should be) doing to win a new duel with an old fuel.
Before we get into the status of modern fire suppression and the special risks of solid-fuel cooking, let’s look at several real-world commercial kitchen events and the patterns that emerge.
This month’s Facility File will focus on the B2B January test for hotels, motels, and dormitories described in the 2015 ASHRAE Handbook — HVAC Applications.
As a luxury resort, comfort is a top priority for Pacific Palms Resort. However, the resort, situated on the outskirts of Los Angeles, was in need of an energy-efficient and sustainable HVAC solution.
Fiona Stanley Hospital in Perth, Australia, is an internationally acclaimed health care provider that uses advanced technologies and medical devices to enhance patient care. Officials call it one of the first “smart” digital hospitals in the Indian Ocean region.
A dramatic rise in the popularity of the Dominican Republic as a resort destination has led to the expansion of the principal airport serving the island’s eastern provinces, Punta Cana International Airport.
It’s not necessarily a plug-and-play situation, but these chillers can play key roles and deliver meaningful savings in several scenarios. Waste heat, CCHP, standalone, and even renewable solar as part of the refrigeration cycle can all provide the setting for absorption success.