Quote:
Originally Posted by peppy
The noise from some of these systems is terrible, and the grease that is removed is not all caught in the filters.
In the restaurant we have hoods that are short and do not have forced make up air. Just a vent that allows them to pull in fresh air (they are old and would not pass codes now)
I would vote for a scale model.
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Two way to quiet air flow. Have a exterior mounted motor to pull air and install a muffler between the filter or hood area and the outlet. We do this all the time in Kitchens we build (not restaurant because they couldn't care less about noise but cost). it works really well.