Hotels & Restaurants
Guest-area air handling from +16 °C to +24 °C, combined with kitchen cold rooms, ingredient storage, and display coolers for service areas.
Hotels and restaurants run two very different cooling requirements inside one building. Guest areas demand comfortable temperature, fresh air, and — often overlooked — quiet operation. Kitchens demand the opposite: low temperatures for ingredients, tolerance of heavy duty, and easy cleaning.
Splitting the two across different providers routinely ends in blame-passing when something goes wrong at the boundary — heat rejected by kitchen equipment spoiling comfort in guest areas, for instance. We handle both within one scope: guest-area HVAC, kitchen cold rooms, ingredient chillers, and display coolers in service areas.
What we provide
- Guest-area HVAC with calculated loads and controlled noise levels.
- Kitchen cold rooms and freezers matched to the ingredients stored.
- Ingredient chillers and storage for large-scale kitchens.
- Display coolers for service areas and bars.
- A single maintenance schedule covering the entire cooling system.
System parameters
| Guest area temperature | +16 °C to +24 °C |
|---|---|
| Kitchen cold room | 0 °C to −25 °C depending on the ingredient |
| Display cooler | +2 °C to +8 °C for service areas |
| HVAC components | Chiller, AHU/FCU, ducting, diffusers |
| Special considerations | Noise levels and heat rejection placement |
| After handover | Scheduled maintenance across the whole system |
Suited to
- Hotels and resorts
- Restaurants and food outlet chains
- Catering and production kitchens
- Cafés, bars, and lounges
Services this sector typically needs
Tell us what you need
For cooling work, send the room dimensions, the commodity, and your target temperature. For IT work, how many users, how many sites, and what holds work up most. We calculate what is needed and send a quotation with the reasoning behind it — at no cost.