I’ve received some questions about the Kendall 360Mist Fans. There is a of details on the web. Basically the fan pushes 2400CFM , there is a deflector plate under the fan that causes the air flow to discharge around the fan, rather then straight down. Using high pressure stainless steel tubing @1100 PSI clean filtered water is driven via a pump system through anti drip high pressure nozzles.

The air flow with the high pressure mist creates a flash atomization that competes with ambient temp using “energy” to drop the temperature. The goal at a restaurant location is not to get people wet it’s about dropping the temperature 25 -30degrees. That’s the simple of it , nozzle size, spacing, pressure, fan height …… These are all factors