The air handling unit in the attic area will be relocated to the basement. It handles both A/C and can run as a backup to the radiant heat system. However, the restaurant’s layout meant that the unit itself, along with all its ductwork, was outside the heated space and probably burning a lot of unnecessary energy.

Now, we’re going to move the air handler to the boiler room, run the main duct up from the basement, and run the main trunk duct in a chase behind the kitchen cabinets.