How we work
Professional calculation considers all these factors and correctly sizes the equipment. The difference in quote between a well-sized and a poorly-sized unit might seem significant at first. The true cost is ultimately paid by the customer who visits the shop or restaurant. A poorly air-conditioned space loses customers in summer when the heat becomes unbearable. For hospitality, where customer comfort directly determines revenue, the right equipment is an investment, not an expense. The first step is always a site visit. We measure the exact copper pipe length between the indoor and outdoor units and check the available space for the outdoor unit and its orientation. We also assess whether the electrical panel has sufficient capacity for the new equipment's consumption or if a power upgrade is needed, and verify the community's rules regarding facade installations. After connecting the copper pipes between the indoor and outdoor units, a deep vacuum must be created in the refrigeration circuit to remove air and moisture before charging the gas. Without a vacuum, residual air mixed with refrigerant reduces equipment efficiency by 20-30%, overheats the compressor, and drastically shortens its lifespan. The correct vacuum is achieved with a specific pump that lowers the pressure to -700 millibars and is held for 30 minutes to check for leaks.
