ᐅ Open kitchen: exhaust air or recirculation with controlled residential ventilation & KfW 55 standards
Created on: 13 Jan 2020 17:32
M
micric3
Hello forum community,
When it comes to kitchen exhaust/recirculation systems, opinions vary widely.
Keywords like thermal bridge, replacement air (supply air), wall duct, negative pressure, controlled residential ventilation bypass do not make the topic any less complex.
I would like to hear first-hand experiences from homeowners here.
- Who has controlled residential ventilation along with kitchen exhaust?
- Who has kitchen exhaust with separate supply air (possibly also through a wall duct)?
- Wall ducts apparently withstand a blower door test, but how do they perform regarding possible thermal bridges?
- Who has opted for recirculation instead of exhaust, and why?
- How is the odor situation, especially in an open kitchen?
Good luck
M
When it comes to kitchen exhaust/recirculation systems, opinions vary widely.
Keywords like thermal bridge, replacement air (supply air), wall duct, negative pressure, controlled residential ventilation bypass do not make the topic any less complex.
I would like to hear first-hand experiences from homeowners here.
- Who has controlled residential ventilation along with kitchen exhaust?
- Who has kitchen exhaust with separate supply air (possibly also through a wall duct)?
- Wall ducts apparently withstand a blower door test, but how do they perform regarding possible thermal bridges?
- Who has opted for recirculation instead of exhaust, and why?
- How is the odor situation, especially in an open kitchen?
Good luck
M
Thank you for the feedback; the majority are not less satisfied with recirculation.
I have another question here: What should I pay attention to when purchasing in terms of odor and grease removal? Are there any standards or certifications for the carbon filters?
@opalau: You are one of the few here who have chosen exhaust air. Do you use a mechanical ventilation system with heat recovery? Have you planned separate fresh air supply, or how do you intend to manage this? What about the thermal losses of the wall box (when not in use – a hole is still a hole, so that’s the question)
I have another question here: What should I pay attention to when purchasing in terms of odor and grease removal? Are there any standards or certifications for the carbon filters?
@opalau: You are one of the few here who have chosen exhaust air. Do you use a mechanical ventilation system with heat recovery? Have you planned separate fresh air supply, or how do you intend to manage this? What about the thermal losses of the wall box (when not in use – a hole is still a hole, so that’s the question)
The mechanical ventilation system with heat recovery does not play a role in this. More critical are a chimney that draws indoor air and breaches in the building envelope when a blower door test is performed.
The mechanical ventilation system with heat recovery is also unaffected by whether a window is opened; it continues to operate independently.
The mechanical ventilation system with heat recovery is also unaffected by whether a window is opened; it continues to operate independently.
Of course, the controlled residential ventilation system keeps running, but it can get quite confused when you suddenly extract a large amount of air...
We have a recirculation system in a closed kitchen, and that works very well. For some odors, I’m really glad they stay contained in the kitchen.
We’ve linked the range hood to the controlled ventilation system — when the hood runs at level 3 for a while, the ventilation also increases.
If it’s an open kitchen but with a door leading to the living area, hallway, or stairs, recirculation would be sufficient for me.
If everything were open and every smell spread throughout the entire house, I would probably prefer an exhaust system.
We have a recirculation system in a closed kitchen, and that works very well. For some odors, I’m really glad they stay contained in the kitchen.
We’ve linked the range hood to the controlled ventilation system — when the hood runs at level 3 for a while, the ventilation also increases.
If it’s an open kitchen but with a door leading to the living area, hallway, or stairs, recirculation would be sufficient for me.
If everything were open and every smell spread throughout the entire house, I would probably prefer an exhaust system.
Müllerin schrieb:
Yes, the mechanical ventilation with heat recovery continues to run, but it gets quite confused when you suddenly extract a lot of air... Sorry, but that’s not correct.
How should the mechanical ventilation with heat recovery be affected? It simply doesn’t care at all.
The only thing that happens is that the air being pulled out through the exhaust hood is drawn back in through the mechanical ventilation with heat recovery system. That’s it. Nothing else happens, and it doesn’t get confused.
Specki schrieb:
The only thing that happens is that the air pulled out by the range hood is drawn back in through the controlled residential ventilation system.That would be a major planning failure.
Specki schrieb:
How should the controlled residential ventilation be affected by that? It doesn't care at all... Nothing happens, and no one gets confused.Let’s consider a typical two-story single-family house with a controlled residential ventilation system, which might supply and extract about 200 m3/h (240 cubic feet per minute) per floor. Now imagine on the kitchen floor you suddenly exhaust 800 m3/h (940 cubic feet per minute) of air. This acts like a bypass to the controlled residential ventilation on that kitchen floor, because the ventilation system simply cannot compensate for that!
As a result, all rooms on the kitchen floor are practically no longer served or exhausted by the controlled residential ventilation but are first ventilated through the range hood higher up in the room, while cold air flows in from outside near the floor. The airflow on the other floor is also affected, though less dramatically.
Bookstar schrieb:
Anyone who seriously cooks a lot won’t be happy with a recirculating extractor. Whether a downdraft or a wall-mounted hood, only an exhaust system that vents outside will effectively remove odors. Alternatively, simply opening a window is still free and just as effective! I cook seriously and a lot, and my kitchen doesn’t smell at all; I have a recirculating ceiling hood. I’m not quite sure how a tilted window is supposed to help with odors. Maybe don’t install a cheap recirculating hood with a paper filter for $99, but rather get a proper one, then you’ll actually have clean air.
I have the Siemens LF26RH560 with two radial fans, 850 m³/h (500 CFM) in boost mode, activated carbon filter, plus stainless steel grease filters.
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