Airport_Business_February-March_2020 - 38

PROJECT DELIVERY
based on the water demand for cooking,
personal use, process demand, make-up
water for cooling tower, drinking water
demand, and demands for washing and
process application at The Catering
Facility.
Raw water was provided by the
utility company and we designed
water storage with 1.5 days' worth
of water consumption. Raw water
was treated in the softener plant to
remove hardness. There were six
main raw water tanks and they were
further sub divided into fourteen tanks
because of structural constraints. Due
to space constraints and site conditions,
compartment sizes varied.
Treated water was stored in four smaller storage tanks with
capacity equivalent to half days' consumption to meet peak
and normal demands. Fire protection water storage capacity
was designed as per NFPA with two tanks with 50 percent
capacity to allow maintenance of one tank when required.
Each water tank's outer walls and partition walls between
tanks were designed as load bearing walls to avoid columns
inside the tanks. Each tank was provided with stainless

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Aerial view of
the Water Tank
building and
pump room
GHAFARI ASSOCIATES LLC

steel walking platform above water level to allow periodic
inspection and maintenance and that created e meters of
unusable space.
Tank compartments were connected with each other with
an equalizer line and isolation valve to maintain same water
level in all tanks and also for easy maintenance. Manholes were
provided at lower level in each tank for easy access.
Incoming water from utility company was connected
to each compartment of the raw water and fire water tanks
with motorized and manual isolation valves. These valves
are operated when the sensor senses that the water level is
below the set point.
Raw water is pumped through the treatment plant to the
treated water storage tanks with the help of six 75 HP (55 Kw)
transfer pumps with individual capacity of 770 GPM (175 M3
per hour) transfer pumps to fill the tanks.
The system is designed to supply treated water to various
buildings by the booster pumps. Booster pumps are provided
with variable frequency drive (VFD) and hydro pneumatic
tank. Based on the economic analysis and energy consumption,
two systems with separate pumping and piping were designed
to supply water to the catering facility and other buildings.
Four 100 HP (75 Kw) booster pumps with individual f low
capacity of 700 GPM (160 M3 per hour) for the catering facility
and four 60 HP (45 Kw) booster pumps with individual f low
capacity of 440 GPM (100 M3 per hour) were provided to
meet the peak demand.
All suction lines were provided with antivortex plate.
Each tank has duplex water recirculation pumps of 50 GPM
(11 m3 per hour) capacity to recirculate water within tank
with chlorine dosing system to maintain water quality.
Recirculation system was designed to prevent water stagnation
and development of foul odors.
Each tank has an overflow line and drainage line. Trenches
with grate covers were provided in the floor and two sump pits
were provided in the basement to pump out overf low water.
Duplex type sump pumps were provided in each sump pit
with level sensors. Waste from sump pits was pumped outside
the building and connected to external drainage lines.
Forced fresh air ventilation and exhaust was provided to
remove foul odors inside each tank. Stainless steel ductwork
were specified to eliminate corrosion problem. Heating

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