Stop Losing Money Every Time the Temperature Drops
Let’s be honest: the second it gets chilly outside, your patio becomes a ghost town. It’s a waste of great space and a hit to your bottom line. We’ve found a way to fix that. Instead of using those bulky forced-air heaters that basically try to warm up the entire neighborhood, we use IP55 infrared heaters. They don’t waste energy on the open air. Instead, they beam heat directly onto your guests and their tables. The result? People actually stay in their seats. They order that extra round of drinks or a dessert because they’re actually comfortable.
Built for the Real World
If you’re putting gear outdoors, “waterproof” isn’t just a nice-to-have—it’s a must. Our IP55 rating means these units can handle the chaos of a real patio. Rain, sleet, or the daily blast from a cleaning hose won’t kill the circuitry. We use sealed gaskets and housings that don’t rot or rust, even if you’re dealing with heavy humidity or salty sea air. It’s gear that just works, regardless of the weather.
Instant Warmth (No Waiting Around)
Nobody likes sitting under a heater for twenty minutes waiting for it to “kick in.” We use short-wave emitters, which means the heat is instant. It creates a sort of “thermal bubble” around the table. Your guests feel cozy and warm, while the rest of the patio stays cool. You can wire them into one big control system or just use simple dimmers to tweak the heat when the wind starts picking up.
A Few Things to Keep in Mind
Now, here’s the catch. These heaters pull a lot of power. If you’re planning to put ten of these on your deck, your current electrical panel might not be able to handle the load. You’ll probably need a few dedicated circuits. Trust me, you don’t want to trip a breaker right in the middle of the Friday night dinner rush. Placement is also a bit of an art. Mount them too low and you’ve got a safety hazard. Too high and the heat disappears before it even reaches the guests. We usually suggest a height of about 2.2 to 2.5 meters. Just make sure you space them out right so you don’t end up with those annoying “cold spots” between tables.