New Restaurant HVAC Problems, HELP HELP

vincenzo · 2006-07-30T14:20:31+00:00

My cousins new restaurant just opened, and we can't get it to cooldown. Here's the scoop so far. It has 2 Carrier units, a 12 ton and an 8 tonBoth units have been checked numerous times, coils are clean,temperatures and amperage are all good, supply air is 60 degrees andreturn air is 80 degrees.So everyone says the units are working hard, and they are not theproblem.The restaurant is 8,000 square feet. I know a study probably needs tobe done, but we need some tempoarary fix or suggestions until then.Here is what we tried so far, that did not work,We shut off all of the air ducts in the kitchen area, to try and helpget more air into the dining rooms.There are no return air ducts in the dining rooms, only on one wall ofthe building, above the ceiling and over the kitchen. So we ran 218"insulated ducts across the ceiling to the dining areas to try tomove the air from these rooms, rather than send the hotter load abovethe kitchen to the return.We placed a couple rotating fans on the floor to try and move the air.None of this really did anything. It is about 90 degrees out here, andhumid. The restaurant is about 75 when empty to 85 inside when filledto capacity. This will kill business, we need a temporary fix.I measured the air temperature at the supply ducts in the dining room,and it measures 67 to 70 degrees. The air coming out of the supplyducts was at the top of or beyond the a/c guys flow meter readings, sothe air flow out is good.The dining room ceilings are about 16 feet high open to the corrugatedroof over the aws return, if you want to call it that, isthe drop ceiling plenum over the bar and kitchen areas which runs backto the back wall where the a/c units are. There are about 4 foot by 3foot screens on the return ducts, which i cleaned. Now we also havethree 8 inch insulated ducts pushed up against the return ducts that weran to the dining areas to try and pull air from them better.Should we turn the kitchen ducts back open? What should we do? help.

Jul 30, 2006 22 Replies

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Noon-Air 19 years ago

No problem... just tell him that when he can tell you where you can get your fuel, truck(s), insurance, training, groceries, etc for *FREE* then you will do the work he wants for free.......and you want to eat there for free too.

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Jabs 19 years ago

When I grow up.......I want to be a philanthropist. Tell him I got his call booked in my..."When I become a philandthropist" book.

Jabs

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daytona 19 years ago

Get the food first and many times.....because they want a ham and give you a weiner

It is

8,000 sq ft = 40 ton my rule of thumb

I know a study probably needs to

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