호텔 설비 설계계획

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호텔 설비 설계계획

목차

1장 건축개요····································································································
서론···············································································································
설비설계의 기본방향·····························································································
건축도면/구조/건축면적························································································
급수방식·············································································································
급탕방식··············································································································
배수방식··············································································································
통기방식··············································································································
2장 실시설계·········································································································
급수설계 개요/설계순서···························································································
급수량 산정···········································································································
수수탱크 용량·······································································································
펌프용량 산정·······································································································
급수관경 결정·······································································································
급탕설계 개요/설계순서···························································································
급탕량 산정··········································································································
저탕탱크 용량········································································································
팽창탱크 용량········································································································
보일러 용량··········································································································
급탕 관경 결정·······································································································
배수설계 개요/설계순서····························································································
배수관경 결정·······································································································
통기관경 결정·······································································································
우수관경 결정······································································································
참고문헌··············································································································

본문내용

1. 건축개요
■ 서론

호텔에서는 숙박, 오락, 집회, 음식, 종업원의 서비스 및 사회적 환경을 이용한 시스템 시비스등의 기능을 제공하는 곳이다. 그리고 호텔 고객의 다수가 연령별, 성별, 지역별, 체질별로 다양한 불특정 고객이 많으며, 주거의 목적보다는 여행 또는 업무 중 휴식의 목적이 더 크기 때문에 고객에 대한 다양한 최적의 휴식 환경조성이 호텔의 목적 및 이익과 직결된다고 할 수 있다. 남녀노소의 불특정 다수인이 투숙하는 복합기능의 건물로 수면, 오락, 휴식 등의 다양한 생활형태가 이루어지므로 누구나 쉽게 자신의 체질에 맞게끔 실내환경을 쾌적하게 조절하여 사용 할 수 있도록 한다. 따라서 고신뢰도의 기기를 사용하며. 또한, 24시간 연중 사용 및 가동으로 고장에 따른 유지관리 및 보수가 적도록 함이 요구되고, 기기보전이 쉽도록 하여야 하고, 에너지와 대인 서비스의 인건비 비용절약을 위한 설비계획이 이루어지도록 한다.

․정부의 제반 정책에 적극 부응하는 열원시스템 선정
․에너지 절약적이고 유지관리가 용이한 시스템 고려

․주간 및 야간, 간헐운전 등 부하변동을 고려한 시스템
․화장실은 항시 부압유지로 취기 및 악취확산 방지

․기기, 장비의 표준화 및 모듈화
․보수점검이 용이한 장비배치, 설비면적 확보
․TAB 실시에 의한 설비 최적화, 장비 노후화 방지
․실내소음유지, 진동 고려

․생애비용 (LIFE CYCLE COST) 개념 도입
․펌프, 송풍기 등 고효율 기기의 선정, 운전효율 증대
․용도 및 사용시간을 고려한 설비시스템 구성
․성능 및 시공성 향상의 향상, 공사비 절감

․소방법 및 기타 관계법규에 준한 소화설비 계획
․방재능력 확보를 통해 유사시 인명 및 기기 피해 최소화
․품질, 성능이 검증된 자재 및 시스템 선정

■ 설비설계의 기본방향
호텔은 대전광역시 덕명동에 느낄수 할수 Happy house의 개념으로 경제적이고 유지관리가
용이 하며 관리비 측면을 고려하여 수질오염방지 및 쾌적한 실내 환경을 구연할수 있는 설비
시스템으로 계획한다.

참고 자료

일본건축설비기술자협회 ‘급배수ㆍ위생설비설계’ 기문당, 2002
조병선 ‘건축위생설비’ 대전산업대학출판부, 2000
박효석ㆍ이용화 공저 ‘건축 급배수ㆍ위생설비’ 세진사, 1998
성순경 ‘난방설비’ 세진사, 2003
http://blog.naver.com/hanjabbu/60000616910
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