Restaurant KOH

  • Building Type : Restaurant
  • Construction Year : 2018
  • Delivery year : 2018
  • Address 1 - street : C/Pujades 133b 08005 BARCELONA, España
  • Climate zone : [Csb] Coastal Mediterranean - Mild with cool, dry summer.

  • Net Floor Area : 122 m2
  • Construction/refurbishment cost : 200 000 €
  • Cost/m2 : 1639.34 €/m2
  • Primary energy need :
    100 kWhpe/m2.year
    (Calculation method : )
Energy consumption
Economical buildingBuilding
< 50A
A
51 à 90B
B
91 à 150C
C
151 à 230D
D
231 à 330E
E
331 à 450F
F
> 450G
G
Energy-intensive building

In the center of the "Poblenou" neighborhood of Barcelona (22@), the "Koh" restaurant has been renovated, following the EnerPhit / Passivhaus protocol. "Koh" means "island" in Thai, and thus reflects the idea of ​​the owner, of creating a quality site in different aspects: quality of the food, quality of the interior design and quality of the interior environment. In addition to these virtues perceived by the consumer, the fact of creating a site with very low energy consumption, with its direct advantages for the owner and indirect for the environment also stands out.

EnerPhit provides a protocol for buildings with very low energy consumption, combined with high thermal comfort. It is calibrated to achieve optimal energy rehabilitation in the life cycle of the building. In other words, the initial construction costs and energy consumption savings are valued throughout the life of the building.

The economic analysis of the offers of several contractors has shown that the extra cost to reach this standard is relatively low, of 5% in the case of the awarded contractor. The annuity that the promoter will pay (sum of mortgage and energy consumption) is from the first year lower compared to a less efficient variant, according to the Spanish building technical code. Our main strategies of action have been: continuous thermal insulation throughout the enclosure, Passivhaus type windows for warm weather, double flow ventilation with Passivhaus certificate, high air tightness and heat pump for heat and cold.

See more details about this project

 http://www.energiehaus.es/proyecto/restaurante-koh/#1499327110643-a2e5060f-0141ab4d-bfae6604-bdefd725-a76e0835-723dff07-4297

Data reliability

Self-declared

Contractor

    Energiehaus Arquitectos

    info@energiehaus.es

Construction Manager

    Decorner

Stakeholders

    Developer

    Enrique del Olmo

Contracting method

General Contractor

Owner approach of sustainability

"Koh" means "island" in Thai, and thus reflects the idea of ​​the owner, to create a quality site in different aspects: quality of the food (the excellent ramen, by the way), quality of the interior design (with photos of photographer Enrique del Olmo) and quality of the interior environment (EnerPhit designed by Energiehaus Arquitectos). In addition to these virtues perceived by the consumer, the fact of creating a site with very low energy consumption, with its direct advantages for the owner and indirect for the environment also stands out.

Architectural description

The main difference between a "conventional" and passive restaurant lies in the quality of the interior environment. Its parameters are indoor temperature, relative humidity, absence of air movement and absence of noise from the thermal conditioning system. In a passive restaurant the typical discomfort of the air conditioners that drive with high speed the air to set the interior spaces is missing. The passive restaurant does have a diffusion system of fresh air, combined (in our case) with a heat pump. But due to the very low demands of heat or cold, this system works at very low speeds, so that the user does not perceive them. The ventilation of air coming from the exterior works in a continuous way through some "heat recovery" of high quality (certified by the Passivhaus Institut). These recuperators filter the outside air so that most of the pollens and air particles (traffic etc.) do not enter the interior rooms. Another advantage of a passive restaurant is the absence of cold or heat radiation through the windows or large air infiltrations. Of course, the best way to understand this concept of comfort is to visit the restaurant and experience this feeling with the direct and subjective experience that each one has of comfort.

Energy consumption

  • 100,00 kWhpe/m2.year
  • 100,00 kWhpe/m2.year
  • 295,00 kWhfe/m2.year
  • 100,00 kWhpe/m2.year

Envelope performance

  • 0,60 W.m-2.K-1
  • U facade 0,7
    U Cover 0.28
    U flooring 0.85
    U installed windows 1.24

    EN 13829 - n50 » (en 1/h-1)

  • 4,00
  •  Test blower door

Systems

    • Heat pump
    • Individual electric boiler
    • VRV Syst. (Variable refrigerant Volume)
    • Free-cooling
    • Double flow heat exchanger
    • No renewable energy systems

    The distribution of air is solved with a single network of impulse ducts for ventilation and air conditioning.

    The ventilation system includes a bypass for the free-cooling controlled domotically with the outside temperature.

Product

    Ventaclim Superconfort

    ventaclim

    94 672 24 58

    Gros œuvre / Charpente, couverture, étanchéité

    Thermal transmittance Uw [W / m2K] 1,0

    Positive for comfort


    Atrea Duplex 1600 Flexi

    Atrea

    info@alb.es

    Génie climatique, électricité / Ventilation, rafraîchissement

    Dual flow ventilation system with high efficiency heat recovery

    Passivhaus Certificate

Building Environmental Quality

  • indoor air quality and health
  • comfort (visual, olfactive, thermal)
  • energy efficiency

The restaurant KOH is the first refurbished in Barcelona of a gastronomic  following the EnerPhit criteria. This international seal is the adaptation of Passivhaus for the case of rehabilitation. EnerPhit provides a protocol for buildings with very low energy consumption, combined with high thermal comfort. It is calibrated to achieve optimal energy rehabilitation in the life cycle of the building. In other words, the initial construction costs and energy consumption savings are valued throughout the life of the building. The restaurant KOH, which opened its doors at the end of February 2018, is being monitored by the team of Energiehaus, to be able to check that the adapted strategies and solutions really turn into the expected values ​​of low consumption (kWh) and thermal comfort and health (ppm CO2).

The economic analysis of the offers of several contractors has shown that the extra cost to reach this standard is relatively low, of 5% in the case of the awarded contractor. The annuity that the promoter will pay (sum of mortgage and energy consumption) is from the first year lower compared to a less efficient variant, according to the Spanish building technical code. Our main strategies of action have been: continuous thermal insulation throughout the enclosure, Passivhaus type windows for warm weather, double flow ventilation with Passivhaus certificate, high air tightness and heat pump for heat and cold.

Contest categories

Energía & Climas Temperados

Energía & Climas Temperados

Premio de los Usuarios

Premio de los Usuarios

Green Solutions Awards 2018 - Edificios


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