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Warning: the hood guy at a restaurant show in Kansas City changed how I set my make-up air
I was at a foodservice show in Kansas City back in April, just walking the floor, when a hood rep pulled me over and asked what my make-up air was set at. He said most kitchens he sees pull 10 percent more air out than they push back in, and showed me a cheap gauge reading off his phone that took him 2 minutes per hood. Now I check every hood before I sign off, so what's your go-to way to test balance without calling in a full test and balance crew?
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john_singh8d ago
What did the cheap gauge actually read, static pressure at the hood or a pressure difference between the kitchen and the rest of the building? Because those two tell you very different things (one's about the hood, the other is about the whole envelope), and I'd want to know which one he was trusting before I copied his trick. And did he say the 10 percent was measured at the hood or at the unit? I've seen guys check at the MAU and call it done, which misses leaks and duct losses completely. Two minutes per hood sounds great until you're chasing the wrong number.
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riley3638d ago
Pretty sure the cheap gauge reads pressure difference, not hood static.
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