 outward wigs. Think Hawaii, cold green September 13th, 2021. Welcome to all of you and we're going to learn some really good energy efficiency and passive design stuff today. You know, the whole world views Hawaii as a paradise for obvious reasons. We energy geeks, I think, look at Hawaii as another type of paradise, namely, we are blessed with this beautiful climate. And if we're able to harvest the benefits of that beautiful climate, we are achieving health effort, and not just efficiency, super, super efficiency. And we're going to have that illustrated by our two distinguished guests today. Purnima McCutcheon is the senior designer and manager for FSC Architects, and Kevin Luona is the vice president for WSP engineers. And Purnima's design of this restaurant, which he's going to describe is one of the best examples of taking advantage of Hawaii's climate that I know of at almost zero energy costs. So Purnima McCutcheon, please take it away. Howard, thank you very much for that introduction. Yes, I am a senior designer and project manager with FSC Architects. I was definitely not, you know, alone in this process of maybe I should first start out by thanking the entire team. So first of all, we had a wonderful client who desired a sustainable and culturally appropriate design. So, you know, great to first start with that, which is kind of Polly Beach Hotel. And then our internal design team, I have to say that actually the primary designers are Jim Freeman, David Gahina and Joe Hammeter. And they kind of took the project through the inception. And then Katie Burke, Ernesto Aguiluz and myself, we took it to the finish line. And while creative, I mean, designing or creating a sustainable project is definitely a collaborative process. And so we have to thank our consultants, including Kevin here. So WSP were our mechanical, electrical, plumbing and lighting engineers, fire protection engineers, and then base was our structural engineer. Civil engineer is Fukumoto engineering, Phil Potts, interior designers, and then our landscape consultants were PBR. Maybe I should ask for the first slide so you can see my project. So, yeah, so this is an image of this is one of my favorite images of the slide of the project. And it shows you etched glass seals. And I'll talk, these are sunlit. And it kind of gives you a first impression of the project. I'll talk about it in a little bit more, a little bit later. So I think let's go to the second slide. So this is the site plan. And as you can see in the slide, the restaurant is in the center of the large courtyard, just steps away from the ocean. And it's surrounded by guest wings, some of which we've also been working on as part of this phase one of the project. So while the end product looks fairly simple, a lot of consideration goes into things such as citing the project location, the orientation, the shape, proportions. And I mean, you have to take into consideration what the programmatic requirements from the client are, and then match that with, you know, the cold requirements, and then match that with, you know, what sustainability requirements as well. And as you know, views are very, very important in hotels. We have to kind of manage all of this. So I guess I just wanted to point out that, you know, the image that just showed you the restaurant instead of being designed like a contained box, it also has these arms which allow for a lot more air movement and views. Maybe we can go to the next slide. So this is the entry to the restaurant from the courtyard side. The idea of one of the concepts behind this building is that it is a house without walls. It is inspired by Kaohali, which means a Hawaiian village. And as such, it sits nicely within a larger complex of gardens and courtyards. And the idea is that it is, you know, welcoming but not overwhelming. And you can see how transparent the project, the building is. I don't know if you can see the lighting, but the lighting was also inspired by the night sky. You can see the shaded trees, and I'm going to talk about the trees a little bit later. And you can't unfortunately smell the fragrance, but it's also lined with native Hawaiian jasmine as you walk in. We can go to the next slide. All right. So hui hui means to join, to intermingle, and to mix. And so here you can see this is the outdoor dining. So this is the, so what you just saw before this was the courtyard entry. So this is now the Makai side view of the project. And as you can see, it invites people to intermingle. You can also note that, you know, the restaurant has no walls, no walls in the perimeter, no glazing or, you know, very, very minimal walls on the rear side or the deep end of it. So it's situated very carefully so that it's, it kind of can harvest the natural cool breeze coming in from the ocean. It was a pretty big decision to go with no air conditioning as, you know, Kevin likes to say, you know, if you have no air conditioning, then, you know, it's basically a sustainable project. The best way to, okay, I'm going to quote him exactly. The best way to save energy is not use any. We like that quote. Yes, that's the best way to save energy. And also preventions are better than power to cure. That's the, that's the motto right there. We can go to the next slide. So Hui Hui also means star constellation. So while Hui Hui's primary function is that of a restaurant, it also is meant to serve as a inherent part of the resort's sailing academy and pool kella program, which Kana Pali Beach Hotel is, it's quite well known for. And so it is a modern interpretation of traditional Hawaiian influences and it aids in telling the story of voyaging. So as you can see on the bottom image, you know, we have this wall that the artwork is inspired by Herb Cain's painting. And then you also see an inset TV. And so the TV is supposed to display content that's relevant to the sailing academy. In the top left image, you sort of notice some sail, traditional sail knots as part of the banquet seating. And so that was actually done by the hotel staff. And again, it harks upon the story of navigation. Let's see. There's other elements that we haven't had, we haven't shown out here, but we have, you know, flora and fauna integrated into the wall covering and the lighting and for another time. All right. So I think we can go to the next slide. And Pranima, your lighting, I presume, is all probably low Kelvin LEDs. Yeah. So it starts the lighting. Yeah, it's all LED throughout the entire building. And then also we have dimming controls. So we can adjust the setting. So during the day, we set it to be dim. So there's still some ambient light there, just so there's not dark spots throughout, but it's not gonna, you don't have to have it at full lighting levels. And at nighttime, then you increase it to necessary. So we saved energy by having the efficient LED lighting. Plus we also have the dimming capabilities with pretty much every light in the facility and advanced controls. So you can save energy during the day when not as much light as needed, but still a little bit is required. Yeah. A highly sophisticated system. All right. Going to the next slide. So in this slide, you know, we're showing some floor plans to give a little bit more context. The art client early on, I guess in the early stages designed was decided that the project wouldn't go in for lead certification, but they did want to pursue high sustainability goals. So from the very beginning, you know, multiple measures have been incorporated into the design to minimize use of fossil fuels and reduce, have lower energy use, et cetera. So we can help Hawaii reach the 2045 clean energy initiative. Right. All right. So, you know, so the design program actually includes a lot of MEP space. It also includes a canoe home where they could store canoes or house canoes. It includes a pool bar because it's right in front of right behind the restaurant complex is a swimming pool. And so we wanted to service, you know, people using the swimming pool. And then again, it has upstairs, it has the restaurant which has outdoor dining, indoor dining bar, lounge, private dining room, and of course the kitchen and the bathrooms. There are bathrooms on both floors. So our proposal was to take advantage of the site slope. And hence we tucked the canoe hall and the MEP and the pool grill kitchen on the lower level, which made quite a good sense because the it's, you know, I don't know if it's easy for you to see, but you can see the tail of the whale tail swimming pool. So that's where the grill could successfully service the clients from the pool side. And then have the remaining functions elevated off the crown. And so what this allows us to do is allowed airflow below the building allows cooling of the slab and overall cooling of the building. It also allowed us to take advantage of, you know, on the front on the Macau side, provided great views by allowing us to again descend down from that elevated height. So every patron gets a nice view. I mean, that was one of the concepts. Let's see. I think I should point out that the roof was deliberately light colored, which helps reflecting heat without creating a glare. And then the dark color palette beneath the eaves also helps reduce ocean glare. I think I can move to the next slide. And maybe that's when you'll see a little bit more. Yeah, Pernima, I'm looking at those overhangs. I love those overhangs. The temperature difference sometimes on a hot day between a shaded area and an unshaded area can be as high as 40 degrees, 40 degrees. Right. And I think, well, I, Katie in our office has termed it like a wide brimmed hat. We have seven foot high, seven foot long eaves. It's very generous. So it allows us to cut down the solar heat gain and it minimizes glare. And it also, like, actually, it also creates a nice sense of enclosure. You know, it makes it sort of nice and cozy in really sitting inside. Maybe, I mean, if you want to keep that slide up, we can talk about a couple more things in there. So some of these images are from during the construction phase. So you'll see that we don't have any columns in the corner and we have no perimeter walls. You can see the ceiling fans. Did you want to talk about the ceiling fans, Kevin? I'll talk about later. I'm showing the CFD modeling that we have, but yeah, it's good to see an actual picture of them as opposed to just my CFD renderings. Okay. So yeah, so we, those ceiling fans have adjustable speeds and so they, you know, ensure occupancy, comfort on hot still, humid days. You'll also see on the right bottom image, you have to actually strain to see it, but there's retractable automatic retractable mesh screens, which allow us to have some protection from the wind and rain. But you can see that they're fairly transparent. And that actually goes through the entire perimeter of the restaurant. So just simple, you know, things that helped us keep this building without AC and yet comfortable. The roof is very well insulated to keep the heat out. And then we also have like a space between, we have scissor trust roofs and so we have space in between that, you know, where the, I should say, any heat that gets into that air gap then escapes naturally through the gable and louvered areas. So it allows to eliminate any heat buildup or transfer into the dining areas below. So that allows us to keep the cooler temperature. I do want to see that slide one more time because I want to talk about trees. So our client, you know, he loves trees and he genuinely wanted to save every tree. So we've maintained most of the trees and relocated a few trees and however, you know, so that way we were able to keep the embodied carbon within the life cycle of the tree. And so that reduces the air conditioning load. But what trees couldn't be saved, and this is really quite special, they were retweined and then they were crafted into live edge tables. And so you'll see in the top right image, the hotel staff actually did those tables. So if you're ever there, you should appreciate those. Another benefit to having trees and all the native landscaping around the restaurant is it also helps cool the surrounding areas and it reduces the urban heat island effects and again reduces the need for mechanical cooling systems in the restaurant area. The kitchen had to be enclosed and air conditioned. And that those are, you know, Department of Health regulations, but we did provide continuous insulation behind the metal flooding. And again, that along with the eaves helped cut down the heat gain and reduce, help reduce the cooling loads. Kevin, did you want to add anything on that slide? Yeah, can we go back to it? One thing, one great thing about talking about how open it is, most places you really only open on maybe one or two sides here, but really here we're open on almost four sides completely. There's just the kitchen in the back area that would be blocking the trade wings coming through. So this is really centralized in that courtyard and the trade wings can come through and then it just lets the heat dissipate out of the space and never really builds up because you can go right through from one side of the building to the other side of the building because it's open all around. It's almost exactly like a wide brim hat because you have those large overhangs not letting any of that radiant heat get into the space. Unless it's really late in the evening or even late in the evening early in the morning you have the building that the main structures have a planter feet away preventing that so you really don't get any direct radiant light into it and then you also have nice air movement through the space. And I'll add, I could point out that you see that section below, sorry we need to slide again, but that section is cut through the building on the Malca side and you can see that basically it looks straight through the building towards the ocean and you can see the canoe holly on the right side of the building. Okay, so the next slide then. All right, so I wanted to leave everybody with this slide. This is a picture like looking at the restaurant, the bar on the inside underneath the roof and then the outdoor bar area and then you know looking towards the ocean. We think, I mean it kind of captures the sense of our project and I just want to say that one of the things that we appreciate is our owner did tell us that we guests love the holly who in fact they kind of tend to linger and hopefully this slide tells you a little bit of why I mean I think it's great views but it's also very comfortable to be in that space. So I think with that I will transition to Kevin so he can illustrate measures that they took on their end with mechanical, electrical, fighting, plumbing, etc. Thank you Perneema. Yeah, my slides are not going to be quite as visually appealing as as Perneema slides but they'll show the picture of what we're trying to accomplish here mechanically plumbing-wise to save energy. So this first slide here, one thing we had to consider here this building was located right in the center of the courtyard so yes we're looking down on this building in every direction so we had to find a way to provide water heating and also provide air conditioning without having unsightly well some people have called them unsightly mechanical equipment around it on the roof or on the site so there's this opportunity here we had a somewhat decent size mechanical room in the lower level provided by the architect and we figured okay if we provide heat pumps to heat the hot water and then provide an air-cooled condensing unit through a BRF system, the air-conditioned property we can locate both of them inside the basement and they also they'll work somewhat congruently because heat pumps want this space to be hot and they'll reject the they'll reject cool because they'll be taking the coolness of the water to make great hot water and then the air-cooled condensing units want a cool place and then they'll take that cool air and pull it out of this space and blow it outside so if you can look at the slide there and right here's a picture there's a heat pumps located in the basement you have Luber's pulling air in the hot air in so heat pumps pull air the hot air in reject it out the front of the face of it and blow it right to the condensing units that are right next to it and that those will pull in that cold air push that hot air out Luber's into the Makai side of the building so those two are working congruently so it'll be a warmer space for the heat pumps and then it'll cool down and then create cool air for the condensing units if we go to the next slide you can see how people can read it's legible right there so on the left side is the air-cooled condensing unit efficiencies so if you can see when it's 100 degrees outside the total cooling capacity is like 13.9 and then the power input is 1.29 kW so this is the general generally how air-cooled condensings work and then if you go to, if it's 70 degrees the total cooling capacity is 15 and the power input is 1.03 so it's much more efficient for a lot more cooling when the space is cooler and then on the right side is the heat pump efficiency so you can see when it is hotter outside and the heat pump to cool performance is much greater than when it's cool outside so it just so with those two things working together it's much more efficient when you're in a restaurant at times when you're in air-conditioning modes midday and then we were serving lunchtime early evening when you're serving dinner you'll have a lot of air-conditioning required in the kitchen and then that will combine with okay you need a lot of hot water at the kitchen as well and the heat pump which uses hot water and makes cooling but with how small this building was we couldn't put that type of system in because you need a larger storage tank it's a more robust system so for how small the space we had and the budget there this we felt was the most economical way to achieve that symmetry with the cooling and heating and also to be able to find a system that met the aesthetics of the space and are of the building and didn't have unsightly equipment surrounding the building where that guest could be walking by and seeing from the rooms all the Linai's looked down towards this Huayu restaurant and also at the roof too so we couldn't even locate anything on the roof that made challenges with the kitchen exhaust equipment trying to locate everything in the attic space we had to have a Cusco louvers but yeah locating a building right in the middle of a courtyard that every guest looks down makes it very difficult to provide an easily maintainable mechanical plumbing system so we want to go to the next slide so we talked a lot about how it was an open floor plan for the dining and there's no walls anywhere really so you have nice air movement but we all know many times during the year and it's even getting worse now that the trade winds are almost non-existent so to address those very still days Kona days we put numerous ceiling fans throughout the dining area and to optimize the location we use CFD modeling to make sure we didn't have too many ceiling fans and waste money and also energy and also too little where you do not provide much benefit with air movement so one thing about ceiling fans typically in a dining area we're trying to be within 50 to 100 feet per minute air velocity maybe up to 150 because the cooling effect you'll get there is 3 to 6 degree temperature reduction with additional air movement so if it's 80 degrees, 85 degrees it'll feel like it's 80, 78 degrees with the additional air movement so we use in this project we use big ass fans I'm sure everyone is familiar with them they have the greatest marketing strategy with that name if you go back to that CFD modeling you'll locate them if you look on there in the yellow and green and light blue that's 40 to about 100 feet per minute velocity so right where it's really dark blue that's where the center of the ceiling fan is you have higher air velocities there but then as it goes down this one we took at 62 inches off the floor level we also did it and we also 48 inches so just different heights we compare it and like okay and then work with Pranima and found out optimal placement of the ceiling fans to not have too many to work with the aesthetics and not have too little and we felt we had it with this layout right here we're able to get good air movement typically about 3 to 5 degree cooling effect from the fans 50 to 100 feet per minute air velocity not too much where it's blowing napkins after play but not too little where there's negligible effect also if you can see in there there's a there's a private dining area that if you have a large group they want to be able to air condition that as well so we have AC in that private dining but the rest of it was all included and cooled with ceiling fans so just like the pdr of the private dining room is air condition but we also have doors that it can completely slide out so it can be totally transparent many of the time there's these large large doors that they just slide them open and they just act naturally ventilated in there as well and there's another ceiling fan in there to provide additional air movement to keep it cool another thing with the heat pumps for the hot water heating those are electric based so we do not have any gas usage to do any hot water which also helps us get to our 2045 model of eliminating the use of fossil fuel on Hawaii but pretty much all hot water heating in the future is going to have to either be with solar hot water or with heat pump hot water heating without gas because yeah that's obviously gas is a fossil fuel and one other aspect if we go at the final slide we have to wrap it up pretty quickly given the power on the property so Kanapali was already doing a great job with PV and as part of this project this whole renovation project we even added more PV so the property has about 600 KW of peak demand and currently with the PV on site they are about 213 KW and the property is being generated from PVs and utilizing heat pump water heating that works hand in hand with PV being generated on site so Kanapali Beach Hotel is doing a wonderful job of trying to meet our sustainability goals and they are very much contributing to Hawaii becoming the paradise of clean energy we are out of time so Kevin and Purnima thank you so very very much hopefully your project will be an inspiration to one and all and we will be galloping towards 100% clean energy in the near future again thank you so very much see you next time bye bye