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When a kitchen hood pulls 4,000 to 10,000 CFM out of a restaurant, that air has to come from somewhere. If it does not come from a properly designed make up air system for restaurant kitchen ventilation, it usually gets dragged in through front doors, ceiling gaps, delivery entrances, and every other weak point in the building envelope. That is when operators start seeing hard-to-open doors, uneven kitchen temperatures, pilot light issues, and dining room comfort complaints. Restaurant ventilati …