It's the Sausage That Counts

There are countless sausage stands in Vienna and everyone has his own special favorite spot for Klobasse, the coarse, spicy sausage (“Haße”), Kaesekrainer (“Eitrige”), a double smoked beef sausage (“Waldviertler”) or other sausage specialties whose names and meanings are often only familiar to sausage language experts. The sausage stand in front of the Albertina which attracts tourists by its location alone has now been done up a treat and replaced by a new gem in stainless steel.

 

An architectural challenge

 

This sausage stand is located at one of the most central and therefore most sensitive squares in Vienna between the State Opera House and Albertina so that the strict specifications of the city authorities had to be observed for its design. One specification was that the outside of the sausage stand should be kept free from visible technology. This applied above all to the roof because this can be seen from the ramp of the Albertina. A challenge for the architects Schuberth and Schuberth because “normal” sausage stands simply put the entire ventilation and cooling technology on the top. This new, nine ton, architecturally sophisticated stainless steel construction contains state-of-the-art technology which is located in the wall panels and the ceiling without exceeding the height demanded by the authorities on the one hand but on the other hand still satisfying the constructor's desire for generous proportions.

 

Tailor-made technology

 

This was achieved with tailor-made technology from Siemens and especially the use of a LOGO! controller which takes over various regulation and control functions for the ventilation system in this case. The extractor system consists of a chimney with grease filter, coarse filter, fine filter of class 7 and active carbon filters and an exhaust air fan which moves 1,400 cubic meters of air per hour. The fresh air fan with a throughput of 800 cubic meters of air per hour is the main part of the fresh air system which also contains fresh air filters and electric damper registers. The fresh air temperature can be set between 10 and 40 °C with a five fan level switch via an external temperature setpoint transmitter. The Siemens pulse modulation circuit controls a fresh air damper register with 3 _ 400 V and eight kilowatt connection power. A fresh air sensor ensures that the maximum blow-in temperature is kept which can fluctuate, for example, at a reduced air throughput or a laid air duct. But the LOGO! in this application also has another interesting feature: with a detachable key switch the system operator can define exactly how much electrical heating energy may be consumed for the fresh air, for example that only 5 to 6 kW of the maximum connection power of 8 kW are available. This value can be limited in the range from 70 to 100 percent and therefore makes a major contribution to energy saving at a total connection power of 40-50 kW. This is also achieved by the pulse width modulation which regulates the appropriate temperature values so that the values can be kept constant by the pulsation of the electric damper register. The operating personnel can still regulate the blow-in temperature in this specified power range by regulation of the amount of fresh air: less fresh air means a higher blow-in temperature.

 

Safety on-board

 

The fresh air and exhaust air fans and various filters are monitored by differential pressure switches. Other safety modules such as a safety thermostat and a motor circuit breaker are also integrated into the system as masters. The LOGO! controller displays faults with warning messages in clear text. An external operating and fault display informs the system operator - in this case Josef Bitzinger, the owner of the sausage stand and his personnel - about the current state of the system at all times. This technology was made to measure for integration to the exact millimeter. The entire ventilation technology is designed as a top crown strip with a maximum height of 35 centimeters and covered by panels. Firma Ing. Christof Heinisch, Komfort-Haustechnik in Vienna was responsible for the planning, execution and commissioning of the entire ventilation technology.

 

Gourmet meeting point for sausage lovers

 

Both the Viennese public and tourists have fully accepted this exclusive sausage stand which is open in three shifts. The new attraction already has the outer appearance of a gourmet meeting point: sparkling gold with a glittering paradise of stainless steel on the inside which meets the strictest hygiene demands. The omission of a corner post and a full glass front on two sides are just two features of the remarkable architecture.