april 000001 - Illuminating Engineering Society

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .PROJECT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .PROJECTMore than 120 saltwaterfish and live coralsdwell in the 2820-gallonilluminated aquarium.The lighting can beprogrammed to thecolors of the season orspecial occasions.majority of the concessions area, including the foodcourt, was completed in October 2003. The final phase,scheduled for completion in late 2004, will renovate theremaining 54,465 sq ft. As the master planner and leadarchitect on the project, SchenkelShultz Architecture,Orlando, led the design effort with several goals in mind:to attract new retail, food and beverage tenants; increasevisibility of retail, food and beverage; increase tenantlease space available for concessions; draw people intothe retail corridors; and develop a sense of place for thecenter of the terminal.SchenkelShultz collaborated with ArchitecturalAlliance, Minneapolis, and TLC Engineeringfor Architecture, Orlando, and a group oftechnical consultants in the concessionarea’s lighting design. The finished spacesshine with innovative lighting that holdscenter stage in the overall interior design.Creating A ThemeThe design team hosted a number oftheming workshops with airport usergroups before deciding that Sky, Water andGarden would define the essence of thenew concessions area. “Strong communityfeedback dictated the design should bereflective of the region’s natural beauty,”said Ernie Straughn, AIA, SchenkelShultzprincipal and director of design. “Thisbeauty is evident in the region’s lakes andlush landscape set against expansive blueskies.” The concessions are located in thecenter of the landside terminal under aparking structure. Therefore, the designhad to rely heavily on lighting to achieve avibrant, inviting space. “A large parkingstructure on top of the food court precludedusing natural light in the design solution,”said Ted Davis, AIA, ArchitecturalAlliance senior associate. “Increasing theambient light level and using special accents was importantin creating the friendly and airy atmosphere.”Straughn adds, “A major challenge in the design of theconcessions area was contending with the flanking atriums—eachwith an abundance of natural light. The atriumsare very bright during the day, making it difficult toput enough light in the centrally located concessionsspace to compete with those light levels.” Simply stated,there were three issues the new design addressed:adding more artificial light; replacing dark materials withlighter materials to reflect more light; and adding up tofour ft. of ceiling height to allow for a series of ceilingplanes that could be accented with light coves.Lighting technologies were selected to provide a‘We raisedthe overallfootcandle levelby usingmetal-halidedownlights andfluorescent covelighting in theceiling. Theceiling takes ona character ofits own and theplay on lightinggeneratesso much interestthat the ceilingitself is a designfeature’unique look and feel to the concessions area and to provideease of maintenance. “This sophisticated lightingequipment achieves dramatic visual effects while keepingthe lighting control interface simple for the owner touse,” said Wayne Allred, PE, TLC senior electrical engineer.Engineers designed the system using Crestrontouch screens programmed with simple graphics thatallow the airport operations personnel to choose settingsappropriate to the season or special occasion. TheCrestron system sends signals via RS-232 to anElectronic Theater Controls Emphasis server to run complexcolor sequences.Typically, the system is used for live performances,theme parks, theater and televisioncontrol lighting, according to Allred.But Candela Controls, Orlando, FL, discoveredthat the use of the Crestron equipmentas a user interface allows the operatorto control complex equipment simplyand easily.Lighting SolutionsThe previous food court space had littlecharacter and was illuminated with two ftx four ft florescent light fixtures in anacoustical tile ceiling. An adjacent restaurantwas themed as a beer cellar, but wasdark and uninviting. The initial analysisindicated the space needed to lighten upto attract more activity, according toStraughn. The new food court design isopen and light, with an air of the outdoorsrepresented by more than 205 ft. of gardentrellis around the food court. But, lightingis truly the star of this show, and helpscreate a natural environment in an interiorspace without daylighting. “We raisedthe overall footcandle level by using metalhalidedownlights and fluorescent covelighting in the ceiling,” said Straughn. “Theceiling takes on a character of its own and the play onlighting generates so much interest that the ceiling itselfis a design feature.”The food court ceiling has several lighting design features,including more than 100 Tech Torpedo tea lightssuspended at varying heights that twinkle like stars.Indirect lighting illuminates the high ceiling, and iCovefixtures mounted in the ceiling coves highlight the supportcolumns with more than 300 colors. Lighting thecove ceiling is a Color Blast fixture with LED featuresthat are adjustable so colors can change continuously.The dynamic swirls of color give a sense of movementwith the spaces while the tones and fade rates arecalming.. . . . . . . . . . . . . . . . . . . February . . . . . 2004 . . . LD+A . . . 42 . . . www.iesna.org. . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . www.iesna.org . . . . . . . . 43. . LD+A . . . February . . . . 2004 . . . . . . . . . . . . . . . . . . . . . .