the enviroment
We are all more conscious now of the need to protect and respect the environment we live in. Caswell has been involved with several clients to engage in producing energy saving solutions within their premises.
Deployment of energy saving motors, inverter systems and heat recovery units are actively encouraged and promoted by Caswell. These small but significant changes within a complete ventilation system benefit all concerned. We are not only saving energy, thereby helping our planet, but saving on life cycle and energy costs to the client.
Case study - Nandos Restaurants
PROJECT:Nandos Jct27 Leeds
CLIENT: Nandos Restaurants
ARCHITECT: Harrison Design / Aedas Architects
MAIN CONTRACTOR: McGoff & Byrne
Nandos is a restaurant group providing a casual dining experience, they originate from South Africa with a Portuguese theme. Each restaurant has a friendly vibrant atmosphere, created by the hand selected eclectic mix of global music, eye catching artwork and unique design features.
The Nandos at Jct 27 Leeds is a flag ship Restaurant for the company. It is a free standing purpose built Restaurant. From the outset to be Carbon Neutral, full of low carbon innovative designs. A test bed for new technologies and new ideas that could find their way into Restaurants across the Nandos estate.
Caswells were part of a diverse design team, from the initial stages of the project. We worked with other designers each specialist in their fields. Caswells scope of works included the complete HVAC Systems. High efficiency Heat recovery unit was used to provide tempered air to the toilets and back up areas, utilising the waste heat from the exhaust air.
Restaurant was Air Conditioned, with fan coil units utilising the latest in Heat Pump Technology.Caswells manufactured and installed the stainless steel kitchen canopies for the Chargriddle, fryer and oven canopies. The air was exhausted from the canopies to atmosphere via a centrifugal fan and associated fully welded ductwork.The design of the fresh air supply system utilised the thermal mass of the floor void to heat the incoming air in the winter and to cool it in the summer.
Solar heating system was installed to provide under floor heating. An innovative heat recovery system was installed to recover the waste heat generated by the char griddle and utilise it to meet the Hot water demand of the restaurant. All the systems were controlled and energy use monitored by a state of the art control system.
The restaurant incorporated a number of sustainable features including, a Sedam Roof, the use of reclaimable timber cladding, and also including an Electricity generator fuelled by waste cooking fat from the whole chain of Restaurant.This generator provides the needs of the restaurant and also exports electricity to the grid.