ᐅ Controlled ventilation system + fireplace + kitchen exhaust – does this work?
Created on: 11 Nov 2020 20:17
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Yaso2.0
Hello everyone,
who has experience with the combination of a centralized mechanical ventilation system, a fireplace, and an exhaust hood for the kitchen?
Is that generally possible?
Currently, we have an exhaust hood and a fireplace, and we only needed to install a contact switch on the window so that the exhaust hood only operates when the window is tilted open.
What additional measures would be required with a mechanical ventilation system?
who has experience with the combination of a centralized mechanical ventilation system, a fireplace, and an exhaust hood for the kitchen?
Is that generally possible?
Currently, we have an exhaust hood and a fireplace, and we only needed to install a contact switch on the window so that the exhaust hood only operates when the window is tilted open.
What additional measures would be required with a mechanical ventilation system?
K1300S schrieb:
As mentioned above: Even if you present a test certificate, it is up to the chimney sweep’s discretion, and they mostly prefer to be on the safe side. Ours goes for 200% safety... Well, the Leda Luc is already installed or rather the flush-mounted box, so it doesn’t matter anyway ;-)
hippjoha schrieb:
Despite having an independent-air supply stove (tested and approved by DiBt), we still have to install a negative pressure monitor that will shut off the mechanical ventilation system in an emergency... Initially, we didn’t choose to install the negative pressure monitor and selected this stove partly for that reason,... but since our ventilation installer doesn’t provide written confirmation that the maximum negative pressure is 8 pascals, the monitor is required.How much does a negative pressure monitor cost, and does it automatically switch the mechanical ventilation system back on once the negative pressure has “resolved”?
Calculate around 1000 EUR plus installation. The USA (negative pressure safety switch) only has a potential-free contact that is interrupted when negative pressure occurs. This then switches off the live supply for the controlled ventilation system and/or extraction hood and turns it back on once the pressure has equalized. Not very sophisticated, but it works.
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nordanney17 Nov 2020 10:19Yaso2.0 schrieb:
How much does a vacuum pressure monitor typically cost?Starting from €500 plus installationI’m using this thread for my question because it fits my situation quite well:
We are currently planning our kitchen and are wondering whether to install a ducted range hood or a recirculating (ductless) range hood.
We do NOT have a chimney, so the decision for the "right" option might be simpler.
We are building a KfW55 house WITH a central ventilation system.
The kitchen studio says they install recirculating hoods 90% of the time and considers it a "no-go" to make a hole in a well-insulated house to vent cooking fumes outside. According to them, recirculating hoods perform just as well, and odors remain in the room even with a ducted hood—they said that a range hood is not designed to completely eliminate odors. Neither recirculating nor ducted hoods do that. Is that really the case? I understand that odors won’t fully disappear, but wouldn’t it be "better" to exhaust everything outside?
They also mentioned that the mechanical ventilation system doesn’t work properly with a ducted hood and that problems could arise (but couldn’t clearly explain what the exact issue might be).
Now my question: What makes more sense? Do I actually have a significant advantage with a ducted range hood? From what I hear, I would be foolish not to choose a recirculating hood. What would you recommend? KfW 55+ mechanical ventilation system + recirculating or ducted range hood?
We are currently planning our kitchen and are wondering whether to install a ducted range hood or a recirculating (ductless) range hood.
We do NOT have a chimney, so the decision for the "right" option might be simpler.
We are building a KfW55 house WITH a central ventilation system.
The kitchen studio says they install recirculating hoods 90% of the time and considers it a "no-go" to make a hole in a well-insulated house to vent cooking fumes outside. According to them, recirculating hoods perform just as well, and odors remain in the room even with a ducted hood—they said that a range hood is not designed to completely eliminate odors. Neither recirculating nor ducted hoods do that. Is that really the case? I understand that odors won’t fully disappear, but wouldn’t it be "better" to exhaust everything outside?
They also mentioned that the mechanical ventilation system doesn’t work properly with a ducted hood and that problems could arise (but couldn’t clearly explain what the exact issue might be).
Now my question: What makes more sense? Do I actually have a significant advantage with a ducted range hood? From what I hear, I would be foolish not to choose a recirculating hood. What would you recommend? KfW 55+ mechanical ventilation system + recirculating or ducted range hood?
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T_im_Norden3 Feb 2021 13:17Controlled residential ventilation and exhaust systems are feasible if a regulated exhaust duct is used, for example from Naber. Since the mechanical ventilation system moves much more air volume through the exhaust than can flow back through the door openings from the supply air rooms, a negative pressure would occur. Therefore, a duct is needed that expels air outside during operation but also brings the equivalent amount back into the house. At the same time, the duct must be well insulated. Whether this is economically viable in terms of thermal performance is a decision each person must make for themselves.
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