University of California San Diego -Revelle Plaza Cafe (64 Degrees)

University of California San Diego -Revelle Plaza Cafe (64 Degrees)2019-11-08T12:46:30-07:00

Project Description

Project Description

The University of California San Diego’s renovated Revelle Plaza Cafe has been named 64 Degrees, which derives its name from the average temperature in La Jolla, the year Revelle College was founded, and the height of the college’s namesake, Roger Revelle.

Renovation of the adjacent exterior plazas was an integral part of the project, and they served to extend the dining environment to the outdoors. There are exhibition food platforms that provide an interactive experience for diners.

The newly installed HVAC equipment is served by main campus heating and chilled water loops, and the newly installed chilled water pumps, served by the main campus loop, maintains the desired pressure and flow to the renovated equipment. Heat exchangers were installed to transfer heat from the campus high temperature hot water loop to the medium temperature water loop that serves the newly installed equipment.

After careful review of the control strategy with the entire Commissioning Team, led by EEI’s Technical Staff, through a Controls Summit Meeting, a higher level of understanding was realized by all about the importance of the Sequence of Operations. Due to careful Functional Performance Testing of the installed systems, the Client was able to gain the benefit of a very dynamic system that met their operational needs, maintained a desired efficiency, and minimized upfront construction costs by reducing the number of AHU’s required to serve the space.

This project has been certified LEED Gold (under v3 2009).

Unique Design Aspects

The HVAC System Design entailed nine kitchen exhaust fans all interlocked with a single, large, Air Handling Unit serving one large communicating cooking and dining space. Each Kitchen Exhaust Fan was connected directly to its own respective “cooking island” with a dedicated kitchen hood at various locations throughout the large open space. These kitchen hoods were toggled on/off by kitchen staff based on need, which presented a unique challenge given how dynamic that space was. In order to maintain a reasonable net CFM differential and positive building pressure, the interlocked Air Handling Unit had to have the ability to react to the changes by modifying the outside air ventilation being delivered to the space in response to kitchen staff turning kitchen hoods on and off at will.

Project Details


La Jolla, California


25,000 SF







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