Carolina Cooler, LLC - Commercial Refrigeration, Food Service, Restaurant Equipment
HVAC & Commercial Foodservice Kitchen Ventilation

Restaurants face unique challenges that demand unique service and maintenance solutions. After identifying the specific conditions your restaurant deals with on a regular basis, we can make the necessary modifications to your system to increase the comfort in both the kitchen and the dining areas.

Make Up Air Systems

Outside make up air system operation and maintenance can change the entire comfort of your restaurant.

Kitchen hoods systems with no make up air system or a poorly maintained system can draw conditioned air up your kitchen hood system, draw into the outside heat into the front door, accross your dining room and up you hood system. 

Oversized make up air systems can cause discomfort to your kitchen staff allowing roof temperature air to elevating kitchen.

Poor make up air operation can allow smoke and ladeint grease to enter your havc system and spread throughout restaurant. In addition, the loss of cooling can drive up your operational cost,  power bills and gain negitive customer reviews.

Exhaust System Fans

Kitchen exhaust fans can be the fastest comfort changer in your restaurant. poor maintenance can take a system out of design. Loose belts, and worn motors can reduce the exhaust ventilation of heat generated by cooking equipment.

This condition allows heat, smoke and contaminants vapors to leave capture area of hood and may even create an unsafe kitchen condition for your kitchen staff over long term exposures.

​HVAC Systems

Some of these restaurant-specific challenges your heating and cooling system face include:

Temperatures inside restaurants are constantly changing. The more guest that enter the dining room, the more heat is being generated and additional food is being prepared in the kitchen.

While your HVAC system is keeping the dining room at a comfortable temperature, your chef and staff are in excessive heat in the kitchen and your refrigeration equipment has to work harder to keep up with the demand.

Restaurant kitchens produce a higher level of airborne contaminants than the average commercial building. Cooking equipment sends fumes, grease, food particles and smoke into the air, all of which can enter the HVAC equipment through returns, can cause a build up of grease in evaporators, drain pans and drain lines reducing performance and sometimes system operation.