Abstract: Fresh, outside air may be supplied to a first space, such as a dining area of a restaurant or the like, while air from the first space may be recirculated through an air conditioning unit for cooling or heating the air, which is returned to the first space. Also, air from the first space is transferred to a second space, such as a cooking room of a restaurant or the like, which contains heat producing cooking equipment, the latter resulting in the second space having additional cooling requirements. Such transfer air is passed through a chilling device, in which the air contacts water, as through sprays or a water bath, to cool the water to a temperature close to the dew point of the air, and also to correspondingly cool the air furnished to the second space. When cooling of air to the first space is required, either the recirculated air, but preferably the fresh air, is cooled by the chilled water produced by the chilling device.