G R E E N T E C H

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Commercial kitchen exhaust hood and make-up air balancing

Description Of The Service

A commercial kitchen only works when the exhaust hood removes what the design says it should and the make-up air (MUA) unit brings back the right amount of tempered air. GreenTech Air Balancing measures the exhaust airflow of each hood and filter section, the supply airflow and discharge temperature of the MUA unit, transfer air from the dining area and the resulting pressure of the kitchen relative to the dining room and the outdoors. We adjust what can be adjusted (fan speed, dampers, VFD settings in coordination with the contractor) and document the final values against the hood manufacturer's and engineer's design.

Call us when the dining room is smoky or smells like the fryer, when exterior doors are hard to open or slam shut, when the hood no longer captures, when cooks complain about cold drafts under the MUA, or when a new restaurant, hood replacement or MUA installation needs an airflow verification report for the landlord, the engineer or the inspector. Restaurants, cafeterias, hotel and institutional kitchens, food courts and ghost kitchens across Ottawa-Gatineau.

Hood Exhaust Airflow
Exhaust airflow measured per hood and per filter section by velocity traverse, compared with the design CFM and L/s from the hood submittal or mechanical drawings; capture observed at the hood face.
Make-Up Air & Transfer Air
MUA unit supply airflow and discharge temperature, direct-fired or indirect heating operation observed, transfer air from adjacent spaces and distribution of make-up air at the hood or in the kitchen.
Kitchen Pressure & Fan Data
Pressure differential of the kitchen relative to the dining room and the outdoors, exhaust and MUA fan performance (RPM, Hz, amperage, static pressure), and interlock operation as observed during testing.
Hood Manufacturer & Engineer Design Values
Balancing targets come from the listed hood submittal (exhaust CFM per linear foot or per section) and from the mechanical engineer's design; our report shows measured values and the percentage of design.
NFPA 96 and ASHRAE 154
Commercial cooking ventilation is governed by NFPA 96 (ventilation control and fire protection of commercial cooking operations) and informed by ASHRAE Standard 154. Our role is airflow verification and balancing; fire suppression, hood cleaning and code approvals remain with the specialized contractors and the authority having jurisdiction.
Independent TAB Procedures (AABC / NEBB)
Airflow measurements follow recognized TAB methods with calibrated instruments, so results are repeatable and accepted by engineers and inspectors.
Clear, One-Page-Per-System Report
Hood exhaust per section, MUA supply, kitchen pressure, fan data, adjustments performed and deficiencies — ready to send to the landlord, the engineer or the inspector.
What Can Be Fixed On Site and What Cannot
Sheave changes, VFD adjustments or damper settings are coordinated with the mechanical or ventilation contractor; undersized MUA units, blocked ductwork or hood design issues are documented for the engineer.
Re-Test After Corrections
After the contractor completes the corrective work, we verify the affected hood or MUA unit again and issue the final values.

Frequently Asked Questions — Kitchen Ventilation

Both are classic signs that the kitchen exhaust is removing more air than the make-up air system brings back. The building goes negative, air is pulled through doors and gaps, and the hood loses capture. Measuring the exhaust, the make-up air and the pressure shows exactly where the imbalance is.

Make-up air replaces the air removed by the exhaust hoods so the kitchen does not go excessively negative. The design amount (often a large fraction of the exhaust volume) is set by the engineer and the hood manufacturer; we verify that the installed MUA unit actually delivers it.

Often, yes. Landlords, engineers, insurers and authorities regularly request an independent airflow verification report when a restaurant opens or after a hood or MUA modification. Our report provides the measured values against the design.

For most single-hood kitchens, yes — exhaust, make-up air and kitchen pressure are measured and adjusted during the same visit, provided the equipment is operational and accessible.

No. GreenTech Air Balancing is an independent testing and balancing firm. Hood cleaning, fire suppression and mechanical repairs are performed by specialized contractors; we verify and document airflow performance.

Opening a restaurant or replacing a hood?

Send us the hood submittal, the MUA unit data or the mechanical drawings and we will quote the airflow verification and balancing, usually within one business day.

Request a Quote
About GreenTech Air Balancing - Our Process and Expertise
How We Work

How To Work With
GreenTech Air Balancing

Professional HVAC Balancing Service 1
System Assessment & Technical Review

We begin with a detailed review of the HVAC systems to understand design intent, current operating conditions, and performance gaps. Our team evaluates airflow, waterflow, static pressure, and control sequences to establish an accurate baseline before any adjustments are made.

Professional HVAC Balancing Service 2
Precision Testing & Field Measurements

Using industry-standard TAB instruments, we perform precise field measurements across the entire system — diffusers, grilles, VAV boxes, terminal units, hydronic loops, and mechanical equipment. Each measurement follows recognized balancing procedures to ensure repeatable and reliable results.

Professional HVAC Balancing Service 3
Final Balancing, Compliance & Documentation

Once optimal performance is achieved, we compile a comprehensive report including measured data, compliance verification, system observations, and corrective recommendations. Our documentation is structured for engineers, consultants, and facility managers to support long-term building efficiency.