Stop Letting Your Patio Go To Waste In The Winter
Empty tables are a nightmare for any restaurant owner. You’ve spent a fortune on your outdoor space, but as soon as the temperature dips, people stop coming. It’s a huge waste of square footage—and a huge hit to your wallet. We fix this with IPX4 splash-proof infrared heaters. Here is the secret: most heaters try to warm the air. But if it’s windy, that warmth just blows away. Infrared is different. It works like the sun, sending heat directly to your guests and their drinks. It doesn’t care about the breeze. Rain, snow, and the occasional storm Outdoor gear takes a beating. That’s why we use units with an IPX4 rating. In plain English? They can handle water splashes from any direction. You can tuck them under your awnings or eaves and just forget about them. No stressing over a sudden downpour shorting out your electricals. Instant warmth We use shortwave infrared emitters because they’re fast. Really fast. Your guests feel the heat the second they sit down. They aren’t shivering for twenty minutes while a space heater slowly tries to fight the cold air. When people are comfortable, they stay longer, order another round of drinks, and you get your tables turning over faster. The bottom line If you can keep your patio open from October through March, you’ve basically added five months to your peak season. That’s a massive win for your revenue. But a word of caution: don’t just wing the electrical part. A big array of high-wattage heaters puts a lot of pressure on your breaker panel. If you’re plugging in a dozen 2000W units, you need to make sure your wiring can handle the surge. Nobody wants the lights to go out right in the middle of the dinner rush. Getting the height right These units are easy to swap into old systems, but there is a trick to the installation. Infrared heat has a specific “throw.” If you mount them too high, the heat disappears before it ever hits the customer. We usually suggest keeping them between 2.5 and 3 meters up. That’s the sweet spot where the warmth actually reaches the table.