production

production rate is a reliable method of generating smoke). Other appliances that typically generate hot moist air without smoke (e.g., ovens, steamers) need seeding of the thermal plume with artificial smoke to verify capture and containment. 5. Verify that space pressurization is appropriate (e.g. kitchen is slightly negative relative to adjacent spaces and all doors open/close properly). 6. Verify that each Type 1 hood has an exhaust rate that is below the maximum allowed. 7. Make adjustments as necessary until full capture and containment and adequate space pressurization are achieved and maximum allowable exhaust rates are not exceeded.  Adjustments may include: a. adjust exhaust hood airflow rates  b. add hood side panels c. Add rear seal (back plate) d. Increase hood overhang by pushing equipment back e. Relocate supply outlets to improve the capture and containment performance  8. Measure and record final exhaust airflow rate per Type 1 hood.