Keeping Your AC System Cleaner

Two Suggestions For Commercial Kitchen Owners Who Are Organizing Air Conditioning System Installation Work

by Yolanda White

If you own a commercial kitchen and are about to use an air conditioning system installation service, you should take a look at the advice here.

Make sure that none of the new vents that are installed point towards the food-warming equipment

Many commercial kitchens have food-warming counters and cabinets, which produce heat that helps to keep prepared meals warm until the staff are ready to serve them. If your kitchen has this equipment, you must check that the HVAC contractor who is doing the installation work does not put any new vents in the ceiling or floor directly above or below (respectively) this equipment.

If any vents are installed in these spots, the prepared meals that are placed on these food-warming counters or cabinets will be blasted with cold air. This may result in these meals cooling to a temperature that makes them unpalatable by the time people start eating them. Furthermore, the electricity used by the food-warming equipment would end up going to waste, as this equipment would not be able to do what it's supposed to do. The gush of air coming from these vents could also push off any lightweight garnishes or vegetables sitting on the tops of the plates, and in doing so, might spoil the food's presentation.

If you cannot avoid installing some of the new AC system's vents close to the food-warming equipment, you should ensure that they're positioned so that the air they emit will skim past the sides of this equipment, rather than point directly at it.

Ask for multiple, large vents to be fitted in hottest parts of the kitchen

It is important not to just ask for the vents to be positioned at even distances from each other across the kitchen. Some parts of your commercial kitchen will require a greater amount of cold air to keep them at a safe temperature than other parts. Given this, you must make sure that your HVAC contractor installs multiple, large vents in these areas and fewer vents in the other, naturally-cooler sections.

For example, the part of your kitchen in which you have several large stovetops and commercial ovens, all of which are simultaneously switched on, is going to get a lot hotter during an average day than the section where the walk-in freezer is located (as the icy air gusts that come out of the latter each time the kitchen staff opens its door will stop this spot from becoming very warm). As such, this heat-producing area will need several big vents to keep it somewhat cool, whilst the area by the freezer may only need one.

For more information, contact an air conditioning system installation service.