Authorized Dealer
Made by Infrared Dynamics in Yorba Linda, California, a company that has been building infrared heaters for over 50 years. Sunpak wall- and ceiling-mount units are one of the most common commercial choices for restaurant patios that need serious, even heat.
Who it's for. Restaurants, hotels, and commercial patios that need permanent, every-night heat: operators who want to set it and forget it.
What it does well. Infrared warms people and surfaces, not the air, so wind steals less of it. Even, quiet heat with nothing on the floor.
Where it fits. Covered restaurant patios, hotel terraces, and outdoor dining rooms: anywhere heaters mount overhead and stay put.
What each model is for, in plain language.
The big one. Larger restaurant patios, covered outdoor dining. Wall or ceiling mount, natural gas or propane.
Smaller patios and intimate dining areas where the S34 would be overkill.
Low/high control for shoulder seasons; hardwired models for clean permanent installs.
Fuel options. Natural gas or propane. Natural gas if the line is there: the set-and-forget option. Propane where there's no gas infrastructure.
Mounting options. Wall or ceiling mount. Mounted heat means zero floor space lost, nothing for staff to knock over, nothing to refill.
Important clearances. Mounting height and clearances to combustibles per manufacturer spec, confirmed on your heating plan before anything is ordered.
I've put Sunpaks on more patios than anything else I sell. So I'm not guessing here: I'll tell you exactly where this line shines and where your money is better spent on something else.
Tell me about the patio (dimensions, a few photos, gas or no gas) and I'll tell you what I'd put on it.
Every new Sunpak carries its full manufacturer warranty, with claims handled through me directly.
Related: Sunpak repair · Heater sales · Service & repair
What working with this equipment actually teaches you.
Sunpak is the line I know coldest. It's what I reach for when a restaurant patio has to work every single night.
34,000 BTU for larger covered dining; 25,000 where the big unit would roast a small space. I size it on the heating plan, not the price tag.
Low/high control for shoulder seasons: run low in October, high in January, instead of blasting full power all winter.
Wall or ceiling mount means zero floor space lost, nothing for staff to knock over, nothing to refill. That's the real commercial advantage over mushroom heaters.
For a commercial patio, usually yes. Wall- or ceiling-mounted infrared puts heat where diners sit without taking up floor space. There's nothing to knock over or refill.
Natural gas if the line is there. It's the set-and-forget option. Propane where there's no gas infrastructure.
Yes. We stock burners, igniters, and controls for the models we sell, with genuine parts access through the manufacturer.
Eric the Heater Guy