The opening of the Proctor Dining Commons (18,000 SF) more than doubled the size of the kitchen, servery area, and dining area available to the Proctor community. Work included the installation of state of the art electric appliances and a stone pizza oven. It’s an open, airy space that provides beautiful views over Carr Field and the Proctor ski area.
Forty geothermal wells provide heating and cooling year-round. Passive solar, innovative and ultra-low energy kitchen ventilation systems and building envelope were designed to reduce the building’s heating and cooling energy consumption by 60% or more over similar typical food service facilities. Air sealing methods resulted in actual air leakage test of .0545 CFM/SF @ 50P, which was significantly less than the specified .10 CFM/SF @ 50P.
This project is Net Zero Ready.
Photo credit Sally McCay