A11: Source Separation

(1 point)

INTENT

Preserve indoor air quality and maximize olfactory comfort in occupied spaces through the isolation and proper ventilation of indoor pollution sources and chemical storage areas.

SUMMARY

This WELL feature requires strategies that isolate key sources of odors, germs, pollution or humidity through doors or dedicated exhaust.

ISSUE

Air pollution can be created from many indoor sources, including cleaning products, office equipment and humid environments. Chemical storage closets, for example, can be a source of harmful vapors, including Volatile Organic Compounds (VOCs) that are linked to cancer, organ and central nervous system damage. Copy rooms can contribute to the production of ozone, which has been associated with lung inflammation, chest pain, wheezing, coughing, shortness of breath and the exacerbation of respiratory illnesses such as pneumonia and asthma. Bathrooms can encourage the growth of mold and mildew, which have been associated with allergic reactions and aggravate lung diseases such as asthma. Exposure to air pollutants in kitchens, such as particulate matter, VOCs and polycyclic aromatic hydrocarbons, has been associated with kidney inflammation.

SOLUTIONS

The most effective way to curb air pollution in buildings is to eliminate individual sources or capture emissions at the source before they spread to surroundings. For air pollution sources that are inevitable, physical separation of such sources combined with direct ventilation exhaust systems is an effective means of protecting individuals.

IMPACT

Separating individual sources of air pollution helps improve indoor air quality and plays a fundamental role in creating healthier buildings.

REQUIREMENTS

Part 1

Manage Pollution and Exhaust (1 point)

Verified by MEP, Architectural Drawing, Mechanical Drawing

For All Spaces

All bathrooms, kitchens, rooms for cleaning and chemical storage, rooms with high-volume printers and copiers, and high-humidity areas meet one of the following requirements:

1. Are separated from all adjacent regularly occupied spaces with self-closing doors and/or vestibules.

2. Utilize exhaust fans so that return air is expelled outdoors rather than recirculated.

For Commercial Kitchen Spaces

The following requirements are met:

1. Canopy hoods have side or partial panels when allowable by code.
2. Type II hood overhangs and setbacks comply with ASHRAE 154-2011 (Table 3 - Minimum Overhang Requirements for Type II Hoods) on all open sides, measured in the horizontal plane from the inside edge of the hood to the edge of the top horizontal surface of the appliance.
3. The vertical distance between the front lower lip of the hood and cooking surface is less than or equal to 1.2 m [4 ft].
4. Makeup air velocity near (or directed at) the hood is less than 0.25 m/s [75 fpm].
5. Replacement air introduced directly into the exhaust hood cavity does not exceed 10% of the hood exhaust airflow rate.
6. At least 50% of the air that replaces the exhaust air is conditioned transfer air rather than makeup air.
7. Appliances are grouped under exhaust hoods according to effluent productions and associated ventilation requirements, as specified in ASHRAE 154-2011, per hood type (defined by the classifications used in ASHRAE 154-2011 for light, medium, heavy and extra-heavy appliance duty levels).
8. Appliances have a rear seal between the appliance and the wall when allowable by code.
9. Appliances located at the end of a cook line requiring exhaust airflow rates greater than 460 L/s/m [300 CFM/ft] have a full side panel or an end wall.

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