The Red Devon Restaurant. Bangall, New York.
This project completely renovates a 6,600.sq. ft. restaurant into a restaurant and cafe-bakery featuring locally grown, organic foods and showcasing sustainable design.
Sustainable design features include:
- A 17-ton ground source heat pump providing all heating and cooling and heat recovery ventilators to provide fresh air
- An evacuated tube solar water heater capable of providing 50% of the restaurant’s total annual hot water.
- A 9.6 KvA photovoltaic electrical system capable of generating 34% of the restaurant’s total electrical consumption.
- A variable volume kitchen exhaust hood that is estimated to save 110,000 kw/hrs of electricity and $9,800 in electrical costs per year.
- Spray foam insulation, R-36 at roofs, R-25 at walls
- Rainwater harvesting for site irrigation.
- Extensive use of recycled and low life cycle impact finishes and materials.
- An intensive green roof at new construction and and an energy start reflective roof at existing construction.
Energy modeling indicates that this design should lead to energy consumption 57% less than a design that met the requirements of the New York State Energy Code. This should avoid production of 197 tons of CO2 and save $27,300 per year in energy costs. Nomad Architecture did not provide interior design services. The restaurant opened in June 2008.
