Architectural and Structural Design of Restaurant Building with Thermal and Structural Analysis

For this purpose, thermal analyses were carried out, which took into account the influence of heat transport; that is: convection, radiation, and conduction. The first step was to design the structure with the finishing layers to determine the number and type of thermal bridges. The heat transfer losses at these points were then calculated. The removal of heated air from the building through mechanical ventilation was also taken into account, resulting in an increased amount of usable energy. Gains from solar radiation entering the building through glazed surfaces were also considered.  The second part focused on the design of the floor slab reinforcement. The ultimate limit state (ULS) and serviceability limit state (SLS) conditions were used in the calculations. The project started with the pre-selection of the dimensions of the structural elements and materials. A load table and a 3D model of the structure were created in RFEM 5.