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Job card: restaurant AC set to 65 with the room at 80 on the first hot week; pressures normal, supply air 65 with a 20 degree split, so the system was working and the building load was the limit

Restaurant, first hot week of the season. Thermostat set to 65, room reading 80. It’s not working.

Two views of a wall thermostat in a restaurant: reading 80 on arrival, then 76 with a 65 setpoint and cooling running

The first thing to find out is whether the system is doing anything at all. Gauges on the outdoor unit: pressures where they should be for the ambient, compressor drawing normal current, nothing screaming.

Refrigerant manifold gauges connected to the outdoor condensing unit showing normal operating pressures

Then the number that matters. Supply air at a register: 65°F, with the room at 76. That’s a split of around 20 degrees, right in the healthy range. The system was cooling as hard as it could.

Infrared thermometer pointed at a ceiling supply register reading 65 degrees Fahrenheit

So why was the room still at 76? Load. Front doors propped open, kitchen line going, a full house. A system sized for a 75-degree day with the doors shut can’t pull a busy room to 65 when it’s 90 outside. That’s not a fault. It’s arithmetic.

What we did: verified charge, checked the coil and filter, confirmed the split. What we didn’t do: sell parts.

The number to remember is the split between return and supply air. If it’s 15 to 20 degrees, your AC is fine and the building is the problem. If it’s 5, call us.

If it heats or cools, we handle it. 📞 718-802-1700

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