The project envisages a complete energy modernization of restaurant "La Bottega" by combining a high-efficiency HVAC system and measures on the building envelope, with the aim of reducing energy costs, increasing comfort and limiting the carbon footprint. The main activities include: 1) VRF/VRV direct evaporation system with an installed capacity of 25 kW, providing heating and cooling with zone control of the indoor units, inverter compressors and a high seasonal coefficient (target SEER/SCOP in class "A++"); 2) replacement of transparent building envelopes (windows and doors) - 60 m² with aluminum profiles with a thermal break and glass units with low-emission coating and argon, aimed at Uw ≤ 1.3 W/m²K; 3) thermal insulation of floors to the ground/unheated spaces - 50 m² with XPS boards (λ ≤ 0.034 W/mK), including the necessary vapor barriers and details against linear thermal bridges; 4) thermal insulation system for the roof – 60 m² using sandwich panels (PIR/PUR core) with a target U ≤ 0.30 W/m²K, also providing increased air tightness. HVAC control will be implemented through programmable controllers and operation schedules, with the possibility of remote monitoring of basic parameters (temperature, operating time, emergency signals). All accompanying construction, electrical and refrigeration activities, start-up and commissioning, as well as personnel training are provided. All assets are new and unused, comply with eco-design requirements (ErP) and applicable standards (e.g. EN 14511/14825 for air conditioning equipment; EN 14351‑1 for windows and doors; EN 13164 for XPS; EN 14509 for sandwich panels). The expected effects are: reduction of heating/cooling energy supply ≥25–30%, lower peak loads, improved thermal comfort, limited risk of condensation and drafts, better acoustics and long-term protection of the enclosing elements. Implementation period: up to 12 months, with well defined stages: delivery, installation, adjustments and training.
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