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
Recirculation with downdraft extraction is being planned.
- A bulky hood above the island would ruin the open look.
- Especially in my older building, there would be major installation issues: the ceiling would need to be lowered or boxed in much further for exhaust air because there are plumbing pipes and a steel beam directly above the hood.
- Fewer problems with a chimney, if one is installed.
- A bulky hood above the island would ruin the open look.
- Especially in my older building, there would be major installation issues: the ceiling would need to be lowered or boxed in much further for exhaust air because there are plumbing pipes and a steel beam directly above the hood.
- Fewer problems with a chimney, if one is installed.
Anyone who cooks seriously and frequently won’t be satisfied with a convection fan. Whether it’s a downdraft system or a range hood, the only real solution is an exhaust system that vents outside to remove odors. Alternatively, simply opening a window is always an option. It costs nothing and is just as effective!
C
chand198613 Jan 2020 23:39Bookstar schrieb:
Anyone who seriously and frequently cooks will not be happy with convection ventilation. Whether it’s a downdraft extractor or a range hood. The only real solution is exhaust ventilation that vents outside to remove odors. Alternatively, simply opening a window still works just as effectively and doesn’t cost anything!Repeating it doesn’t make it any more correct. I’ve already read this from you several times.
Bookstar schrieb:
The only solution is exhaust ventilation to get rid of the smell.Strange, I don’t have any odors in my kitchen when I cook...chand1986 schrieb:
Repeating it doesn’t make it any more correct. I have already read that from you several times. It is a fact that cannot be disputed.
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