To provide combined cooling and cooking odour removal for meals area.
 
ln a busy restaurant, compressor-type air conditioning would simply recirculate 80 - 90% of the same air causing an unpleasant increase of cooking odours and cigarette smoke. An unpleasant and unhealthy situation for customers and staff.
However, with Breezair the restaurant is kept cool, and smoke and odours are removed by the continual flow of fresh, cool air through the building.
People can enjoy their meals in a smoke free environment and the health risks for staff and customers are greatly reduced.

Summer Design Condition:
32°C dry-bulb temp
40% relative humidity

Special conditions:
Large areas on 70% of main dining room and 30% of executive dining room. High heat load in the kitchen.

Air change rate : approx 55 change per hour.

Breezair model:
Main dining (area 570m3) 3xEA150DV.
Executive dining (area 164m3) 1xEA90DV.
Kitchen (area 180m3) 1xEA120DV
Daily use: approx 4 hour per day.