Sources of Kitchen Heat
Continuous heat from cookers and ovens, combined with exhaust-induced negative pressure, traps heat in the kitchen. Cooling must consider heat source distribution, exhaust/make-up air and supply method together.
Ventilation solution
Kitchen Cooling & Spot Cooling Solutions
Kitchens suffer from cookline heat, exhaust-induced negative pressure and poor airflow. Xin Changfeng combines commercial kitchen air conditioners and water-cooled fresh air units to cool the whole kitchen and key workstations.
RequirementsSelectionManufacturing & SalesAfter-Sales
Spot Cooling vs General Cooling
Spot cooling targets the cooking zone with immediate effect and lower energy; general cooling covers the whole kitchen more evenly. They can be combined based on kitchen size and budget.
Coordinating with Exhaust & Make-Up Air
Cooling equipment must work with the exhaust and make-up air system to avoid cold air being pulled straight out or conflicting with supply airflow. Good airflow organization keeps cool air in the main work zones.
FAQ
Kitchen Cooling FAQ
Commercial kitchen AC focuses on stability in hot, greasy environments and spot delivery, usually working with the exhaust/make-up system; selection depends on kitchen area, heat load and installation.
Yes. Grease accumulates on filters and coils, reducing efficiency and lifespan, so regular cleaning and keeping fume away from the unit are necessary.
Yes. They add cooled fresh air via evaporative cooling and suit open kitchens that don’t require tight comfort control, but humidity must be assessed.