Introduction
We built this infrared heater for one simple reason: to help you make money in the winter, even when you’re serving customers in the open air. Forget trying to re-engineer your whole space. This is about fixing the real problem—getting people warm enough that they stay longer, feel comfortable, and you can turn tables faster. It’s designed to be quick to install, dead reliable, and to deliver that warm, direct heat right where you need it most.
The Tech, Straight Up
Here’s the thing about how it works. It runs on standard commercial power—the kind you already have, around 220–240V. Each unit is rated at 2500W, so it packs a serious punch. The tube is kept short, about 300mm, which is a clever move. It lets you mount the heater right over the seating area without it feeling like a low-hanging obstacle. That compact size means the heat is concentrated and intense. You get a warm zone, fast. But because it’s so powerful, you’ve got to treat it right. We strongly recommend giving it its own dedicated circuit. It’s just smart planning to avoid any voltage dips or the terminals getting too hot.
What’s Inside
Inside, you’ve got a halogen-filled quartz tube. It’s built to handle high heat and give you a steady, consistent infrared output. The beauty of shortwave infrared is that it warms people and surfaces directly, not the air around them. It’s that immediate, comforting heat you feel on your skin. And the tube uses an R7s connector, which is a common industrial fit. That means for many existing fixtures, this is a simple drop-in replacement, making the wiring on-site a breeze. The reflector housing is designed to aim the heat downward and outward, focusing all that energy on the tables below. It’s sealed against splashes, so a little rain or a spilled drink isn’t a problem. Just remember, it’s splash-proof, not submersible. It still needs to be protected from being blasted by water all the time.
How It Actually Helps Your Bottom Line
For an open-air restaurant, this heater turns winter from a season of lost business into a time you can actually manage. The heat kicks in almost instantly, so the moment a customer sits down, they feel that warmth. That makes all the difference in keeping your seats filled. Because the heat is focused, you can position the units to cover exactly where you need it. That means less wasted energy and more comfort where it matters. The result? More tables you can use, a quicker turn between guests, and more consistent revenue when it’s cold out. Of course, there’s a trade-off. That powerful, concentrated heat means you have to plan the electrical setup properly and make sure the mounting is done with enough clearance. It’s all about keeping both your equipment and your guests safe.