Cool Services: Best Practices

The segregation of hot and cold air inside the cabinet has been identified by industry organizations as the first step in achieving energy efficiency. Creating segregation and eliminating bypass airflow is obtained through implementing best practices: filling open RMU and cable knockouts; reducing hot spots; and sealing cable cutouts. Items such as baffle kits, air managers, and exhaust chimneys can be added to create a complete containment solution at the cabinet level; however, the most common “best practice accessories” are listed below.

Utilizing STACK integration services, these accessories can be installed in a cabinet prior to shipping. We’ll handle the FULL assembly of the cabinet so you can focus on equipment and deployment and we’ll do it at no additional charge. Even better? Standard cabinets integrated with standard accessories ship in 24-48 hours ARO. 


Filler Panels

  • Fill empty RMU between rack mount equipment
  • Multiple sizes and styles available

Brush Grommet Rail Kit

  • Brush extends from the rail to the side panel to allow cable pass-thru
  • Prevents conditioned air from flowing around the rails

Brush Grommet for Cable Pass-Thru

  • Cover cable knockouts on the cabinet top and side
  • Brush allows cable pass-thru


Raised Floor Grommets

  • Seal existing or new floor tile cutouts while still allowing cable pass-thru
  • Increase under floor static pressure and improve air delivery through perforated tiles in the cold aisle
  • Multiple sizes, shapes, and materials available


  • Fill holes in the enclosure, between equipment, or in raised floor tiles
  • Flexible 24″ x 24″ sheets can be separated and manipulated for problem areas


Mesh Doors

  • Installation on cabinet front allows optimal amount of cold air to flow into the enclosure
  • Installation on the rear allows exhaust to escape freely

Split Fan Doors

  • Alleviate hot spots that appear in the rear of the cabinet
  • Installation on the rear of the cabinet accelerates exhaust removal when used in a hot aisle configuration

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