Practices

The Commission is in the process of updating some of the content on this website in light of the withdrawal of the United Kingdom from the European Union. If the site contains content that does not yet reflect the withdrawal of the United Kingdom, it is unintentional and will be addressed.

Restaurant KOH – Barcelona, Spain

Share this Post:

In the center of the "Poblenou" neighborhood of Barcelona, the "Koh" restaurant has been renovated, following the EnerPhit / Passivhaus protocol. "Koh" means "island" in Thai, and thus reflects the idea of ​​the owner, of creating a quality site in different aspects: quality of the food, quality of the interior design and quality of the interior environment. In addition to these virtues perceived by the consumer, the fact of creating a site with very low energy consumption, with its direct advantages for the owner and indirect for the environment also stands out.

 

EnerPhit provides a protocol for buildings with very low energy consumption, combined with high thermal comfort. It is calibrated to achieve optimal energy rehabilitation in the life cycle of the building. In other words, the initial construction costs and energy consumption savings are valued throughout the life of the building.

 

The economic analysis of the offers of several contractors has shown that the extra cost to reach this standard is relatively low, of 5% in the case of the awarded contractor. The annuity that the promoter will pay (sum of mortgage and energy consumption) is from the first year lower compared to a less efficient variant, according to the Spanish building technical code.

 

The main strategies of action have been: continuous thermal insulation throughout the enclosure, Passivhaus type windows for warm weather, double flow ventilation with Passivhaus certificate, high air tightness and heat pump for heat and cold.

 

ARCHITECTURAL DESCRIPTION

 

The main difference between a "conventional" and passive restaurant lies in the quality of the interior environment. Its parameters are indoor temperature, relative humidity, absence of air movement and absence of noise from the thermal conditioning system. In a passive restaurant the typical discomfort of the air conditioners that drive with high speed the air to set the interior spaces is missing.

 

The passive restaurant does have a diffusion system of fresh air, combined (in our case) with a heat pump. But due to the very low demands of heat or cold, this system works at very low speeds, so that the user does not perceive them. The ventilation of air coming from the exterior works in a continuous way through some "heat recovery" of high quality (certified by the Passivhaus Institut). These heat exchangers filter the outside air so that most of the pollens and air particles (traffic etc.) do not enter the interior rooms. Another advantage of a passive restaurant is the absence of cold or heat radiation through the windows or large air infiltrations.

 

ENERGY CONSUMPTION

 

  • Primary energy need: 100,00 kWhpe/m2.year
  • Final Energy: 295,00 kWhfe/m2.year
  • Initial consumption: 100,00 kWhpe/m2.year

ENVELOPE PERFORMANCE

Envelope U-Value: 0,60 W.m-2.K-1

Air Tightness Value: 4,00

 

SYSTEMS

  • Heating system: heat pump
  • Hot water system: individual electric boiler
  • Cooling system: VRV Syst. (Variable refrigerant Volume)
  • Ventilation system: free-cooling, double flow heat exchanger
  • Renewable systems: none

Award labels

Available link languages