ᐅ Exhaust Air vs. Recirculation in a Mechanical Ventilation with Heat Recovery System
Created on: 4 Jan 2017 22:12
M
Momad
Hello,
we are building a KfW 70 semi-detached house with a controlled ventilation system, and now I am facing the decision between exhaust air or recirculating air in the kitchen. Unfortunately, I can’t find clear answers on this in the forum or online in general.
My general contractor said it’s no problem and that they can install an exhaust air system if desired.
In five different kitchen showrooms, I received five different answers and recommendations (definitely no exhaust air, exhaust air is prohibited, recirculating air is fine, exhaust air is better, etc.).
How have you solved this in your homes, and which factors are crucial for making this decision?
Thank you!
we are building a KfW 70 semi-detached house with a controlled ventilation system, and now I am facing the decision between exhaust air or recirculating air in the kitchen. Unfortunately, I can’t find clear answers on this in the forum or online in general.
My general contractor said it’s no problem and that they can install an exhaust air system if desired.
In five different kitchen showrooms, I received five different answers and recommendations (definitely no exhaust air, exhaust air is prohibited, recirculating air is fine, exhaust air is better, etc.).
How have you solved this in your homes, and which factors are crucial for making this decision?
Thank you!
D
Deliverer26 Jan 2017 08:50Alright – this can vary. For me, the range hood runs for hours when I’m cooking sauces or slow-cooked dishes on the stove.
In such situations, I always crack open a window near the cooking area. This way, the hood mainly pushes the cold outside air back out and doesn’t try to pull warm air from all the rooms in the house.
Now in winter, the kitchen might feel chilly, but right next to it, in the open-plan living room, you hardly notice it.
In such situations, I always crack open a window near the cooking area. This way, the hood mainly pushes the cold outside air back out and doesn’t try to pull warm air from all the rooms in the house.
Now in winter, the kitchen might feel chilly, but right next to it, in the open-plan living room, you hardly notice it.
D
Deliverer26 Jan 2017 09:02Right. And the cheaper and less efficient the hood, the harder I have to turn it up to achieve the same extraction performance.
So even with exhaust systems, in open-plan living spaces and with regular cooking, it’s best to avoid cheap hoods (under 1,000 euros) from the start.
But with this topic, everyone probably has to learn the hard way first. Spending 25,000 euros on the kitchen and then using a 600-euro helper fan to just stir the air around...
I’ve seen this happen far too often.
So even with exhaust systems, in open-plan living spaces and with regular cooking, it’s best to avoid cheap hoods (under 1,000 euros) from the start.
But with this topic, everyone probably has to learn the hard way first. Spending 25,000 euros on the kitchen and then using a 600-euro helper fan to just stir the air around...
I’ve seen this happen far too often.
M
MillenChi26 Jan 2017 11:04Wow.
Actually, I almost never use my range hood when preparing sauces. And the roast is cooking in the combination steam oven.
So...
And with a controlled ventilation system in place, I really don’t expect that the range hood needs to be turned on (including electricity consumption) just to remove odors from sauce preparation.
Actually, I almost never use my range hood when preparing sauces. And the roast is cooking in the combination steam oven.
So...
And with a controlled ventilation system in place, I really don’t expect that the range hood needs to be turned on (including electricity consumption) just to remove odors from sauce preparation.
D
Deliverer26 Jan 2017 11:08I guess we’re going slightly off-topic – we can always catch up again on Chefkoch.
But if I sear two kilograms (4.4 pounds) of bones and onions until browned, then add 3 liters (3.2 quarts) of alcoholic liquids and reduce it until only 600 milliliters (20 fluid ounces) remain in the pot, I certainly don’t want to keep that from the neighbors!
But if I sear two kilograms (4.4 pounds) of bones and onions until browned, then add 3 liters (3.2 quarts) of alcoholic liquids and reduce it until only 600 milliliters (20 fluid ounces) remain in the pot, I certainly don’t want to keep that from the neighbors!
…so, I have an exhaust ventilation system, and when using the kitchen hood, it creates extreme negative pressure (the air volume is calculated based on about 70m² (750 sq ft), while the hood extracts around 800m³/h (470 CFM)). However, this might not be as noticeable in a house.
I find opening windows relatively ineffective, so at the moment I am looking into window frame vents and similar solutions.
Even when the bathroom fan is running (100m³/h (60 CFM)) and I open the patio door in the living room after 10 minutes, there is a suction noise caused by the negative pressure.
In these airtight homes, high-quality recirculation systems should not be underestimated. The best solution is probably a combination hood that can do both exhaust and recirculation!
We installed this system in 2015:
Link removed by moderation
— The argument to avoid an open kitchen because of odors is completely valid. You can smell the food throughout the whole house anyway.
I find opening windows relatively ineffective, so at the moment I am looking into window frame vents and similar solutions.
Even when the bathroom fan is running (100m³/h (60 CFM)) and I open the patio door in the living room after 10 minutes, there is a suction noise caused by the negative pressure.
In these airtight homes, high-quality recirculation systems should not be underestimated. The best solution is probably a combination hood that can do both exhaust and recirculation!
We installed this system in 2015:
Link removed by moderation
— The argument to avoid an open kitchen because of odors is completely valid. You can smell the food throughout the whole house anyway.
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