As restaurants and cafeterias are densely occupied spaces with a metabolic production of CO2 by the occupants, the CO2-concentration is directly dependent on the ventilation rate. Typical recommended values lie between 1000-2000 ppm, while levels below 1000 ppm are considered as hygienically unproblematic and above 2000 ppm as hygienically inacceptable.

Obviously such values are not reached very often, which is most likely associated with unsufficient ventilation behaviour of the occupants, especially during winter.

*Impact of CO2 on human decision-making performance.

*Effects of CO2 concentration on human health.

Also, in winter, businesses such as cafes and restaurants use outdoor heating solutions so that their customers can use outdoor areas. However, in the summer heat, with the customers’ search for air-conditioned interior spaces, the exterior areas remain idle. Until today, many systems such as water mist system, air curtain system, use of large fans have been tried. However, a solution that puts your customers at ease could not be offered. So ChillOut does not have a counterpart yet. We cannot make a comparison because the only product in this field is ChillOut.

ChillOut, HybriCool Flat and HybriCool Flat-V devices with 100% fresh air, developed by AiolosAir, reach the fresh air values needed in the restaurants and cafeterias areas.

With its 100% fresh air, high efficiency and heat recovery, ultra-quiet ventilation units, AiolosAir performs well above the efficiency and energy saving standards provided in existing restaurant and cafeteria ventilation systems.