Commercial Kitchens In South Texas Heat

When you get to Texas, you can count on four things: horses, cowboy hats, heat, and humidity. Watching someone ride by in a brand‑new Stetson is always entertaining, but as commercial kitchen designers, our focus is on solving the heat and humidity that come with life in this state. At Jean's Restaurant Supply we work with every type of commercial kitchen design. We handle cafeterias, coffee shops, diners, commissary kitchens, concession food trucks, nursing homes, schools, hospitals, QSR restaurants, and taquerias. You name it and we have experience with it. The menus may change, the processes may vary, and the service style may differ, but one thing stays the same. Heat and humidity affect every one of these kitchens. Our goal is to resolve those challenges in every commercial kitchen design we create for our clients.

Commercial Kitchen Design Factors

Vent Hood
When we evaluate a commercial kitchen, one of the first things we look at is the hot line and the length of the vent hood. Integrating that hood into the building requires careful planning because of the tremendous amount of air being moved by the exhaust and make‑up air systems. The exhaust fan pulls grease, heat, and smoke out of the kitchen, while the make‑up air unit replaces that air so the building stays balanced. On commercial kitchen plans you will often see “MUA,” which stands for make‑up air, and choosing the wrong equipment here can undermine the entire design.

Make‑up air fans replenish the air being removed by the hood, which is why many hoods have a front plenum connected directly to the MAU. Older designs often used untempered outside air blown straight into the kitchen. In Texas this means introducing hot, humid air into a conditioned space, and the result is a constant fight between the kitchen environment and the HVAC system. Temperatures rise, the AC struggles, employees slow down, guests feel uncomfortable, and in extreme cases condensation can form on ceiling registers and drip onto tables.

All of this can be avoided when the hood exhaust fans, make‑up air, and HVAC system are coordinated as a single design. Our commercial kitchen design team focuses on exactly that, ensuring the right fans and airflow strategies are selected for comfort, efficiency, and long‑term performance.

Refrigeration in a Commercial Kitchen Design
Another major factor affecting kitchen comfort is the ambient heat produced by refrigeration. In a commercial kitchen, the placement of refrigeration units is critical because every compressor and condenser introduces heat into the space. At the same time, each unit must have proper clearances to operate efficiently. We have seen many situations where refrigeration failures could have been avoided simply by giving the equipment enough room to breathe.

Refrigeration also brings noise into the kitchen. Ice machines are especially known for generating significant heat and being loud. Walk‑in coolers and freezers can add even more heat to the kitchen if their systems are not designed or located correctly. One of the ways we address this is by using remote refrigeration. This approach allows us to relocate the heat‑producing components to a separate area, often on the roof or in a designated mechanical space with concrete pads and screened access. Moving the compressors and condensers out of the kitchen removes both the heat and the noise they generate.

Once this excess heat is removed from the commercial kitchen, the space becomes far easier to cool and control. This creates a more comfortable environment where employees can stay focused, productive, and consistent throughout service.

How Customers Enter The Building
When we review a commercial kitchen layout, we also pay close attention to the entrance doors. This is an area many designers overlook, yet it is a major source of heat and humidity infiltration. In restaurants with a dining room, we look for ways to reduce this infiltration, and one of the simplest solutions is adding a vestibule or pocket door. If you have ever walked into a restaurant and opened one set of doors only to find a second set before entering the building, that is intentional. It helps prevent a rush of hot outside air from flooding the space each time the door opens.

These doors often stay open longer than usual when families or large groups enter, which makes the vestibule even more important. By incorporating a pocket door or vestibule into your restaurant design, you can significantly reduce the impact of Texas heat on your HVAC system. Lower heat infiltration means less energy consumption, which directly lowers utility costs and improves your bottom line. Commercial kitchen design must account for every opportunity to save, because running a restaurant often comes down to managing pennies and keeping overhead as lean as possible.

Commercial Kitchen Designs Utilizing DOAS (Dedicated Outside Air System)

A highly effective way to manage heat and humidity in South Texas commercial kitchens is to incorporate a Dedicated Outdoor Air System (DOAS) into the mechanical design. These systems are engineered to remove nearly all of the moisture from the outside air before it enters the building. By fully dehumidifying the air, you gain complete control over comfort levels throughout the space. DOAS units often work alongside the kitchen vent hood to create a fully integrated HVAC system that delivers cool, dry, and stable conditions.

Traditional rooftop units can remove some moisture, but they struggle under the extreme humidity loads common in South Texas. For this reason, many mechanical designers limit outside air intake to only 10–15 percent when using standard RTUs, simply because those units cannot keep up with the moisture content. DOAS units are built specifically for this challenge. By controlling humidity at the source, they allow conditioned air to enter the building at optimal comfort levels, which keeps guests happy and reduces the risk of mold or mildew.

Jean’s Restaurant Supply is a Texas leader in designing complete DOAS‑integrated mechanical systems that work in harmony with the vent hoods and the overall HVAC strategy. Our goal is to ensure balanced airflow and consistent comfort from the front of the house to the back. 

Your Commercial Kitchen Design Partner

If you need help getting started with your commercial kitchen design, we’re here to guide you. We specialize in analyzing and understanding the mechanical systems that support a building and how they integrate with your kitchen equipment. By addressing these factors early in the design process, you set your project up for long‑term success. Contact us for a free consultation and learn how we can become your commercial kitchen design partner.
Call: 866‑618‑4999 | Email: bids@jeansrs.com