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

Engineering project
A fresh-air project covering the lobby, guest rooms and dining areas. Water-cooled fresh air units are the main equipment, silent cabinets supply fresh air to the rooms, and backward-curved cabinets discharge dining-area fume. The fresh air units cool and filter outdoor air to relieve closed rooms, the silent cabinets keep rooms quiet, and the backward-curved cabinets keep fume from reaching the rooms. The system runs 24 hours with adjustable zoned airflow.
Project overview
A fresh-air project covering the lobby, guest rooms and dining areas. Water-cooled fresh air units are the main equipment, silent cabinets supply fresh air to the rooms, and backward-curved cabinets discharge dining-area fume. The fresh air units cool and filter outdoor air to relieve closed rooms, the silent cabinets keep rooms quiet, and the backward-curved cabinets keep fume from reaching the rooms. The system runs 24 hours with adjustable zoned airflow.
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