Commercial kitchen HVAC is sized by load — cooking equipment, walk-ins, exhaust makeup. Here is how to check.
A single 6-burner range contributes 15,000+ BTU/hr of cooling load.
Type I hoods exhaust 1,200+ CFM. That air must be tempered somehow.
The "1 ton per 400 sq ft" rule fails for kitchens. Proper Manual J with kitchen equipment factors is required.
Unit runs continuously but can't hit setpoint during service; high humidity.
Suncoast Cold Systems handles exactly this kind of commercial refrigeration issue across Tampa, St. Petersburg, Clearwater, Brandon, Riverview, Temple Terrace, and Wesley Chapel. 24/7 emergency dispatch. Licensed Class A A/C Contractor (FL #CAC1824642), EPA 608 Universal, OSHA 30 Construction.
Nine questions that separate accountable contractors from the rest.
Which violations trigger emergency orders, which are citations, and how to prevent them.
What to do in the first 15 minutes. Protect product, dispatch the right help.