Measured on Site: KQ-85A Delivers Below 10 °C Supply Air Above the Wok....
- Cooyard
- 2026-09-27
- 56 View
Measured in a working kitchen in high summer: below 10 °C supply air at the nozzle above the wok range, and 15 °C+ below ambient at the cook position.
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Customer Testimonial: What It Actually Feels Like at the Wok Station
- Cooyard
- 2026-09-27
- 56 View
A restaurant team tries the system on site: what the airflow does at the wok station, why spot cooling beats cooling the whole room, and the staff-retention maths behind it.
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Case Study: From Survey to First Air — A Shanghai Restaurant Installat....
- Cooyard
- 2026-09-25
- 56 View
A full record of one installation in a working Shanghai restaurant: survey, brackets, duct runs and nozzle commissioning, finished without closing the kitchen.
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Case Study: Airflow in a Long, Narrow Kitchen — One Duct Line, Every S....
- Cooyard
- 2026-09-25
- 64 View
Long galley kitchens are the hardest shape to cool. How one longitudinal duct line, with outlet spacing tuned per zone, covers every station from wok range to dish pit.
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Case Study: An Overnight Retrofit for a Suzhou Crayfish Restaurant
- Cooyard
- 2026-05-09
- 61 View
A busy Suzhou crayfish restaurant could not afford to close. One crew worked through the night: 20 m of insulated duct, eight adjustable nozzles, outlet air 15 °C below ambient by morning.
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Case Study: Cooling a 300 m² Restaurant Kitchen That Serves 6,000 Gues....
- Cooyard
- 2026-04-17
- 55 View
How 52 directional air outlets and a secondary pressurisation stage brought a 300 m² restaurant kitchen in Nanchang under control, with a 5-8 °C drop across the prep area.
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