Choosing the Best Air Conditioner for Restaurants: A Complete Guide

Why Restaurant Air Conditioning Matters

Guide summary

Who this guide is for: Owners, operators and managers of restaurants, bars and cafés, particularly in Bristol, Bath and across the South West.

What it covers: Main system types, key design and sizing considerations, indicative costs, maintenance strategies and common FAQs for keeping dining areas comfortable and compliant.

Key takeaways: Size the system correctly, treat ventilation and noise as seriously as temperature, and work with qualified engineers who understand local buildings, regulations and hospitality workloads.

Indoor temperature has a direct impact on how guests experience their meals. If people feel too warm or too cold, they notice that discomfort more than your menu, service or atmosphere.

Research suggests that the most comfortable dining room temperature is typically between 20–23°C. This range keeps most customers at ease while they eat and talk, without feeling stuffy or chilled.

Effective climate control does more than keep guests happy. It helps protect food quality in serving areas, reduces staff fatigue during busy services and prevents energy waste from equipment working harder than it should. The right commercial cooling and heating services balance comfort with realistic running costs.

Hospitality spaces face challenges that many other premises do not: heat from the kitchen, doors opening constantly, changing levels of occupancy and, in cities such as Bristol, warmer summers and more frequent heatwaves. These factors make temperature control in restaurants more complex than in many standard commercial environments.

Understanding Different System Types

Different systems suit different layouts, service styles and budgets. The right choice depends on the building fabric, ceiling height, available services, aesthetics and how your spaces are used throughout the day.

Wall-Mounted Split Systems

Wall-mounted split systems are a practical option for smaller venues or clearly defined areas. Each setup includes an indoor section mounted high on the wall and an outdoor unit that rejects heat outside the building.

This arrangement works well for cafés, compact dining rooms or bar areas where cooling is needed in a specific zone. Installation is relatively straightforward compared with more complex systems, and the indoor section sits above eye level while still distributing air effectively across the room.

Many operators use several wall-mounted units positioned carefully to give balanced conditions across the dining space. These systems offer good value for their capacity and require only modest space indoors and outdoors.

Ceiling Cassette Units

Ceiling cassettes are often the best fit for open-plan dining rooms. They sit within a ceiling void, with only a slim grille visible, helping the equipment blend into suspended ceilings or finished plasterwork.

Their key advantage is four-way airflow, which spreads conditioned air evenly in all directions. This helps maintain a consistent temperature throughout larger rooms and reduces obvious hot or cold spots.

Cassettes are useful where wall space is limited by glazing, artwork or decorative features, or where ceilings are higher than average. They also help keep the visual focus on interior design rather than mechanical equipment.

Ducted Central Systems

Ducted systems provide discreet, whole-venue cooling by moving air through concealed ductwork above the ceiling. Conditioned air is supplied via small grilles or diffusers, which can be aligned with the design of the lighting and ceiling grid.

Diners see only subtle vents rather than larger indoor units, which is why this approach is popular in higher-end venues and more architecturally sensitive interiors. Acoustic performance can also be very good when the system is designed correctly.

Ducted systems can handle larger floor areas quietly and consistently. They can often be zoned so busier or glazed sections receive more cooling. However, they require enough ceiling depth and can involve higher upfront costs and more intrusive installation work.

Multi-Split And VRF Systems

Multi-split systems connect several indoor units to a single outdoor unit. This reduces the number of external units on façades or flat roofs and allows you to mix different indoor unit styles (wall, cassette, ducted) across the premises.

Variable Refrigerant Flow (VRF) systems take this concept further, giving precise temperature control across multiple zones. Busy bar areas, private dining rooms and back-of-house spaces can each be controlled independently to reflect occupancy and heat gains.

These advanced systems suit larger or more complex layouts where demand varies across the building. They cost more at the design and installation stage but can deliver significant energy savings over time through intelligent control, particularly on intensive commercial schedules.

Local Considerations For Bristol & The South West

Restaurants in Bristol and the wider South West contend with a mix of mild but humid summers, increasingly frequent heatwaves and cool, damp winters. Temperatures often sit in the high teens to low twenties in summer, but can climb much higher during hot spells, making reliable cooling more important than it once was.

Many venues in this region occupy older Georgian or Victorian terraces, converted warehouses or listed buildings. These properties can have solid walls, large single-glazed windows and restricted plant locations, all of which affect how systems are sized, routed and controlled.

Mixed-use streets are also common, with flats above ground-floor hospitality. Local authorities, therefore, pay close attention to external plant noise, visual impact and any planning implications for rooftop or façade-mounted equipment. Early discussion of noise levels, vibration and screening is essential where neighbours are close by.

Controlled Climate regularly designs and installs systems for food and drink venues across Bristol, Bath and surrounding South West towns. If you would like to see how similar sites have been approached, you can review examples on our restaurant installation page.

Important Factors To Consider

Correct Sizing

Correct capacity is the foundation of a reliable, efficient system. An undersized unit will run for long periods on hot days yet still struggle to keep conditions comfortable. Oversizing can be just as problematic, causing rapid on/off cycling, poor humidity control, unnecessary wear and higher running costs.

Professional load calculations should take into account:

• Room volume (floor area and ceiling height)
• Window size, orientation and glazing type
• Heat output from cooking equipment and hot pass areas
• Maximum occupancy (staff and guests)
• Local climate and exposure (for example, south-facing façades)
• Insulation levels and air tightness

These factors determine the cooling capacity required in kW or BTU. Simple rules of thumb based purely on floor area can be a starting point, but restaurants rarely behave like standard offices, so a tailored calculation by a qualified engineer is strongly recommended.

Energy Efficiency

Most venues run their systems for many hours each day, so energy consumption has a direct effect on profitability. Modern equipment uses several technologies to reduce electricity use while maintaining stable conditions.

Inverter-driven compressors are one of the biggest advances. Instead of switching fully on and off, the compressor modulates its speed to match demand. This reduces energy use, smooths temperature swings and generally improves comfort.

When comparing options, look for:

• High SEER / seasonal efficiency ratings
• A++ or A+++ efficiency labels, where available
• Modern inverter-driven compressors
• Controls that match output to occupancy and time of day

High-efficiency systems from brands such as Mitsubishi Electric, Daikin and LG often cost more initially but can significantly reduce electricity use compared with older or basic models over their lifetime. Actual savings depend on usage patterns, tariff rates and how the system is operated.

To explore practical ways to manage running costs, you can read our guide on reducing energy use with commercial air conditioning.

Ventilation And Air Quality

Cooling and ventilation must work together in hospitality environments. Without adequate fresh air, a dining room can feel stale even when the temperature reading looks acceptable.

Kitchens generate smoke, steam and cooking odours that should be removed, not recirculated. Cooling systems typically work alongside dedicated kitchen extraction and make-up air to maintain acceptable air quality across both back-of-house and front-of-house areas.

When reviewing options, consider:

• Fresh air and an extraction strategy for both the kitchen and dining areas
• Humidity control to prevent the space from feeling clammy in summer
• Washable or replaceable filters with antimicrobial properties where appropriate
• Compatibility between cooling equipment and separate ventilation systems

Good air quality supports comfort, reduces odour transfer from the kitchen and can lessen the load on cooling equipment by exhausting hot, humid air before it reaches the dining room.

Noise Levels And Placement

Excessive noise can undermine the atmosphere, particularly in quieter or higher-end venues. Modern systems are generally far quieter than older models, but sound levels still vary between manufacturers and ranges.

For dining areas, it is sensible to choose indoor units with published sound pressure levels in roughly the mid-30s to low-40s dB(A) on normal fan settings, with quieter modes available for less busy periods. Some premium systems can operate in the high teens to low 30s dB(A) on their quietest settings, which is close to background noise in many rooms.

Outdoor equipment also needs careful placement. Try to position condensers away from:

• Outdoor seating and terraces
• Opening windows and doors
• Neighbouring residential façades
• Hard surfaces that could reflect or amplify sound

Where external plant must sit close to sensitive areas, acoustic screens, anti-vibration mounts and appropriate operating schedules can all help to meet local noise expectations and avoid complaints.

Maintenance And Reliability

Few restaurants can tolerate equipment failures during service. Choosing robust brands with proven commercial performance and strong UK support networks reduces the risk of prolonged downtime.

Features that simplify upkeep include:

• Clear filter maintenance indicators
• Self-cleaning or coil-cleaning functions are available
• Good access for engineers to key components
• Condensate management features to protect against blockages
• Built-in diagnostics to help identify issues early

Working with a provider that offers planned maintenance, emergency support, and access to genuine parts is particularly important in busy hospitality environments where any downtime quickly affects turnover.

Estimating Costs

Understanding the full cost picture helps you plan investments sensibly and avoid unpleasant surprises. Total spend will depend on system type, capacity, building layout, access, electrical works and any making-good required after installation.

As a broad indication for equipment and installation:

• Wall-mounted split systems: approximately £1,500–£3,000 per indoor unit installed, depending on size and complexity
• Ceiling cassette units: typically £2,000–£4,000 per indoor unit installed
• Ducted systems: from around £7,000 upwards, rising with ductwork complexity and building size
• VRF or larger multi-split solutions: commonly from £10,000, with higher figures for larger, multi-zone venues

Operating costs vary with efficiency, usage hours, indoor setpoint, local electricity prices and how the controls are used day to day. Higher-specification systems often cost more upfront but can materially reduce running costs compared with older or less efficient equipment when correctly specified and commissioned.

Ongoing costs typically include:

• Regular filter cleaning is carried out by staff or during service visits
• Annual or twice-yearly professional servicing, with costs scaling according to the number and type of systems on site
• Minor repairs, which might be in the low hundreds of pounds per incident
• Occasional major repairs or component replacements, such as compressors or fan motors

With appropriate design and maintenance, quality commercial systems in demanding environments often give service lives of around 10–15 years, with some lasting longer where usage is less intensive and maintenance is consistent.

Maintenance Strategies For Long-Term Performance

Filter Cleaning And Replacement

Restaurant environments challenge filters far more than standard offices. Cooking oils, airborne food particles and higher footfall all contribute to faster blockage.

Check and clean or replace filters every one to three months, depending on:

• Distance from the kitchen and servery
• Daily usage hours
• Filter type and manufacturer guidance
• General dust and grease levels in the space

Units close to cooking areas may need attention as often as monthly. Many wall-mounted units have front-access filters that trained staff can remove and clean by vacuuming or gentle washing in line with the manufacturer’s instructions.

Setting calendar reminders or adding these tasks to cleaning schedules helps avoid the impact of dirty filters, which can:

• Reduce airflow significantly
• Lower cooling performance
• Increase electricity use
• Allow dust and grease to accumulate on internal components
• Contribute to musty smells

Coil And Drain Line Care

Evaporator coils inside indoor units and condenser coils outside will collect dirt and grease over time. This acts as insulation, reducing heat transfer and making the system work harder to achieve the same result.

In hospitality settings, professional coil cleaning is usually recommended at least annually and more often in greasy or heavily polluted environments. Engineers use approved cleaning solutions and tools to protect delicate fins and coatings.

Condensate drain lines carry away water produced during cooling. In warm, humid restaurant environments, these lines can develop algae or biofilm, leading to blockages and leaks.

Check drain pans regularly for standing water or signs of overflow, and ensure any visible outlet pipes are not obstructed. Your maintenance provider can dose the system with suitable drain tablets or cleaning treatments as part of routine servicing. Always follow manufacturer recommendations and avoid strong chemicals unless specifically advised.

Proactive Monitoring

Training staff to spot early warning signs can prevent minor issues from becoming major failures. Encourage team members to report:

• Noticeable drops in cooling or uneven temperatures
• Unusual noises such as grinding, squealing or rattling
• Water dripping from indoor units or stained ceiling tiles
• Ice visible on accessible pipework or components
• Persistent or unusual odours when systems run

Simple reporting procedures and a basic log of concerns help track recurring issues and support informed conversations with service engineers.

Planned inspections before the warmer months are particularly valuable in the UK. For many venues, a spring service visit allows issues to be resolved before higher temperatures arrive and contractor workloads peak.

For a more detailed overview of common problems and potential remedies, see our guide to the top five air conditioning issues and solutions. If you are ever unsure, it is safer to switch the system off and seek professional advice.

Conclusion

Selecting suitable cooling for a restaurant involves balancing comfort, energy use, aesthetics and long-term reliability. A well-designed system keeps customers comfortable, supports staff performance and helps control operating costs.

Start by understanding how your spaces are used, where heat is generated and how the building is constructed. Smaller rooms may suit wall-mounted splits, while larger or more complex layouts may call for cassettes, ducted systems or VRF solutions. Capacity should be based on proper calculations that reflect floor area, occupancy, glazing, kitchen loads and local climate.

Choose equipment with the best efficiency your budget allows and from manufacturers with strong UK support. The additional upfront investment in quality and efficiency can pay back over time through reduced energy consumption and fewer disruptions.

Pay attention to unit locations, air distribution and noise so that guests feel comfortable without noticeable draughts or intrusive sound. Work with experienced commercial HVAC specialists who understand hospitality environments and the constraints of Bristol and South West buildings.

Finally, treat maintenance as part of the running cost of the business. Regular filter care, coil cleaning and professional servicing protect your investment, extend system life and keep performance consistent year after year.

If you would like a qualified engineer to review your current equipment or help plan a new installation, our service and maintenance team in Bristol is available to support restaurants and hospitality venues across the region.

Need Assistance With Choosing The Right Air Conditioning For Your Restaurant?

Balancing budget, energy use, and guest comfort can feel challenging, especially when you are also managing day-to-day operations. If you are unsure where to start, a short conversation with a specialist can quickly narrow down suitable options.

At Controlled Climate Ltd, our F-Gas certified engineers have been supporting restaurants, bars and cafés in Bristol, Bath, Weston-super-Mare and the wider South West for more than 30 years. We design, install and maintain systems tailored to local building types, planning constraints and hospitality workloads.

If you would like more information or to discuss your premises, get in touch with our team. If you are ready for a more detailed assessment, you can also request a free on-site survey so we can provide specific recommendations for your venue.

FAQs (Frequently Asked Questions)

• How often should restaurant air conditioning filters be cleaned?
  Filters in hospitality environments typically need attention every one to three months, depending on proximity to the kitchen, operating hours and filter type. Units close to cooking areas often require monthly cleaning or replacement to prevent grease and dust build-up.
• What temperature should I set for my restaurant dining area?
  A temperature in the region of 20–23°C usually provides a good balance between customer comfort and energy efficiency. You may need to adjust slightly to reflect season, dress code, glazing and how busy the venue is at different times.
• Can I install restaurant cooling equipment myself to save money?
  Installation, servicing and decommissioning of systems that contain F-gas refrigerants must be carried out by appropriately qualified, certified professionals in the UK. DIY work on pipework or refrigerant circuits can be unsafe and may breach regulations or void warranties, so professional installation is strongly advised.
• How much cooling capacity does my premises need?
  There is no single figure that suits every venue. Some rules of thumb suggest around 100–150 watts of cooling per square metre for busy commercial spaces, but restaurants have additional heat from kitchens and lighting. A proper heat load calculation by a qualified engineer is the safest way to determine the right capacity.
• Why does my system sometimes smell when it starts up?
  Unpleasant odours often result from contamination on coils, drain pans or filters, where moisture, grease and dust can allow mould or bacteria to develop. Regular filter cleaning and professional servicing of coils and condensate drains usually resolve this. Persistent smells should be investigated by an engineer.
• How can I reduce the energy costs of my restaurant’s cooling?
  You can help control energy use by using programmable controls, maintaining filters and coils, avoiding very low set temperatures, improving shading and insulation where practical, and zoning the system so that only occupied areas are cooled. Choosing high-efficiency inverter equipment at the design stage also has a major impact on lifetime running costs.
• What should I do if water is leaking from an indoor unit?
  Switch the affected system off, keep staff and customers away from any water near electrical equipment and place a container or absorbent material under the leak if safe to do so. Blocked condensate drains, full drain pans or installation issues can all cause leaks. Contact your maintenance provider so a qualified engineer can investigate and clear or repair the system.
• How long should a commercial system last in a restaurant environment?
  With appropriate design, installation and maintenance, many commercial systems in high-intensity venues operate for around 10–15 years. Running hours, kitchen proximity, maintenance history and equipment quality all influence actual lifespan.
• Can one system look after both the kitchen and the dining area?
  Kitchen heat and odours are usually managed by dedicated extraction and make-up air systems working alongside separate comfort cooling for the dining room. Trying to use a single comfort system to control heavy kitchen loads is rarely effective and can quickly lead to performance and hygiene issues.
• Which type of system is often best for a small venue with limited space?
  For compact premises, wall-mounted splits or small ceiling cassettes are common choices. They provide effective cooling with relatively simple installation and use a modestly sized outdoor unit, which is helpful where external space is limited.
• Do I need planning permission for outdoor units?
  Many small commercial installations fall under permitted development, but this depends on factors such as unit size, location, building type and whether the property is listed or in a conservation area. It is always sensible to check current local planning guidance or seek professional advice before committing to any external plant locations.
• How often should my system be professionally serviced?
  For most restaurants, a minimum of one full-service visit per year is recommended, with many busy venues opting for two visits (for example, spring and autumn). Regular servicing helps maintain efficiency, supports compliance and reduces the risk of breakdowns during peak trading periods.