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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

Is Your AC’s Evaporator Coil Leaking?

Is Your AC’s Evaporator Coil Leaking

If your air conditioner is going to have a refrigerant leak, there’s a good chance it will happen on the indoor coil. Also known as the evaporator coil, this air conditioner component lives inside your HVAC system’s indoor unit. Refrigerant

Tips for First of the Year AC Start-up

Tips for First of the Year AC Start-up

As the seasons change and the Massachusetts weather gets hotter, the time to start up your AC unit is approaching fast. Many people run into snags when first starting up their AC units and wind up calling Vasi Refrigeration, a

Spring Is Coming. Time to Check Your Heat Pump

Spring Is Coming. Time to Check Your Heat Pump

DIY heat pump maintenance versus professional help. It seemed that winter would last forever, but spring is finally upon us. As the weather warms and you use your heat pump less, it’s a good time to run maintenance so it

Emergency HVAC Services

Emergency HVAC Services

Weather extremes can be tough on your heating or cooling system. When your AC or heater has broken down, you need help fast! If your system is suffering, know that Vasi Refrigeration is here for you. We offer emergency AC

HVAC Resolutions for the New Year

HVAC Resolutions for the New Year

It’s a new year! That means you have a blank slate for the twelve months ahead that you can do whatever you want with. If your goal is to lose weight, go for it. You want to finally book that

Best Options for Heating Garage

Best Options for Heating a Garage

Most garages seem to get a lot use in warm weather, but are often sent into hibernation for the winter. If you would like to spend more time working in your garage in cold weather, here are some affordable heating

HVAC Service Improves Indoor Air Quality

HVAC Service Improves Indoor Air Quality

There’s so much to love about fall – the colorful leaves, the pumpkin spice everything and how HVAC service fights our fall allergens. Truthfully, if you’re one of the many Boston & North Shore’s residents living with allergies, asthma, COPD

Preventative Furnace Maintenance

Preventative Furnace Maintenance

Avoid Furnace Problems with Simple Maintenance Every furnace needs annual service and maintenance to help it to perform safely and properly. Scheduling regular service with Vasi Refrigeration Inc. is a quick and easy way to ensure the health of your

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

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