Source commercial air conditioners, ventilation systems, kitchen exhaust hoods, and HVAC equipment for hotels and restaurants.
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Most full-service hotels in India use centralised HVAC systems: VRF/VRV (Variable Refrigerant Flow) systems from Daikin, Mitsubishi Electric, or Carrier for guest floors — these allow individual room temperature control. Central AHU (Air Handling Units) are used for lobbies, banquet halls, and restaurants. Kitchen areas require dedicated commercial exhaust hoods and make-up air units to handle cooking fumes and heat. BEE star-rated equipment is mandated for energy compliance.
FSSAI and NBC (National Building Code) guidelines require commercial kitchen exhaust systems to remove 100% of cooking fumes, grease, and heat. The standard exhaust rate is 30–50 air changes per hour for heavy cooking kitchens. Stainless steel exhaust hoods must extend 150mm beyond the cooking equipment on all sides. Canopy hoods require grease filters (changed weekly in high-volume kitchens). A fresh air make-up system equal to 80–90% of exhaust volume is required to prevent negative pressure.
The standard calculation for hotel rooms in India: 1 TR (Ton of Refrigeration) per 100–150 sq ft of room area. A 250 sq ft standard hotel room typically needs a 1.5–2TR unit. Add 0.5TR for rooms with large windows or west-facing sun exposure. For banquet halls and lobbies, calculate 1TR per 100–150 sq ft with occupancy load factor (additional 500BTU per person above 4 people). All hotel AC equipment must meet minimum BEE 3-star ratings under India's energy labelling regulations.
