F&B (Hot Kitchen & Cold Rooms)

Cold rooms are used for storing food and beverages at the appropriate temperature to ensure freshness and prevent spoilage. The cold room should be designed and constructed with appropriate insulation materials and vapor barriers to prevent temperature fluctuations and moisture build-up. CDUs are used in refrigeration systems to remove condensation and prevent moisture build-up.

Kitchen hoods are used to capture and remove smoke, steam, and cooking odors from the kitchen area. The hood should be properly sized and installed to ensure adequate airflow and proper capture of smoke and grease