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How much heat is to much in a restaurant room

post #1 of 2
Thread Starter 

Hey everybody,

 

I'm looking into a space for a creperie I am setting up. It is one empty space of 900 sq/ft and around 7200 cb/ft. It was a retail store.

 

I will have to create the divisions when I get it. my main concern is about the heat in the room. There is central air (it is in a strip mall) but no exhaust system at all. I know I am not obliged toa have a hood system since all my equipment is electric, Will the AC hold the comfort zone for the clients and workers or would i need to look into a comercial wall exhauster. Here is  a list of my basic equipment:

 

- double door fridge

- double door freezer

- 2 sandwich prep 48"

- convection oven 10500 W (will mostly work during prepping hours when the restaurant will be closed))

- 4 crepe machines 1750 W each

- pastry cold case 48"

 

Please advise

Thank you very much

JP

post #2 of 2

Have a HVAC engineer do a report on what is needed for your space.  You should plan on all your equipment running all the time.  Also check with your fire marshal for local codes.  Welcome to cheftalk.

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