Restaurant & Hospitality Air Conditioning Sydney

Yes, modern systems handle hospitality’s variable nature:

Variable capacity features:

• Adjust output for lunch versus dinner crowds
• Handle quiet periods efficiently
• Ramp up for peak service times
• Accommodate seasonal variations

Smart controls:

• Time-based operation for service periods
• Temperature scheduling between services
• Load-based adjustment
• Energy monitoring and optimisation

Benefits:

• Lower energy costs during quiet periods
• Adequate capacity during peak service
• Comfortable staff environments all day
• Reduced wear on equipment

We design systems that adapt to your trading patterns rather than running at full capacity constantly.

Yes, after-hours installation is standard for restaurants:

Scheduling options:

• After-service evening work
• Between-service installation (lunch to dinner)
• Sunday or Monday closures (where applicable)
• Night work for late-night venues

Planning process:

• Discuss trading hours during assessment
• Schedule major work for closed periods
• Coordinate noisy work timing
• Commission before next service

We understand restaurants can’t afford lost trading sessions. After-hours scheduling ensures installations happen without affecting customers or revenue.

Outdoor seating extends your trading capacity and seasons:

Summer cooling options:

• Evaporative cooling systems
• Ceiling fans and air movement
• Misting systems for extreme heat
• Enclosed courtyard air conditioning

Winter heating options:

• Overhead strip heaters
• Gas or electric radiant heaters
• Enclosed area heating systems
• Fire features with heating elements

Design considerations:

• Weather protection (roofs, blinds)
• Electrical capacity and installation
• Council compliance requirements
• Integration with indoor systems

We’ll discuss outdoor solutions appropriate for your venue layout, budget and trading patterns.

Kitchen exhaust systems affect overall HVAC design:

Integration considerations:

• Exhaust canopy airflow rates
• Make-up air requirements
• Pressure relationships
• Energy recovery opportunities
• Coordination with exhaust contractor

Design approach:

• Review exhaust system specifications
• Calculate make-up air needs
• Integrate supply and exhaust
• Maintain appropriate pressure balance
• Optimise energy efficiency

Coordination:

• Work with kitchen exhaust specialists
• Ensure compliant installation
• Test and commission complete system
• Document integrated operation

We coordinate with your exhaust contractor to deliver complete kitchen mechanical solutions.

Restaurant entrances create climate control challenges:

Entry considerations:

• Frequent door openings
• Customer flow patterns
• Outdoor temperature impact
• Heat loss or gain

Solutions:

• Air curtains over main entrances
• Vestibule design where possible
• Targeted cooling for entry zones
• Staging systems to compensate for losses

Benefits:

• Reduced energy waste
• Improved comfort near entrances
• Better overall system efficiency
• Lower operational costs

We assess whether air curtains or other solutions make sense for your venue.

Private spaces require flexible control:

Function room requirements:

• Variable occupancy handling
• Quick temperature adjustment
• Separate controls from main dining
• Appropriate capacity for full rooms
• Quiet operation during functions

Design solutions:

• Dedicated systems or zones
• User-friendly controls for staff
• Adaptable settings for different events
• Integration with venue booking systems

We design function room HVAC that handles variable use efficiently while maintaining comfort.

Dining area cooling requirements depend on several factors:

• Floor area and ceiling height
• Table density and seating capacity
• Kitchen heat transfer
• Window area and sun exposure
• Bar and service station loads
• Entry frequency and customer flow

Typical requirements:

• Cafe/bistro (80-120m²): 12-18kW capacity
• Medium restaurant (120-200m²): 18-28kW capacity
• Large restaurant (200m²+): 28kW+ with appropriate zoning

We conduct heat load calculations specific to your venue, including kitchen heat contribution and peak occupancy patterns.