ᐅ Exhaust hood with external ventilation for KfW55 standard

Bookstar schrieb:

You’re going to get smoke anyway when searing steak or similar.

That’s what outdoor kitchens or gas grills are for, and from November on, just wear a hat.
Cross-ventilation hasn’t been banned yet; not everything needs to be done with recirculation/exhaust/controlled ventilation systems.

Nida35a schrieb:

That’s what outdoor kitchens or gas grills are for, and from November with a hat.
Cross-ventilation hasn’t been banned yet; it’s not necessary for everything to be done with recirculated air/exhaust air/controlled ventilation systems.

Absolutely! That’s how I do it as well. But it’s reasonable for me to share my experience here and say that for the next house, I would choose exhaust ventilation again instead of recirculated air. Still, always with a downdraft extractor—I find that one really good! 🙂

We used exhaust ventilation for years and now have a Bora Classic 2.0 with recirculation. You still get cooking and food odors inside the apartment with both systems; there’s no denying that. The Bora downdraft extractor with recirculation does a very good job for us and works better than the old Siemens exhaust hood.

Even the above-mentioned thermal box has a significant impact on an already tight 55 cm (22 inch) wall assembly.

A U-value of 2.2 over an area of 15 x 15 cm (6 x 6 inches) is unfortunately not negligible; multiplied by 0.03 and multiplied by the heating period (Ht), it results in a similar magnitude to detailed thermal bridges for the entire house, as far as I have calculated correctly.

If it "didn't matter," I would probably install the exhaust vent regardless of whether the air is extracted through a trough, ceiling, or other means.

We are trying our luck with a recirculating hood and an additional plasma filter. Hopefully, the ventilation system will take care of the rest. How well this will work remains to be seen.

There is so much out there… I had to google it first.
Sounds like something from Star Trek.