ESTUDO COMPARATIVO PARA CÁLCULO DE CARGA TÉRMICA DE UM RESTAURANTE: ANÁLISE ENTRE O MÉTODO CONVENCIONAL E A UTILIZAÇÃO DO SOFTWARE HAP

Abstract

The calculation of thermal load is of fundamental importance to guarantee people's thermal comfort and guarantee pleasant environments, therefore, seeking to identify the best choice and thermal load analysis strategy for a restaurant, the work in question presents a comparative analysis between two methods of calculation, being the use of the HAP (Hourly Analysis Program) software, and the calculation using the conventional method. The methodology was carried out in a thorough and detailed manner using a calculation script made by Prof. Dr. Marcelo José Pirani, which resulted in results that were considered satisfactory, being approximately 52 TR for the HAP after filling in data in the software, and 56.2 TR for the conventional method, thus presenting a difference of approximately 7.5%, which can be considered a small and reasonable result taking into account the level of detail of the thermal load calculations. Finally, the software proved to be a better alternative for this study, taking into account that it demonstrated greater agility, applicability and also adaptability to changes.