Project: Russian restaurant DRUZYA – Sofia, 34 Shipka Street
Main contractor:„Balkan Construction” AD
In May 2014, one of the newest restaurant complexes in Sofia – Druzya – opened its doors in the very heart of the city. The complex is spread over two floors, housing two spacious dining halls, a children’s corner, and a panoramic terrace. The restaurant Druzya offers both traditional Russian cuisine and a variety of specialties from European cuisine.
The ventilation and air-conditioning systems of the complex were executed by „TANGRA”. Among the main criteria of the client were high efficiency of the systems and low energy consumption of the installed equipment. The variety of solutions provided for the different halls, the children’s corner, and the kitchen, the flexibility in controlling the systems, and the high quality of the equipment were decisive factors in choosing the contractor for the HVAC part.
To maintain the desired temperature in the halls, a central air-conditioning system with fan coil units has been installed. Floor convectors, positioned in front of the glazed areas, create a thermal barrier and provide better comfort in the rooms. The systems allow for zoned control – by floor – and individual control of each convector. The air-conditioning for the two halls, the coffee lounge, and the children’s corner is provided by a Hitachi Samurai water-cooled heat pump unit.
The supply of fresh air and the extraction of polluted air in the restaurant halls is provided by a central air-handling unit with a built-in regenerative heat exchanger TANGRA AHU REC, which recovers up to 60% of the energy from the exhausted air. The ventilation system also allows for zoned control. The system is inverter-controlled, enabling the adjustment of airflow according to the occupancy of the halls, thereby achieving a real reduction in energy consumption.
The dishes are prepared in a kitchen block located in the basement of the building or in a show cooking area situated in the main dining hall of the restaurant. The main kitchen is a particular challenge due to the many work areas with different requirements. The ventilation is zoned, so each block can operate independently when needed. The TANGRA CK-S extraction hoods fully cover the area above the stoves and kitchen appliances, removing odors, steam, and heat, and creating a comfortable working environment for the staff. The precisely calculated and adjusted ventilation in the show cooking area allows demonstration cooking to take place within the main dining hall without compromising the comfort of the guests.
The installed systems allow multiple operating modes, enabling the ventilation and air-conditioning systems to be used only in the areas where they are needed. This factor contributes to reduced energy consumption, while the systems operate at optimal efficiency.
