Hey guys, got a buddy with a small restaurant that has two exhaust hoods and no make up air.
One hood is over a big oven and the other is over a couple fryers. The building is fairly old and has no previsions for any make up air.
Ive only serviced and replaced exhaust and make up's and never sized them.
Im wondering if its just a rule of thumb to match the make up CFM with the exhaust CFM?
Also does anyone know about Florida code as far as material used to duct the system?
The basic plan was to install a couple Greeheck's (or some other brand) and just run flex to some sort of sheet metal diffuser directly above the hood.