1908 news article

D107

http://bay-journal.com/bay/1he/writings/wenonah-hotel-1908nov9.html


Sounds like a much better system than I have now. If Dan ever goes back in time to give a seminar, this is the place......See excerpt below:

"...MECHANICAL AND ELECTRICAL EQUIPMENT.

The rotunda, dining room, ordinary, grill room, and buffet are heated and ventilated by a fan system which takes fresh air from outside the building and filters it and treats it. The capacity of this outfit is 10,500 cubic feet of heated air per minute. A mixing damper is provided on each duct in the fan room so that the required amount of fresh air may be continually delivered to the different rooms at any desired temperature in either winter or summer.

The main toilet room and employees toilet room in the basement are ventilated by means of a high pressure exhaust system which takes the air from the rooms at the closet bowls thus preventing any possible escape of odors into these rooms.

The entire radiation throughout the building is operated in connection with a Paul system and the steam fitting equipment is of the highest order thus insuring rapid and noiseless heating of all radiators.

The power plant of the building was designed with the idea in mind of the possible future installation of engines and generators for lighting the building, but at present all electric current is supplied from outside service. In the boiler room are installed three horizontal tubular boilers with an aggregate capacity of 255 horse power, one 200 horse power feed water heater and receiver, a pump and receiver for the returns from the heating system, a boiler feed pump, and a centrifugal pump with belted motor for discharging to the sewer all drainage from the boiler room, the floor of which is below the sewer level.

All the water used in the building is filtered through two mechanical quartz filters with a combined capacity of 3,000 gallons per hour.

Every room is supplied with hot and cold water, the water being heated in the service room by steam at 40 pounds pressure from the boilers in specially constructed rapid circulation heaters. The hot water is stored in a steel tank having a capacity of 700gallons. The hot water is distributed to the various fixtures by means of a gravity system of circulation so that hot water is avaliable at each lavatory almost immediately upon opening the faucet.

Nearly all the cooking is done by steam direct from the boiler at 40 pounds pressure, the kitchen being supplied with a complete equipment of modern utensils for this part of the work. All condensation from the various devices and from the water heaters is discharged into the feed water heater and thence is pumped into the boilers. By doing this no heat is wasted.

The kitchen is ventilated by means of a 21 foot disc fan with a direct con- nected motor, which has a capacity of 5,000 cubic feet of air per minute. The fresh air of the kitchen is admitted through direct-indirect radiators and through screens from the dining room and grill rooms, thus preventing odors from the kitchen from going into these rooms..."