Текущий выпуск
№3 2017

Fall 2015



Summary of the fall 2015 issue «Sustainable Building Technologies».

Sapporo Dome. Double Arena of a Sports Complex p. 36

Iuri Tabunshchikov, Marianna Brodach,Nikolay Shilkin

A unique example of combining natural, geographic and environmental factors during the design and construction – stadium in Japanese town of Sapporo. The stadium was built for the World Cup 2002 with design developed by well-known architect Hiroshi Har.

Improvement of thermal comfort in the streets with the help of water spray systems p.46

 Hamid Montazeri, Yasin Toparlar, Bert Blocken, Jan Hensen

 Climate change is expected to present a number of challenges for the built environment, such as increased demand for summer cooling and heat-stress related morbidity and mortality. Cooling energy demand, for example, is expected to increase by 72 % wordwide by 2100. Climate change will also increase the frequency and the intensity of heat waves. These problems are aggravated by the urban heat island effect (UHI). Adaptation strategies such as evaporative cooling therefore need to be evaluated and implemented to reduce heat stress in the outdoor and indoor built environment.

ABOK Turns 25. Our values p. 76

 ABOK is the first public organization in our industry unanimously and voluntarily established by representatives of all USSR Republics on 22–23 January 1990. ABOK became the first Russian public organization in our industry that has received global recognition by becoming a member of the Federation of European Heating, Ventilation and Air-conditioning Associations (REHVA) in 1990 and an associate member of the American Society of Heating, Refrigeration, and Air-Conditioning Engineers (ASHRAE) in 1991.

Energy efficient solutions for commercial kitchen ventilation p. 82

Low efficiency appliances with high energy output add more heat to the kitchen space; require higher ventilation rates resulting in a higher HVAC energy consumption. More efficient cooking equipment, such as induction cookers and combiovens for example, consume less energy to prepare food and release less heat to kitchen space hence requiring less energy to ventilate and cool the kitchen.