Our challenge
Define the technical solution to meet the different needs of the customer between the kitchen and the dining room.
Our approach
Calculate the requirements of the kitchen and dining room on drawings.
Study the power required to compensate for the fresh air from the kitchen hoods in summer and winter in order to maintain a supply temperature of 18°C.
Install pre-heating and back-up electric coils in the machine. Define heating and cooling requirements based on restaurant occupancy and hygienic fresh air to maintain 20°C in winter and 26°C in summer.