On-Site Space
Confirm dimensions, openings, equipment and personnel.

Engineering project
A hotel with guest rooms, a lobby and dining areas. Silent cabinets paired with water-cooled fresh air units supply fresh air throughout the rooms and lobby, while backward-curved cabinets handle dining-area fume. The silent cabinets run quietly in the plant room without disturbing guests, the fresh air units pretreat, cool and clean outdoor air, and the backward-curved cabinets convey restaurant fume. The fresh-air system runs by zone with independent control for rooms, lobby and dining.
Project overview
A hotel with guest rooms, a lobby and dining areas. Silent cabinets paired with water-cooled fresh air units supply fresh air throughout the rooms and lobby, while backward-curved cabinets handle dining-area fume. The silent cabinets run quietly in the plant room without disturbing guests, the fresh air units pretreat, cool and clean outdoor air, and the backward-curved cabinets convey restaurant fume. The fresh-air system runs by zone with independent control for rooms, lobby and dining.
Ventilation equipment zoned for guest rooms, lobbies and dining areas with fresh air, quiet and exhaust needs.The case illustrates the approach; specific equipment and parameters follow actual project documents.
Project gallery



Project challenge
Confirm dimensions, openings, equipment and personnel.
Locate fume, oil mist, odor or heat sources.
Plan the direction of fresh air in and pollution out.
Check duct resistance, noise, energy and maintenance.

Our solution
Guest rooms focus on quiet fresh air and dining areas on fume extraction, running independently around the clock.
Products used

Low-noise operation for quiet guest rooms.

Delivers cooled, clean fresh air.

Extracts dining-area fume to prevent odor spread.
Project approach