产生油脂蒸汽、烟雾和气味的餐厅烹饪需要排气系统来捕获和去除这些物质，以满足健康和消防法规。能源效率要求以最少的排气量、最少的换气量、HVAC设备和能源消耗来实现这一点。独特的实验室操作提供了准确的发动机罩性能评估和可认证的空气量数据。密闭实验室包括排气罩和管道。排气扇位于屋顶上，ASHRAE/AMCA试验室也位于屋顶上，该试验室向实验室提供空气。设备周边的中性浮力气泡发生器演示了在最大程度烹饪真实产品期间捕获和遏制气泡和蒸汽的过程。房间保持在相对于环境的零压力下，以进行空气量认证。 每个发动机罩设计改进都可以通过性能和气流数据轻易证明。引文:研讨会，ASHRAE交易，1985年，第91卷，pt。1B芝加哥

Restaurant cooking that produces grease vapors, smoke, and odors need exhaust systems to capture and remove these to satisfy health and fire codes. Energy efficiency requires this be done with the least amount of exhaust, permitting the least amount of replacement air, HVAC equipment, and energy consumption. A unique lab operation provides accurate hood performance evaluation and certifiable air quantity data. The airtight lab encompasses the exhaust hood and duct. The exhaust fan is on the roof as is the ASHRAE/AMCA test chamber that supplies air to the lab. A neutral buoyancy bubble generator at the perimeter of the equipment demonstrates capture and containment of bubbles and vapors during maximum cooking of the real product. The room is held at zero pressure relative to ambient for air quantity certification. Every hood design improvement is readily provable with both performance and airflow data.