How much heat is in the room, what it takes to remove it, and the equipment and ducts to do it. Cooling and heating load calculations, selections, layouts and a written basis your mechanical contractor can price, for commercial kitchens, workshops, offices and light industry.
Most comfort complaints trace back to a load that was never calculated, or air that was never balanced.
Room by room, for the design day in Perth and for the worst operating case, which in a kitchen is rarely the same hour.
Capacity at the real conditions, not the brochure rating, with the trade-offs written down so you can choose.
Where the air goes once the box is chosen, which is where most systems are won or lost.
The cases where ordinary air conditioning fails, because the heat and the air balance were never addressed first.
A production kitchen can throw tens of kilowatts into the room from ovens, fryers and the condensers of every fridge and freezer in it. The exhaust hoods take some of that away, and the make-up air that replaces the extracted air arrives at whatever the outside is doing, which in a Perth summer is not cool. Adding a bigger air conditioner to that is the expensive way to lose.
The order that works: capture the heat where it is made, hoods sized and positioned properly; get condenser heat out of the space, remote or water cooled; then decide what the make-up air needs, untempered, evaporatively cooled or refrigerated; and only then size the cooling for what is left. That sequence usually ends with smaller equipment than the first quote assumed.
If the exhaust is part of the same job, the two designs are done together so the airflows agree. See kitchen exhaust and ventilation design.
Floor plan, use and occupancy of each space, equipment list, ceiling heights, photos of the roof or plant area.
Loads room by room with every assumption listed, and the first view of capacity and plant space.
Selections, duct and diffuser layout, outdoor air, controls description, electrical loads for your electrician.
Drawings, schedules and the calculation note, checked before it leaves, ready for contractors to price.
Answers to contractor questions and a review of what they propose to supply.
It adds up everything that heats or cools the space: outdoor conditions, building fabric, glazing and orientation, people, lighting, equipment such as ovens, fryers and refrigeration condensers, and the outdoor air the ventilation brings in. The total sets the capacity of the equipment. Guessing it usually means either an undersized system that never holds temperature, or an oversized one that short cycles, costs more to run and dehumidifies poorly.
Only after the heat is dealt with at the source. Exhaust hoods remove part of it, and large untempered make-up air on a hot Perth day brings heat in. The usual order is: capture heat at the appliances, move refrigeration condensers out of the space or water cool them, then temper the make-up air and size the cooling for what is left.
No. This is design and documentation only: loads, selections, layouts and the written basis. The mechanical contractor supplies, installs, commissions and certifies the system, and refrigerant work is done by the appropriately licensed trades.
A floor plan, the use of each space and its occupancy, an equipment list with kW ratings, ceiling heights, photos of the roof or plant area, and any existing equipment you want to keep. That is enough for a fixed-fee proposal.
Scope: I do the engineering design and calculations as a mechanical engineer (MIEAust). The mechanical contractor supplies, installs, commissions and certifies the system; refrigerant and electrical work is done by the appropriately licensed trades. Where a job needs certification from a registered practitioner, that is coordinated with one and flagged upfront.
Send a floor plan and your equipment list. Free scoping call, then a fixed-fee design your contractors can price like for like.
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