There is something known as tonnage when determining the right heating and cooling appliance.
It helps when measuring the cooling capacity for an air conditioner unit for a restaurant, and I wasn’t aware of that.
Apparently, I had to measure the dimensions of every room in the hotel, and with the square footage outcome, I was supposed to contact an HVAC supplier to help me determine the tonnage, or cooling capacity, of an AC for the climate I operate in. Given my restaurant’s size, I was meant to go for a hybrid HVAC system rated below 6,000 BTU means for spaces smaller than 250 square feet. It turns out I overestimated my temperature control needs for the restaurant, and my energy costs shot up fast soon after the HVAC installation. So I took preventive measures, called in an HVAC serviceman from a local provider to mitigate my mistakes. Luckily I didn’t have to buy a new HVAC for sale since they replaced it with a more suitable one for my restaurant needs. As professionals, they brought along their tools and used their knowledge to ensure that my cooling and heating device is installed to the manufacturer’s specifications, and the thermostat is set to ensure its running at its optimum efficiency. Despite not being a long time when I first bought the wrong appliance, the technician went ahead to check the ac filter and air duct to ensure everything was in good condition. He didn’t double-check the ductwork sealing, but he walked to the kitchen’s back to confirm the steam boiler wasn’t the weakest link. Everything looked good.