What we deliver.
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Sized with the equipment running
Refrigerated showcase, coffee machine and toaster release heat all day long. In a small space, this has a greater impact than floor area.
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The door that never closes
People come and go in a café every minute. Either the system is sized to handle this, or it is managed with an air curtain at the entrance.
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No blowing on the counter or tables
The air outlet position is planned around where you serve and where people sit.
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Work and maintenance outside of peak hours
We schedule the work outside breakfast and lunch service, the busiest periods of the day.
How we work.
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Tell us about your café
Area, what is on the counter, how much glass and the opening hours. No commitment.
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Technical visit
We measure, evaluate what exists and design the right solution.
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Fixed quote
Equipment, deadlines and price in writing. No surprises.
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Work and monitoring
We install, test and stay close by with maintenance.
«The first time there was contact, they immediately showed trust.»
We sell, install and maintain the main brands.
Questions we are often asked.
They count, a lot. In a small space, the heat coming off the counter can weigh more than the square metres, and this is one of the first numbers we ask for.
It doesn't ruin it, but it forces you to count on it. A café with the door always open continually loses cold: either it is designed with this in mind, or it is managed with an air curtain at the entrance.
Plan with that in mind. During the technical visit, you can see what is done during off-peak hours and what actually requires closure, so you know what to count on before you start.
We do. There are contracted maintenance plans, agreed for the hours when the cafe is closed.
We also deal with:
To read first:
Where we work: