How to Avoid Grease on Rooftops
How to Avoid Grease on Rooftops

How to Avoid Grease on Rooftops

Posted by Mike Ruff on in Engineering

Grease on a roof can put you on a slippery slope toward leaks, expensive repairs, voided warranties, unsafe work areas, fire hazards, and lawsuits. Sometimes, it causes local fire authorities to fine building owners or tenants and shut them down. Chances are you have a food court or other food type tenants. Have you seen […]

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208 or 480 Volt Service?

Posted by Joe Weagraff on in Engineering, Fundamentals

Selecting an electrical distribution voltage for a multi­-tenant commercial building is often based on prior lease agreements, previous projects, incomplete information, or intuition. Our research provides guidelines with economic justifications. Each type of service has its advantages. 208V requires less electrical equipment in the Tenant lease space and is therefore less expensive for the Tenant. […]

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Combating Light Pollution

Combating Light Pollution

Posted by Mike Ruff on in Engineering

Light trespass and light pollution are on the front burner of many municipalities in the U.S. due to the perception of wasted energy or impingement upon usage options of neighboring properties. There are new codified ordinances that restrict exterior light levels, pole heights, pole locations, lamp type/wattage, or watts/sq ft. The USGBC offers a Light […]

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Closed Loop Water Treatment

Closed Loop Water Treatment

Posted by Bob Schneider on in Engineering

In a central plant system, there are two types of water piping loops: closed and open. An open loop is from the chiller to the cooling tower. As the water flows through the tower, it is open to the atmosphere. Because of evaporation at the cooling tower, city water is introduced to replace the evaporated […]

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Controlling Odors from Restaurant and Food Court Tenants

Controlling Odors from Restaurant and Food Court Tenants

Posted by Joe Weagraff on in Engineering

Restaurant and Food Court Tenants require specialized odor control methods in addition to general recommendations. The exhaust system design is key. The right amount and location of make­up air is critical to the capture and exhaust of cooking odors. In addition, the tenant’s exhaust hood should extend a minimum of six inches past the edge […]

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