Maria's Restaurant

Maria's Restaurant

This 6 hour video series covers the commercial design basics, addressing the importance of observing the basic design requirements in Manual N, Manual CS, Manual Q, Manual T, and practical field diagnostics tips based on the Technician’s Guide and Workbooks series for properly designed and installed commercial systems.

Who It's For?

Targeted to field personnel, but it is open to anyone interested in understanding the basics of commercial design. Students, contractors and code officials.  

Click here to enroll in the online program. 

The cost for the online program is $139 ($99 for ACCA members).

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What is Covered

To make informed decisions, it is necessary to have a basic understanding of the commercial HVAC design process, including how seemingly different elements interact, and how to combine the basic design steps to complete the required calculations. Maria’s Restaurant is a case study that details by example the approach needed to succeed in developing commercial designs. A restaurant design was selected for the guide and workbook because restaurants are a more complicated subset of commercial applications. Once you understand a restaurant design, you will be able to apply the basic design requirements to less complicated retail spaces—such as beauty parlors, pet shops, and dry goods stores—as well as office areas. 

Whether you are reviewing a permit application or preparing a proposal as a commercial HVACR contractor, you need to understand the basic process covered in this Guide & Workbook. 

Maria’s Restaurant provides a possible design sequence for:

  1. Calculating the heating and cooling requirements for a restaurant.
  2. Selecting the heating and air conditioning equipment needed to meet those requirements.
  3. Designing a duct system to deliver the correct amount of conditioned air.
  4. Developing building pressurization plan, and an airflow plan for comfort and energy savings.
  5. Choosing the correct grilles and registers for optimal mixing of conditioned air for maximum comfort.

Maria’s Restaurant also covers some common pitfalls designers encounter when integrating the design and equipment selection processes.  The Workbook & Guide provides an overview of the process intended for general audiences.  Additional sections provide the process details for those who want to dig deeper into the design and equipment selection process.

Course Breakdown (6 hours total)

Chapter 1 
Section 1 - Load Calculations and Exhaust Air
Section 2 - Weather Data R-Value and U-Values
Section 3 - HTM and Load Btuh
Section 4 - ERV and Economizers
Section 5 - Loads in Other Locations

Chapter 2
Section 6 - Equipment Selection Background and Building Pressurization
Section 7 - Name Plate Data and Load Review
Section 8 - Expanded Equipment Data
Section 9 - Sensible and Latent Heat, SHR and Comfort Chart

Chapter 3
Section 10 - Introduction to Manual Q
Section 11 - Friction Rate and CFM to FPM
Section 12 - Duct Fittings and Calculations
Section 13 - Airflow Calculations and Dampers

Chapter 4
Section 14 - Manual T Introduction
Section 15 - Supply Air deflection, Return Air Grilles, and Filter Selection

Supplemental
Section 16 - Structural Building Loads
Section 17 - Internal Loads Zone 1
Section 18 - Internal Loads Zone 2
Section 19 - Zone 1 Speedsheet Loads
Section 20 - Zone 2 Speedsheet loads
Section 21 - Zone 1 Speedsheet loads
Section 22 - Zone 2 Speedsheet loads
Section 23 - Exhaust System Design
Section 24 - Outside Air Requirements
Section 25 - Math Review: Calculator Use
Section 26 - Math Review: Using Formulas, and Conversion Factors
Section 27 - Math Review: Interpolation 

Sample Video

How it Works

Once you enroll and pay, you will receive an email to sign in/register. If it's your first time using our new system, you will need to enter an access code and user information. If returning, just use the link above and use the “Sign In” tab and enter your email address and password.

Once you are in, you will have full access to the 6 hour video series. Once you have completed the videos, you can take, and pass, a multiple choice question online exam to earn a course certificate.

Upon successfully passing the exam a certificate of completion is issued. To receive CEU/CEH credits from a variety of organizations, you are responsible for providing a copy of the certificate to the appropriate certification body. See below for the full list of CEUs. ACCA will maintain your transcript as proof of your credentials.


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Available CEU/CEH's

(CEU/CEH totals available as of Sept 25, 2017. These are subject to change, please check with pertinent organizations if there are any questions.)

  • RSES - 6.5 Hours
  • ESCO - 4 Hours
  • ICC- Course approval number is 12869
  • NATE - 6 Hours in the following specialites
    • Air Conditioning Installation
    • Air Conditioning Service
    • Air Distribution Installation
    • Air Distribution Service
    • Heat Pump Service
    • Heat Pump Installation
    • Efficiency Analyst
    • Gas Heating Installation
    • Gas Heating Service
    • HVAC Performance Verifier

Sign Up Today

Click here to enroll in the online program

The cost for the online program is $139 ($99 for ACCA members).

Get CEUs! Successful completion of the online certificate program will provide you with a variety of continuing credits available through NATE, ICC, ESCO and RSES.

Click to Enroll

    

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