When I think restaurants, I think dynamic. The kitchens are packed full of heat producing devices nestled up against refrigerators and freezers and the dining areas have huge fluctuations in the number of bodies and the location of those bodies in any given hour. Keeping these spaces comfortable while keeping install costs and energy costs down is typically not an easy thing to do.
Temperatures are not the only comfort factor inside of a restaurant. You also have to consider the humidity, building pressure (think about when the doors are difficult to open), and other things like the discharge air temperature differential.
To stabilize these concerns, 75F offers an intelligent solution suite.
Central Control Unit (CCU)
Using the CCU to control each of the RTUs you will be able to add in all of the features necessary to balance the competing demands of the space. Typically 1 RTU serves the kitchen area and depending on the size of the dining multiple for the dining area.
Dynamic Airflow Balancing (DAB)
Like I said before, the heat load in the space can be dynamic and intense. Many typical designs do their best to deliver the needed conditioned air to where it is needed but often these designs fail to meet the changing demands in the space. Using DAB the air will be redirected to the spaces that need it, when they need it.
Outside Air Optimization (OAO)
Your typical economizer in a kitchen is disconnected from the true load in the space and controlled only if the unit needs cooling. Often these economizers get plugged up with grease and oils over time causing them to fail. Often nobody seems to recognize that they have failed. Using 75F OAO to control the economizer you will save as much energy as possible when free cooling is available, while keeping your occupants healthy by keeping CO2 levels down. .