Measured on Site: KQ-85A Delivers Below 10 °C Supply Air Above the Wok Range
What was measured, and where
Specification sheets are tested in a lab. This measurement was taken in a working kitchen, at midday in high summer, with the wok range running at full flame — the condition a kitchen air conditioner is actually bought for.
The three numbers
- Supply air below 10 °C. Measured at the nozzle directly above the wok range. The air travels through insulated ducting, so very little of that is lost between the unit and the outlet.
- 15 °C+ below ambient at the cook position. Where the cook stands, the air is more than fifteen degrees cooler than the surrounding kitchen.
- Held through the peak. Output did not fall away during continuous wok work at lunch service.
Why a number below 10 °C matters
The human comfort band sits around 24-27 °C. Ambient temperature next to a bank of wok burners routinely climbs past 40 °C. Cooling that entire volume down to comfort level would take an enormous amount of capacity and electricity, and it would be thrown away again the moment the extract hood pulled it out.
Spot cooling takes the opposite approach: accept the room temperature, and put cold air on the person. Supply air below 10 °C, delivered through insulated ducting to head and shoulder height, drops perceived temperature within a minute or two — which is the number a cook actually cares about.
Fits more than one kitchen layout
The same approach works for a single straight wok line, an L-shaped kitchen, or a central kitchen with multiple workstations — duct routing and nozzle count are sized to the heat load of each zone. See the commercial kitchen air conditioner range for capacities, or the KQ-85A page for full specifications.
For overseas projects
When enquiring from outside China, please include the project city, kitchen floor area and number of cooking stations. We reply with an English scheme and quotation within 48 hours — contact us here.
