HVAC
HVAC (heating, ventilation, and air conditioning) is the mechanical system responsible for thermal comfort and air quality in a commercial space. In a commercial buildout, HVAC is one of the largest and most complex line items: the system must be sized to the space's occupancy load and heat-generating equipment, zoned for independent control of different areas, and code-compliant for ventilation rates and energy efficiency. HVAC work is performed by a licensed mechanical contractor and is a core part of MEP scope.
Updated July 18, 2026
Key Facts
- 1HVAC installation in commercial buildouts typically costs $15–$35/sqft for new construction; retrofitting HVAC into an existing space without existing ductwork can run $25–$50/sqft
- 2Restaurant kitchens require specialized HVAC beyond standard comfort conditioning: make-up air units to replace exhaust air from the Type I hood, independent kitchen exhaust systems, and sometimes dedicated cooking ventilation for the dining room
- 3Commercial HVAC equipment is typically packaged rooftop units (RTUs) for retail and restaurant spaces, or split systems and air handlers for office and medical — the choice affects ductwork routing and cost significantly
HVAC in Commercial Buildouts: What's Included
- Rooftop packaged units (RTUs) or split system air handlers and condensers — the primary heating and cooling equipment
- Supply and return ductwork distribution throughout the space
- Diffusers, grilles, and registers — the visible ceiling/wall elements that deliver conditioned air
- Thermostats and controls — zoning, scheduling, and building management system (BMS) integration
- Make-up air units (MUA) — required in commercial kitchens to replace air exhausted by the Type I hood
- Exhaust fans — for restrooms, back-of-house areas, and utility rooms
- Energy recovery ventilators (ERVs) — increasingly required by energy codes to recapture energy from exhaust air
HVAC Load Calculations and Sizing
Proper HVAC sizing requires a formal load calculation (Manual J or equivalent for commercial spaces, also called a ASHRAE load analysis) that accounts for the building's envelope, occupancy, internal heat sources (equipment, lighting, people), and local climate. Oversized equipment short-cycles (turns on and off rapidly) and fails to dehumidify properly; undersized equipment can't maintain comfort during peak conditions.
In food service spaces, the kitchen HVAC load is dominated by the Type I hood's exhaust requirements — sometimes requiring more make-up air than the entire dining room needs for comfort conditioning. The mechanical engineer sizes the MUA unit to match the hood's CFM exhaust rate, which determines a major portion of the HVAC system cost.
Frequently Asked Questions
Who is responsible for HVAC — the landlord or the tenant?
It depends on the lease. In most retail and restaurant leases, the landlord delivers HVAC capacity (a rooftop unit serving the space) and the tenant is responsible for ductwork distribution and interior system maintenance. Some leases make the tenant responsible for the rooftop units themselves. Read the lease's HVAC responsibility clause carefully before signing.
How long does commercial HVAC equipment last?
Rooftop packaged units have an average service life of 15–20 years with proper maintenance. Split system equipment similar. The age and condition of existing HVAC equipment is a critical due diligence item when taking over a previously occupied space — a unit at 12–15 years of age may need replacement mid-lease.
Does a restaurant need more HVAC than a retail store of the same size?
Yes, significantly more. A restaurant has far higher internal heat loads (cooking equipment, body heat from denser occupancy) and requires a make-up air system to compensate for Type I hood exhaust — which can move 3,000–8,000 CFM of air out of the building. A comparable retail store might have a simple split or RTU system at 3–5 tons; the same footprint as a restaurant might require 8–15 tons of total HVAC capacity plus a dedicated MUA unit.