Make-up air units replace the air exhausted from commercial kitchens and are a core part of keeping building pressure stable, indoor air healthy, and restaurants compliant with NYC rules. This guide walks through how these units work, the operational and safety problems they prevent, and the practical steps owners and managers should take to select, install, and maintain the right system to meet the 2022 NYC Mechanical Code, NFPA 96, and Local Law 97. You’ll learn how make-up air reduces negative pressure and backdrafting, lowers HVAC loads, and improves staff comfort and odor control. We move from basic mechanics to real-world benefits, regulatory impact, installation and repair best practices, unit selection guidance, and how a qualified provider can help. Ready to take action? Request a free quote, schedule a service appointment, or call us to evaluate your kitchen’s ventilation and compliance options.

Why make-up air units are critical to NYC restaurant ventilation

Make-up air units make sure the outdoor air brought into a kitchen matches the air the exhaust hoods remove. That balance prevents negative building pressure, which can cause backdrafting, odor migration, and wasteful HVAC cycling. By supplying tempered or conditioned air and tying supply to exhaust with interlocks, these units stabilize pressure, support fire-suppression performance, and limit infiltration through doors and gaps. When ventilation is balanced, heating and cooling equipment doesn’t have to compensate for uncontrolled air loss — that cuts operating costs and extends equipment life. Put simply: skipping proper make-up air puts comfort, safety, and code compliance at risk and can lead to costly retrofits or forced shutdowns.

Make-up air affects many parts of a kitchen system, so evaluate it during design or renovation to make sure hoods, fans, dampers, and interlocks operate together. Below we define the core components so facility managers and owners can assess condition and performance.

What a make-up air unit is and how it works in a commercial kitchen

A make-up air unit is a packaged air-handling system that supplies measured outside air — often tempered or heated — to replace exhaust removed by kitchen hoods. Typical components include a fan and motor, mixing box, filters, dampers, and optional heat exchanger or gas-fired heating. Outdoor air is filtered to remove particulates and grease, conditioned by indirect or direct heating, and delivered into the space or a plenum. Units interlock with hood controls so supply tracks exhaust, keeping pressure neutral and preventing backflow into adjacent areas. Properly specified systems use modulating dampers and responsive controls to match variable cooking loads, which improves efficiency and staff comfort during busy and slow periods.

Understanding those parts makes it clear how pressure balance and contaminant control are achieved — see the next section for the mechanics behind that performance.

How make-up air units stop negative pressure and improve indoor air quality

Make-up air units prevent negative pressure by supplying controlled cubic feet per minute (CFM) to match or slightly offset exhaust CFM, producing a neutral or mildly positive pressure that keeps combustion gases and cooking odors from being drawn into occupied areas. The relationship is straightforward: exhaust creates an air deficit; the make-up unit fills that deficit with filtered, tempered air; interlocks keep supply active while hoods run. That pressure control reduces backdraft risk from combustion equipment, limits grease and odor migration into dining or adjacent spaces, and dilutes particulates and cooking byproducts to improve indoor air quality (IAQ). Proper filtration and tempering also cut HVAC loads and make the kitchen more comfortable for staff and guests — fewer complaints, better working conditions.

What restaurants should know about make-up air installation and repair in NYC

Correct installation and timely repairs keep make-up air units performing to spec, meet code, and minimize downtime for busy kitchens. Key phases include a site survey and load calculation, duct and hood integration, control and interlock setup, commissioning and testing, and documentation for inspections. Preventive maintenance — filter changes, damper calibration, fan checks, and interlock verification — prevents failures that cause pressure imbalance and business disruption. Prioritize technicians with commercial kitchen experience and access to OEM parts to protect warranties and ensure durable performance.

Here’s a clear step list of a typical installation or repair workflow to help restaurants evaluate service providers:

1. Perform a site survey and measure hood/exhaust CFM to size required make-up CFM.
2. Choose a properly sized unit and integrate ductwork, dampers, and controls with hood interlocks.
3. Program controls and commission the system, including functional interlock tests at various loads.

Deliver documentation and train staff on operation, inspection points, and maintenance schedules.

A structured workflow reduces the chance of mis-sizing or control conflicts and clarifies costs and timelines for renovations. Next we explain how professional installation protects sizing and system performance.

How professional installation ensures correct sizing and reliable performance

Professional installation starts with accurate load and CFM calculations that reflect hood capture rates, supply routing, and the building’s ventilation interactions. That prevents undersized or oversized equipment from compromising performance. Qualified technicians evaluate duct losses, static pressure needs, and placement to ensure fans and motors deliver the required CFM without excess noise or vibration. Commissioning verifies interlocks, damper modulation, and control response to variable cooking loads. Proper documentation of settings and test results also smooths inspections and reduces the need for reactive corrective work.

Knowing common failure points helps owners plan preventive maintenance — see the next subsection for details.

Common repair and maintenance issues with commercial make-up air units

Typical problems include sticking or miscalibrated dampers, worn fan motors, clogged or saturated filters, failed heating elements in tempered units, and control or interlock faults that break coordination with exhaust hoods. Those issues show up as pressure swings, uneven temperatures, higher energy draw, or failed inspections — all of which call for prompt diagnosis to avoid downtime. Recommended maintenance: monthly visual checks, quarterly filter and damper inspections, and an annual full-system commissioning with control verification. Repairs involving gas-fired parts or control boards usually require genuine OEM components and factory-trained technicians to preserve warranties and ensure safe operation.

Timely maintenance and OEM-backed repairs also influence unit selection — covered in the next section.

How NYC restaurants pick the right make-up air unit for their kitchen

Choosing the right unit means matching unit type, heating method, and CFM range to your cooking load, hood configuration, and code limits while weighing lifecycle costs and service support. Consider whether fast heat-up is needed for high-heat service, whether indirect combustion is required for indoor installs, rooftop mounting constraints, and whether tempering or heat recovery will help meet Local Law 97 goals.

Selection checklist:

- Verify peak and average exhaust CFM and hood capture rates.
- Assess whether tempering or heat recovery delivers cost-effective energy savings under Local Law 97.
- Confirm rooftop structural capacity and service access for maintenance.
- Prioritize manufacturers with OEM parts, local service, and factory-trained techs.
- Applying this checklist narrows choices to models that meet your safety, operational, and efficiency goals. The next subsection compares the main heating approaches in more detail.

Differences between direct gas-fired, indirect gas-fired, and untempered units

Direct gas-fired units heat supply air with combustion in the airstream, giving fast warm-up and high output for heavy cooking loads — but they require careful combustion-air planning to avoid introducing combustion byproducts. Indirect gas-fired units use a heat exchanger so combustion products never contact supply air, offering cleaner indoor air and more precise tempering at a somewhat higher cost. Untempered units supply unheated outdoor air and are the most economical initially, but they can increase HVAC heating loads and reduce comfort in cold weather. Let safety, local code, and kitchen profile guide the choice: high-heat operations often use direct-fired where allowed; sensitive indoor spaces typically prefer indirect-fired systems.

Recommended approach to brands and models for NYC kitchens

Rather than listing specific models, evaluate manufacturers by warranty terms, OEM parts availability, local service network, and factory-trained technician access — those factors drive long-term reliability and compliance readiness. Choose brands with clear performance data and options for energy-saving features like heat recovery or advanced controls. Factory-trained technicians and genuine OEM parts protect performance and warranty integrity, reducing the risk of emergency repairs during peak service. For model recommendations, schedule a site visit so a technician can match equipment to your hood count, footprint, and code nuances.

Why choose Liberty HVACR for make-up air services in NYC restaurants?

Liberty HVACR is a New York–based HVAC company serving commercial and residential customers across the region and offering dedicated Make-Up Air Unit and Air Handling Unit services for restaurants. We focus on the practical benefits that matter to kitchens: same-day response to cut downtime, factory-trained technicians experienced with kitchen controls, transparent pricing for predictable budgeting, and genuine OEM parts to protect warranties. We also offer extended warranty options (up to 60 months), free estimates and inspections, and strong customer satisfaction ratings. Our service area includes Bronx, Brooklyn, Manhattan, Queens, Staten Island, Nassau, Suffolk, Westchester, and parts of NJ and CT — so we can reach many NYC-area restaurants quickly.

How those advantages translate to outcomes for restaurant owners:

- Same-day service minimizes lost revenue from ventilation failures.
- Factory-trained technicians ensure correct interlock programming and commissioning.
- OEM parts and extended warranties (up to 60 months) protect equipment life and resale value.

If you want to evaluate your kitchen’s ventilation, request a free quote, schedule a service appointment, or call us to start a site assessment and get a documented estimate.

Liberty HVACR’s installation and repair advantages

Our same-day service plus factory-trained technicians shorten the time from problem to full repair — vital when a kitchen can’t operate without proper ventilation. Transparent pricing and thorough inspections give owners a clear scope, timeline, and cost without surprise add-ons. Using authentic OEM parts lowers the chance of repeat failures and preserves warranty coverage, especially for gas-fired or integrated-control systems. Extended warranty options up to 60 months shift risk away from owners, and our positive customer ratings reflect consistent follow-through on installs and maintenance. Together, these capabilities mean fewer emergency calls, better inspection readiness, and longer equipment life.

These service features are best evaluated during an on-site visit. The next subsection explains how to request estimates and what information to prepare.

How restaurants request free estimates and same-day service

To start a no-cost evaluation, request a free quote, schedule a service appointment, or call us. Be ready to share kitchen square footage, number of hoods, reported issues, and any inspection notices. During a visit, technicians will document hood/exhaust CFM, inspect ductwork and controls, and deliver a scope and estimate that covers unit sizing, recommended control upgrades, and commissioning steps. Expect a clear timeline and inspection-ready documentation; same-day service is available for urgent failures, while planned installs and retrofits are scheduled to minimize business disruption. We also offer preventive maintenance plans to keep you compliant and lower long-term costs.

Clear next steps help restaurants turn assessment into action and ensure installations meet performance and regulatory goals.

Frequently Asked Questions

1. What should restaurants consider when selecting a make-up air unit?

Match unit capacity and heating method to your cooking load and hood configuration while checking local code requirements. Consider whether you need fast warm-up (direct-fired), combustion isolation (indirect-fired), or an untempered option. Evaluate lifecycle cost, OEM parts availability, local service support, and how the unit contributes to Local Law 97 energy goals.

2. How often should restaurants perform maintenance on make-up air units?

Recommended cadence: monthly visual checks, quarterly filter and damper inspections, and an annual full-system commissioning with control verification. Regular maintenance catches issues early, keeps interlocks reliable, and helps preserve warranties.

3. What happens if a restaurant doesn’t have a make-up air unit?

Missing make-up air can cause negative pressure, backdrafting of combustion gases, and odor migration — all of which harm IAQ and staff comfort. It also risks non-compliance with NYC codes, which can lead to fines or required retrofits that interrupt business.

4. How do make-up air units improve energy efficiency?

By supplying measured, tempered air that matches exhaust, make-up air units reduce uncontrolled infiltration and the workload on HVAC systems. That lowers energy use and utility costs while maintaining more stable temperatures for staff and guests.

5. What should restaurants do if their make-up air unit fails?

Contact a qualified HVAC technician immediately. Common issues include failed fans, clogged filters, or control faults. Fast repairs reduce operational disruption; having a preventive maintenance plan minimizes the chance of failures.

6. Are specific brands or models recommended for NYC restaurants?

Instead of a single brand, prioritize manufacturers with strong warranty support, OEM parts availability, and a local service network with factory-trained technicians. A site visit is the best way to identify the right model for your layout, hood count, and code requirements.

Conclusion

Properly specified and installed make-up air units are essential for NYC restaurants. They stabilize pressure, improve air quality, support fire-suppression performance, and reduce energy costs — all while making kitchens safer and more comfortable. To capture those benefits, choose the right unit and work with experienced professionals for installation and maintenance. Ready to improve your kitchen ventilation? Request a free quote or schedule a service appointment today.

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