Different types of equipment are used to cool cafes and restaurants. They differ in design, performance and optional features.
Split systems
An inexpensive solution for a small cafe or coffee shop. A split system consists of an external and internal unit. The external unit cools the refrigerant using a generator, which then lowers the air temperature inside the establishment.
Such systems are not suitable for large spaces. If the cafe consists of several rooms, you will have to install a separate air conditioner for each. In addition, these units do not ventilate the air, so they cannot be used to ensure the inflow and removal of air masses, according to SanPiN.
Multi-split systems
They differ from the previous ones in that several internal units can be connected to one external unit. They are connected to each other by refrigerant ducts. The solution is suitable for restaurants with several rooms.
Unlike conventional split systems, this type is more expensive, and the installation process is more complicated. It is better to install several separate air conditioners, although they will clutter the facade.
Duct air conditioners
The main difference between these devices is the air ducts, with the help of which cooled air flows are directed to individual rooms. The external module is responsible for the removal of thermal energy, and the internal one reduces the air temperature and creates a strong flow using a fan.
The equipment and air ducts are hidden under the finishing. Only the ventilation grilles will be visible in the interior of the cafe. This solution has several advantages:
– they serve several rooms in the catering establishment;
– they are installed in a hidden way so the engineering equipment does not spoil the design of the halls;
– the air conditioning system is often combined with ventilation for the inflow of fresh air and the removal of polluted air.
The disadvantage is that the equipment can only work for heating or cooling in all rooms at the same time. Installation is possible only at the stage of construction and finishing of the facility, it is expensive. Due to the laying of air ducts above the suspended ceiling, the height of the rooms is reduced.
Cassette air conditioners
Cassette-type devices are a type of split system in which the indoor module is placed under the ceiling and built into the finish.
The cooled air is evenly distributed in all directions in the upper part of the room. The device lowers the temperature in the summer, but visitors do not suffer from drafts and cold. One cassette air conditioner can serve a hall with an area of up to 2000 square feet.
Advantages:
– the universal design of the indoor module fits under a suspended ceiling;
– used for cooling in the summer and heating in the winter;
– during operation, the noise is practically inaudible;
– the devices are suitable for halls with complex shapes.
The disadvantage is that they are mounted only in an Armstrong suspended system or similar. These are expensive devices, but the investment pays off due to economical operation.
Wall-mounted air conditioners
They are installed in small establishments. It is enough to install
split systems, in which the indoor unit is mounted on the wall. For cafes, it is better to use products from well-known brands, such as Mitsubishi Heavy or Daikin. They are designed for long-term operation under load and do not fail as often as cheap household ones.
Advantages of wall-mounted air conditioners:
lower price and installation costs;
universal design;
air purification and dehumidification.
Disadvantages – insufficient capacity for large establishments. If the restaurant has several rooms, a separate unit is installed for each of them.
Floor-ceiling air conditioners
Air conditioners with floor or ceiling mounting are used when it is impossible to install a wall-mounted model. The unit is mounted at a distance from the walls. Air masses are distributed in a horizontal plane. Temperature regulation throughout the entire volume occurs due to natural convection currents.
The units have several advantages:
the capacity is sufficient for a room up to 1000 ft²;
the design allows you to fit the device into the interior of a catering establishment;
air flows are distributed evenly throughout the entire volume of the hall.
They do not provide for air intake from the street, so such systems are suitable only for air conditioning. Additionally, supply and exhaust ventilation is needed.
Column air conditioners
Column air conditioners are installed in cases where, due to the features of the hall, it is not possible to place the indoor unit elsewhere. For example, in rooms with mirrored walls and floors. Structurally, the product is a cabinet or column from which cold air comes. They are suitable for rooms up to 1300 ft².
Advantages of the described solution:
– convenient flow control;
– automatic temperature maintenance, taking into account the settings in the menu;
– economical energy consumption.
The owner of the restaurant must choose an installation location so as not to create discomfort for people nearby. These devices are more expensive. They are suitable if during the construction of the building, engineers did not provide for centralized cooling of the premises.
Use of innovative technologies
Inverter compressors:
provide smooth performance control;
reduce energy consumption;
reduce the noise level.
Heat recovery systems:
– use of energy from exhaust air to heat supply air;
-significantly reduces energy consumption.
Control systems:
– automatic microclimate control;
– remote control option;
– energy consumption monitoring.
Recommendations for servicing air conditioning equipment in a restaurant (cafe, bar)
The servicing process includes checking the operability of air conditioners, monitoring the refrigerant level, and cleaning filters. This work is performed by technical personnel of a catering establishment or employees of an organization that is engaged in the construction of engineering systems.
- Weekly:
Check the cleanliness of filters and clean them if necessary.
Inspect the air conditioner body for damage.
Check the operation of the drainage system.
- Monthly:
Clean the evaporator and condenser.
Check the refrigerant level.
Monthly monitor the temperature and humidity in the room.
- Annually:
Carry out a full technical service of the air conditioner with the involvement of specialists.
Kan-Service offer
The engineering company Kan-Service® designs and builds ventilation and air cooling systems in catering establishments. The cost of air conditioning in a restaurant depends on the volume and complexity of the work. For consultations, contact our managers in a way convenient for you.
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