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Maria's Restaurant

ACCA Commercial HVAC System Design Process Course
This 6-hour HVAC training online video series covers the design basics of commercial HVAC. It addresses the importance of observing the basic design requirements in Manual N, Manual CS, Manual Q, Manual T. It also provides practical field diagnostics tips based on the Technician’s Guide and Workbooks series for properly designed and installed commercial systems.

Who It's For
Targeted to field personnel, but it is open to anyone interested in understanding the basics of commercial design. Students, contractors and code officials.

What Is Covered
To make informed decisions, it is necessary to have a basic understanding of the commercial HVAC design process, including how seemingly different elements interact, and how to combine the basic design steps to complete the required calculations. Maria’s Restaurant is a case study that details by example the approach needed to succeed in developing commercial designs. A restaurant design was selected for the guide and workbook because restaurants are a more complicated subset of commercial applications. Once you understand a restaurant design, you will be able to apply the basic design requirements to less complicated retail spaces—such as beauty parlors, pet shops, and dry goods stores—as well as office areas.

Whether you are reviewing a permit application or preparing a proposal as a commercial HVACR contractor, you need to understand the basic process covered in this Guide & Workbook.

Maria’s Restaurant provides a possible design sequence for:

  1. Calculating the heating and cooling requirements for a restaurant.
  2. Selecting the heating and air conditioning equipment needed to meet those requirements.
  3. Designing a duct system to deliver the correct amount of conditioned air.
  4. Developing building pressurization plan, and an airflow plan for comfort and energy savings.
  5. Choosing the correct grilles and registers for optimal mixing of conditioned air for maximum comfort.
Maria’s Restaurant also covers some common pitfalls designers encounter when integrating the design and equipment selection processes. The Workbook & Guide provides an overview of the process intended for general audiences. Additional sections provide the process details for those who want to dig deeper into the design and equipment selection process.

Course Breakdown (6 hours total)

Chapter 1
Section 1 - Load Calculations and Exhaust Air
Section 2 - Weather Data R-Value and U-Values
Section 3 - HTM and Load Btuh
Section 4 - ERV and Economizers
Section 5 - Loads in Other Locations

Chapter 2
Section 6 - Equipment Selection Background and Building Pressurization
Section 7 - Name Plate Data and Load Review
Section 8 - Expanded Equipment DataSection
9 - Sensible and Latent Heat, SHR and Comfort Chart

Chapter 3
Section 10 - Introduction to Manual Q
Section 11 - Friction Rate and CFM to FPM
Section 12 - Duct Fittings and Calculations
Section 13 - Airflow Calculations and Dampers

Chapter 4
Section 14 - Manual T Introduction
Section 15 - Supply Air deflection, Return Air Grilles, and Filter Selection


Section 16 - Structural Building Loads
Section 17 - Internal Loads Zone 1
Section 18 - Internal Loads Zone 2
Section 19 - Zone 1 Speedsheet Loads
Section 20 - Zone 2 Speedsheet loads
Section 21 - Zone 1 Speedsheet loads
Section 22 - Zone 2 Speedsheet loads
Section 23 - Exhaust System Design
Section 24 - Outside Air Requirements
Section 25 - Math Review: Calculator Use
Section 26 - Math Review: Using Formulas, and Conversion Factors
Section 27 - Math Review: Interpolation