Home' Hospitality Business : HB APL 2017 Contents S
ummer fleetingly ar r ived and left New Zealand with undue
haste this year, leaving hospitality operators looking at ways to
keep nor mally sought-after outdoor dining spaces both appealing
and profitable! A major task when Mother Nature throws rain
and wind in abundance, and temperature levels fluctuate wildly!
While autumnal April is traditionally the month of brisk chilly
mor nings and evenings, with clear bright sunny days in between, it
would appear this year savvy operators need to be prepared for four
seasons in any one day.
Keeping patrons war m and comfortable while dining outdoors,
rather than watch them scur ry inside to escape the elements, is going to
be a major challenge in heating efficiency and planning. A number of
Auckland operators have already taken to the trend of supplying rugs
and blankets to patrons, and are now consider ing purchasing new or
more heating equipment.
Standing the test of time Heatmax NZ portable gas heaters have been
servicing the growing outdoor dining scene for a decade and according
to company director, Bev Jones Pritchard, are now hotter than ever.
“We recently sourced a top rating overseas factory to supply the steady
demand we have for our stainless steel gas heater.”
Operating for forty hours on just one nine kg gas bottle makes
the heater highly efficient, being big on output and low on input.
Heatmax heaters emit almost zero emissions and are approved for
indoor commercial use and under cover, in addition to outdoor use.
Another key component of the Heatmax, lies with its sturdy wheels,
making it highly portable - a flexible heat source to cater for the areas
where patrons are eating or drinking.
“They are directional so can be placed at the edge of your area to
be heated and with the reflector, having a wide heating arc,” says Bev.
Heatmax NZ recommends Mata Gas for gas bottle exchanges as they
are cur rently at the lowest market price.
Should you prefer electric heating Heatmax NZ has a range of cost
effective electr ic heating options to take the chill out of the air.
Joining the heaters are the new Heatmax stainless steel café screens
with strong shatter proof and craze proof polycarbonate panels which
will not discolour with time.
“If you can block the breeze with the café screens and war m the
patrons, you will have the optimum solution for outdoor comfort,”
Enjoy a cr isp sunny day this winter when you throw open your
retractable roof. Withstanding winds of up to 120km an hour, and
fitted with wind sensors, it automatically closes if the wind is too
strong. A retractable water proof roof copes equally with sunshine and
rain, providing all weather protection for outdoor dining spaces.
Using European componentry, each roof is constructed of aluminium,
powder coated in the colour of your choice, with Fer rari membrane and
a Somfy remote control. Gutter ing is standard and the addition of posts,
side curtains and lighting can completely customise outdoor areas.
“Importing your roof from overseas with long and costly shipping times
and being at the mercy of cur rency exchange rates, is a thing of the past,
“says Bev. “Purchase your roof from Heatmax NZ and it will be made
r ight here in New Zealand where our technicians are on hand to measure,
quote and customise to your needs and back up service is assured.”
Built in gutter ing is standard and extra posts, lights and side curtains
can be catered for to give you a much more cost effective additional
Ever y roof is situation specific and can be created to exact requirements
allowing patrons to linger over that extra beverage or dessert. n
HOT TIPS FOR AL FRESCO DINING
• Don’t heat empty tables
• Install wind curtains, retractable roofing and awnings –
remember that a harsh breeze or cross draft will render radiant
heaters largely ineffective.
• Keep gas heaters maintained to ensure the flame is burning
cleanly. Orange flames and black smoke indicate costly
inefficiency as the fuel is wasted.
• Outdoor gas radiant heaters have an effective heating area of
about 9 metres square. Customers outside of that space will not
always receive the benefits of the heating provided.
• The gas bottle on a properly maintained heater will last longer -
meaning staff won’t need to be constantly changing the bottle.
Al fresco Hot Spots
Winter Dining &
16 | April 2017 | Hospitality BUSINESS
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