Mini-split system for a restaurant?

9 years ago

Here is what we have: we bought a pizza restaurant and found that it is missing the central air units from the roof. What we were told by the contractor who found it is that he thinks we require (2) 5 ton units. I would like confirmation if this would be suitable or not. We are in the Atlanta metro area, the overall square footage of the restaurant is about 1300 square feet, the kitchen takes about 1/3 of that with (2) ovens operating at 500*. The hood fan was replaced and working properly, but temps in the kitchen on a 60* day generally remain around 80*-85*, occasionally higher. I am no HVAC professional, so I have been researching the 'net the best I can to find as much info as possible and what I find is for the size space we have would require about a 3 ton unit. Here is where my question comes in. I have been searching different options as we don't have a lot of money left to replace the AC and come across this mini-split. Would this be a feasible alternative, or should I look elsewhere? In my head, I think the "big" unit could go in the kitchen and the 2 "small" units could go in the dining area. Thanks for any help!!

http://www.thermospace.com/ductless_split/acd9918-tri-zone-36000-btu-9k+9k+18k.php

We have had a number of different quotes ranging from $17k-$30k+ for replacement and unfortunately we are not in a position to afford these numbers.

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PRO

Austin Air Companie

9 years ago

last modified: 9 years ago

Commercial use is an ENTIRELY different ball game. In the HVAC sizing world the HVAC system must be sized for the load of the structure on the highest load day considering ALL loads.

Commercial kitchens are heavy loads. Atlanta is a heavy load climate.

If the equipment is sized for square footage type load with no consideration of Kitchen equipment, not to mention people load on the structure the system will not keep up. People who like to be comfortable will flee your establishment under these conditions.

In the commercial realm when you rent, you merely rent a shell of a building. Renovations are the responsibility of the tenant in nearly all commercial renting contracts. But this varies... it depends on the contract. Some will build to suit as well as maintain various aspects of the building, but that is not the norm. This is likely why you have no HVAC systems at this place. The former tenant may have replaced them at some point and when they left this building for probably better lease costs, they took the HVAC systems with them.

Either that or the systems were stolen.

My personal opinion on mini splits for a restaurant would be to skip it. If it were to add these for additional spot treatment of hot areas that could work. The biggest problem with mini splits is in nearly all cases of their use it requires more equipment... which in turn leads to more maintenance costs.

If you do not maintain a mini split in a commercial environment: 'IE: greasy kitchen / restaurant atmosphere' the mini split will not work for very long.

'There is no machine that comes with a warranty that doesn't require you to pay for maintenance.'

Maintenance related failures are not covered by ANY warranty.

I know this information is not likely what you want to hear, but you stand a better chance of wasting money on some half baked solution that will not work. Now the picture will be much clearer why so many businesses or start ups fail. Business is tough... you are required to make wise decisions otherwise you will not survive.

Your best bet and wisest decision is to locate a few select 'commercial' specialty companies that specialize in HVAC for restaurants. If you do not tackle this problem the right way it will bite you once summer arrives.

Another option may be to look at leasing options of the HVAC equipment. In these kinds of set ups you merely pay a rental fee for the HVAC equipment and you don't own the equipment you merely lease it much like most do on the building that houses their business. Under this type of contract you want to make sure that maintenance costs and servicing are included under the terms of the lease. That way it will be one less headache you have to concern yourself with. Realize under a leasing arrangement you can't just pick any HVAC provider. These are typically specialty type arrangements... you'll have to search for them.

If you can't afford to do it right. It will shut you down in short order. I wish you well and I hope you heed my advice.

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Comments (6)

mike_home
9 years ago
A 3 ton condenser would be the right size for a 1300 sq foot house in Atlanta. It is undersized for restaurant with a commercial kitchen.

You need to find a contractor who knows how to do a load calculation. This requires specialized software which calculates how many BTUs are produced in your restaurant on a typical summer day when the restaurant is full of people and the stove and ovens are going full blast. Don't waste your time and money on a contractor who guesses on the AC sizes. You want a copy of the report and have it explained to you. You may have to pay for this service but it will be worth the money.

Once you figure out what is needed then you can decide how much money you are going to invest. If it were my restaurant I would spend the money first on keeping the customers cool and comfortable.
vitos_marietta thanked mike_home
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vitos_marietta
Original Author
9 years ago
Thank you both and I/we agree wholeheartedly with keeping customers comfortable and happy. The problem we ran into was multi-layered here, but long story short it is draining us financially. We learned too late that the AC just wasn't there. So many pieces of equipment failed as a result of working against the heavy load of the hot kitchen that they needed to be replaced just to pass health inspection. We are fortunate enough to be located within a mile of the new Suntrust Park, so we are hopeful that delivery orders will get us through for the time being. And thank you for the suggestion of leasing the HVAC equipment, I hadn't thought of it that way yet. I will start researching this option to see what can be done.
PRO
Austin Air Companie
9 years ago
last modified: 9 years ago
The delivery orders is a smart move... another idea: print up a flyer and attach it to every delivery order with a statement about your situation set up a 'go fund me' page --- people love a good 'true' story. Ask your customers if they 'love' the pizza to help you with the cooling needs of your restaurant.

Then concentrate on making the best pie you can make and best delivery service, no matter how hot it gets in that kitchen this summer.
aonanon
9 years ago
last modified: 9 years ago
You can cut the AC size with ERV (eg: Renewaire) for makeup air. Also see if you can separate the kitchen so they are at a higher temperature zone compare to the customer zone. You need to deal with commercial contractors that specialize in restaurants.
PRO
Austin Air Companie
9 years ago
last modified: 9 years ago
No I would not cut AC sizing for a restaurant with a hot kitchen and varying people loads throughout the year. You are asking for trouble if you do this.

If a HVAC contractor offers anything like this to cut AC sizing, find a new HVAC contractor.

In order for the Return temperature of 75 degrees (in the picture) to be what it is, the AC must be properly sized. Realize a hot kitchen is how hot? Take a temperature reading... this is your 'ACTUAL' return temperature.