Restaurant & cafe HVAC in Al Fardous

Make-up air replaces the volume the hood extracts, its purpose is pressure balance not necessarily cooling. Kitchen air conditioning tackles burner heat and lowers temperature for the staff. Both may be needed, and the site survey determines which your kitchen requires.

Yes. In Jeddah's heat and humidity, fans alone are not enough during peak months. The right option depends on whether the space has an open roof or a partial enclosure and how large the area is. We assess the spot and propose suitable units after the survey.

The first step is design: we position kitchen units in airflow paths away from the grease rising off the burners. In preventive maintenance contracts we schedule pressure coil cleaning before build-up raises stress on the compressor, because early cleaning is simpler and less costly than a repair.

The decision follows a duct inspection: we look for air leaks, grease build-up inside, and sheet corrosion from Jeddah's salty air. If the structure is sound we seal joints with Foster sealants and re-insulate with Kimmco. If not, we fabricate new sections in our workshop and replace the damaged runs.

Yes, every person in the room adds heat and moisture, and this is significant in Jeddah's summer. Design therefore accounts for full occupancy load, not average attendance, and diffusers are positioned to deliver even cooling across all tables. The exact layout is confirmed after the site survey.

No, the solution is pressure balance between kitchen and dining. We extract strongly from the kitchen and add balanced fresh air, so the kitchen is under slight negative pressure and odours stay contained.

We need to add fresh air supply near the hood at roughly the same extraction rate. This balances the pressure and stops the seating area cool air being pulled away.

We design a direct cool air supply to the kitchen at the hood location, which replaces the extracted air and keeps it cooler. We also need to review the total cooling capacity for the kitchen.

It may be grease build-up on the coils or improper moisture drainage. We inspect coils and drains fortnightly in active restaurants and deep-clean as needed.