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

Engineering project
A resort hotel with guest rooms, leisure areas and a restaurant. Silent cabinets and water-cooled fresh air units supply the rooms and lobby, while backward-curved cabinets handle restaurant fume. The silent cabinets run quietly for a peaceful stay, the fresh air units deliver clean cooled air and optimize indoor temperature and humidity, and the backward-curved cabinets prevent odor spread. The system suits the resort all-day operation and improves the guest experience.
Project overview
A resort hotel with guest rooms, leisure areas and a restaurant. Silent cabinets and water-cooled fresh air units supply the rooms and lobby, while backward-curved cabinets handle restaurant fume. The silent cabinets run quietly for a peaceful stay, the fresh air units deliver clean cooled air and optimize indoor temperature and humidity, and the backward-curved cabinets prevent odor spread. The system suits the resort all-day operation and improves the guest experience.
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