I went to a restaurant yesterday because they complained the temperature in the restaurant and I noticed the restaurant is in a huge negative static pressure, the doors will not close from so much air trying to get into the restaurant (The doors close from inside out if you're wondering). I noticed the kitchen hood does not have a makeup air around the "lip" of the hood like I have seen at other restaurants. My question is how would I know how much CFM needs to be entered into the restaurant and what would be the best application in this situation.
It will probably have to go on the roof but do I need a preheat system? Or is an outside air only unit OK to use? will this make the restaurant to cold in the winter?
Any answer provided would be a big help. Thank You ALL