Choosing the right air conditioning for a hotpot or barbecue restaurant directly determines customer satisfaction."Can you stomach it?" and "Will you come back next time?" Such dining spaces, with abundant heat sources, heavy smoke, and high population density, require their air conditioning systems to "bear the heat, expel the smoke, and endure the odor."
SelectedAir conditioning for a hotpot or barbecue restaurant.Here are the key points:
One, Load Calculation: Must"High-configuration"
Hotpot restaurant cold load recommendation Estimated at 450 W/m², barbecue shops are also close to this figure, significantly higher than average catering (around 250 W/m²).
If equipped with a fresh air system, the total cooling load may reach 550~600 W/m², which must be calculated concurrently.
新风与排风：Not provided"Even a gentle breeze is enough"
New Airflow: Per Person ≥ 25 m³/h (national standard), it is recommended to design for 30 m³/h for added safety.
Airflow: Should be the fresh air volume Increased by 1.2 times, maintaining a slight negative pressure to prevent oil smoke from spilling out.
Airflow Cycles: Dining Area 8-10 times/h, kitchen 60-80 times/h.
Ground Ventilation: If ground ventilation is used, the air exhaust volume per table ≥ 560 m³/h, wind speed controlled at 10~12 m/s.
III. System Form: Recommended"Multi-connection + Fresh Air + Exhaust Air" combination
Store Small150㎡, we recommend split air conditioning + independent air exchange unit
Store Medium150-500 sqm, we recommend multi-split (VRV) + fresh air unit + exhaust hood
Store Large> 500 sq. m., recommend water-cooled cabinet unit + full air system + ground exhaust air system
Four: Wind Vane Arrangement: Details DetermineIs it too hot?
Air conditioning vents should not be directly aimed at dining tables to avoid blowing directly on customers.
Fresh air outlets should be located away from dining tables ≥1.5 meters in height to avoid blowing hot air onto the face.
Return air outlets must be equipped with filters to prevent smoke and oil fumes from backflow.
It is recommended to use double-layer adjustable louvers for the air outlet, which facilitates angle adjustment.
Five: Anti-Dew and Noise Reduction
All windward suggestions are recommended. PVC moisture-proof material, preventing condensation droplets from falling.
Dining Area Noise ≤ 60 dB(A), the fan must be equipped with a silencer.
Six: Kitchen Independent System
Kitchen air conditioning units must be installed separately and cannot share the system with the dining area to prevent cross-contamination.
Recommended for kitchen use Direct-circulation air conditioning systems (non-recirculating), ensuring smoke and oil fumes are not recirculated.
The air conditioning in the hotpot restaurant is not just for cooling, but for chilling."A smoke exhaust, ventilation, odor prevention, noise reduction, and leak-proofing system engineering."
