Many methods await when it comes to reducing exhaust rates. Fortunately, engineers can avail themselves of multiple tactics, from the hood specification to proper commissioning and air balance.
Part 1 of this series discussed optimizing outdoor air and optional dedicated makeup air for commercial kitchen exhaust systems. This article offers suggestions for optimizing exhaust airflows and introduces a velocity theory of hood operation by which performance of hood configurations and accessories such as end panels can be compared for like appliances and cooking loads.