本文研究了商业厨房空间内的静压（即相对于环境的正压、中性压或负压）对排气系统性能的影响，因为在实际厨房中，该压力可能会因各种原因发生变化。在实验室环境中，证明正压条件不会影响罩捕获，而负压条件会对排气罩捕获和容纳烹饪废水的能力产生不利影响。本文解释了这种不利影响是由于排气系统静压的增加而导致排气气流速度的降低，而不是静压条件本身。本文介绍了支持这一结论的理论，以及对设施设计和运行的启示。单位:双引文:研讨会论文，大西洋城，2002年

This paper investigates the impact that the static pressure (i.e., positive, neutral, or negative pressure with respect to ambient) within a commercial kitchen space may have on exhaust system performance, since in real kitchens this pressure may change for a variety of reasons. Within a laboratory environment, it was demonstrated that conditions of positive pressure did not impact hood capture while conditions of negative pressure adversely affected the ability of the exhaust hood to capture and contain cooking effluent. This paper explains that this adverse effect was due to a reduction in the exhaust airflow rate caused by an increase in static pressure of the exhaust system, not the static pressure condition itself. The paper presents the theory that supports this conclusion as well as implications for facility design and operation.Units: Dual