Air conditioning and refrigeration for hotels and guest houses
Hotels combine every problem on our book in one building: bedrooms that must be silent, function rooms with wildly variable loads, a commercial kitchen, a bar cellar and back of house areas nobody has looked at in years.
They also never close, which means work is scheduled around occupancy rather than around the working day.
The reward for getting it right is that hotel plant, properly maintained, is remarkably reliable. The penalty for neglect arrives on a booking platform.
Guest rooms
- Sound at the bed head is the real specification, not the capacity figure
- Condensate handled properly, because a leak over a guest ceiling is expensive
- Simple, obvious guest controls with sensible limits
- Occupancy linked setback where the system supports it
- Filter cycles matched to real occupancy rather than a default
Function rooms and public areas
A function room at capacity is a very different load to the same room empty, and systems sized for the average will fail on the night that matters. Where the room is a revenue driver, it is worth sizing for a full house.
Public areas suffer from the opposite problem: doors open constantly and cooling escapes, so air curtains and door discipline often deliver more than extra capacity would.
Kitchen, bar and cellar
- Walk in chill and freeze rooms, prep counters and blast chillers
- Bottle coolers, back bar units and ice machines
- Cellar cooling held at a stable temperature for beer quality
- Kitchen cassettes serviced more often because of grease loading
- Temperature evidence recorded for food safety records
Working around guests
- Noisy work confined to agreed daytime windows
- Room by room programmes so occupancy is never blocked
- Back of house and plant work outside service periods
- Emergency attendance prioritised for contract customers
- One planner covering cooling, kitchen refrigeration and the cellar
FAQs
Common questions
How do you stop guest room units being noisy?
Correct sizing first, then setting the system to run low and continuously rather than cycling hard. We check the sound at the bed head with the unit doing what it will actually do overnight, not at maximum fan on a test run.
Our function room is fine when empty and unbearable when full. Why?
Because people are a heat load. A hundred guests add a very large amount of heat that no system sized on floor area alone will handle. The fix is capacity matched to occupancy, sometimes with a boost stage for full house events.
Do you cover the kitchen and cellar as well?
Yes, and it is usually the same contract. Kitchen refrigeration, ice machines and cellar cooling sit alongside the comfort cooling on one asset register with one visit planner.
Can you work overnight?
Back of house and plant work, yes. Anything noisy near occupied bedrooms is confined to agreed daytime windows, because the alternative costs more in complaints than it saves in access.
What service frequency suits a hotel?
Twice yearly on guest room cooling, more often on kitchen cassettes because of grease, and quarterly on refrigeration and cellar plant. Criticality ranking is what keeps the total sensible rather than servicing everything at the same rate.
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