Commissioning and air balancing with measured results
Installation ends when the equipment is fixed; commissioning ends when it works. We run every mode, measure airflows, temperatures and loads, adjust until the numbers match the design and hand over the results.
- Every mode tested: full cooking line, full dining room, night mode
- Airflows measured at hoods, diffusers and grilles, then balanced
- Electrical loads and protection checked under real load
- Written results and settings for the owner and the operator
Why systems that work on paper fail on opening night
Fans are delivered with a factory setting, dampers are left half-closed, diffusers are fitted wherever the ceiling allowed. Each system can run, yet the whole building does not do what the design intended: the kitchen pulls air from the dining room, one room is cold and the next is stuffy, a pump cycles all night.
Commissioning is the step that turns installed equipment into a working system. For kitchens it is where the promise of the design is proven: the open kitchen does not smoke, there are no smells in the dining room and the equipment stays stable at peak hours.
What we test
| System | Checks |
|---|---|
| Kitchen exhaust and make-up air | Airflow per hood, capture at full load, kitchen pressure vs dining |
| Air conditioning and fresh air | Supply and return airflows, temperatures, condensate, noise |
| Electrical | Loads per phase at peak, protection settings, earthing |
| Water and drainage | Pressure at peak draw, hot water recovery, drainage flow |
| Controls | Interlocks, night and holiday modes, alarms |
We also commission and balance existing systems. Often it solves smell and comfort complaints without new equipment.
What you receive
- Measured values against design values for every air terminal and hood.
- Final settings of fans, dampers and controllers.
- A list of anything that still needs attention, with who does what.
- Documents useful for the SLF inspection, see SLF checklist.
Questions owners ask us
What is air balancing?
Measuring the air at every hood, diffuser and grille and adjusting dampers and fan speeds until each gets its design airflow.
Is commissioning included in your installation?
Yes, for systems we install. It can also be ordered separately.
How long does it take?
For a restaurant usually a day or two of testing, including a run at full cooking load.
Why test at full cooking load?
Because smoke, heat and smells only show up at peak. An empty kitchen always looks fine.
Often ordered together
Restaurant kitchen exhaust
Hoods, ducts, fans, make-up air and air balance, so smoke and smell stay in the kitchen.
Open
Ventilation and air conditioning
Fresh air and cooling for dining rooms, hotel rooms and offices, sized for Bali humidity.
Open
Maintenance after launch
Planned service for hoods, filters, air conditioning and electrical systems after opening.
OpenDescribe the task, we answer on WhatsApp
Two ways to reach an engineer. Either one lands in the same WhatsApp chat.
Write it in your own words
A new restaurant, a kitchen that smokes, a hotel that needs air conditioning, a villa complex at design stage: a few lines are enough to start.