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How Are the Sizing Capacities of Commercial Heating and Cooling Systems Measured?
17 Mar
By: Climate Control
technician with commercial hvac system

After many years in the commercial services industry, we've been asked thousands of questions, literally. However, one of the most common has to do with selecting the right size heating and cooling systems for a given commercial space. How do you know what the "right size" is?

Bigger Isn’t Better When It Comes to Commercial HVAC Systems

It may seem counter-intuitive, but your system should run at capacity about two weeks out of the year. This means your system should, in essence, be maxed-out. But why?

Well, over-sized systems tend to cycle on and off a lot more frequently. They pump out more air, reach temp quicker, and shut down…only to have to flip back on a short time later. This constant on/off action takes a toll on the system over time, shortening the lifespan and leading to early replacement.

Even worse, you’ll be wasting dollars on higher energy bills. One study cited as much as a 30% wastage of the energy used on internal cooling towers, compared to what a right-sized unit would have consumed. Do you really like throwing away money? Probably not.

Plus, your occupants might complain about the excessively cold air blowing from the vents, and the unpredictable nature of the internal building climate. Larger units mean speedier cooling and potentially colder air temps pumped out of the vents. As the system continues its on/off cycle, your occupants will quickly grow tired of random blasts which feel like they originated somewhere in the Arctic Tundra.

So How Can You Buy a Right-Size System?

The easiest way is to call a professional. They’ll perform a myriad of calculations based on square footage, expected occupancy, duct sizing and insulation efficiency to arrive at the best option for your property.

Contact Climate Control for Additional Assistance

If you’re in need of HVAC right-sizing, or other commercial services, contact our team of heating and cooling experts today.

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