In a commercial kitchen—whether in a Five-Star hotel or a high-traffic shopping mall—the exhaust system is a critical safety component. Kitchen Exhaust Airflow Velocity Testing ensures that your hoods have enough "Capture Velocity" to pull in grease, smoke, and heat before they escape into the dining area or settle in the ductwork as a fire hazard.
As part of a Ventilation Systems Audit, EKG performs these precision tests to protect your facility from "Grease Loading" and to optimize your fan's energy consumption.
We audit the "Face Velocity" of your hoods against international NFPA 96 and local Malaysian standards:
Capture Velocity: This is the speed of air at the "curtain" of the hood. If it is below 0.50 m/s, smoke and grease will "spill" out of the hood and into the kitchen, increasing the temperature and health risks for staff.
Duct Transport Velocity: Air must move fast enough inside the duct (typically 7.5 to 12.0 m/s) to keep grease particles suspended. If the velocity drops, grease "rains" down and pools in the duct, creating a massive fire risk.
Make-up Air (MUA) Balance: For every liter of air exhausted, a liter must be replaced. If your MUA fan is weak, the kitchen goes into "deep negative pressure," making doors hard to open and causing "whistling" noises.
Our engineers use specialized anemometers to map the "Suction Profile" of your extraction system:
Multi-Point Grid Testing: We don't just take one reading. We measure the velocity at 6 to 12 points across the face of the filters to identify "Dead Spots" caused by blocked internal plenums.
Filter Resistance Audit: We measure the pressure drop across the grease filters. If the filters are "blinded" by heavy grease, your fan works 30% harder for 50% less airflow.
Vibration & Belt Analysis: High-velocity exhaust fans often suffer from "Grease Imbalance" on the impeller. We check the Fan Mechanical Signature to prevent a catastrophic motor failure.
VFD Duty Cycle Calibration: We audit your Variable Frequency Drive (VFD). We ensure your "Cooking Mode" and "Idle Mode" are set to the correct frequencies (Hz) to maintain safety while saving power.
Kitchen exhaust fans are among the highest energy consumers in a building because they move dense, hot air.
The Logic: Because of the Cube Law, a 20 percent reduction in fan speed results in a nearly 50 percent reduction in power consumption.
The ROI: By testing and identifying that your fan is "over-exhausting" during prep-time, we can program a "Set-Back" mode on your VFD, saving thousands of Ringgit in TNB costs annually without compromising safety.
| Cooking Type | Required Hood Velocity | EKG Audit Focus |
| Light (Ovens/Steaming) | 0.25 to 0.35 m/s | Steam & Heat Removal |
| Medium (Griddles/Fryers) | 0.40 to 0.55 m/s | Grease Capture & Odor |
| Heavy (Charbroiling/Wok) | 0.60 to 0.90 m/s | Intense Smoke Management |
| Duct Transport | 7.5 to 12.5 m/s | Fire Risk (Grease Dropout) |
Fire Safety Compliance: Our reports provide the "Volumetric Proof" required for your insurance renewals and Fire Certificate (FC) inspections.
Mechanical Restoration Path: If your velocity is low, we don't just give you a report. We are experts in Mechanical Fan Overhauls, offering chemical degreasing of impellers, bearing replacements, and motor tuning.
VFD Integration: We specialize in "Demand-Based" exhaust control, installing heat and smoke sensors that tell your fan exactly how fast to spin based on the cooking load.
Total Air Balance: We ensure your kitchen exhaust doesn't "steal" all the air from your restaurant's dining area, preventing expensive treated air from being sucked out of the building.
Malaysia
