Stop Losing Tables to the Cold
It’s a frustrating cycle. The weather dips, your patio empties, and you’re suddenly cramming people into an overcrowded dining room while your outdoor seats just sit there. Most people try to fix this by heating the air. But here’s the problem: air moves. One gust of wind and all that expensive heat is gone. To actually keep people outside, you have to stop trying to warm the breeze and start warming the guests.
How it actually works
We use shortwave infrared for this. Think of it like the sun. When you step into sunlight on a crisp October day, you feel that warmth hit your skin instantly, even if the air is freezing. That’s exactly what’s happening here. The heat goes straight to your customers—not the atmosphere. This means you can keep your tables full even when it’s snowing outside. More covers, more drinks, and a lot less stress during the winter slump.
Built for the elements
Outdoor gear takes a beating. Between the rain, the dust, and the occasional freak storm, most electronics just don’t last. That’s why we use IP55-rated units. In plain English? They’re sealed tight. Dust can’t get in, and if a sudden rainstorm hits or you’re hosing down the patio, the units won’t fry. You can mount them under your eaves or on a pergola and just forget about them.
The “Gotchas” (Installation & Layout)
Before you buy a dozen units, let’s talk power. These arrays pull a lot of current. If you’re planning a massive setup, check your electrical panel first. You’ll likely need dedicated circuits or a breaker upgrade so you aren’t flipping switches in the middle of a dinner rush. Then there’s the placement. Infrared heat is intense. If you mount them too low, your guests will feel like they’re being grilled. Too high, and they’re shivering. The sweet spot is usually around 2.5 to 3 meters. You also need to get the spacing right. If you miss the mark, you’ll spend your entire night moving people from “too hot” tables to “too cold” ones. Get the layout right from the start, and your guests will actually want to stay for that second bottle of wine.