+MOOD | recent articles + 1 more
+MOOD | recent articles + 1 more |
Posted: 13 Mar 2012 08:26 AM PDT This project is important from the perspective that in a modern contemporary useful space, requirements are met in terms of flexibility and spatial quality. The first such requirement is met by the modulated conception of the spaces, the materials and the building services, which allow easy reorganization of the internal layout should future requirements so demand. The second requirement is achieved through the possibility of offering environmentally friendly space in any area of the building. Although hermetic in aspect, the building offers different scales according to the nature of the access points, with a clear gamble on incorporating external spaces into work enclosures which qualify a quasi industrial environment by means of the insertion and juxtaposition of patios combined with distant views of the valley’s countryside. The volume of the building follows a staggered pattern of a functional, block layout which, like sliding bars, gives shape to the functional connections and allows the incorporation of their presence in this environment, thus managing to achieve a mimetic horizontal composition in keeping with the terrain's characteristics. The point here has been to create spaces fully adapted to usage, where the industrial aspect forms a characteristic of the building, translated into terms of efficiency and adaptability, but where architectural environment spatial values are evident by their quality and not purely for the sake of appearance. To believe in a high quality but non-aggressive technology is the first step towards humanising the industrial environment with dimensioned environments to achieve a new work concept and a productive structure which is not hierarchical but transversal. The second step is to reuse industrial features with a feeling for architecture which translates into a language of differentiated scales, from the structural to the epithelial. The structure turns into thick skin and the formal structure is made of light skin. + Project factsEricsson BTC Architect: AH Asociados Awards: Premios FAD de Arquitectura e Interiorismo 2002: Finalista Categoría Arquitectura; V Convocatoria Premios Veteco-Asefave: Primera mención de honor premio mejor ventana; 5ª Edición 2001-2002 Premio SEDIGAS de Arquitectura: 1er Premio; Premios COAVN de Arquitectura 2003: Finalista Modalidad Edificación; Premios Construmat 2003 a la innovación tecnológica: Obra seleccionada Premio de Construcció + All images courtesy AH Asociados |
Posted: 13 Mar 2012 07:20 AM PDT Corporate Golf Space The golf course as an integrated design landscape and topography nestles up to the soft downs of the Mühlviertel. The club house merges with the landscape and integrates consistently into the natural surroundings, almost being completely absorbed by it. Its outer and inner rooms are designed as a seamless transition into the golf course and become one with the surrounding sports grounds. The inner court offers possibilities for multi-functional activities in a sheltered atmosphere – as a garden for visitors as well as a location for events and award ceremonies. Towards the south west the court opens up into a covered terrace as far as the driving range. On the northern side, it serves as a reception area for players returning from the 18th Hole. The inner court presents itself as the "19th Hole" and the club house as the "19th Green" of the golf course and they resemble the Start as well as the Finish in the movement of club members and visitors. Ecology Openness and responsible action, not an elitist club life, are most important for the building project. This vision is implemented through the integration of the golf course into the landscape, through ecological care of the lawns and the concept of Zero Energy in the club house. The concept of Zero Energy The club's existing area which is being restored produces unusually high energy surpluses. Therefore the use of this thermal waste with regard to the energy concept seemed to be a natural and logical consequence. The waste heat from the systems and devices in the restaurants is used optimally in the form of a multiple energy cascade. Warm and polluted air from the hottest points of the restaurant kitchen are sucked into a ventilation system, which is already a necessary part of the design, and which filters the air and sends it through to a hypocaust. This hypocaust heats the floor in the bar and restaurant area. A heat exchanger then releases 50% of the heat content of the slightly cooled air into the incoming fresh air. As the now considerably cooled exhaust air still contains a lot of energy, heating energy and warm water for the heating of the supply air and the floor heating in the changing rooms is won with the help of another air/water heat pump. An ecologically reconcilable golf lawn The golf lawn is kept free from weed in terms of a broader ecological approach solely through mowing and mechanical treatment without the use of herbicides – surely a unique method on Europe's golf courses. + Project factsProject: HOLE 19 Floor space: 489 m² Pictures: Dietmar Tollerian + All images courtesy x architekten |
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