Page 20 - 14th @ Irving Basis of Design (internal)

EFFICIENCY MEASURES
Reducing the water demand in the building requires using more efficient flush and flow fixtures. The following tables show the
proposed efficiencies for the fixtures in the project, which include waterless urinals.

Flush Fixture Type Baseline Flush Design Flush Notes
Rate (gpf) Rate Range
(gpf)
Water Closet 1.6 1.1 - 1.28

Urinal 1.0 0 - 0.125 Waterless Urinals (pint
flush alternative)

Flow Fixture Type Duration (sec) Baseline Flow Design Flow Rate Range
Rate (gpm) (gpm)
Lavatory Faucet 30 0.5 0.35 (metering 12 second)

Showerhead 300 2.5 1.5-1.75
Kitchen Pantry Faucet 15 2.2 1.0-1.5

The other major water use in the building is the commercial kitchens for the food services on the first floor. To reduce water
consumption here, the kitchens should seek to use energy star rated appliances that consume less water than conventional
equipment. WSP recommends including design guidelines for commercial food service equipment as part of the buildings “Tenant
Design Guidelines” document that will be developed in later phases of the project.

RAINWATER CAPTURE
Between roof surfaces and site area, there is 12,412 ft of potential catchment area. The project already includes a 1,500 ft
3
2
stormwater retention tank in the basement. Only a small storage tank on the roof would be needed to provide for the irrigation
uses alone as that demand consists of a relatively small portion of the overall water consumption. If the volume in the stormwater
retention tank can be used for toilet flushing, and large reduction of potable water consumption can be achieved.

14th @ IRVING WSP
Project No. B1809809.000
RAL COMPANIES & AFFILIATES Page 20