Audit of existing systems: smoke, heat, condensation, trips, measured and fixed
If the venue is open and something does not work, we measure before we propose. Airflows, pressures, temperatures, humidity and electrical loads show the cause, and the cause decides the smallest fix.
- Measurements during real operation, including peak hours
- Cause found before any equipment is proposed
- Written findings with options and budget ranges
- Fix designed and installed by the same team
The four complaints we hear most
| Complaint | Usual causes we look for |
|---|---|
| Smoke or smell in the dining room | No make-up air, hood too short or too shallow, fan below duty, AC blowing across the hood |
| Kitchen too hot | Make-up air not cooled or badly placed, hood oversized for the fan, radiant heat from the line |
| Water on ceilings, ducts or walls | Missing or broken vapour barrier, cold surfaces in humid air, blocked condensate |
| Breakers trip at peak | Phase imbalance, circuits added without calculation, connection at its limit |
How the audit works
- We listen: when it happens, how often, what changed recently.
- We measure during operation: airflows at hoods and diffusers, pressures, temperatures and humidity, electrical loads per phase.
- We inspect: ducts, insulation, filters, fans, boards and drawings if they exist.
- We write it down: causes, options and indicative costs, from the smallest fix up.
- If you want, we design and install the fix and then commission it.
Send a short video at peak hour and a photo of the hood, the roof fan and the main board.
Why measuring first saves money
The most expensive fix is the wrong one: a bigger fan on a kitchen that lacks make-up air makes the smoke worse, not better. A new AC unit in a room with a condensation problem adds more cold surfaces. Measurements take hours; wrong purchases take months to undo. The mechanisms behind the most common cases are explained in kitchen air balance and condensation.
Questions owners ask us
Is the audit free?
The first survey and estimate are free on request. A detailed audit with measurements at peak hour is quoted before we start.
Do we have to close the restaurant?
No, the key measurements are taken during service; the fix itself is scheduled around your hours.
Can you fix what you find?
Yes, we design, install and commission the fix.
Do you audit villas and hotels?
Yes, especially humidity, condensation and fresh-air problems.
Often ordered together
Commissioning and air balancing
Every mode tested and airflows measured before handover: the proof that the design works.
Open
Maintenance after launch
Planned service for hoods, filters, air conditioning and electrical systems after opening.
Open
Restaurant kitchen exhaust
Hoods, ducts, fans, make-up air and air balance, so smoke and smell stay in the kitchen.
OpenDescribe the task, we answer on WhatsApp
Two ways to reach an engineer. Either one lands in the same WhatsApp chat.
Write it in your own words
A new restaurant, a kitchen that smokes, a hotel that needs air conditioning, a villa complex at design stage: a few lines are enough to start.