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

Engineering project
A high-traffic hotel with heavily used rooms, lobby and dining areas. High-pressure cabinets move main-duct fresh air, water-cooled fresh air units distribute it to the rooms, and backward-curved cabinets handle dining fume. The high-pressure cabinets ensure fresh air over large spaces and long ducts, the fresh air units cool and clean the air, and the backward-curved cabinets efficiently discharge restaurant fume. The high-duty system runs through peak traffic for a premium business hotel.
Project overview
A high-traffic hotel with heavily used rooms, lobby and dining areas. High-pressure cabinets move main-duct fresh air, water-cooled fresh air units distribute it to the rooms, and backward-curved cabinets handle dining fume. The high-pressure cabinets ensure fresh air over large spaces and long ducts, the fresh air units cool and clean the air, and the backward-curved cabinets efficiently discharge restaurant fume. The high-duty system runs through peak traffic for a premium business hotel.
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