Why is my restaurant kitchen so hot with new AC?

Almost always exhaust and make-up air imbalance. The new unit cannot condition air that is being pulled straight out through the hood.

How often should restaurant HVAC be serviced?

Quarterly. Grease loading on coils and filters in food service is severe enough that annual service leaves the equipment underperforming most of the year.

Can you service HVAC outside restaurant hours?

Yes. Scheduled maintenance for food service is planned around your hours, and we confirm the window in writing before the visit.

Restaurant Kitchen Cooling Guide

Name: Ascend Services
Address: 8619 Parris Bridge Rd, Chesnee, SC, 29323, US
Telephone: +1-864-706-9322
Price range: $$

Section 1

Exhaust and make-up air have to match

A kitchen hood can move thousands of CFM. If make-up air does not replace it, the building goes negative: doors get hard to open, pilot lights struggle, the dining room pulls hot outside air through every gap, and the rooftop units run constantly without ever catching up. Adding a bigger RTU on top of that imbalance buys short-cycling and a higher power bill.

Section 2

Zoning the kitchen away from the dining room

Kitchens and dining rooms have opposite loads and opposite comfort targets. Running them on one system means one of the two is always wrong. Separating the zones — or dedicating a unit to the kitchen with proper make-up air — is what actually fixes the complaint that no amount of thermostat adjustment resolves.

Section 3

Grease, filters, and coil condition

Grease-laden air destroys coils and fans faster than any other commercial environment we service. Coil condition drives capacity, so a kitchen unit on an annual schedule is effectively a unit running at reduced capacity for most of the year. Quarterly service is the realistic interval for food service.

Section 4

What we assess on a first visit

Hood exhaust CFM against available make-up air, building pressure, RTU capacity and coil condition, economizer and damper function, thermostat zoning and setback schedules, and refrigeration equipment heat rejection into the space. The report tells you which fix returns comfort fastest, in order of cost.

Frequently asked questions

Why is my restaurant kitchen so hot with new AC?: Almost always exhaust and make-up air imbalance. The new unit cannot condition air that is being pulled straight out through the hood.
How often should restaurant HVAC be serviced?: Quarterly. Grease loading on coils and filters in food service is severe enough that annual service leaves the equipment underperforming most of the year.
Can you service HVAC outside restaurant hours?: Yes. Scheduled maintenance for food service is planned around your hours, and we confirm the window in writing before the visit.

Services mentioned

HVAC Maintenance

Routine maintenance designed to improve reliability and catch problems early.

Ductwork

Evaluation, repair, modification, and replacement of residential and light commercial duct systems.

Indoor Air Quality

Solutions designed to improve filtration, humidity control, and indoor air quality.

commercial HVAC service by city

We serve Greenville County, SC and Spartanburg County, SC and Anderson County, SC and Pickens County, SC. Pick your city for local pricing, response times, and scheduling.

Restaurant Kitchen Cooling That Actually Works