Restaurant cooking that produces grease vapors, smoke, and odors need exhaust systems to capture and remove these to satisfy health and fire codes. Energy efficiency requires this be done with the least amount of exhaust, permitting the least amount of replacement air, HVAC equipment, and energy consumption. A unique lab operation provides accurate hood performance evaluation and certifiable air quantity data. The airtight lab encompasses the exhaust hood and duct. The exhaust fan is on the roof as is the ASHRAE/AMCA test chamber that supplies air to the lab. A neutral buoyancy bubble generator at the perimeter of the equipment demonstrates capture and containment of bubbles and vapors during maximum cooking of the real product. The room is held at zero pressure relative to ambient for air quantity certification. Every hood design improvement is readily provable with both performance and airflow data.