Restaurant and cafe cooling should be designed as part of the ventilation and extraction strategy. Cooking equipment, people, lighting, glazing and door openings create variable loads, while kitchen extract removes large volumes of air that must be replaced. Separate dining and kitchen needs, control air balance and odours, and choose equipment that can be cleaned and serviced safely.
Measure every source of heat
Cooking appliances can dominate the load, but diners, coffee machines, refrigeration condensers, dishwashers, lighting and solar gain also matter. The survey should capture the menu, appliance schedule, covers, service peaks and whether equipment changes between breakfast, lunch and evening trading.
A single capacity figure for the whole premises can hide conflicting needs. Kitchens, dining rooms, bars, cellars and preparation areas should be assessed separately. Refrigeration equipment that rejects heat into an already warm room can create a cycle of rising temperature and reduced efficiency.
Coordinate extraction, make-up air and cooling
Kitchen extraction removes heat, fumes and moisture, but the extracted volume needs a planned replacement-air path. If a building is strongly depressurised, doors may become difficult to open, draughts can cross dining areas and odours may travel from unwanted locations. Adding comfort cooling without correcting air balance may not solve the underlying problem.
The ventilation designer and air conditioning installer should use compatible assumptions. Supply-air locations, extract canopies, door openings and pressure relationships all affect performance. Gas appliances and combustion safety introduce additional considerations that require competent specialist input.
- Document extract and replacement-air flow rates.
- Separate grease-laden kitchen air from comfort-cooling returns.
- Check where refrigeration and ice-machine heat is rejected.
- Protect diners and staff from direct cold draughts.
Design for hygiene, noise and neighbours
Hospitality systems operate around food, grease and cleaning chemicals. Indoor units and filters should be accessible for cleaning, while condensate drains need correct falls, traps where appropriate and a safe termination. Equipment should not be positioned where maintenance risks contaminating food preparation.
Outdoor-unit and fan noise can affect nearby homes, especially during evening operation. Planning or environmental health requirements may influence location, acoustic treatment and permitted hours. An acoustic assessment may be appropriate before equipment is ordered.
Prepare for service peaks and failures
Commission the installation under realistic operating conditions where possible, with cooking and extraction running. Test temperature distribution, air balance, controls and condensate removal. Staff need simple instructions for normal settings, shutdown and fault reporting.
Maintenance frequency should reflect operating conditions rather than a generic calendar. Grease, dust and long hours can increase cleaning needs. A contingency plan for hot-weather faults may include menu changes, portable measures that do not create new hazards, occupancy limits and clear escalation.
Frequently asked questions
Can standard comfort air conditioning cool a commercial kitchen?
It may form part of a solution, but kitchen heat, grease, moisture and extraction require specialist design. Standard indoor units should not be placed where grease-laden air will quickly contaminate them.
Why do restaurant doors slam or feel hard to open?
Excessive negative pressure from extraction without enough replacement air is one possible cause. A ventilation specialist should measure airflows and check the whole system.
Can the same system serve the kitchen and dining room?
Shared treatment can spread odours and create hygiene or control problems. The appropriate arrangement depends on the premises, but separate zones and carefully managed airflow are commonly needed.
Is there a maximum legal kitchen temperature?
UK workplace law does not set a general maximum temperature. Employers must assess heat risks and provide a reasonable working environment, taking the work activity and conditions into account.
Related guides
Sources and further reading
How this guide was prepared
This guide was written by the Local AC Installers Editorial Team. We compare official guidance, legislation and established consumer information, separate general information from project-specific advice, and show publication dates and sources. We do not accept installer accreditation claims at face value.