Your kitchen hits 42°C by lunch service. Chefs are drenched in sweat. Line cooks call in sick regularly. Food safety inspections raise concerns about temperature control. Staff turnover is brutal.
Sound familiar?
Restaurant kitchens generate more heat than any other commercial space. A single commercial range produces 15,000 BTU of heat—continuously. Add grills, ovens, fryers, dishwashers, and steamers, and you’re managing heat loads exceeding 100,000 BTU in busy kitchens.
Standard air conditioning can’t handle this. Restaurant kitchen cooling requires specialized solutions addressing extreme heat, grease-laden air, ventilation codes, and food safety requirements.
This guide shows you how to keep your Brisbane kitchen cool, your staff productive, and your health department inspector happy.
Why Standard Air Conditioning Fails in Commercial Kitchens
The Heat Problem:
Your dining room needs 120-150 watts of cooling per square metre. Your kitchen needs 250-400+ watts per square metre due to equipment heat.
Installing a standard office air conditioner in a commercial kitchen is like using a fire extinguisher on a bushfire—woefully inadequate and quickly overwhelmed.
Equipment Heat Loads (Typical Brisbane Restaurant):
- Commercial gas range: 15,000 BTU/hour
- Char-grill: 12,000 BTU/hour
- Deep fryer (twin basket): 10,000 BTU/hour
- Combination oven: 20,000 BTU/hour
- Dishwasher: 8,000 BTU/hour
- Walk-in refrigeration: 5,000-10,000 BTU/hour (heat rejection)
Total: 70,000-100,000+ BTU/hour
That’s equivalent to running 6-8 household air conditioners simultaneously, just to offset equipment heat before accounting for body heat, ambient conditions, or solar gain.
The Grease Problem:
Kitchen air contains aerosolized grease, smoke particles, and moisture. Standard air conditioning coils quickly become coated in grease, dramatically reducing efficiency and creating fire hazards.
Within weeks, grease-clogged coils reduce cooling capacity by 30-50%. Within months, the system fails completely.
The Ventilation Code Problem:
Building codes require commercial kitchens to exhaust 100-400 air changes per hour depending on cooking equipment. This massive exhaust must be replaced with fresh “makeup air.”
Standard AC systems can’t handle this volume. They fight against exhaust systems, creating negative pressure that:
- Makes kitchen doors hard to open
- Pulls conditioned air from dining areas (wasting energy)
- Draws in outdoor humidity and heat
- Prevents proper exhaust operation
The Three-Part Solution: Exhaust + Makeup Air + Spot Cooling
Effective kitchen cooling requires three integrated systems:
1. Commercial Kitchen Exhaust Hood System
What It Does: Captures heat, smoke, grease, and steam at the source before they spread throughout the kitchen.
Proper Sizing: Hood must extend 150mm beyond cooking equipment on all open sides. Exhaust capacity matches equipment BTU output and cooking type.
Brisbane Requirements:
- Type 1 hoods (grease-producing equipment): Minimum 250 CFM per linear foot
- Type 2 hoods (heat/steam only): Minimum 150 CFM per linear foot
- Grease filters required, accessible for cleaning
- Duct fire suppression system mandatory
Why It Matters: Removing 70-80% of kitchen heat at the source dramatically reduces the burden on air conditioning systems.
Cost: $8,000-$25,000 depending on equipment coverage and fire suppression requirements
2. Makeup Air System
The Problem Exhaust Creates: Exhausting 2,000-4,000 CFM of air creates massive negative pressure unless replaced. This pulls air from somewhere—typically hot, humid Brisbane outdoor air through every gap and crack.
What Makeup Air Does: Introduces conditioned or tempered fresh air to replace exhausted air, maintaining slight positive pressure and preventing uncontrolled infiltration.
Three Approaches:
Direct Makeup Air (Basic): Simply introduces outdoor air without conditioning
- Cost: $3,000-$8,000
- Pros: Low installation cost, simple operation
- Cons: Introduces hot, humid Brisbane air directly into kitchen (adds to cooling load)
- Best for: Budget-conscious small cafes, mild climates (not ideal for Brisbane summers)
Tempered Makeup Air (Standard): Heats outdoor air slightly in winter, minimal or no cooling
- Cost: $6,000-$15,000
- Pros: Prevents cold air blasting chefs in winter
- Cons: Still introduces warm, humid air during Brisbane summers
- Best for: Moderate kitchens where some heat/humidity acceptable
Conditioned Makeup Air (Premium): Fully conditions (cools and dehumidifies) replacement air
- Cost: $15,000-$35,000
- Pros: Introduces comfortable air, dramatically reduces kitchen temperature, improves working conditions
- Cons: Higher installation and operating costs
- Best for: High-end restaurants, large commercial kitchens, Brisbane summer heat management
Critical Installation Detail: Makeup air should be introduced away from exhaust hood capture zone to avoid interfering with exhaust performance. Typically discharged low near kitchen perimeter.
3. Spot Cooling for Work Areas
The Reality: Even with excellent exhaust and makeup air, commercial kitchens remain hot. Spot cooling targets specific work areas where staff spend most time.
Effective Solutions:
Overhead Spot Coolers:
- Ceiling-mounted units directing cool air onto specific work stations
- Typically 2-4 units per kitchen positioned at prep areas, line positions
- Cost: $1,500-$3,500 per unit installed
- Best for: Targeted cooling without whole-kitchen conditioning expense
High-Velocity Fans:
- Industrial ceiling fans (1.5-3m diameter) creating air movement
- Evaporative cooling effect makes 30°C feel like 26°C
- Cost: $800-$2,000 per fan installed
- Best for: Budget solution improving comfort through air circulation
Portable Spot Coolers:
- Wheeled units positioned as needed during service
- Temporary solution for peak heat periods
- Cost: $1,200-$3,000 per unit
- Best for: Supplementing permanent systems during extreme Brisbane heat waves
Split System (Kitchen-Rated):
- Heavy-duty residential-style units designed for grease-laden environments
- Positioned away from main cooking line
- Cost: $4,000-$8,000 per unit
- Best for: Small to medium kitchens (under 50m²)
System Design Mistakes That Cost Brisbane Restaurants Thousands
Mistake #1: Undersized Exhaust Hood
The Problem: Contractors install minimum-code-compliant hoods to save money. They capture 60-70% of heat and grease instead of 85-90%.
The Result: Remaining heat spreads throughout kitchen. Grease accumulates on walls, ceiling, and equipment. Air conditioning works harder battling uncaptured heat.
The Fix: Oversize hood by 10-15% beyond minimum code. Cost difference is $1,500-$3,000 upfront but saves $5,000+ annually in reduced AC costs and cleaning.
Mistake #2: No Makeup Air System
The Problem: “We’ll just open the back door for fresh air.”
The Result: Negative pressure pulls hot, humid Brisbane air through every gap. Kitchen doors hard to open. Exhaust system underperforms. Dining room air conditioning works overtime replacing air stolen by kitchen exhaust.
The Fix: Dedicated makeup air system sized to replace 80-90% of exhaust volume. Prevents pressure issues and controls air infiltration points.
Mistake #3: Cooling the Entire Kitchen Equally
The Problem: Installing large capacity AC attempting to cool entire kitchen to 24°C like dining room.
The Result: Massive energy waste. System runs continuously fighting equipment heat. Still can’t achieve target temperature during service. Operating costs $600-$1,200 monthly.
The Fix: Accept that kitchens run warmer (26-28°C). Use spot cooling for work areas. Target cooling where staff spend time, not entire space. Operating costs drop to $200-$400 monthly.
Mistake #4: Using Standard AC in Grease Environment
The Problem: Installing residential or standard commercial units not designed for kitchen grease exposure.
The Result: Coils clog within weeks. Efficiency drops 40-50%. System fails within 6-12 months. Replacement needed plus cleaning costs.
The Fix: Kitchen-rated equipment with:
- Grease-resistant coatings on coils
- Accessible filters changed weekly
- Located away from direct grease exposure
- Regular professional coil cleaning (monthly)
Mistake #5: Ignoring Heat Recovery Opportunities
The Problem: Exhausting massive amounts of hot air without capturing usable energy.
The Result: Wasting heat that could preheat water, reducing hot water heating costs.
The Fix: Heat recovery system capturing exhaust heat for water heating. Common in larger operations. Reduces water heating costs 30-50%.
Cost: $8,000-$20,000 installed Payback: 3-5 years in busy kitchens with high hot water demand
What Proper Kitchen HVAC Costs (Brisbane Pricing)
Small Cafe Kitchen (30-40m², 2-3 cooking equipment items)
Exhaust Hood: $8,000-$12,000 Basic Makeup Air: $4,000-$8,000
Spot Cooling (2 units): $3,000-$6,000 Total: $15,000-$26,000
Operating Costs: $150-$300/month during peak summer
Medium Restaurant Kitchen (50-80m², 5-7 cooking equipment items)
Exhaust Hood System: $12,000-$20,000 Tempered Makeup Air: $10,000-$18,000 Spot Cooling (3-4 units): $6,000-$12,000 Total: $28,000-$50,000
Operating Costs: $300-$500/month during peak summer
Large Commercial Kitchen (100m²+, 8+ cooking equipment items)
Exhaust Hood System: $18,000-$35,000 Conditioned Makeup Air: $20,000-$40,000 Spot Cooling + Ceiling Fans: $10,000-$20,000 Heat Recovery (Optional): $10,000-$20,000 Total: $48,000-$95,000+ (with heat recovery)
Operating Costs: $500-$900/month during peak summer (offset by water heating savings with heat recovery)
Food Safety and Health Code Requirements
Temperature Control:
Queensland health codes require:
- Cold food storage below 5°C
- Hot food holding above 60°C
- Kitchen ambient temperature preventing food from entering danger zone (5-60°C) during prep
Excessively hot kitchens (38-42°C) create food safety risks during prep, particularly for high-risk foods like seafood, dairy, and proteins.
Proper cooling prevents:
- Premature food spoilage during prep
- Bacterial growth acceleration
- Health inspector violations
- Potential closures or fines
Ventilation Requirements:
- Type 1 hoods required for all grease-producing equipment
- Automatic fire suppression system mandatory
- Grease filters cleaned minimum weekly (daily for high-volume)
- Duct cleaning every 3-6 months depending on volume
- Exhaust fan interlocked with equipment (equipment won’t operate if exhaust fails)
Documentation:
- Maintenance logs for exhaust system cleaning
- Fire suppression system inspection certificates
- Filter replacement records
- Temperature monitoring logs
Health inspectors verify proper ventilation and temperature control. Inadequate systems result in violations and potential license suspension.
Staff Productivity: The Hidden ROI
The Numbers:
Research shows worker productivity in hot environments:
- 30°C: 100% baseline productivity
- 32°C: 90% productivity
- 35°C: 75% productivity
- 38°C: 60% productivity
- 40°C+: 50% productivity, safety concerns
What This Means for Your Kitchen:
A kitchen running at 38-40°C during service operates at 50-60% staff efficiency compared to a properly cooled 28-30°C environment.
For a kitchen with 6 staff during service:
- Cool kitchen (28-30°C): 6 full-time equivalent workers
- Hot kitchen (38-40°C): 3-3.6 FTE equivalent productivity
You’re paying for 6 people but getting output of 3-4. The difference costs you in:
- Slower ticket times
- Reduced table turns
- More errors and waste
- Staff burnout and turnover
- Overtime compensation
The Investment Return:
Proper kitchen cooling costing $35,000 installed:
- Improves productivity 30-40%
- Reduces staff turnover (replacement costs $3,000-$5,000 per chef)
- Decreases errors and waste
- Allows faster service (more table turns = more revenue)
Many restaurants see ROI within 18-24 months purely from productivity gains and turnover reduction—energy savings and food safety are bonuses.
Maintenance Requirements: Don’t Skip These
Weekly (In-House):
- Clean exhaust hood grease filters
- Inspect exhaust fan operation
- Check makeup air system operation
- Replace kitchen AC filters if applicable
Monthly (Professional):
- Hood and duct inspection
- Kitchen AC coil cleaning (critical in grease environment)
- Exhaust fan lubrication and inspection
- Makeup air filter replacement
Quarterly:
- Exhaust duct cleaning (more frequent for high-volume)
- Fire suppression system inspection
- Complete HVAC system service
- Refrigerant level check (if applicable)
Annually:
- Complete hood cleaning (interior ducts)
- Fire suppression system service and certification
- Makeup air system comprehensive service
- Exhaust fan motor inspection/replacement
Brisbane-Specific:
Coastal restaurants (Gold Coast, Redcliffe, Bribie Island) need monthly fresh-water coil washing to prevent salt corrosion on outdoor components.
What Happens If You Skip Maintenance:
- Grease buildup creates fire hazards (insurance liability)
- Reduced exhaust efficiency (heat and smoke escaping into dining area)
- Kitchen AC failure from clogged coils
- Health code violations
- Fire suppression system failure (won’t deploy in actual fire)
Maintenance Costs:
Small kitchen: $2,400-$4,000 annually Medium kitchen: $4,000-$6,500 annually
Large kitchen: $6,500-$10,000+ annually
This isn’t optional—it’s mandatory for safety, compliance, and system longevity.
Quick Decision Guide: What Your Kitchen Needs
Cafe with light cooking (coffee, pastries, light breakfast):
- Small Type 2 hood (heat/steam only)
- Basic makeup air
- High-velocity ceiling fans
- Investment: $12,000-$20,000
Casual dining with moderate cooking:
- Proper Type 1 hood system
- Tempered makeup air
- 2-3 spot coolers
- Ceiling fans
- Investment: $25,000-$45,000
Fine dining or high-volume:
- Comprehensive Type 1 hood with fire suppression
- Conditioned makeup air
- Multiple spot coolers
- Heat recovery system
- Kitchen-rated split systems
- Investment: $50,000-$100,000+
Common Questions Answered
Q: Can’t we just use a really powerful air conditioner instead of all this equipment?
A: No. Even massive AC can’t overcome:
- Direct radiant heat from cooking equipment
- Constant heat generation (equipment runs for hours)
- Negative pressure pulling in hot outdoor air
- Grease destroying AC components
You need exhaust removing heat at source, makeup air controlling infiltration, and targeted cooling for work areas.
Q: Why is kitchen cooling so much more expensive than dining room?
A: Dining room: 120W/m², standard equipment, normal ventilation
Kitchen: 300W+/m², specialized grease-resistant equipment, code-required exhaust/makeup air, extreme conditions
Plus installation complexity—working around existing equipment, grease exposure, fire suppression integration, health code compliance.
Q: Can we install it ourselves or use a regular AC contractor?
A: No on DIY. Selective on contractor.
You need contractors experienced specifically with commercial kitchen HVAC who understand:
- Health code requirements
- Fire suppression integration
- Grease-rated equipment
- Proper makeup air design
- Food safety temperature control
Regular AC contractors unfamiliar with commercial kitchens make costly mistakes.
Q: What’s the single most important investment?
A: Properly sized exhaust hood system with adequate makeup air.
This removes 70-80% of heat at source and controls ventilation properly. Everything else—spot cooling, fans—supplements this foundation.
Skipping or undersizing exhaust/makeup air means no amount of supplementary cooling will solve your problem.
Take Action: Your Kitchen Deserves Better
Running a hot, uncomfortable kitchen isn’t tough love—it’s bad business. You’re:
- Losing productivity daily
- Burning through staff
- Risking food safety violations
- Creating miserable working conditions
- Wasting money on ineffective solutions
Proper kitchen HVAC isn’t optional—it’s critical infrastructure for successful Brisbane restaurants.
Next Steps:
- Assess current system performance – What’s your actual kitchen temperature during service?
- Calculate heat load – What cooking equipment generates what BTU?
- Get professional evaluation – Contractors experienced with commercial kitchen HVAC
- Compare total solutions – Don’t just price AC units; price complete exhaust + makeup air + cooling
- Budget realistically – Effective systems cost $25,000-$75,000 for most restaurants
- Plan installation timing – Quieter periods or planned closure (2-5 days installation typically)
Your staff will thank you. Your productivity will improve. Your health inspector will appreciate it. Your bottom line will benefit.
Contact Shelair for expert commercial kitchen HVAC assessment. We’ve designed and installed kitchen cooling systems throughout Brisbane, Gold Coast, and Sunshine Coast—from small cafes to high-volume commercial kitchens. We understand the unique challenges and deliver solutions that work.
Call 07 3204 9511 or email info@shelair.com.au
Stop suffering through unbearable kitchen heat. Get professional cooling solutions designed specifically for commercial cooking environments.