Maintenance Best Practices for Infrared Heaters

A premium dining experience isn’t just about the caliber of the cuisine, there’s also much to be said for ambiance. Guests who are fully comfortable at their table are not only more likely to enjoy their food, they are also more likely to plan a return visit and recommend the restaurant to others.

One area where comfort is especially critical is patios. In restaurants that have patios, open-air seating or draft-prone interiors, maintaining consistent warmth can be an ongoing challenge. Infrared heaters can make a huge difference, converting drafty and cool areas into usable year-round dining spaces. 

For restaurant owners and managers, it’s imperative to not only install these heaters strategically, but to invest in ongoing upkeep. Infrared heaters require comparatively little maintenance, so a common trap is to ignore them completely. However, just a bit of vigilance can ensure peak performance while also protecting the investment.

While traditional convection heaters warm the air itself, infrared units provide targeted heat to particular individuals or objects. That makes them well-suited for outdoor dining spaces or drafty buildings where heat loss is a going concern. On those days when the weather takes an abrupt downward turn, fast-acting infrared heaters can be a game changer for guest comfort and satisfaction.

Like any piece of equipment, an infrared heater requires upkeep to ensure optimal performance. There are a few best practices that can extend the useful life of any infrared unit:

• Stay on top of regular cleanings. Dust, grease and debris buildup can accumulate on heating elements as well as reflectors; when this happens, it can compromise both performance and efficiency. Note that this kind of buildup is all the more common for units positioned close to the kitchen. Schedule regular wipe-downs to avert these problems.
• Perform regular inspections. A simple, visual inspection is usually sufficient for identifying mechanical problems, whether that’s frayed electrical connections or a worn fuel line. By incorporating inspections into regular maintenance checklists, restaurant teams can spot issues and invest in repair or replacement before experiencing downtime.
• Keep an eye on performance. Finally, be diligent in monitoring performance. If an infrared heater takes longer to warm up, or doesn’t offer the same level of warmth as usual, that could point to an underlying issue. Again, taking prompt action can help prevent abrupt disruption.

Getting the most out of an infrared unit requires a thoughtful approach to maintenance, but also a strategic eye for unit placement and positioning. Remember, infrared heaters don’t heat the surrounding air; rather, they heat people and objects directly and offer targeted warmth to a fixed point. As such, it’s important to direct them to areas that will be occupied. Note that infrared heat travels linearly, so it’s important to avoid obstructions such as curtains, umbrellas or other stationary items.

Height and angle can be important, too. Mounting an infrared unit too high may diminish their impact, while placing them low to the ground leads to inconsistency as well as potential safety risks. When shopping for infrared units, make sure you know the height of the area where it can be mounted to choose the right power level.

Finally, note that wind can dilute the effect of any heating system. Infrared is fairly resilient in this regard, but it can still be wise to position them in partially covered areas, such as under an awning, to mitigate environmental factors while taking care to keep clearances to combustible materials

The key point is that, for restaurant owners, infrared units can enhance comfort and extend seating capacity, even during the chillier parts of the year. Just ensure they are maintained properly and positioned strategically for best results.