Reagan Country Café Design Concept Although the interior characteristics of this space take on a different theme than the others, it is important to continue a smooth transition from the café to the Multipurpose Room and to the exterior plaza. The balcony of the Multipurpose Room serves as seating for the café. The chandelier will be very visible in the café and the seating area. The square features of the luminaires used in the Mulitpurpose space are continued in the luminaire selection for the space. Semi-recessed square decorative downlights lead a customer around the egress path from entry to food selection to seating. The food displays and vertical menu boards are lit with a track system using halogen lamps for color rendering. Lensed troffers, specifically chosen for cleanliness, are hidden behind a dropped ceiling to provide a high horizontal illuminance to the cooking plane. Even though daylight provides a large amount of light to the seating area, it will be lit with decorative pendants with a square lampshade. The general properties of the shade are similar to the square shade of the chandelier in the Multipurpose Room to integrate both areas. Design Criteria Horizontal Illuminance: Dining - 20 fc (IES 10 fc) Food Display 40 fc (IES - 50 fc) Cash Register 20 fc (IES - 30 fc) Food Preparation 50 fc (IES 50 fc) Selecting food and eating are the primary tasks performed in this area; therefore, it is important to provide the proper amount of light to the table and enough light to enhance the appearance of the food. There is also a checkout area with a cash register. Amply light must be provided to the keyboard for typing. Vertical Illuminance: Dining - 5 fc (IES 3 fc) Food Display 5 fc (IES no recommendation) Cash Register - 3fc (IES 3fc) Food Preparation 3 fc (IES 3 fc) Vertical illminance is not as important as horizontal illuminance, although a level of 3 to 5 fc should be provided for dinner conversation, food display, food preparation, and cash register. Daylight Integration: This space also has large windows along the seating areas for the visitor to enjoy the view of the mountains while eating. The windows are west facing, allowing direct light to penetrate into the space during the latter hours of the afternoon. Therefore, shades will be necessary for darkening during the late afternoon for comfortable dining. During the morning and early afternoon, the window can allow indirect daylighting into the space allowing for dimming and energy savings. Appearance of Space and Luminaires/Theme: 34
The architect wished for a country western theme with Ronald Reagan paraphernalia for this café. The appearance of the luminaires were carefully chosen to compliment the country theme. Reflected Glare: Shiny surfaces, such as glass and countertops, with a dark background were avoided to prevent reflected glare. Color Appearance: Color rendering can have an impact on the appearance of the food. Lamps with good color rendering were chosen to provide desirable food presentation. From an AE 597 experiment in the lighting lab, the low voltage tungsten lamp resulted in the best color rendering by students in the class. Direct Glare: Direct glare from the fixtures should also be avoided to prevent color washout* when viewing the food selections. Direct glare can also be an obstacle to employee comfort, productivity, and safety; therefore exposed lamps should not be used. *color washout retina receives the direct light and puts a white layer over the color that you are looking at, therefore washing out the color and decreasing the saturation of the color learned in AE 597 Dr. Moeck Light Distribution on Task Plane (Uniformity): The counters where the employees will be preparing food and displaying food required an even distribution along the horizontal surface. Unwanted shadows were avoided so the workers can see everything on the task plane. Cleanliness of Space: The kitchen and serving area should be a very clean for sanitary purposes. Gasketed, damplabeled luminaires should be selected to allow easy cleaning and prevent dirt and grease from entering the luminaire. ASHREA/IESNA 90.1, 1999 Power Allowance: Dining Area - 1.4 W/sq.ft. Food Preparation 2.2 W/sq.ft. *1.0 W/sq.ft. can be added for decorative wall sconces and highlighting art work. California Title 24 Power Allowance: Dining Area 1.1 W/sq.ft. Food Preparation 1.7 W/sq.ft. * 0.6 W/sq.ft. can be added for ornamental chandeliers and sconces that are switched or dimmed on different circuits 35
Fixture Schedule TYPE DESCRIPTION LAMPS MANUF. VOLTAGE A1 B6 2X4, RECESSED, LENSED, GRID CEILING, STATIC, FLUSH STEEL DOOR, TRIPLE GASKETING STEEL HOUSING WITH WHITE ENAMEL,SPEC. GRADE DECORATIVE 9 x9 SQUARE DOWNLIGHT, CLEAR ACRYLIC WITH WHITE LACQUER LENS, BRUSHED STAINLESS STEEL TRIM TOTAL WATTS (2)F32T8/3500K LITHONIA SP8 120 73 (2)32WTBX/3500K LIGHTOLIER SL207A 120 67 BALLAST ELECTRONIC RAPID START ELECTRONIC RAPID START B7 B8 4" LOW VOLTAGE DOWNLIGHT, OPEN CLEAR CONE, SPECULAR LOW IRIDESCENT FINISH, LENS OPTION 1 RECESSED LOW VOLTAGE DOWNLIGHT, LENSED PINHOLE, FLOOD DISTRIBUTION (1) 20WMR16 FL GOTHAM DLV 120 20 NA (1) 20WMR16 FL GOTHAM DLV 120 20 NA D2 DECORATIVE PENDANT, BRONZE FINSH, CLEAR AND FROSTED GLASS DIFFUSER (1)40W HALOGEN G9 FROSTED ZANEEN D4-1027 120 40 NA T3 LOW VOLTAGE DECORATIVE SQUARE ACCENT, METAL STRUCTURE, BRUSHED ALUMINUM FINISH, (1)75W HALOGEN GZ10 MR20 ZANEEN D9-2018 120 75 NA Light Loss Factors Luminaire BF A1 0.94 B5 0.98 B6 0.98 Cleaning Interval Clean (every 6 months) Clean (every 6 months) Clean (every 6 months) Maintenance Category LLD RSDD LDD Total LLF V 0.95 0.98 0.92 0.81 V 0.85 0.98 0.92 0.75 IV 0.85 0.98 0.94 0.75 B7 NA Clean (every 6 months) IV 1.0 0.98 0.94 0.92 D2 NA Clean (every 6 months) IV 1.0 0.98 0.94 0.92 T3 NA Clean (every 6 months) IV 1.0 0.98 0.94 0.92 36
RCR = 2.5 x 8.5 x (2 x 62.58 + 2 x 33.67 ) / 2107 sq.ft. = 1.94 Power Density Calculations Allowed Power Density by Title 24: Dining Area 1.1 W/sq.ft. Food Preparation 1.7 W/sq.ft. * 0.6 W/sq.ft. can be added for ornamental chandeliers and sconces that are switched or Dimmed on circuits different Luminaire Ballast Watts Quantity Total Watts A1 73 3 219 B5 67 29 1943 B6 36 4 144 B7 20 4 80 D2 40 5 200 T3 75 6 450 Total: 3036W 3036W / 2107 sq.ft. = 1.44W/sq.ft < Title 24 1.7W/sq.ft. 37
First Floor Lighting Plan DRAWING NOTES - NM REFERS TO PANEL NORMAL LP-HV-GD - EM REFERS TO PANEL EMERGENCY LP -LV-EGD 1. - CIRCUTING NOTATION: PANEL-CIRCUIT-ZONE 38
Calculation Summary Dining Booths Horizontal Illuminance Design Criteria - 15 fc (IES 10 fc) Results: Average 10.37 fc Max 10.40 fc Min 6.9 fc (min occurs between booths) Vertical Illuminance - Face Design Criteria - 5 fc (IES 3 fc) Results: Average 8.52 fc Max 8.8 fc Min 8.3 fc 39
Food Displays Vertical Illuminance Design Criteria - 50 fc (IES - 50 fc) Results: Average 44.43 fc Max 65.2 fc Min 27.0 fc 40
Horizontal Illuminance Design Criteria 10 fc (IES no recommendation) Results: Average 21.20 fc Max 22.5 fc Min 18.3 fc 41
Cash Register Horizontal Illuminance Design Criteria 20 fc (IES - 30 fc) Results: Average 24.02 fc Max 25.7 fc Min 22.5 fc Vertical Illuminance - Face Design Criteria - 3fc (IES 3fc) Horizontal Illuminance Results: Average 13.17 fc Max 13.5 fc Min 12.7 fc 42
Food Preparation Horizontal Illuminance Design Criteria 50 fc (IES 50 fc) Results: Average 53.79 fc Max 88.6 fc Min 26.3 fc 43
Vertical Illuminance Design Criteria 3 fc (IES 3 fc) Results: Average 40.21 fc Max 60.8 fc Min 29.1 fc Menus Vertical Illuminance Design Criteria fc (IES fc) Results: Average 23.29 fc Max 40.1 fc Min 15.0 fc 44
Rendering Conclusions The Country Cafe, though small in area, serves as pleasurable space for lighting design, with man of the decorative aspects directly related to the design of the Multipurpose Room. The integration of the Multipurpose Room and the Café is critical because these two rooms may be used simultaneously for the same group of visitors. The goal of integration was reached through the use of square geometry in fixture selection and the use of a chandelier shade component for dining booths that are larger in scale. Because of the variety of tasks performed in this space, including food preparation, food selection, menu display, facial rendering, and cash register functions, horizontal and vertical illuminance levels were necessary. All illuminance levels were met based on the criteria determined for each specific task. Low voltage halogen lamps were also use to enhance food presentations. Although this room was not connected to the dimming control panel, a user-friendly switching scheme was provided for lighting controls. 45