Subpar Restaurant HVAC Hurts Business

Subpar Restaurant HVAC Hurts Business

Have you ever been to a restaurant and thought the food was quite good, but you wouldn’t go back because you were so uncomfortably hot? You don’t want to be that restaurant. One way to avoid losing repeat customers is

How to navigate your business appliances through hibernation

How to navigate your business appliances through hibernation

A growing number of local restaurants are going into Hibernation for this winter. Ever since Massachusetts first started feeling the effects of the COVID-19 pandemic earlier this year, the state’s restaurant industry has been in trouble, with restaurants struggling to

Requirements for a Restaurant HVAC

The requirements for a restaurant HVAC far exceed those of a typical non-food prep commercial building. A traditional HVAC system utilizes a two-part process. To put it simply, the system pulls in outdoor air into the building through a make-up air unit. The air is then conditioned by a separate heating and cooling unit. Because of a large amount of outdoor air necessary to replace exhaust air, ventilation and cooling this way are neither efficient or effective. Some of the common problems found in poorly designed HVAC and exhaust systems include: Over Designed Systems: While it may seem like more is better, in reality, it can lead to higher energy costs and increased waste. Insufficient Make-up Air: The presence of either too little or too much make-up air to provide appropriate capture and containment. Misplaced Hoods: Hoods not properly located will result in improper ventilation and circulation. Improper Ductwork: If your ducts are not properly sealed or are constructed of less than required steel gage, the pressure will be off and inefficient. Inadequate Combustible Clearance: All of your equipment must have sufficient clearance from cooking ranges and fryers, etc. This is safety basics 101, but it is surprising how little some know about these standards. Having proper ventilation in a restaurant is imperative. It affects the health and safety of your employees and customers, plus influencing your food sanitation standards. Also, something as simple excessive unpleasant odors or stuffy indoor air can be a turn-off to customers. And, going a step further, studies have shown that higher kitchen temperatures result in decreased productivity.There is five zones of concern for a restaurant. The kitchen, dining room, restroom, lobby and outdoor dining. Basic Requirements of Restaurant HVAC Make-up Air: There must be sufficient amounts of air exchange between indoors and out. Too much or too little will cause drafts and slamming doors, terrible air quality, reduced energy efficiency, and back-venting of combustion gases. Cooling: Something as simple as inconsistent temperatures can cause a decrease in profits due to customer unease, reduced staff productivity, and extremely high energy costs. Make sure to address all zones, both internally and externally when designing your system. Air Quality: Cooking will release gases, grease and smoke, all of which are not only unpleasant but can be dangerous. When designing the kitchen take into account placement of appliances, hoods, vents and exhaust fans. Try to coordinate this to increase HVAC efficiency, thus improving air quality. Fire Prevention/Suspension: City, county or state building code requirements may dictate your fire suppression systems. These systems may utilize inert gas, or dry chemicals to put out any fires that may occur. To help prevent fires make sure to maintain your system with routine cleaning and professional inspections. If you have concerns with your restaurant’s current HVAC and ventilation system or are building a restaurant and need a custom designed system, contact The Severn Group. Our knowledgeable technicians are skilled and experienced in designing, inspecting, maintaining and repairing commercial HVAC systems.

The requirements for a restaurant HVAC far exceed those of a typical non-food prep commercial building. A traditional HVAC system utilizes a two-part process. To put it simply, the system pulls in outdoor air into the building through a make-up air

Air conditioning for elevator machine room

Air conditioning for elevator machine room - Vasi Refrigeration HVAC

Why is it so important to cool a elevator machine room properly? Elevator equipment is not designed to function optimally in extreme temperatures – even older equipment was designed to operate in a range of 60 to 90 degrees. Heat

Time to Replace Your Commercial Ice Machine

Time to Replace Your Commercial Ice Machine - Vasi Refrigeration

Thinking about replacing your commercial ice machine? There are plenty of reasons for your commercial ice maker to stop making ice. Believe it or not, the process of freezing water is tougher than it seems. However, before you put in

Energy Efficient HVAC

Energy Efficient HVAC

HVAC systems consume 13% of all primary energy generated around the world with commercial buildings being the worst offenders using 30% of all energy produced. Not only is this bad for the environment, but it also adds up to large

How to Choose the Best Commercial Ice Maker

How to Choose the Best Commercial Ice Maker

Imagine walking into a restaurant that’s been highly recommended, looking forward to the meal you’re about to eat, ordering your drink and then…being served your soda, tea or water without ice. The horror. With some notable exceptions (hot tea and

Energy Efficient Commercial Rooftop Unit (RTU) – Video

Energy Efficient Commercial Rooftop Unit (RTU) – Video

Albert Einstein had a way with words and big ideas. Always on the cusp of where today and tomorrow transact, his sentiment holds true today. Innovative technology keeps presenting itself in new and bold ways. This is now especially true

Frequently Asked Questions About Undercounter Ice Makers

Frequently Asked Questions About Undercounter Ice Makers

FAQ  About Undercounter Ice Makers Here at Vasi Refrigeration, we know ice makers. We also know that as you look for that perfect match, you may have a few questions. We’re hoping to answer those questions even before you know

Choosing Open Case Coolers for a Deli

Choosing Open Case Coolers for a Deli

Whether a customer is grabbing a bite to eat because they are hungry or doing routine shopping for deli products, you want the merchandise to be as appealing as possible and that starts with how you display your products. Most

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