Owner

University of California, Davis 

Architect

Flad Architects 

General Contractor

BNB NorCal, Inc. 

Mechanical Engineer

Frank M. Booth Design Build Co. 

Mechanical Contractor

Frank M. Booth Design Build Co. 

Year Complete

2010 

Size

20,000 sq. ft. 

Contract Type

Design Build

Project Overview

Single-story campus facility for food, wine, and beer production pilot projects. Custom metal building with offices, classrooms, labs, and process rooms.  Includes a large experimental fermentation area, controlled temperature rooms, barrel and bottle cellars, and testing labs.  

Fully solar-powered at peak load; equipped to capture and sequester all carbon dioxide from its fermentations; and operates on captured rainwater for its cleaning needs, recycling solutions at least five times.

Mechanical Highlights

• FMB was the design engineer and the mechanical contractor

• One high-efficiency air handling unit with heat recovery

• Thirteen VAV/reheat zones, heating, and chilled circuits

• Four water source heat pumps

• Ten exhaust fans

• SS, DCW, DHW, process water (PW)

• Cold boxes

• Steam to HHW HX, Campus CW, and Steam

• Controls

• Project energy model exceeds T-24 compliance by 36.2%.

Environmentally Responsible Design - Project Design includes the following highlights:

Water Efficiency -  Ultra Low Consumption Fixtures; Water Reuse System; Enhanced Water Treatment

Energy Efficiency - Solar Power providing 17.5% Peak Power; Heat Recovery; Night Purge System; Low-Velocity Ductwork & Piping; VFDs on all pumps/fans

Indoor Environmental Quality - Increased Ventilation; Equipped to capture and sequester all carbon dioxide from its fermentations; CO2 monitoring

Certification

LEED® Platinum Certified, US Green Building Council, for energy efficiency and water recovery.