Restaurant air conditioning can be a tricky matter when putting in an air conditioning system. There are many factors that you need to look at when originating the design and first stages. They present a unique indoor air quality and ventilation challenge.
*Ventilation is required for both customers and the kitchens cooking exhaust
*The dining area must be positively pressurized relative to the kitchen and restrooms.
*The A/C system must have adequate humidity control and pressurization to prevent humid air from affecting customer comfort.
Dining area designing:
Ventilation air required is based on sq. ft.
Positive pressure relative to the outdoors, kitchen and restrooms
Space temperature at comfortable levels.
Humidity control to avoid food spoilage, mold/bacteria and slips and falls.
Kitchen area designing:
Ventilation is based on hood exhaust and containment of unwanted exhalation.
Negative pressure is relative to the dining area to avoid the transfer of odors and heat.
Space conditions must be at adequate levels for productivity
Humidity control to avoid slips/falls, musty odors, costly maintenance and condensation on windows or diffusors.
We like to have separate air conditioning systems in the dining and kitchen areas since the need is so different in what we are trying to achieve in both areas. This will take out the problems many restaurants have that it is cold on the customers coming in early or leaving later, while it gets hot and stuffy in the middle of a busy restaurant shift. We want to keep the restaurant at
a constant temperature at all times, so if that means a different way to place your ducts and vents, then that is what we do to make your air conditioning in your restaurant the best it can be for both staff and customer.