14 m³ cold room for a restaurant in Bastos
Replacing an ageing cold room with an installation sized on the real heat load — without closing the restaurant.
The brief
The restaurant was running a second-hand cold room, undersized and leaking: the +4 °C set-point was never held after 2pm and the condensing unit ran continuously. The main constraint: service could not stop for more than a day.
Our solution
A full heat-load calculation based on real loading patterns, then a 14 m³ room built from 80 mm panels with a correctly sized condensing unit, an evaporator with automatic defrost and a high-temperature alarm. Assembly took place on a Sunday, with stock transferred to a refrigerated truck hired for the day.
The outcome
Set-point held to ±0.5 °C all day, including at the height of the hot season. The unit now cycles about 40% of the time instead of running flat out — a mechanically lower electricity bill and a compressor that is no longer wearing out early.
