Ducted AC for restaurants and sales floors

Loads are people, lights, open kitchen, cases — not catalogue watts per m². Bar and banquet sometimes need a second indoor. Grilles not over tables: cold on the neck is a review, not a “cool ducted system”.

Dining noise already has talk and music. The AC must not add rumble. Unit over a wash-up/corridor, silencers, late-night speed. Kitchen grease never enters the dining indoor.

Kitchen extract imbalance pulls smell. We set dining climate after ventilation, not instead of it. Patios are a separate problem — we say so. Live cafés at night.

Commissioning at peak, not in an empty hall. 5-year workmanship. Filters more often than offices because of kitchen and street dust.