Choose equipment around the occupied space, ventilation and operating conditions.
For ventilated spaces. Share the layout, power supply and refill access before choosing units.
Check availability Air cooler or aircon?Evaporative cooling adds moisture. Keep a fresh-air inlet and an exit path rather than sealing the space. Performance depends on humidity and site conditions.
Agree level floor positions and keep exits, queues, buffet access and electrical connections clear.
Request the model, dimensions, electrical load, tank capacity and operating instructions in your quotation.
Compare compact cabinets, large front-discharge units and raised-outlet types from 7,000 to 23,000 m³/h.
7,000 m³/h
Restaurant terraces and small canopies
60 L · 150 W · 3 speeds
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10,000 m³/h
Banquet canopies and guest dining
90 L · 360 W · 3 speeds
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10,000 m³/h
Registration areas and ventilated foyers
110 L · 380 W · 3 speeds
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