Subject: Brilla Coffee – HVAC Assessment, Load Calculation & Ductwork Redesign Proposal
🛠 Scope of Work
We’ve been asked to:
Redesign and correct the existing ductwork
Evaluate the ERV system (and replace or upgrade if needed)
Perform Manual S load calculations for accurate heating and cooling sizing for the restaurant area
🏢 Building Layout
Attached is the final design plan. The fit-out includes:
Coffee bar and seating area
A compact commercial kitchen
Two stairwells
Multiple offices (some marked as “Not in Scope”)
While the shaded office zones are not part of the main renovation scope for the coffee shot, they are currently fed by the same HVAC system. The owners had hoped to continue using the shared system for these offices, but I’ve advised against that approach — more on that below.
⚙️ Existing Equipment (Not Installed by Us)
Two (2) Midea Extreme Heat 55,000 BTU heat pump air handlers (R-410A) located in the basement.
Units are brand new and appear functional.
Heat strips can be added if needed. I believe you can easily add a 15kw heat strip, effectively doubling the heating capacity of each air handler to approximately 106,000 btu.
Some of the original ductwork is still usable, but much of it has been removed or no longer fits the new use-case.
The building previously operated as a bank — now converted into a coffee shop, creating an entirely new airflow and heat gain/loss profile.
🔥 Concerns
In my professional opinion, the existing 2x 55k BTU heat pump setup is undersized for winter heating loads, especially given:
Higher internal heat loads and air change rates due to the commercial kitchen (note: a new, state-of-the-art exhaust system is already installed)
Increased occupant load and circulation
Long operating hours typical of food service environments
it might be enough by simply adding heating strips to the air handlers.
💡 Recommendations
Run a Manual S load calculation for Brilla Coffee based on the updated layout and kitchen specs.
Redesign the duct system to fit the new usage patterns — especially return placement, CFM delivery, and kitchen airflow.
if the current machines can handle the heat and cooling load (assuming the heat strips are enought) we can propose Doing a separate dampered zone for the offices OR
Install a dedicated split system for the office areas (previously part of the bank), isolating them from the restaurant’s HVAC for efficiency and better control.
Review and adjust the ERV design, depending on air exchange requirements and final mechanical layout.
📸 Documentation Available
We have site photos, videos, and field documentation ready for review or coordination with your team if needed.