The Minibar Case Good Specifications details the criteria necessary for installation.
Suites is pleased to provide a complimentary service for hotels and their designers where we meet the you to discuss details such as: aesthetics, minibar location to maximize profits, door swing space, proximity to power, and ventilation requirements. These details are essential for the efficient running of the refrigeration systems ensuring its long life span and trouble free operation.
1. Ventilation – Basic Principles and the Minibar Environment
Ventilation occurs by convection. Convection is the transfer of heat by air currents. A cut out is
required under the bar shelf for air circulation. It allows air to rise up over the cooling unit and exhaust
out of the cabinet allowing for proper ventilation and performance of the minibar.
Suites would like to stress that proper ventilation for the minibar is imperative to ensure
maximum efficient operation of the cooling unit. The minibar must not be placed against a heating
radiator, window, direct sunlight or curtains. Ventilation grills or slots must not be covered.
1.1 Inlet Ventilation
The inlet vent(s) must have a minimum of 31 in2 (200 cm2) to comply with specifications. This
is based on a typical guest room environment of 73º F (23º C) with a relative humidity of no
more than 80%. The vent can be provided in any of the following configurations:
i) A cutout in the toe kick
ii) A series of slots in the toe kick
iii) A grill in the toe kick
iv) An arched opening in the toe kick
1.2 Shelf Cutout
The shelf is to be cut away directly below the cooling unit. Please refer to Diagram A for this
measurement depending on your minibar model. This must be a minimum open area of 31 in2
(200 cm2). This is important for maximum cooling efficiency. The easiest way to accomplish the
required ventilation is to cut away the shelf across its complete width and extend the cut out
back to the rear of the case good.
1.3 Exhaust Ventilation
The exhaust vent(s) must have a minimum of 31 in2 (200 cm2) to comply with specifications.
The vent can be provided in any of the following configurations:
i) A series of slots in the top (see previous diagram Option 1)
ii) A grill in the top (see previous diagram Option 1)
iii) If the design will not permit the use of slots or grills, the unit can be spaced 2” (50.8
mm) from the wall to allow exhaust. It is recommended that spacers be used to prevent
the case good from being pushed against the wall. The underside of the shelf above the
minibar must be flat so no obstruction is caused to the airflow. In this instance the back
of the unit housing the minibar must be cut away completely (see previous diagram
Option 2).
The exhaust vent must exit into free space in the guest room. It must not vent into an enclosed
space such as a closet, case good or ceiling void, as the heat will be trapped. The minibar must not
be placed against a heating radiator, window, direct sunlight or curtains. Ventilation grills or slots
must not be covered.
2. General Notes
2.1 Securing the Minibar
Secure the minibar feet to the case good when applicable.
2.2 Door Opening
The minibar requires sufficient space within the guest room to open to a minimum angle of
90. This is for guest convenience, attendant refilling and future maintenance needs.
2.3 Power Socket Isolation and Location
All mains power outlet sockets should be located within close proximity of the minibar.
A standard AC mains outlet socket with safety ground is provided. The AC mains supply to minibar must be clean and stable.
