Published March 3, 2026

To properly prepare for a commercial air balance test, it is important to verify that all HVAC equipment needing to be tested is fully installed and operating correctly. Ensure that all HVAC accessories are also installed. These accessories may include economizers, airflow dampers, diffusers, air filters, thermostat controllers, and any other components delivered with the equipment.

Confirm with your installing contractor that the installation is 100% complete and that they are not waiting on any additional items before scheduling the air balance. 

If the building is fully furnished, check for any obstructions located beneath each airflow diffuser that could prevent the balancer from properly testing it. The air balancing technician typically needs about 36 inches of clearance below each diffuser to place their testing instrument.

Move any furniture, equipment, or other obstructions that may block access to the diffuser. If the obstructions cannot be moved, notify the air balancing company in advance so they can plan accordingly.

Air balancing technicians must test the HVAC equipment on the roof, so it is also important to ensure that permitted roof access is ready prior to their arrival onsite.

If the property has management that monitors roof access, they may require an exchange of insurance documents between their management team and the air balance contractor. In some cases, this approval process may require 24–48 hours’ notice before access is granted.

Most restaurants have commercial kitchen exhaust hoods installed. In almost all cases, the hoods will need to be tested along with the rest of the HVAC equipment during the air balance process.

If a hood is present, verify that all hood accessories are onsite and installed. This may include grease baffle filters, hood control panels, and VFDs (variable frequency drives) if they are part of the installation.

Make sure the fire suppression system is either fully complete or that the fire suppression contractor temporarily bypasses the fire lockout so all fans can power on during testing. This will require coordination with the suppression contractor. A fire lockout may be present if their work is not yet finished, which can prevent the makeup air fan from operating.

If the restaurant is an existing facility, it is helpful to have the hoods and all grease filters cleaned prior to testing. Clean filters allow the air balancing technician to obtain more accurate airflow measurements.

If the cooking appliances under the hood have not yet been installed, inform the air balancer what equipment will eventually be placed under the hood. This information is important because the type of cooking appliances affects the required airflow during testing.

Once all of these items are verified, the project should be properly prepared for a commercial air balance test.