Stop Letting Your Patio Go to Waste in the Winter
It’s a bummer seeing a great outdoor seating area just sit there empty the moment the temperature drops. Most people try to fix this with forced-air heaters, but those are basically useless outside—you’re just trying to heat the wind. We do things differently. We use infrared heaters. Instead of heating the air, these beam warmth directly onto your guests and their furniture. It’s the difference between standing in a drafty room and standing in a beam of sunlight. You get a cozy bubble of warmth that the wind can’t touch.
Built for the Elements
Let’s be real: rain, snow, and humidity eat electronics for breakfast. That’s why we only use units rated IP65. In plain English? They’re dust-tight and can handle water jets from any direction. You can mount these on an open patio and not spend your whole shift worrying about a sudden storm causing a short circuit or rusting out your hardware. The seals keep the moisture away from the electrics, so your heaters don’t just quit on you when you need them most.
The Secret to Happier Guests (and Better Margins)
We specifically use short-wave infrared emitters. These hit faster and feel deeper. Think about it. If a guest sits down and feels an immediate wave of warmth, they relax. They settle in. And when people are comfortable, they stay. They don’t rush through their meal to get back to their car; they stay for that extra round of drinks, the dessert menu, and a couple of coffees. By mapping out your patio with the right wattage, you’re basically adding more square footage to your restaurant during the off-season. It’s a simple way to keep the revenue flowing when everyone else is closing their patios.
A Few Things to Keep in Mind
Now, you can’t just plug these into a regular wall outlet and call it a day. These arrays pull a lot of power. You’ll need to make sure your electrical panel can actually handle the load. If you just cram too many heaters into one spot, you’re going to trip breakers or—even worse—create “hot spots” that make your guests sweat. We usually sit down and map out a spacing plan. It ensures the heat is even across the whole area. We also pay close attention to the mounting height. You want to keep the guests’ shoulders warm without making the tabletop feel like a frying pan.