HOME  |  SALE  |  POLICY  |  BUSINESS  |  LITERATURE  |  EQUIPMENT  |  OTHER   

 

CARRIER HAWAII

 
Loading
 

 

WELCOME

 

 

Carrier Hawaii has grown to be the largest air conditioning distributor in Hawaii, mainly due to its long-term commitment to the local industry.  It locally stocks the largest equipment inventory and replacement parts to reduce downtimes.  This reduces the probable risk of loss of business to a customer or lack of comfort to a homeowner.  Carrier Hawaii has it's main office/warehouse in Kapolei Business Park, and has three branches in the state, in Honolulu, Kahului, and Kona.  Besides Carrier, Carrier Hawaii is also the distributor for LG Air Conditioning to offer the most complete line of products and systems.  Carrier and LG are both the largest air conditioning manufacturers in the world.  

 

Carrier Hawaii has six engineers on staff; five are graduate mechanical engineers.  We have three systems engineers for field technical support, with an average of 25 years of experience, all with Carrier.  All our engineers have completed factory-training. 

 

The reputation of the equipment is not just based on lowest price.  Important factors such as pre-design assistance, construction supervision, post-sale support, replacement availability, training, quality, energy efficiency, reliability, and a company's sustained integrity and commitment to the industry play a major role in the decision making.

 

Carrier Hawaii has been ranked within Carrier Corp as one of the top ten performing distributors in North America for the last 16 consecutive years. 

.............................................................................................................................................................

read more                                     related articles: about John Arizumi , about Robert Pascua

 Training Classes for 2012

 

Sept 5:  R-410A Certification, Kapolei

Sept 6,7:  Motor Testing, Kapolei

Sept 10-14:  Refrigeration, Kapolei

Sept 17-21:  Electrical, Kapolei

Sept 24-28:  Air Side, Kapolei

Oct 1-5:  Reciprocating Chiller, Kapolei

Oct 10:  EPA Certification, Kapolei

Oct 11-12:  Refrigerant Pipe Design, Kapolei

Oct 15-19:  Screw Chiller, Kapolei

 

For detailed information and registration click on the following links.

2012 Contractor Course Offerings

GSA Customers 2012 Course Offerings

 

For questions regarding the classes noted above contact Jim Curley at 480-830-1634

 

 

 

SALE (EFFECTIVE MAY 1ST - 31ST)

 

 

USING AIR CONDITIONING EFFCIENTLY IN RESTAURANTS

by John L. Arizumi P.E., posted January 2012

 

Large investments by building owners in energy efficient buildings, appliances, air conditioning/refrigeration systems, and lighting are being made to reduce utility cost, mainly electricity.  The irony is that until we take measures to actually conserve energy, not just reduce our utility cost, will we be heading in the right direction.  For example, now that homeowners have invested in PV systems their tendency is really to consume more energy because the cost of energy is less expensive, i.e., leave lights on longer, run the air conditioning when no one is home, etc.  We should strive for the reduction in kw-hrs./month, the real measure of energy usage.  Or else, we are just wasting energy efficiently.

For any building, simple measures can be made to reduce the air conditioning operating cost.  These measures only take simple training and the discipline to perform them continuously, just as employees are taught friendly greeting, polite and prompt customer service.  These measures could be the responsibility of the shift manager or an appointed energy-miser czar, whose responsibility is to always be aware of the temperature set-point and overall comfort level of the customers.    Too many restaurants are freezing cold, mainly because they are trying to keep the waitresses and busboys comfortable as they actively move around to service the tables.  The priority of the air conditioning comfort in restaurants should be for the dining customers’ comfort, all who are “non-actively” seated at the tables.

Steps to reduce air conditioning operating cost:

1.      Monitor space temperatures daily.  With a good, fairly accurate thermometer (a handheld infrared is best; it reads instantaneously) and a responsible person regularly walking around to make sure the space is not overcooling by too low a temperature set-point.  Comfort temperature range is 72-75F.  For restaurants, the lobby entry may be set at 72F to pre-cool the walk-in patrons; the seating area should not be below 75F. THE GOAL IS TO SET THE SPACE TO THE HIGHEST COMFORTABLE TEMPERATURE THAT AFFORDS THE LEAST COMPLAINTS OF “TOO WARM”.   According to ASHRAE Application Manual Section 3.5 for restaurant dining:   Patrons entering  from the outside are more comfortable in a room with a higher comfort temperature than those who find it too cold at first and have to remain long enough to become acclimated.  More important, for each degree of warmer temperature saves about 3-5% of energy consumption of the air conditioning.

2.      Avoid thermostat tampering (someone always changing thermostat settings; a thermostats’ job is to maintain the set-point temperature).  This is one of the biggest causes of high air conditioning operating cost.  Install locking thermostat covers if needed. 

3.      Close shades on all windows when exposed to direct sunlight.

4.      Set the set-point with the thermometer not the thermostat reading as it may be inaccurate.

5.      Check air conditioning filters regularly to keep air clean and prevent improper cooling.

6.      Clean air conditioning condenser coils (outdoor) for maximum energy efficiency.  Just regular washing (once a month) with fresh water keeps coil clean and prolongs coil life.

7.      Where possible turn off air conditioning and dim lights when space is not in use.

8.      Make sure all doors are closed to prevent conditioned air from escaping.

All the above can be done by employees and requires no outside services or added cost of energy monitoring equipment.

Monitoring temperature continuously is as important as continuously monitoring the food quality, as both creates a lasting value to the customer.  The thermometer is the best assurance that the comfort set-point is just right and not too cold.

To start, if the normal set-point is way below 75F, you may want to change temperatures slowly, maybe one degree a week, so employees and customers will not notice the change.  For example, if the set-point was at 68F and it is readjusted to 75F immediately, people will notice the change and complain.  Moving the set-point slowly will allow acclimation with minimal complaints.

 

ARCHIVES    

.............................................................................................................................................................

 

 

 

 

Carrier Hawaii :: 2060 Lauwiliwili Street :: Kapolei, Hawaii 96707 (PH: 808-677-6339, FAX: 808-682-2828