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  1. #1
    Join Date
    Aug 2001
    Location
    vancouver
    Posts
    88

    Confused

    restaurant kitchen with all the grills, stoves, frequent opening of backdoors, hot water on the pre-wash sink, etc..etc..rooftop a/c just couldn't handle the LOADS...
    is there any way that the walk-in coolers and freezers can somehow help cool-down the area...i.e small opening plus fan to throw cold air???
    is it dumb question???

  2. #2
    Join Date
    Nov 2001
    Location
    Seattle, WA
    Posts
    7,756
    Yes
    "The American Republic will endure until the day Congress discovers it can bribe the public with the public's own money.
    - Alexis de Toqueville, 1835

  3. #3
    hahahahaha

    hahaha

    haha

    ha...........

    Part of the hahahaha problem, hahahahahahahahhaha hahahahhahhahahahahahahhahahahhahahaha, is there airflow in the back.

    Typically a kitchen has exhaust REMOVING AIR from the space and to replace that, they have MAKE UP AIR bringing in fresh air off the roof.

    There needs to be a balance. Otherwise there will be a problem.

    If the kitchen becomes negative, it will suck cooled air from the seating area and draw it up the hood and away goes the expensive air.

    On the other hand, if it is over charged POSITIVELY, it will pressurize the seating area with stinky cooking ordors.
    Bummer.

    There needs to be this balance.
    A lot of restaurants are NOT balanced to where they should be.
    A little bit off and there goes your ability to cool the seating area.
    Just a little bit off.

  4. #4
    Join Date
    Jun 2004
    Posts
    420
    You could always just leave the freezer door open

  5. #5
    Yes, you can do that, open the doors on the walk-in's and put box fans there blowing into the kitchen.
    And ....ahhhhhhhh don't forget to take all the food out and store it somewhere else, somewhere that keeps it cold enough not to spoil. Good luck in your quest.
    Hey cockroach, don't bug me! ©

    www.AskTheDiceman.com

    www.TheColdConspiracy.com

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    Bring Em Home....

  6. #6
    Join Date
    Jan 2004
    Location
    Earth
    Posts
    4,879
    You guys always miss the obvious. Just tear down the walk in, hang a coil in the kitchen. Look at the benefits, never have to put any food away, the kitchen help will stop *****in about how hot it is, and the waitress’s will stop hanging out with the chef. On top of that the electric company will start buying you Christmas presents.

    A Diamond is just a piece of coal, that made good under pressure!

  7. #7
    Join Date
    Jul 2004
    Location
    NJ
    Posts
    1,793
    Originally posted by melxiv
    is it dumb question???
    Since you are a 3rd year apprentice its dumb.also some of the replies get close to the question `cause of no regard of your profile.

  8. #8
    Join Date
    Aug 2001
    Location
    vancouver
    Posts
    88
    ok.ok.ok!!!
    i got the message. so what should i do (the right way) then?

  9. #9
    Originally posted by melxiv
    ok.ok.ok!!!
    i got the message. so what should i do (the right way) then?
    Your asking this question AFTER reading my post?
    I dont believe it!


    I am not the consumate expert on restaurant air balancing of exhaust and A/C.

    However, if you read my post AGAIN, and follow what I wrote, you will be so close to dead on you will even "squeak"!

    Enjoy yourself.

  10. #10
    Join Date
    Oct 2002
    Posts
    970
    throw 10 tons of dx in the mua...there. that oughtta do it. next question..
    I work with the Chiller Whisperer...

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